Pilar's Chilean Food & Garden

  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
menu icon
go to homepage
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
search icon
Homepage link
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
×

Cielo (Heaven) Cake

Published: Sep 6, 2019 · Modified: May 17, 2024 by Pilar Hernandez · This post may contain affiliate links.

Jump to Recipe

Versión en español

This Cielo (Heaven) cake is delicious. The sponge has more of the consistency of a butter cookie, and the layer of "meringue" with the nuts gives it a delightful crunch. I added raspberry jam and chocolate to provide texture and contrast of flavors. I loved how it looked, and the flavors were so good together.

Like many other cakes from Chile, the Cielo Heaven Cake is famous in the South of Chile and has several layers and fillings. You can be creative and swap your favorite jam, but I recommend going with an acidic one to balance the sweetness of the cookie/sponge layers.

Cielo (Heaven) Cake, Chilean Recipe

I learned the technique to do the giant chocolate shard from the book The Artful Baker, following the author on his blog Cafe Fernando. He is very inspiring, and his book is fantastic. I have done three recipes with excellent results.

I made this cake for my birthday and froze half to enjoy it later without issue. In general, cakes with whipped cream keep a lot fresher if frozen. On the fridge, 2-3 days is the longest I will recommend having it.

Cielo (Heaven) Cake, Chilean Recipe

You may also be interested in the recipe: Thousand Layer Cake or Mil Hojas.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cielo (Heaven) Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours, 30 minutes
  • Yield: 20
  • Category: Cakes
  • Method: Baked
  • Cuisine: Chilean
Print Recipe
Pin Recipe

Description

A sophisticated cake with tantalizing flavors and textures.


Ingredients

Units

For the dough

  • 470 grams unsalted butter
  • 2 egg yolks
  • 1 egg
  • 230 grams of granulated sugar
  • 470 grams of all-purpose flour

For the meringue

  • 4 egg whites
  • 150 grams of granulated sugar
  • 1 teaspoon of cinnamon powder
  • zest of 1 lemon
  • 1 cup finely chopped walnuts

For the filling,

  • 2 cups of cold Heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup raspberry jam
  • 180 grams of semi-bitter baking chocolate

Instructions

  1. Preheat the oven to 350F or 180C.
  2. Beat the butter with the yolks and the egg until they are creamy combined. Add the sugar and flour and continue beating until a soft, sticky dough forms. Spread over parchment paper on circles of 20-24 cm in diameter. Use wet fingers to distribute the dough.
    Smooth butter with sugar. Dough ready.Dough portion out. Dough spread in circles.
  3. Beat the egg whites until soft peaks. Mix the sugar, cinnamon, lemon zest, and nuts in a bowl.
  4. Spread the whipped whites over the dough and sprinkle with the mixture of sugar and nuts.
    Egg whites beaten on top of the dough. Sprinkled with nuts.
  5. Bake for 20 minutes until golden brown. Let cool on a rack. Choose the ugliest circle to decorate and break into pieces.
    Baked dough parts.
  6. Prepare the chocolate layer, melt it in a water bath, and spread it on parchment paper. Cover with another paper and roll. Place on a tray and refrigerate. Unroll; it will break into giant shards.
    Melted chocolate Spread chocolate. Cover with parchment. Big chocolate pieces.
  7. Beat the cream until it forms soft peaks, add the vanilla extract, and beat until incorporated.
  8. Assemble the cake: Place a baked layer over a serving plate. Cover with 3 tablespoons of whipped cream, spread in a thin layer, and place half of the chocolate shards: another baked layer, raspberry jam, cream, baked layer. Repeat.
    Assembling the cake. Chocolate layer. Jam layer. Fully assemble.
  9. Cover the cake with cream and decorate it with the remaining chocolate shards and the broken baked layer.
  10. Refrigerate until serving. Keeps 3 days. It can be frozen.
    Cielo (Heaven) Cake

Notes

Recipe adapted from Ximena Leal Galle, from the book "Manos del Sur."

Nutrition

  • Serving Size:
  • Calories: 528
  • Sugar: 29 g
  • Sodium: 27.7 mg
  • Fat: 35 g
  • Saturated Fat: 19.6 g
  • Carbohydrates: 50 g
  • Fiber: 1.9 g
  • Protein: 6.2 g

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Pin for Chilean Cielo Heaven Cake

More Chilean recipes

  • Dulce de Leche bars
    Dulce de Leche bars
  • Chilean Choripan
    Chilean Choripán
  • Clery Strawberry White Wine Punch
    Clery Strawberry White Wine Punch
  • Chancho en Piedra, Chilean Recipe
    Chancho en Piedra

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. VERONICA DAIE says

    March 07, 2024 at 11:39 pm

    Solo sale la version en ingles cuando uno pincha la receta torta cielo, aunque dice traducción al español...NO ES QUE SEA TAN DIFICIL PERO PREFERIRIA EN ESPAÑOL...
    EXQUISITA!
    ESPERO HACERLA
    FELICITACIONES!!!

    Reply
    • Pilar Hernandez says

      March 08, 2024 at 4:00 pm

      Mhmm a mi me funciona bien alternando el inglés y el español. Acá tienes el link directo a la receta en español https://cocinachilena.cl/torta-cielo/
      Suerte.

      Reply

¡Hola!

Pilar Hernandez portrait
I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

Chilean Kitchen cover
Buy my cookbook

Popular Recipes

  • Dulce de Leche Rice Pudding
  • Chilean Beef Empanadas de Pino
  • Chilean Sopaipillas with Pumpkin
  • Milhojas or Thousand Layers Cake
  • Pastel de Choclo Corn and Beef Casserole
  • Argentinian Medialunas
  • Calzones rotos
    Chilean Calzones Rotos
  • Traditional Chilean Alfajores
  • Raspberry Mousse
  • Pan Amasado Recipe
    Pan Amasado Chilean Country Bread

Footer

About me

Licensing

Privacy