Himmelstorte | von Imke Philipps und Lars Rother aus Ochtrup

Heavenly Cake By Imke Philipps and Lars Rother from #ochtrup Interfaith relations are strong in Ochtrup, and people meet regularly at ecumenical services in schools, retirement homes, and on many other occasions. For example, at the large baptismal festival on the Vechte River on June 24th. The Protestant pastor and the Catholic chaplain recently tested whether ecumenism also works when baking – with a heavenly cake. ...] Ingredients for the cake layers: 7 eggs (medium) 370 g sugar 125 g soft butter 1 packet vanilla sugar 100 g all-purpose flour (type 405) 1 1/2 tsp baking powder 30 g cornstarch 50 g milk 1 tsp lemon zest 200 g slivered almonds Ingredients for the cream: 200 g heavy cream 200 g sour cream 200 g Greek yogurt (10% fat) 60 g sugar 1 packet vanilla sugar 1 packet powdered gelatin (or 6 sheets of gelatin) approx. 400 g strawberries Preparation: First, separate five of the seven eggs. Beat five egg whites with 250 g sugar until stiff peaks form and refrigerate. Then cream the butter with 120 g sugar and vanilla sugar. Gradually add the five egg yolks and the two whole eggs. Sift together the flour, baking powder, and cornstarch and mix well. Finally, fold in a splash of milk, the lemon zest, and about a third of the beaten egg whites. Divide the batter between two greased 26 cm (10-inch) springform pans lined with parchment paper. Sprinkle one layer with about half of the sliced ​​almonds. Cover the other layer with the remaining egg whites. Sprinkle the remaining almonds on top. Bake the cakes in a preheated oven at 160°C (325°F) convection or 180°C (350°F) conventional for about 30 minutes. Let them cool completely. For the cream, whip the heavy cream until stiff peaks form. In a separate bowl, combine the sour cream, yogurt, sugar, and vanilla sugar until smooth. Soak the gelatin according to the package instructions and dissolve it over a double boiler. Stir a small amount of the sour cream mixture into the dissolved gelatin until smooth, then stir the gelatin mixture into the remaining sour cream-yogurt mixture. Finally, fold in the whipped cream. Bake the cakes in a preheated oven at 160°C (325°F) convection or 180°C (350°F) conventional for about 30 minutes. Spread about a third of the cream onto the bottom layer of the cake. Distribute the cleaned and chopped strawberries over the cream. Spread the remaining cream on top and then place the top layer of the cake, topped with the meringue, on top. Press down gently. Chill the cake for at least four hours before serving. By the way, you can also prepare this heavenly cake with other fruits according to your taste and what's in season. It's especially delicious with currants, raspberries, or gooseberries. Enjoy baking and bon appétit!