• 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!