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Ingredients
| salted butter: 1 1/2 cups |
| granulated sugar: 1/4 cup |
| salt: 1/4 tsp |
| eggs: 4 (yolks) |
| lemon peel: 1 tsp (grated) |
| all-purpose flour (unsifted): 4 cups (sifted) |
| eggs: 1 (white//unbeaten) |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1 tsp |
| pecans: 1/2 cup (chopped) |
| seedless raspberry preserves: 3/4 cup |
| granulated sugar: 4 Tbl |
| cornstarch: 1 Tbl |
| eggs: 2 (yolks//beaten) |
| sour cream: 2 cups |
| vanilla extract: 1 tsp |
Himmeltorte - Heavenly Torte
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
11 serving(s)
Tags
- 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.