Print

Himmelstorte – Heaven Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 30 reviews

Himmelstorte, or Heaven Cake, is a light and airy German dessert characterized by its delicate meringue layers sandwiched between fluffy almond cake and luscious raspberry whipped cream. This elegant cake features a perfect balance of sweet and tart flavors, crowned with fresh raspberries and a dusting of powdered sugar, making it an ideal treat for special occasions or a sophisticated afternoon indulgence.

Ingredients

Cake and Meringue Layers

  • 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, plus a pinch for meringue
  • 1/4 cup milk, room temperature
  • 1 1/4 cup confectioners’ sugar
  • 1/2 cup sliced almonds, divided

Whipped Cream Filling

  • 1 3/4 cup heavy whipping cream, cold
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 12 oz raspberries, divided (reserve a handful for garnish)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F. Butter and line two 9-inch round cake pans with parchment paper, placing parchment rounds on the bottoms and strips around the sides. Secure overlapping strips with a bit of butter.
  2. Make Cake Batter: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for one minute. Add egg yolks one at a time, mixing well after each addition, then stir in vanilla extract. Scrape down the bowl as needed.
  3. Combine Dry Ingredients: Whisk together flour, baking powder, and sea salt in a separate bowl. Gradually add this to the butter mixture on medium-low speed until just combined. While mixing, drizzle in milk and blend until smooth. Scrape the bowl and divide the batter evenly between the prepared pans, spreading it uniformly.
  4. Prepare Meringue: In a very clean bowl, beat the egg whites on medium speed until foamy. Increase speed to medium-high and add a pinch of salt. Gradually add confectioners’ sugar by spoonfuls, continuing to beat until the meringue is glossy and forms nearly stiff peaks (3–4 minutes).
  5. Assemble Layers for Baking: Divide the meringue between the two cake pans, spreading it to the edges over the batter. Use the back of a spoon to create peaks and mounds on the meringue. Sprinkle half of the sliced almonds evenly over each pan.
  6. Bake Cake and Meringue Layers: Bake at 350°F for 30 minutes until the meringue and almonds turn golden but the meringue is not fully dried out. Remove from oven and cool in pans on wire racks until room temperature. Run a cake release tool around the edges and carefully remove the cakes from the pans.
  7. Make Raspberry Whipped Cream: In a chilled large bowl, beat cold heavy cream with granulated sugar and vanilla on medium speed for 2 minutes until it starts thickening. Increase speed to medium-high and beat an additional 2–3 minutes until stiff peaks form. Gently fold in most raspberries, reserving some for garnish.
  8. Assemble the Cake: Place one cake layer on a serving plate with the meringue side up. Spread the raspberry whipped cream evenly over this layer. Top with the second cake layer, meringue side up. Dust the top with confectioners’ sugar and garnish with the reserved raspberries.
  9. Serve and Store: Serve the cake immediately or within 2 hours for best texture. Cover and refrigerate leftovers for up to 2 days.

Notes

  • Use room temperature eggs for better incorporation when making the batter.
  • Ensure egg whites and mixing bowls are very clean and free of grease for perfect meringue.
  • Gentle folding of raspberries into whipped cream helps maintain a light texture and avoids overmixing.
  • Fresh raspberries can be replaced with other berries if desired.
  • It is best served the same day to enjoy the crisp meringue texture.
  • Gluten free flour can be substituted to make the cake gluten free.

Find it online: https://flavorspath.com/himmelstorte-heaven-cake-recipe/