Raspberry whipped cream filling and assembly:
- In a large mixing bowl, combine cold heavy whipping cream with granulated sugar and vanilla. Beat on medium speed for 2 minutes until it starts to thicken then increase to medium-high speed and beat another 2-3 minutes or until stiff peaks form. Don’t overbeat or it will turn buttery. Fold in most of your raspberries, setting aside a handful to use as garnish.
- To assemble, first, place the bottom cake layer on a cake platter meringue-side-up and cover it with all of the whipped cream filling, spreading it evenly over the surface. Place the next layer on top. Dust the top lightly with powdered sugar and scatter the reserved raspberries over the top.
Pro Tip:
If your whipped cream becomes stiff from over-beating the heavy whipping cream, try adding more whipping cream to the mixer to help loosen the mixture and bring it back to a soft, smooth texture. Start with a small amount and check the consistency every 10-20 seconds and add more as needed. If it is pale yellow in color, it is probably too far gone to save. Embrace it, and keep whipping it. Congratulations, you just made butter.
Variations of Himmelstorte
While there are many variations of this recipe, the most commonly found version is Himmelstorte mit himbeeren, or Heaven Cake with Raspberries. Other delicious substitution options based on your taste include:
- Berries – blueberries, blackberries, strawberries, cherries (pitted and halved), or poached gooseberries
- Citrus fruits – the original recipe used 2 cans of drained and halved mandarin oranges
- Tropical fruits – kiwi, pineapple, mango cut into small bite-sized pieces
- Stone fruits – apricots, peaches, nectarines
- Fruit compote – a mix of your favorite fruits reduced to a compote, or use your favorite jam
