Blitz Kuchen Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 4 , beaten | |
| Salt | 1⁄2 Teaspoon | |
| Cake flour | 3 Cup (48 tbs) | |
| Egg whites | 2 , beaten | |
| Egg whites | 2 , beaten | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Cinnamon | 3⁄4 Teaspoon | |
| Almonds | 1⁄2 Cup (8 tbs), blanched |
Nutrition Facts
Serving size: Complete recipe
Calories 5337 Calories from Fat 2121
% Daily Value*
Total Fat 242 g371.6%
Saturated Fat 124 g619.9%
Trans Fat 0 g
Cholesterol 1224.2 mg408.1%
Sodium 2508.3 mg104.5%
Total Carbohydrates 636 g212%
Dietary Fiber 57.2 g228.6%
Sugars 259.4 g
Protein 183 g365.5%
Vitamin A 130% Vitamin C 0.24%
Calcium 74.2% Iron 27%
*Based on a 2000 Calorie diet
Directions
Add the egg yolks which have been beaten until thick and lemon colored.
Add salt and flour.
Fold in the beaten egg whites.
Spread thin on a greased cookie sheet.
To make topping: Beat egg whites until stiff but not dry and add half of the sugar and cinnamon mixture.
Spread on the batter.
Shred the almonds and sprinkle over the topping.
Dredge the remaining sugar and cinnamon over all.
Bake in a moderate oven (350°F.) 30 minutes.
Cool slightly, cut in bars and remove to a cooling rack.
Chef
