meringue cake

Our Heaven Cake recipe has light and airy layers of cake, meringue, and raspberry whipped cream. This Himmelstorte is truly heavenly.

Himmelstorte- Heaven Cake Recipe (VIDEO)

Tbsp butter (unsalted, softened)

sugar

eggs

tsp vanilla extract

all-purpose flour (or gluten free)

tsp baking powder

milk (room temperature)

confectioners sugar (plus more to dust)

almonds (divided)

heavy whipping cream

Tbsp sugar

oz raspberries (divided (keep

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.

In a separate very clean mixing bowl (preferably the bowl of your stand mixer), add egg whites. Beat on medium speed until foamy. Increase to medium-high speed and add a pinch of salt then gradually add the powdered sugar by the spoonful. Continue to beat until smooth, glossy, thick, and nearly stiff peaks form, 3-4 minutes. Divide the meringue between your 2 cake pans and spread to the edges. Use the back of a spoon to create peaks and mounds. Sprinkle sliced almonds on top.

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 run a cake release tool around the edges to loosen the cake and remove from the pans.

To make the cake and meringue layers:

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. Fold in most of your raspberries (Be sure to set aside a handful to use as garnish).

To make the raspberry whipped cream filling:

Set the bottom cake layer on a cake platter meringue-side-up and cover it with all of the raspberry whipped cream, spreading it evenly over the surface. Place the next layer on top, meringue-side-up. Dust the top lightly with powdered sugar and scatter the reserved raspberries over the top. Serve immediately (or within 2 hours). Cover and refrigerate any leftover cake in the refrigerator for up to 2 days.

To assemble:

https://www.youtube.com/watch?v=J1LNw7Z70LE

Learn how to make Himmelstorte (Heaven Cake), a delectable German dessert, with our easy-to-follow recipe tutorial that creates fluffy layers of blissful indulgence
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

HEAVEN CAKE INGREDIENTS:
►10 Tbsp unsalted butter, 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
►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 (125 grams)
►1/2 cup sliced almonds, divided

►1 3/4 cup heavy whipping cream
►2 Tbsp granulated sugar
►1 tsp vanilla extract
►12 oz raspberries, divided (keep a handful for garnish)
►2 tsp confectioners sugar, to dust the top

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/himmelstorte-heaven-cake/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Quick Prep
1:31 How to make cake batter
4:24 How to make cake meringue
6:13 How to bake heaven cake
6:42 Raspberry cream filling
7:22 How to assemble the cake
9:45 Taste test

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PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #heavencake #meringuecake

Himmelstorte (Heaven Cake) - Best Meringue Cake!

Try your hand at making this Pinoy dessert classic, brazo de mercedes. It’s easier than you think!

Brazo de Mercedes Recipe

egg whites (at room temperature)

cream of tartar

Cup sugar

vanilla extract

confectioners' sugar

Cup condensed milk

Butter

Preheat oven to 350°F. 

Grease and line a 16x24x1-inch baking pan with parchment paper.

In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy and starts to expand in volume.

Gradually add sugar. Whip until shiny, small bubbles appear, and soft peaks form. Stir in vanilla.

Using an offset spatula, spread meringue evenly on the lined baking pan. Lightly run a cake decorating comb or a fork on the surface of the meringue to create a ridged pattern.

Bake in the preheated oven for about 20 minutes or until set and top is golden brown.

Remove meringue from the oven. Dust the top generously with confectioners’ sugar. Run an offset spatula along the edge of the pan to loosen the meringue from the pan.

Cover top with parchment paper then cover with a baking sheet. Invert pan to transfer meringue to the lined baking sheet.

Make the filling: Place egg yolks in a double boiler and stir using a wire whisk. (Make sure that the bottom of the pan on top does not touch the liquid in the double boiler. This will help prevent the eggs from heating up too quickly and turning into scrambled eggs.) Once warm and slightly thickened, add condensed milk and vanilla. Continue whisking gently until mixture thickens (like custard). Add butter, 1 tablespoon at a time; stir until well incorporated. Remove from heat.

Spread or pipe filling lengthwise on the center of the meringue. Lift a long end of the parchment paper and roll meringue into a log, enclosing the filling. Make sure the log is uniform in shape and thickness (use the parchment paper to adjust). Tighten the roll and keep covered in parchment until the custard has cooled. Unwrap and chill.

A sweet and creamy Pavlova cake served with coconut whipped cream, strawberry whirl sauce, and berries - a deliciously sweet summery meringue cake, perfect for special occasions

Eton Mess meringue cake with berries

½ Cups caster sugar

tsp white wine vinegar

vanilla pod (optional)

strawberries

(optional

lemon juice

tsp corn-starch

water

coconut cream

vanilla

icing sugar

Summer berries (to decorate)

Edible Roses (to decorate)

Separate the egg whites from the egg yolk (you can use the egg yolks for this Caramel Ice Cream). Preheat the oven to 275ºF/140°C.

