(This is my most revisited post on my blog which I get as many as 75 hits per day – and this was posted 12/14/06 . . . be sure to leave a comment. I love to see where people come from and their interest in Schaum Torte! Thank you!)
had a small family growing up. It was just my parents, my sister and I, my grandpa, and then my dad’s cousin we called “Auntie” and his brother, would come for holidays. My aunt was a wonderful baker. She would make individual plates for my sister and I with cut-out cookies decorated beautifully. For our holiday dessert we would have a traditional German dessert very popular in my hometown of Milwaukee, called “Schaum Torte”. No one seems to hear of it around here in Michigan. I made it for our oldest’s son’s graduation party, and most looked at it and pass it by.
Schaum Torte is a meringue type dessert, which we either top with strawberries or raspberries and icecream. The meringue is “melt-in-your-mouth” good. And before you read the recipe and decide to make it, it is not a diet dessert by any means, and would use up your calorie count for a week!
SCHAUM TORTE RECIPE:
6 egg whites (Do not get any yolk in! Eggs should be at room temperature)
2 c. granulated sugar
1 tsp. cream of tartar
1 tbsp. vinegar
1 tsp. vanilla (I’ve used almond flavoring instead also)
In large metal mixing bowl, beat room temperature egg whites until foamy
Add cream of tartar and vinegar. Beat on medium speed until soft peaks form (tips curl).
Add sugar, 2 tablespoons at a time, beating on high speed until very stiff peaks form (tips stand straight). About halfway through the sugar add the vanilla (or almond) extract in.
Now you have a couple of options in how to complete it. You can make 12 individual tortes, by putting them on a brown paper bag. Just divide by tablespoons, and push in the middle of each to make a pocket. When done, these peel right off the paper bag very easily. These tortes come out more crusty all the way through.
OR, my favorite way, is to put it into a buttered 9 inch spring form pan. This way the torte comes out more soft inside and just a light crisp shell on the outside.
With either option, put in the oven at 250 degrees for one hour. Turn off oven, leave door shut, and let stay in the oven for another hour.
These store for days in an airtight container. I then top it with raspberries or strawberries. I love the juice from these soaking into the meringue. Or, we top with icecream and one of the fruits. It is wonderfully delicious, and something we keep special by making for special occassions only.