Sophisticated Schaum Torte is a smooth fluffy cloud of rich tasty elegance that is absolutely glorious when made properly. Serve with you favorite seasonal fruit for a multitude of delightful dessert options every will enjoy. If you have a mid-day wine tasting coming your way, this dessert with fresh fruit and a nice white make for a wonderful and exciting conversation starter. When developing this recipe I found that adding sugar in small increments is very important. Also, I can not stress this step enough, use only Caster Sugar for the proper texture and presentation. This is a fun fluffy dish that I enjoyed and I highly recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have rich delicious Schaum Torte sweet today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Be sure to let the Schaum Tort rest in the “closed” oven overnight for at least 12 hours for an optimal crispy toasted meringue shell and marshmellow creamy center. Thanks for visiting and see you again soon.
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In a standing mixer with the whisk attachment or hand held electric mixer. Add cold egg white to the mixer. Beat on high (speed 10) for several minutes until stiff peak forms. Turn down the mixer to medium speed. Slowly add superfine sugar in interments (about 3-4 tbsp at a time) do not skip this part. Once you added all the sugar turn up the speed to high. Spacing out every 30 seconds: add salt, lemon juice, cream of tartar & vanilla extract.
Beat until white and glossy.
Transfer the whipped egg whites to the parchment paper; spread inside the 8″ circle. Once done, use a clean spoon to make a nest (for whip cream & fruits). If you want to make decorative peaks, use the back side of the spoon. It should be about 3″-4″ tall & a dip in center.
Bake for 1 ½ hours for 225°F. Once the time is up, turn off the oven & do not open the door. Leave the Schaum Torte in the oven for 12 hours (yes for that long).
After 12 hours, remove the Schaum Torte from the oven. Use a butter knife to loosen the edges. Transfer the cake to a serving platter. Add whipped cream inside the center. Then add fresh fruits.
Slice & Enjoy!
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Schaum Torte
Ingredients
- 6 cold (from the refrigerator ) large egg whites
- 1 ½ cups superfine sugar caster sugar
- 2 tsp lemon juice
- 1 ½ tsp vanilla extract
- ½ tsp cream of tartar
- ½ tsp salt
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powder sugar
Instructions
- Preheat the oven to 225°F. You are going to use the back side (flat) of the baking sheet to bake the schaum torte. It will be easier to remove and transfer the cake. Use a pencil & trace a 8" circle on the parchment paper & flip the paper over (clean side of the paper facing up & pencil mark facing down).
- In a standing mixer with the whisk attachment or hand held electric mixer. Add cold egg white to the mixer. Beat on high (speed 10) for several minutes until stiff peak forms. Turn down the mixer to medium speed. Slowly add superfine sugar in interments (about 3-4 tbsp at a time) do not skip this part. Once you added all the sugar turn up the speed to high.
- Spacing out every 30 seconds: add salt, lemon juice, cream of tartar & vanilla extract. Beat until white and glossy. Transfer the whipped egg whites to the parchment paper; spread inside the 8" circle. Once done, use a clean spoon to make a nest (for whip cream & fruits). If you want to make decorative peaks, use the back side of the spoon. It should be about 3"-4" tall & a dip in center.
- Bake for 1 ½ hours for 225°F. Once the time is up, turn off the oven & do not open the door. Leave the Schaum Torte in the oven for 12 hours (yes for that long).
- After 12 hours, remove the Schaum Torte from the oven. Use a butter knife to loosen the edges. Transfer the cake to a serving platter. Add whipped cream inside the center. Then add fresh fruits.
Whipped Cream
- Place a metal bowl & whisk hooks in the freezer for 1 hour. Add cold heavy whipping cream and beat on medium-high until stiff peak begin to form (about 6-7 minutes). Add sugar and beat until smooth (about 2-3 minutes).
Serve immediately with whipped cream & fruits. Or leave the Schaum Torte at room temperature without whipped cream/fruits. Enjoy!
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