Ingredients:
For the Cake:
- 250g (2 cups) all-purpose flour
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 120ml (1/2 cup) milk
For the Cherry Filling:
- 500g (about 2 cups) fresh or canned cherries, pitted and halved
- 50g (1/4 cup) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Whipped Cream Topping:
- 500ml (2 cups) heavy whipping cream
- 50g (1/4 cup) powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Additional fresh cherries for decoration
- Chocolate shavings
Instructions:
For the Cake:
- Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cherry Filling:
- In a saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices.
- In a small bowl, mix the cornstarch with a little water to create a slurry. Stir the slurry into the cherry mixture.
- Continue cooking until the cherry filling thickens. Remove from heat and let it cool completely.
For the Whipped Cream Topping:
- In a large mixing bowl, whip the heavy whipping cream until soft peaks form.
- Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
Assembling the Cake:
- Place one layer of the cooled cake on a serving platter.
- Spread a layer of the whipped cream on top of the cake layer.
- Spoon the cooled cherry filling over the whipped cream layer.
- Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
- Garnish with fresh cherries and chocolate shavings if desired.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Enjoy your delicious Himmelstorte mit Kirschen!