Biting into a slice of Himmelstorte is like a trip to a cloud-filled dream. Imagine the fluffiest meringue meeting layers of cream and berries—it’s like a sweet symphony, but for your taste buds. I remember the first time I tried it, I was at a small café in Berlin, and honestly, it felt like discovering a hidden gem—both the cake and the place.
Steps
- Preheat your oven to 350°F and prepare two 9-inch round cake pans by buttering them and lining them with parchment paper. Ensure the parchment paper stays in place by applying a small amount of butter where the paper overlaps.
- In a large bowl, cream together softened butter and sugar until well combined. Add egg yolks one at a time, beating well after each addition, and then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk, and mix until smooth. Divide the batter evenly between the prepared cake pans.
- Clean your mixing bowl thoroughly and then beat the egg whites on medium speed until foamy. Increase the speed to medium-high, add a pinch of salt, and gradually incorporate the powdered sugar until the meringue is glossy and forms stiff peaks.
- Spread the meringue evenly over the cake batter in both pans, creating peaks and mounds with the back of a spoon. Sprinkle sliced almonds over the top and bake for 30 minutes until the meringue and almonds are golden.
- Remove the cakes from the oven and allow them to cool completely in the pans on wire racks. Once cooled, gently remove the cakes from the pans.
- For the whipped cream filling, combine cold heavy whipping cream, granulated sugar, and vanilla in a bowl. Beat until stiff peaks form, being careful not to overbeat, and then fold in most of the raspberries, reserving a few for garnish.
- Assemble the cake by placing one cake layer, meringue side up, on a serving platter. Spread all of the raspberry whipped cream evenly over the surface, then place the second cake layer on top, meringue side up.
- Dust the top of the cake lightly with powdered sugar and garnish with the reserved raspberries. Serve immediately or within two hours, and refrigerate any leftovers for up to two days.
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Eggs, room temperature, separated into egg whites and egg yolks
- Vanilla extract
- All-purpose flour (or gluten-free alternative)
- Baking powder
- Fine sea salt
- Milk, room temperature (whole or low-fat)
- Confectioners’ sugar (for meringue and dusting)
- Sliced almonds
- 1 3/4 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces raspberries, divided (reserve some for garnish)
- colored cake pans for even baking and a kitchen scale for portioning.
Nutritional Values
Calories: 5016kcal | Carbs: 504g | Protein: 72g | Fat: 312g | Saturated Fat: 180g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 1428mg | Sodium: 1884mg | Potassium: 2472mg | Fiber: 36g | Sugar: 336g | Vitamin A: 10800IU | Vitamin C: 96mg | Calcium: 96mg | Iron: 12mg
FAQ
- What is Himmelstorte?
- Himmelstorte, also known as Heaven Cake, is a traditional German dessert. It features layers of airy cake, meringue, and raspberry whipped cream, often garnished with sliced almonds for a delightful crunch.
- Can I prepare Himmelstorte in advance?
- Yes, you can prepare the cake layers up to 24 hours in advance. It’s best to make the whipped cream filling and assemble the cake within 2 hours of serving for optimal freshness.
- What are some variations of Himmelstorte?
- While the classic version includes raspberries, you can customize the filling with other fruits like blueberries, blackberries, or even citrus fruits like mandarin oranges. Tropical fruits like kiwi or mango also work well.
- How should I store leftover Himmelstorte?
- Leftover cake should be covered and stored in the refrigerator for up to 2 days. Due to the delicate nature of the meringue, freezing is not recommended.
- What should I do if my whipped cream becomes too stiff?
- If your whipped cream becomes too stiff, you can add a small amount of whipping cream to the mixture to soften it. However, if it turns a pale yellow, it may have turned into butter, and you can use it as such instead.
Tips
- Room Temperature Ingredients: Ensure your eggs and dairy are at room temperature before you start. This helps in achieving a smoother batter and more stable meringue.
- Even Layer Distribution: Use a kitchen scale to divide the batter and meringue equally between your cake pans. This ensures even layers and consistent baking time.
- Whipped Cream Consistency: Be cautious not to overbeat the whipped cream. If it becomes too stiff, add a bit more cream slowly to bring it back to a soft texture. If it turns pale yellow, it may have turned into butter.
- Light-Colored Pans: Opt for light-colored baking pans to prevent over-browning of the cake. If you only have dark pans, reduce the baking time slightly to avoid overcooking.
Equipment
- Heaven Cake, here is a list of main equipment that one might not normally have at home and may need to buy, which you can typically find on Amazon:
- Stand Mixer – Essential for efficiently mixing the cake batter and whipping the egg whites and cream.
- 9-Inch Round Cake Pans or Springform Pans – Preferably light-colored to prevent over-browning the cake.
- Kitchen Scale – Useful for evenly portioning the cake batter and meringue.
- Cake Release Tool – Helps to loosen the cake from the pans without damaging it.
- Wire Cooling Racks – Necessary for cooling the cakes evenly after baking.
