Description
Himmelstorte, also known as Heaven Cake, is a light and airy German-inspired dessert featuring layers of fluffy almond cake, whipped cream, and fresh raspberries. This elegant cake combines a delicate almond meringue base with a creamy filling and vibrant tartness from raspberries, making it perfect for special occasions or a luxurious treat.
Ingredients
Scale
Cake Batter
- 10 Tbsp unsalted butter, softened
- 2/3 cup granulated sugar
- 4 large eggs, separated (room temperature)
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour (or gluten free)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup milk (room temperature)
Meringue Topping
- Pinch of fine sea salt
- 1 1/4 cup confectioners sugar (plus more to dust)
- 1/2 cup sliced almonds, divided
- 4 egg whites (from eggs separated above)
Filling and Garnish
- 1 3/4 cup heavy whipping cream
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 12 oz raspberries, divided (keep a handful for garnish)
Instructions
- Prepare the Cake Batter: Cream together the softened unsalted butter and 2/3 cup granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and 1/4 teaspoon fine sea salt. Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients, mixing just until combined. Set aside.
- Make the Meringue: In a clean bowl, beat the egg whites with a pinch of fine sea salt until soft peaks form. Gradually add the 1 1/4 cups confectioners sugar while continuing to beat until stiff, glossy peaks develop. Gently fold in half of the sliced almonds into the meringue.
- Combine and Bake: Preheat the oven to 350°F (175°C). Spread the cake batter evenly into a greased and floured 9-inch springform pan or cake pan. Carefully spread the almond meringue on top of the batter, smoothing the surface. Sprinkle the remaining sliced almonds evenly over the meringue. Bake for approximately 30 minutes, or until the meringue is golden and a toothpick inserted in the cake layer comes out clean. Remove from oven and cool completely.
- Prepare the Whipped Cream Filling: In a chilled bowl, beat the heavy whipping cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold in most of the raspberries, reserving a handful for garnish.
- Assemble the Himmelstorte: Once the cake is completely cool, carefully slice the cake horizontally in half if possible, or gently fold the whipped cream mixture on top of the cooled cake if slicing is difficult. Dust the top with additional confectioners sugar and decorate with the reserved raspberries.
- Serve: Chill the cake for at least 1 hour before serving to allow flavors to meld. Slice into 12 pieces and enjoy this heavenly, light almond and raspberry treat.
Notes
- Room temperature ingredients help with better mixing and incorporation of air.
- Be gentle folding the meringue into the batter to maintain its airy texture.
- If you don’t have sliced almonds, you can finely chop whole almonds as a substitute.
- The cake is best served the same day or within 24 hours for optimal freshness.
- You can substitute raspberries with strawberries or other berries of your choice.
- Ensure the whipped cream is well chilled for best whipping results.
