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Virtually unknown outside of Wisconsin, Schaum Torte is the German equivalent of Pavlova. It's perfect topped with fresh fruit, whipped cream, or ice cream!
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Schaum Torte

Virtually unknown outside of Wisconsin, Schaum Torte is the German equivalent of Pavlova. It's perfect topped with fresh fruit, whipped cream, or ice cream!
Course Dessert
Cuisine American, German
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 154kcal

Ingredients

  • 6 egg whites
  • 1 tablespoon water
  • ½ teaspoon Salt
  • 2 ¼ cups granulated sugar divided
  • ½ teaspoon cream of tartar
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • Fresh berries for serving
  • Whipped creeam for serving
  • Fresh mint for garnish, optional

Instructions

  • Preheat oven to 250 degrees. Line two sheet pans with parchment paper. With a Sharpie-type permanent pen, trace six 3-inch circles on each sheet of parchment paper, and flip over in pan (marker side down).
  • In a standing mixer with the whisk attachment, or using an electric hand mixer on medium-high, beat the egg whites, water and salt until stiff peaks form (a peak on the edge of the beater holds its shape without bending).
  • With mixer still on medium-high, very slowly add, over the course of 2-3 minutes, 1 cup sugar, cream of tartar, and vinegar.
  • Add the other 1 1/4 cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.
  • To prepare the piping bag, snip a corner off a large zippered plastic bag or pastry bag. Place a large decorating tip into the corner opening (I use a Wilton 1M). Spoon half of the meringue into the bag and twist the top closed.
  • Starting in the center of each circle and moving in a circular pattern outward, fill each circle with meringue. Continue piping around the outside edges, forming walls (I usually go around 2 or 3 more times, depending on how tall I want my tortes). Use your finger to smooth out the top where the piping tops. Repeat with remaining meringue until all 12 tortes have been formed.
  • Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 30 minutes. Remove and store in an airtight container. Serve with fresh berries and whipped cream and garnish with fresh mint leaves if desired.

Notes

  • To make tortes without piping, drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon.
  • To make one full-size Schaum Torte: Follow the first 4 steps as written. Then, transfer the meringue to a 9-inch buttered spring form pan. Bake at 250 degrees for 1 hour, turn off heat, and leave shell in the oven for 1 hour more (instead of 30 minutes).
  • Adapted from The Cafe Sucre Farine.

Nutrition

Calories: 154kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Sodium: 122mg | Potassium: 46mg | Sugar: 38g | Calcium: 2mg | Iron: 1mg