This famous HEAVEN CAKE from Germany has won the hearts of millions! With airy meringue! Unforgettably delicious! Without gelatin! "Himmelstorte"
Ingredients for 2 cake trays 26 cm each:
Ingredients for meringue layer:
6 Egg Whites
1 small pinch of salt
16 g vanilla sugar
160 g of sugar
Ingredients for the dough:
180 g of flour
20 g corn starch
1 tsp baking powder
6 Egg Yolks
2 Eggs (eggs size M)
1 Pinch of salt
16 g vanilla sugar
180 g of sugar
200 g soft butter
zest 1/2 lemon
Juice 1/2 lemon
100 g of sliced almonds
I bake both cake bases together for about 35 minutes at 160 °C (320 °F) WITH recirculated air (with convection) on the second and fourth rails (from below). If your oven bakes irregularly, you have to change both cake bases after 20 minutes of baking time (put the top cake base down and put the bottom cake base up)
Bake for about 25 minutes at 175 °C (350°F) without recirculating air
Ingredients for the filling:
200 ml cold whipped cream (min. 30% Fat)
200 g Creme Fraiche (30% fat)
16 g vanilla sugar
16 g cream thickener
300 g cold cream cheese
60 g of powdered sugar
150-200 g of fresh or frozen raspberries
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