For the meringue cake layers:
- Butter – unsalted, softened
- Sugar – for sweetness
- Eggs – room temperature, separated into egg whites and egg yolks
- Vanilla – we like to use our homemade vanilla for the best taste
- Flour – all-purpose or gluten-free if you prefer
- Baking powder – leavening ingredient
- Salt – fine sea salt to enhance the flavor of the cake and meringue
- Milk – room temperature, and you can use whole milk or low-fat
- Confectioners’ sugar – to sweeten the meringue, plus more to dust the top
- Sliced almonds – add a delicate crunch to this light and airy recipe
For the raspberry whipped cream:
- Heavy whipping cream – the fat content adds structure and light and airy texture after whipping
- Sugar – to sweeten the whipped cream
- Vanilla – for the signature flavor of whipped cream
- Raspberries – divided, keep a handful to garnish the top of your cake
Pro Tip:
Use light-colored metal baking pans. Darker pans will brown the cake too much. If using dark pans, bake for 28-30 minutes.
How to Make Himmelstorte
To make the cake and meringue layers:
- Prepare – Preheat oven to 350°F. Butter and line the bottoms and sides of two, 9-inch round cake pans or springform pans with parchment paper. Add a little butter under the parchment strips where they overlap to keep themin place.
- Mix the cake ingredients – In a large mixing bowl, beat butter and sugar together. Beat in the egg yolks one at a time. Next, add vanilla. In a separate bowl, stir together flour, baking powder, and salt.
- Combine – 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. Divide the batter between your prepared cake pans and spread evenly in the bottom. The batter will be thick.
- Make your meringue – Clean the bowl of your stand mixer and beat the egg whites on medium speed until foamy. Increase to medium-high speed and add a pinch of salt then gradually add the powdered sugar. Beat until smooth, glossy, and thick with nearly stiff peaks, about 3-4 minutes. Divide meringue into your 2 cake pans and spread evenly. Using the back of a spoon, make peaks and mounds then sprinkle the top with almonds.
- Bake – Bake at 350°F for 30 minutes or until meringue and almonds are golden. The meringue will not be fully dried out. Remove from the oven and cool the pans on wire racks until room temperature then remove the cakes from the pans.
Pro Tip
Use a kitchen scale to help divide the batter and meringue evenly between your cake pans. This will ensure even-sized layers and an even baked time.
