German Heavenly Cake

This German cake has many names, the most famous probably being “heavenly cake”. I can confirm that it does taste heavenly, think  a batter created with egg yolks, a layer of meringue, which is sprinkled with sliced almonds and a whipped cream infused with raspberries sandwiched in between. Then you get this cake. It seems to be more known in the north of Germany, at least I had forgotten about its existence until I returned to the city Paderborn and tasted the cake again in the coffeshop Café Markt 5 (I was not paid to mention it). When I looked at the options in the cafe, this cake immediately caught my eye, of all other cakes there was only one at display, but this cake had six (!) cakes at display. Clearly, the favorite cake of all customers so I had to give it a try. I immediately understood why it is so popular. So it was also clear I had to make this cake as soon as I returned back to Munich. When I consulted the internet, I was shocked, so many recipes, so many different fruits, strawberries, apples, peaches, rhubarb, tangerines, the list was long. I decided to make a rather classic version first with frozen raspberries.

Apart from the many different fillings, it also comes as no surprise that this cake has many different names. Himmelstorte (heavenly cake) being the most common, but also Berliner Luft, Trümmertorte, Schwimmbadkuchen, Ozeantorte or Ostfriesentorte. Be it as it may, they all have the batter with only egg yolks, then you beat the egg whites separately and spread the meringue on top sprinkled with almonds. Usually whipped cream is used as the basis for the filling, but the cafe in Paderborn confirmed that they also use mascarpone. Whichever fruit you may use, I love this combination of flavors, this is such a balanced cake, I highly recommend making it.

Credit: Heyfoodsister (in German)

Print Recipe

German Heavenly Cake

Serves: One springform 24-26cm in ∅

Prep Time: 45min – Cooking Time: 25min – Total Time: 1hr 10min

This German cake consists of a normal batter, which has meringue and almonds as a topping. It is then served with whipped cream infused with fruits.

Ingredients

• Cake Layers
• 100 grams of butter, at room temperature
• 80 grams +150 grams of regular sugar
• 4 eggs, divided
• 1 teaspoon of vanilla extract
• 2 tablespoons of milk
• 125 grams of all-purpose flour
• 1.5 teaspoons of baking powder
• 100 grams of sliced almonds
• 
  
• Filling
• 350 grams of frozen raspberries (or fresh ones)
• 350 grams of heavy cream
• 20 grams of regular sugar
• 2 packages of cream stiffner
• 1 teaspoon of vanilla extract

Instructions

1

You can see how I make it in this short video. For the cake layers preheat oven to 180 degrees Celsius and line the bottom of two 24-26cm springforms with parchment paper. If you only have one, line one.

2

Beat the soft butter with 80 grams of sugar for a few minutes until light and fluffy. Seperate the eggs, keeping the egg whites in a large bowl and slowly add one egg yolk at a time, mixing thoroughly. Add vanilla extract and milk and mix until combined. Lastly beat in flour and baking powder, only mix until combined. Divide the batter evenly between the two springforms, if you only have one, only spread half and keep the rest in the fridge. Be sure to clean your mixer thoroughly.

3

Beat the egg whites with a pinch of salt, slowly adding 150 grams of sugar. Beat until stiff and glossy. Divide evenly between the two springforms, if you only have one, keep half in the fridge. Sprinkle with slices almonds. Bake on medium rack for about 22-25 minutes or until lightly browned. Let one cake layer cool as a whole, but be sure to divide the second into 12-16 pieces while still warm. You can make the cake layers up to two days in advance if kept airtight and chilled.

4

For the filling beat cream, sugar, vanilla extract and stiffener until stiff, fold in frozen raspberries. Place the full cake layer on a plate and put the springform around. Now spread the filling and place the second cake layer on top. You can sprinkle with icing sugar if desired. If kept airtight and chilled the cake will keep for a few days.