German Himmelstorte

Ingredients:

For the dough

• 250g butter
• 200g sugar
• 2 eggs
• 4 egg yolks
• 250g flour
• 1 tsp baking powder

• 500g of Penne pas
• 1/3 cup butter
• 1 tbsp oil
• 1 tsp salt (for the water)

Meringue: 

• 4 egg whites
• 150g sugar
• 1 tsp cinnamon
• 120g almond slivers

Cream

• 500ml whipping cream
• 100g confectioner’s sugar
• 150g crème fraiche
• 500g raspberries

Instructions:

For the dough:

1. Preheat the oven to 350F
2. Begin by creaming sugar and butter in a medium sized bowl.
3. Add in the sifted flour and baking powder. Mix well.
4. Divide the dough equally into 3 greased pans. (Pan size is 9” by 13” round cake pan) and smooth into an even layer.

Meringue:

1. In another bowl, add the egg whites, sugar, and cinnamon. Beat with a mixer until stiff peaks form.
2. Divide the meringue evenly between the 3 pans, on top of the dough and smooth out with a spoon.
3. Next top each cake pan with 40g of almonds (1/2 cup).
4. Bake for 20 minutes.
5. Once cakes are done, let them cool.

Cream:

1. Beat whipping cream and confectioner’s sugar in a bowl until stiff peaks form.
2. Once stiff peaks are formed, gently fold in the raspberries and crème fraiche

Assembly:

1. After the cakes are cooled down, you can begin assembling the Himmelstorte.
2. Place the first cake on a serving plate, then layer the cake with the cream filling.
3. Repeat with the second cake and the remainder of the cream filling.
4. Place the last cake layer on top.

Enjoy your Himmelstorte!

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