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Tuesday, June 15, 2010

Schaum Torte

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.
 

Posted on Tuesday, June 15, 2010 in Permalink

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly editor-in-chief Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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