🍒 Heavenly German Cherry Cream Meringue Cake
🧾 Ingredients
For the cake base:
1 cup (200g) sugar
1/2 cup (115g) butter, softened
4 egg yolks (save whites for meringue)
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/2 cup (120ml) milk
For the meringue:
4 egg whites
1 cup (200g) sugar
1/2 cup (50g) sliced almonds (optional but traditional)
For the filling:
2 cups (480ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 jar (about 350–400g) sour cherries (drained) OR cherry pie filling
👩‍🍳 Instructions
- Prepare the cake layers
Preheat oven to 180°C (350°F).
Cream butter and sugar until light and fluffy.
Add egg yolks and vanilla, mix well.
Stir in flour and baking powder alternately with milk.
Divide batter evenly into two greased round cake pans. - Make the meringue topping
Beat egg whites until stiff peaks form.
Gradually add sugar while beating until glossy.
Spread meringue evenly over both cake batters.
Sprinkle sliced almonds on top. - Bake
Bake for 25–30 minutes until golden.
Let cakes cool completely before assembling. - Prepare the filling
Whip heavy cream with powdered sugar and vanilla until stiff.
Drain cherries well (important so cake doesn’t get soggy). - Assemble the cake
Place one cake layer (meringue side up) on a plate.
Spread whipped cream over it.
Add cherries evenly on top.
Place second layer on top (meringue side up).
✨ Tips for best results
Use sour cherries for that authentic German flavor.
Chill the cake for 1–2 hours before serving—it slices beautifully.
Best eaten the same day for crisp meringue texture.
🍰 What makes it special?
This cake is inspired by the German classic Himmelstorte (“Heaven Cake”), combining:
Soft buttery cake
Crunchy sweet meringue
Light whipped cream
Tangy cherries