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A Schaum torte covered in berries on a gray plate.

Schaum Torte

Virtually unknown outside of Wisconsin, a Schaum Torte is the German equivalent of a Pavlova. In this recipe, we make 12 miniature tortes that are delicious 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 (torte only)
Calories 154kcal



  • 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.


  1. Egg whites: Room temperature egg whites beat quicker and higher than cold egg whites. If you forgot to bring the eggs to room temperature early enough, place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel chilled.
  2. Cream of tartar: This baking aisle staple is an acid that plays a vital role in stabilizing the egg whites, making them billowy and light as air.
  3. Yield: This recipe makes twelve miniature (4-inch) Schaum Tortes. I assume one torte per person, but you could also cut each torte in half and serve 1/2 torte per person.
  4. Storage: Store leftover Schaum Torte shells (baked and cooled) in an airtight container in a cool place out of direct sunlight for up to 2 weeks. Separate tortes between layers of parchment or wax paper if stacking them.
  5. Freezer: Schaum Torte shells (baked and cooled) can be wrapped and frozen for up to 1 month.


Serving: 1torte | Calories: 154kcal | Carbohydrates: 38g | Protein: 2g | Fat: 0.1g | Sodium: 122mg | Potassium: 46mg | Sugar: 38g | Calcium: 2mg | Iron: 0.04mg