Yesterday was my son’s first school day. My little bear has grown up. I cannot really believe it, it was as if he was born yesterday, the years have gone by so fast. This morning was the first time he left the house alone to get to the school bus station and I have to admit I needed about half an hour and a strong cup of coffee to recover afterward. My main thoughts at the moment are: “Hopefully he got to the bus station all right” (of course he did, the bus station is about 3 minutes away from us and we live in a village where there is almost no traffic at all) or “Hopefully he will not spend his breaks alone!” or “Hopefully he will not forget anything there” and so on. Letting go is not easy.
He was so excited to finally start the school, he spoke of nothing else for weeks and weeks, I just hope this enthusiasm will last for a while. We all went to school together in the morning yesterday, there was a nice opening ceremony, then they receive their “Schultüte” – school cones filled with sweets and lots and lots of pictures were taken.
For lunch he wanted to eat pizza with the family, god parents and close friends and in the afternoon we all had the traditional, German Kaffee und Kuchen – coffee and cake. We had cake pops (Bruno’s special wish), cheesecake (which I couldn’t take a picture of because the cake didn’t look as good as I wish it would have – it still tasted great though) and this Blitzkuchen.
I made this after realizing that the cheesecake was not really what it was supposed to be. I was afraid people would not like it, so I quickly decided to give them an alternative. My worries were unfounded, everybody had a slice of the cheesecake and everybody like it very much. It just didn’t look too nice, it kind of fallen apart, no idea why, it was the third time I baked this in a short period of time and the first two times it looked just perfect.
But anyway I was glad that I gave the Blitzkuchen a chance as well. I had the recipe in mind for a while, but didn’t get to making it, yesterday was the perfect time for it. I needed something quick and made with ingredients I had at home. It took me less than 10 minutes to prepare the cake and it needed 20 minutes baking. You do not even have to wait for it to get cold, it is wonderful when eaten warm.
I really really loved this and I wasn’t the only one. The cake is soft and delicate, the crust is crunchy and sweet and I just love the taste of those roasted almonds on top.
Serves: 16 squares
- 200 ml/ 1 cup + 2 tablespoons heavy cream
- 200 g/ 1 cup granulated sugar
- 250 g/ 2 cups all-purpose flour
- 1 package (15 g/ 3 ¾ teaspoons) baking powder
- 4 eggs
- 175 g/ 1 ½ sticks butter
- 100 g/ ½ cup granulated sugar
- 200 g/ about 3 cups flaked almonds
- Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit.
- Pour the heavy cream into a mixing bowl. Add both sugar and flour to the cream, add the baking powder and the eggs and mix until incorporated. Pour the mixture onto a baking tray (40x30 cm/ 16x12 inches) lined with baking paper and bake the cake for 10 minutes.
- In the meantime melt the butter, add the sugar and the almonds and mix well. Spread this mixture over the cake and bake for10 minutes more until the cake is golden brown. That's it!