Himmel Torte Cake Filling Recipes

Steps:

• For the filling: Mix sugar and cornstarch together and add to egg yolks.
• Stir in sour cream and cook in double boiler until it coats the spoon.
• Add the flavorings and stir well.
• Let cool to room temperature before assembling cake.
• For the base: Preheat oven to 450°F.
• Cream butter and 1/4 cup sugar; add salt and egg yolks, one at a time and beat until smooth after each.
• Add lemon rind and flour.
• In another bowl, mix egg white, sugar, cinnamon and pecans together lightly.
• Divide dough into thirds and pat into three 7" x 11" pans; spread the tops with the egg white mixture.
• Bake for ten minutes, then reduce heat to 350F and bake approximately 10 to 15 minutes more.
• Turn out onto cooling rack.
• When torte is cold, spread two of the layers with raspberry jam and some of the filling.
• Stack layers and cover all with remaining filling.

Steps:

• Mix sugar and cornstarch together and add to egg yolks.
• Stir in sour cream and cook in double boiler until it coats the spoon.
• Add the flavorings and stir well.
• Let cool to room temperature before assembling cake.

Steps:

• Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
• Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
• Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
• Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
• Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
• Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
• Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.

Steps:

• In a large mixing bowl, beat eggs and sugar until light. Add shortening and vanilla; beat well. Combine flour, baking powder, salt, dates and nuts; stir into mixing bowl and mix well. Spread in a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool on a wire rack. Break torte into small pieces and arrange on a serving plate. Just before serving, place fruit on top and cover with whipped cream. Fruit can be varied by season.

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the Mascarpone cheese, sugar, orange juice and orange zest. Fold in whipped cream. , Cut each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat layers three times. Refrigerate until serving.