Edit ModuleShow Tags

Schaum Torte


Published:

Many of you Wisconsinites know all about Schaum Torte, but for those of you who haven't heard of it: Schaum Torte is very similar to a Pavlova, in essence a meringue cake. Made of little more than egg whites and sugar, it emerges from the oven golden and crusty on top, yet soft and marshmallow-y in the center. After cooling, the top cracks beautifully and collapses a bit, creating a lovely hollow to fill with piles of fresh berries and whipped cream. Heavenly. (Especially right now, this very minute, when locally grown strawberries are hitting the markets.)

Bonus: Schaum Torte is deceptively easy to prepare given its impressive presentation. Beat egg whites with sugar and bake. You can do that. Bonus again: Schaum Torte just happens to be the perfect follow-up to last week's chocolate ice cream recipe, given the eight conveniently leftover egg whites.

Photo by Stephanie Meyer

Schaum Torte
Serves 8

8 egg whites, room temperature
1 Tbsp. white vinegar
2 c. sugar, divided (1 2/3 c. + 1/3 c.), plus 2 Tbsp. for the whipped cream
1 1/2 pints strawberries, hulled and sliced
1 1/2 c. heavy whipping cream
1 tsp. vanilla

Preheat oven to 300 degrees. Grease a 10-inch spring-form pan (or 9x13 cake pan). Place egg whites and vinegar in the bowl of a stand-up mixer. Beat on high until egg whites hold soft peaks. Slowly beat 1 2/3 c. sugar into the egg whites, a few tablespoons at a time, until whites are stiff and glossy.

Spread egg whites in prepared pan and place pan in the oven. Bake for 60-70 minutes (60 minutes if using 9x13 pan, 70 minutes if using 10-inch spring-form pan) or until the torte is golden brown and cracked. Turn the oven off, open the door a crack, and let the torte cool in the oven for another 20 minutes. Remove the torte from the oven and cool completely on a rack.

About 10 minutes before you plan to serve the torte, stir 1/3 c. sugar into the berries and let sit at room temperature. Beat the cream, vanilla, and 2 Tbsp. of sugar together until soft peaks form.

To serve: press the center of the torte in a bit, to about 1 inch from the sides of the pan, to form a well. Spoon the whipped cream into the well and top with berries. Release the sides of the spring-form pan and cut into slices, or just scoop out big spoonfuls into serving bowls.
 

Edit ModuleShow Tags

Related Articles

Mix it Up for National Margarita Day!

Celebrated every year on February 22, National Margarita Day is good reason to raise a glass with a favorite cocktail

The Porkiest Pork Fest In Town: Cochon555

This Sunday you can sample dishes from 5 local chefs who will compete for the title of "Prince of Porc"

Valentine’s Day at Café Alma and Tullibee

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge recommend these hot new hotel restaurants in the Twin Cities
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Mix it Up for National Margarita Day!

Celebrated every year on February 22, National Margarita Day is good reason to raise a glass with a favorite cocktail

The Porkiest Pork Fest In Town: Cochon555

This Sunday you can sample dishes from 5 local chefs who will compete for the title of "Prince of Porc"

Valentine’s Day at Café Alma and Tullibee

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge recommend these hot new hotel restaurants in the Twin Cities

Dark Chocolate Ripple Pound Cake Recipe

Share the love with an easy-to-make yet indulgent chocolate cake

The Best $8 Burger in The Twin Cities

Lowry Hill Meats and the Minnesota State Capitol have teamed up
Edit ModuleShow Tags
Edit ModuleShow Tags