Best Himmeltorte Heavenly Torte Recipes
GRANDMA'S HEAVENLY TORTE
A purchased pound cake is split into 3 layers, then filled and frosted all over with a sweetened mixture of cream cheese, pumpkin, orange, spice and whipped cream.
Provided by Pat Duran
Categories Puddings
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a large bowl combine the cream cheese and 1 cup of the powdered sugar, mixing until well blended. Stir in pumpkin, spices and grated orange rind. In another bowl, beat cream until stiff peaks form; gradually add remaining powdered sugar, beating stiff. Fold into pumpkin mixture. Split pound cake horizontally into 3 layers. Spread each layer with some of the pumpkin mixture, then stack. Frost sides with pumpkin mixture. Sprinkle orange slivers on top and refrigerate at least one hour before slicing to serve.
HIMMEL FUTTER TORTE
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
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 :
HIMMELTORTE - HEAVENLY TORTE
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
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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