Best Himmel Torte Cake Filling Recipes

HIMMEL FUTTER TORTE

Himmel Futter Torte image

This recipe was a favorite of my grandma's. As kids, we called it "Dark Secret" because Grandma would vary the fruit with the season and we never knew what she hid under the cream.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 14

Ingredients

4 large eggs
2 cups sugar
2 tablespoons shortening, softened
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2-1/2 cups chopped dates
1 cup chopped walnuts
2 oranges, peeled and sectioned
2 bananas, peeled and sliced
1 cup raspberries
1 can (8 ounces) pineapple chunks, drained
1 cup heavy whipping cream, whipped

Steps:

In a large bowl, beat eggs and sugar until light. Add shortening and vanilla; beat well. Combine flour, baking powder, salt, dates and nuts; add to bowl and mix well. Spread in a greased 13x9-in. baking pan. , Bake at 350° 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.

Nutrition Facts :

LINZERTORTE

Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Steps:

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

HIMMELTORTE - HEAVENLY TORTE

Himmeltorte - Heavenly Torte image

The story is that the original recipe was created in Austria in the 1830's to console the Duke of Vienna, who was bereft from the loss of one of his chefs. The base is very like a shortbread cookie. Some versions of this recipe call for the base to be baked in a larger pan and assembled in one large layer. When I made it, I baked the base in one big piece and divided it equally into thirds to stack. Baking time approximate. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups butter
1/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 teaspoon lemon rind, grated
4 cups flour, sifted
1 egg white, unbeaten
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
3/4 cup seedless raspberry preserves
4 tablespoons sugar
1 tablespoon cornstarch
2 egg yolks, beaten
2 cups sour cream
1 teaspoon vanilla extract

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.

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