Best 6 Lightning Cake Also Called Blitz Kuchen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Lightning Cake, also known as Blitz Kuchen, a culinary delight that embodies simplicity and irresistible flavor. This classic German cake captivates with its tender crumb, golden crust, and a burst of sweet-tart fruitiness. Whether you prefer the traditional plum filling or crave the tangy zest of oranges and lemons, this versatile recipe offers variations to suit every palate. Prepare to be amazed by the ease and speed of preparation, as this cake comes together in a flash, living up to its name "lightning."

Here are our top 6 tried and tested recipes!

BLITZKUCHEN RECIPE



Blitzkuchen Recipe image

German Blitzkuchen or lightning cake, a delicious, soft coffee cake with almond sugar topping. Ready in less than 30 minutes.

Provided by Adina

Categories     Cakes

Time 30m

Number Of Ingredients 10

Cake:
200 g granulated sugar ( 7 oz/ 1 cup )
250 g all-purpose flour (8 oz/ 2 cups )
3 ¾ teaspoons baking powder
200 ml heavy cream (6.7 fl.oz/ scant 1 cup )
4 eggs
Topping:
175 g unsalted butter (6.2 oz/ ¾ cup )
100 g granulated sugar (3.5 oz/ ½ cup )
200 g flaked almonds (7 oz/ about 3 cups )

Steps:

  • Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray of about 40x30 cm/ 16x12 inches with baking paper.
  • Mix the sugar, flour, and baking powder in a large bowl. Pour in the heavy cream and add the eggs. Mix until incorporated.
  • Bake: Pour the mixture onto the prepared baking tray, and bake the cake for 10 minutes.
  • In the meantime, melt the butter, add the sugar and the almonds and mix well.
  • Bake: Spread this mixture over the cake and bake for 10 - 15 minutes more until golden brown.

Nutrition Facts : ServingSize 1 square, Calories 344 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 199 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 11 g

BLITZ KUCHEN



Blitz Kuchen image

Blitz Kuchen or Lightning Cake was always one of grandma's fast and easy standbys when we stopped in for a visit.

Provided by Taylor in Belgium

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/2 cup butter
4 egg yolks
1 teaspoon baking powder
1 teaspoon vanilla
1 cup flour
5 tablespoons milk

Steps:

  • Cream sugar and butter, add egg yolks.
  • Sift flour with baking powder, add alternately with milk, add vanilla.
  • Beat 4 egg whites until stiff.
  • Add sugar to egg whites and whip until it stands in peaks.
  • Put batter in 2 greased layer cake pans.
  • Pile meringue on top of each layer and sprinkle with coconut or chopped nuts.
  • Bake at 325 degrees for 30 to 40 minutes.

BLITZKUCHEN (GERMAN LIGHTNING CAKE)



Blitzkuchen (German Lightning Cake) image

A German grandma would make one of these cakes when family dropped by. It can be made fast, and it's also gone fast...thus the lightning cake.

Provided by Sharon Whitley

Categories     Cakes

Time 35m

Number Of Ingredients 7

1 c butter
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1 c sugar
4 large eggs
1 medium lemon, grate rind and save juice of 1 lemon
1/2 c cinnamon sugar mixture

Steps:

  • 1. Sift flour and baking powder together. Grease 9X13 cake pan. Preheat over to 350.
  • 2. Cream butter and sugar. Add eggs, one at a time beat well. Add flour, lemon juice, and rind. Spread in greased pan. Sprinkle with cinnamon sugar mixture and bake 20 minutes.

LIGHTNING CAKE (ALSO CALLED BLITZ KUCHEN)



Lightning Cake (Also Called Blitz Kuchen) image

Make and share this Lightning Cake (Also Called Blitz Kuchen) recipe from Food.com.

Provided by Karen..

Categories     Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons baking powder
1 teaspoon butter
2 tablespoons sugar
1 tablespoon flour
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350F and lightly oil an 8" square cake pan.
  • Mix the ingredients in the order given and pour into prepared pan.
  • Combine topping ingredients and sprinkle on top.
  • Bake for about 25 minutes or until cake tests done.

BERRY BLITZ TORTE



Berry Blitz Torte image

Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 18

1/2 cup/115 grams unsalted butter (1 stick), softened, plus more for greasing the pans
1/2 cup plus 2 tablespoons/80 grams cake flour, plus more for dusting the pans
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup/100 grams granulated sugar
4 egg yolks, at room temperature
1/4 cup/60 milliliters whole milk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of fine sea salt
6 tablespoons/75 grams granulated sugar
1 cup/120 grams chopped pecans
1 1/2 cups/360 milliliters heavy cream
1 to 3 tablespoons confectioners' sugar, to taste
1 1/2 teaspoons vanilla extract
2 pints/490 grams fresh raspberries or other berries

Steps:

  • Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
  • In a small mixing bowl, whisk together cake flour, baking powder and salt.
  • Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
  • To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
  • Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
  • To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.

LIGHTNING CAKE



Lightning Cake image

quick and yummy cake I once made mistake and doubled the buttermilk (1 cup). I baked the cake in a springform pan and let it cool completely in the pan. My son prefers the mistake to the original recipe.

Provided by Kirste

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, melted
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt, plus
1/8 teaspoon kosher salt
2 large eggs, room temp
1 cup light brown sugar, packed
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon Bourbon
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan. Tap out excess flour.
  • Sift together dry ingredients.
  • Beat the eggs until blended and frothy. Whisk in sugar and beat until well blended, 1 minute.
  • Whisk in flour mixture with as few strokes as possible. Then whisk in milk, remaining melted butter, and the flavorings. Pour batter into the prepared pan.
  • Bake the cake 35 to 40 minutes, or until the tester comes out clean. Cool the cake on rack for 5 minutes, then invert onto the rack. Cool completely.
  • Invert on cake plate. Dust with confectioner's sugar.

Nutrition Facts : Calories 424.7, Fat 24.6, SaturatedFat 15.1, Cholesterol 114.5, Sodium 220.5, Carbohydrate 46.8, Fiber 0.6, Sugar 28.4, Protein 4.7

Tips:

  • Make sure all your ingredients are at room temperature before you begin. This will help the cake batter come together smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the cake tough and dense.
  • Be careful not to overcook the cake. The cake is done when a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • If you don't have a springform pan, you can use a 9-inch round cake pan. Just be sure to grease and flour the pan before adding the batter.
  • You can use any type of frosting you like on this cake. Some popular options include chocolate ganache, vanilla buttercream, or cream cheese frosting.
  • This cake is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Lightning cake, also known as blitz kuchen, is a quick and easy cake that is perfect for any occasion. It is light and fluffy, with a delicate crumb and a delicious flavor. This cake is sure to be a hit with everyone who tries it.

Related Topics