Our Heaven Cake recipe has light and airy layers of cake, meringue, and raspberry whipped cream. This Himmelstorte is truly heavenly.
Ingredients
For the cake and meringue layers:
10 Tbsp butter, unsalted, softened
2/3 cup granulated sugar
4 large eggs, room temperature, separated into yolks and whites
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, plus more to dust
1/2 cup sliced almonds, divided
For the whipped cream filling:
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
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.
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