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!
Provided by Meggan Hill
Categories Dessert
Time 1h50m
Number Of Ingredients 7
Steps:
- Preheat oven to 250˚F. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace 6 -3" circles on each sheet of parchment paper, and flip over in pan (marker side down).
- With an electric mixer on medium-high, beat the egg whites, water and salt till the mixture begins to stiffen and forms a point when beater is pulled out. Continue beating and add, very slowly (over 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.
- Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon or follow directions in step 5 for piping.
- For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large (I use a Wilton 1M) decorating tip into the corner opening. Spoon about 1/2 of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
- 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, or serve with fresh berries or ice cream.
- 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).
Nutrition Facts : Calories 154 kcal, Carbohydrate 38 g, Protein 2 g, Fat 1 g, Sodium 122 mg, Sugar 38 g, ServingSize 1 serving
CHOCOLATE BAR TORTE
My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.
Provided by dar68
Categories Desserts Cakes Torte Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
- Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
- Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g
SCHAUM TORTE
This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
Provided by Lene Marie Dotzler
Categories World Cuisine Recipes European German
Time 2h50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
- Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
- To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Nutrition Facts : Calories 504.9 calories, Carbohydrate 90.7 g, Cholesterol 58.1 mg, Fat 14.6 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 9 g, Sodium 132 mg, Sugar 86.8 g
GRASSHOPPER TORTE
Make and share this Grasshopper Torte recipe from Food.com.
Provided by CookKelly
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and margarine.
- Reserve 1/2 cup for topping.
- Press remaining crumb mixture onto bottom of 9-inch spring form pan.
- Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
- Fold in whipped cream.
- Pour over crust.
- Sprinkle with reserved crumbs.
- Freeze.
- Variation: Increase milk to 1/4 cup.
- Substitute a few drops peppermint extract and green food coloring for creme de menthe.
Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 12.8, Cholesterol 66.1, Sodium 219.7, Carbohydrate 35.8, Fiber 0.8, Sugar 17.9, Protein 2.8
SCHAUM TORTE
Before the days of automatic mixers, this recipe involved long and tiresome beating. Many times, husbands were drafted to help when the tired arms of the wife gave out. But nowadays, Schaum Torte is a breeze to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until mixture is stiff and glossy. Add vanilla and vinegar; mix well. Spread batter in a greased 10-in. springform pan., Bake at 275° for 1 hour. Turn oven off; let torte cool in oven. With a sharp knife, cut around edges of pan; turn torte onto a platter. Serve with ice cream, strawberries and whipped cream.
Nutrition Facts :
LEMON SCHAUM TORTE
Lemon desserts are especially popular in the spring, but this favorite-garnished with fresh strawberries or raspberries-transcends the seasons.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 17h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
- Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
- In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
- Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg
MARSHMALLOW SCHAUM TORTE
This classic dessert from Austria is a baked meringue topped with fruit (strawberries) and whipped cream. NOT a diet-friendly dessert! :)
Provided by Cooking4six
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Add all but cream of tartar to very large mixing bowl.
- Start beating on low speed, gradually increasing to high.
- Once egg whites begin to foam, add cream of tartar.
- Continue beating for 30 minutes (yes, 30 minutes!).
- Mixture should be snow-white and be able to hold peaks.
- Place in a greased 9x13 pan.
- Conventional Oven Method:.
- Preheat oven at 500 degrees F while mixture is beating (30 minutes).
- Place torte in oven and TURN OVEN OFF.
- Leave in overnight; torte will be done in the morning.
- Gas Oven Method:.
- Preheat oven to 275 degrees F.
- Place torte in oven and bake for 1 hour.
- When cooled store in fridge.
- Serve with sliced strawberries and whipped cream.
Nutrition Facts : Calories 106.2, Sodium 27.7, Carbohydrate 25.2, Sugar 25.1, Protein 1.8
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