Blitzkaohen (Lightning Cake)

Ingredients

• i lb. sugar
• f lb. butter
• lb. potato flour mixed with
• f oz. baking powder
• 6 eggs
• lb. flour
• Grated rind and juice of a lemon

Method

1. 1

   Cream the butter and stir into it the beaten-up eggs, sugar, lemon juice and grated lemon peel, and lastly add the flour, sifted, and mixed with baking powder.

2. 2

   When thoroughly mixed, fill at once a well-buttered tin and bake 1 hour.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 86. The excerpt below is the record exactly as published.

f lb. butter. i lb. sugar. Grated rind of i lemon. # ^ lb. currants or i lb. grated almonds. Dissolve the yeast in the lukewarm milk, sift the flour and stir it in with the creamed butter and beaten-up eggs. Mix very thoroughly. Make a serviette very wet in cold water, wring it out and well butter the centre of it. Place the dough on this and then tie firmly together, allowing plenty of room for the dough to rise. Then put into a pail of cold water overnight. Next day remove the cloth and roll out very thinly. Sprinkle over with currants or i lb. sultanas, or ^ lb. grated almonds, with I lb. butter, in little lumps, | lb. sugar and the grated rind of a lemon. Roll together and form into a twisted Bretzel, or looped twist. Stand to rise for 2 hours in a warm pan, then brush over with tggy sprinkle with sugar, and bake in a moderate oven for 30 minutes. 2IO Gebdck : Torten und Kuchetu PlnndeFbretzel.— Kranzkuehen. i^ lb. flour. 1 lb. butter. 2 oz. yeast. \ pint milk. \ lb. sultanas. I egg- 3 extra yolks. 8 oz. sugar. 4 oz. sweet almonds. Grated rind of \ lemon. Mix the flour, lukewarm milk, yeast, i ^gg and the 3 extra yolks, ^ lb. butter and \ lb. sugar well and stand, covered over, in a warm place to rise. Then place the dough on a floured pasteboard and roll out about ^ inch thick. Press the rest of the butter to a firm square lump, place in the middle of the rolled-out paste and fold the latter over it. Roll out well, then turn the corners to the centre again, press together and roll out once more. Repeat this process several times and then stand in a cool place for ^ hour. Then roll out again to about ^ inch thick and i8 inches long, and sprinkle over with the remaining ^ lb. sugar, grated lemon peel and the sultanas and chopped almonds. Roll together, form into a looped twist (Bretzel) or circle (Kranz), and place on a buttered sheet of tin. When risen, bake in a brisk oven. On taking out, brush over with butter and sprinkle with sugar and cinnamon. Blitzkaohen. (Lightning Cake.) i lb. sugar. ^ lb. butter. \ lb. potato flour mixed with f oz. baking powder. 6 eggs. ^ lb. flour. Grated rind and juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.