To make the meringue beat the egg whites at a medium speed in a stand mixer (speed 4-5), or the lower speed setting with a hand mixer. Do this until the eggs reach soft peak stage and then it&#039;s time to add in the sugar.

Add the sugar 1 tablespoon at a time, leaving 20-30 seconds between each spoonful to allow it to almost fully dissolve. This can take 10-15 minutes - just make sure to keep the speed consistent. It&#039;s done when stiff peaks form, with the mixture looking thick and glossy, and the sugar fully dissolved (usually 10-12 minutes).*

Lastly, add the vinegar to the mixer and give a final 30 seconds or so of mixing - be careful not to overwhip. You could also carefully fold this into the mixture, careful not to knock out too much air.**

Depending on how thick you want the meringue cake layers to be, prepare two or three baking sheets with parchment paper. For consistent sizing on the layers, use a plate to trace the shape on the underside of the parchment paper.

Divide the mixture between the different baking sheets, spooning the meringue into the center of the circle, and then using a spatula to spread it evenly around the circle.

You'll need to bake them in the oven till crisp on the outside, no longer sticking to the parchment paper, and with no shine. You've gone too far if the meringue becomes browned. Depending on how thick you made your layers, and your oven, this can take between 70-120 minutes. If I'm making three layers then It usually takes me around 70 minutes, for two layers it's closer to 90 minutes.

It&#039;s best not to open the oven and cause any sudden changes in temperature to the meringue. However, if you have to check- then quickly open the oven and just see if you can lift the Pavlova from the baking sheet without it sticking. If not, then it needs slightly longer.

Once ready, turn off the oven and leave to cool completely in the oven (for at least two hours). This will help to further stabilize the meringues, stopping them from cracking.

Just before serving, whip all the coconut cream ingredients together.

Stack the Pavlova cake layers each with some coconut cream, optional strawberry sauce, and mixed berries. Read the notes below for more flavor and serving options.

You can make the Pavlova/meringue pieces up to two days in advance and keep in an airtight container at room temperature (or in the fridge). Any longer and it will start to go mushy/soggy, due to the soft center. I wouldn&#039;t recommend freezing the Pavlova either, as it will be much softer, with clear textural change when thawing.

How To Store:

This magical meringue-based dessert bakes while you sleep, creating an ethereal cake with a crispy shell and marshmallow-like interior

Classic Overnight Forgotten Torte

egg whites,

salt

heavy whipping cream, cold

berries

Position your oven rack in the center and preheat to 400°F (200°C). Take a clean 9-inch square pan or tube pan and wipe it thoroughly with white vinegar, allowing it to dry completely. This removes any trace of grease that might prevent your meringue from rising properly.

In a spotlessly clean large bowl, begin beating the room temperature egg whites on medium speed until they become foamy, about 1 minute. Add the cream of tartar and salt, then increase the mixer speed to medium-high. The cream of tartar stabilizes the egg whites, helping them maintain their structure.

With the mixer running, gradually add the sugar, one tablespoon at a time, allowing 3-4 seconds between additions. This slow addition ensures the sugar dissolves completely. Once all sugar is incorporated, add the vanilla extract and continue beating until the meringue is stiff and glossy, about 5-7 minutes total. Test by rubbing a small amount between your fingers - it should feel completely smooth, not grainy.

Using a large spatula, gently transfer the meringue to your prepared pan. Create a slight depression in the center by building the sides slightly higher than the middle. Place the pan in the preheated oven and immediately turn off the heat. Do not open the oven door for any reason - the residual heat will gradually bake your torte overnight.

After at least 6 hours or the next morning, remove your torte from the oven. It should be crisp and lightly colored on the outside while remaining slightly soft in the center. Allow it to cool completely on a wire rack, about 30 minutes.

When ready to serve, combine the cold heavy cream and powdered sugar in a chilled bowl. Beat until stiff peaks form, about 2-3 minutes. The cream should be firm enough to hold its shape but not overbeaten to the point of becoming grainy.

Spread the whipped cream over the cooled torte, creating decorative swirls with the back of a spoon. Top with fresh berries, arranging them in a pleasing pattern. Serve immediately for the best texture and presentation.

Top 4 meringue cake recipes from across the web

The most viewed meringue cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Himmelstorte- Heaven Cake Recipe (V...

Brazo de Mercedes Recipe

Eton Mess meringue cake with berrie...

Classic Overnight Forgotten Torte

Top 4 meringue cake recipes from across the web

The most viewed meringue cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Himmelstorte- Heaven Cake Recipe (V...

Brazo de Mercedes Recipe

Eton Mess meringue cake with berrie...

Classic Overnight Forgotten Torte

The most viewed meringue cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine