Himmelstorte- Heaven Cake Recipe (VIDEO)
User Reviews
5
Himmelstorte- Heaven Cake Recipe (VIDEO)
Description
The Himmelstorte–Heaven Cake Recipe layers a buttery sponge cake with a crisp meringue layer and a whipped cream and raspberry filling. The cake layers are made by creaming butter and sugar, then adding egg yolks and combining with flour and milk. Separately, egg whites are prepared into a lightly sweetened meringue to form a top layer that bakes to a delicate crispness. Once baked and cooled, the layers are filled with a lightly sweetened whipped cream mixed with fresh raspberries, lending a fresh fruit tang to the creamy filling. Almond slices add a nutty crunch, complementing the cake's soft texture.
The cake's flavor balances the sweetness of sugar and whipped cream with the bright tart flavor of raspberries. The meringue topping adds textural contrast that enhances the eating experience. The almond slices contribute a subtle nuttiness and visual appeal. This layered cake is suitable for a special occasion dessert or when a multi-textured fruit cream cake is desired.
A useful tip is to use a kitchen scale to portion the cake batter and meringue evenly for consistent layers. Ensuring the egg whites are beaten in a clean bowl helps achieve the right meringue consistency. The cake benefits from chilling to allow the whipped cream to stabilize before serving.
Ingredients
For the cake and meringue layers:
- 10 Tbsp butter unsalted, softened
- 2/3 cup granulated sugar
- 4 egg room temperature, separated into yolks and whites, large
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour or gluten free
- 1 1/2 tsp baking powder
- 1/4 tsp salt plus a pinch for meringue, fine sea salt
- 1/4 cup milk room temperature
- 1 1/4 cup confectioners sugar plus more to dust
- 1/2 cup almonds divided, sliced
For the whipped cream filling:
- 1 3/4 cup heavy whipping cream
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 12 oz raspberry divided (keep a handful for garnish
Instructions
To make the cake and meringue layers:
- Preheat oven to 350°F. Butter and line two, 9-inch round, preferably light-colored cake pans with parchment paper. Line the bottom with a round of parchment and line the sides with parchment strips. Add a little butter under the strips where they overlap to keep them together.
- In a large mixing bowl, beat together butter and sugar on medium-high speed for 1 minute. Beat in the yolks one at a time and beat to incorporate with each addition then add vanilla. Scrape down the bowl.
- In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on medium/low speed just until well incorporated. While mixing, drizzle in the milk and mix until blended. Scrape down the bowl then divide the batter between your prepared cake pans* and spread the thick batter evenly in the bottom.
- In a separate very clean mixing bowl (preferably the bowl of your stand mixer), add egg whites. Beat on medium speed until foamy. Increase to medium-high speed and add a pinch of salt then gradually add the powdered sugar by the spoonful. Continue to beat until smooth, glossy, thick, and nearly stiff peaks form, 3-4 minutes. Divide the meringue between your 2 cake pans and spread to the edges. Use the back of a spoon to create peaks and mounds. Sprinkle sliced almonds on top.
- Bake at 350°F for 30 minutes or until meringue and almonds are golden. The meringue will not be fully dried out. Remove from the oven and cool the pans on wire racks until room temperature then run a cake release tool around the edges to loosen the cake and remove from the pans.
To make the raspberry whipped cream filling:
- In a large mixing bowl, combine cold heavy whipping cream with granulated sugar and vanilla. Beat on medium speed for 2 minutes until it starts to thicken then increase to medium-high speed and beat another 2-3 minutes or until stiff peaks form - don’t overbeat. Fold in most of your raspberries (Be sure to set aside a handful to use as garnish).
To assemble:
- Set the bottom cake layer on a cake platter meringue-side-up and cover it with all of the raspberry whipped cream, spreading it evenly over the surface. Place the next layer on top, meringue-side-up. Dust the top lightly with powdered sugar and scatter the reserved raspberries over the top. Serve immediately (or within 2 hours). Cover and refrigerate any leftover cake in the refrigerator for up to 2 days.
Notes
- Use a kitchen scale to evenly divide cake batter and meringue for uniform layers.
- Whip egg whites in a clean, grease-free bowl to ensure proper meringue formation.
- Chill the assembled cake before serving to help the whipped cream filling set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 418kcal | 21% |
| Carbs | 42g | |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 119mg | 40% |
| Sodium | 157mg | 7% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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