Blitz Kuchen
Yield
1 servingPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg yolks
creamed |
*
|
| ½ | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
nut flavouring
|
* |
| ¼ | teaspoon |
salt
|
|
| 2 | each |
egg whites
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg yolks
creamed |
*
|
| 118 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
nut flavouring
|
* |
| 1.3 | ml |
salt
|
|
| 2 | each |
egg whites
beaten |
*
|
Directions
Combine ingredients adding beaten egg whites last.
Place in greased, shallow pan.
Dot with butter.
Sprinkle with sugar, cinnamon and chopped nuts.
Bake in moderate oven, 350℉ (180℃) until done.
If baked too fast, nuts will sink to bottom.
