Blitzen Kuchen

Contributed By: Hank

Ingredients:

1/2 cup butter
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar
4 egg yolks, unbeaten
1 1/2 teaspoons baking powder
1 1/3 cups sifted flour
1/3 cup milk

Meringue
4 egg whites
dash of salt
1 cup sugar

Method:

Blend butter, salt, and vanilla. Add sugar gradually and cream well. Add egg yolks, singly, beating very thoroughly after each addition.

Sift baking powder with flour three times. Add flour to creamed mixture alternately with milk, mixing after each addition until smooth. Pour batter into two deep 8-inch greased cake pans.

To make meringue, beat egg whites stiff, add salt and then beat in sugar gradually. Spread meringue on batter, peaking the tops. Sprinkle chopped nuts over the top of the meringue. Bake in slow - 325 degree - oven for 45 minutes or until meringue is firm. Cool on racks.

Turn out with one meringue top down. Put together with whipped cream, the other meringue on top. It looks like a mushroom. Chill in refrigerator.

I flavor my whipped cream for the filling with vanilla and some sugar.


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