Best Schaum Torte Recipes

SCHAUM STRAWBERRY TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

SCHAUM TORTE

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.

LEMON SCHAUM TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved., Spread meringue on the bottom and up the sides of a greased 13x9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. , In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool., In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.

LEMON SCHAUM TORTE

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.

STRAWBERRY SCHAUM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the water, vinegar, vanilla, baking powder and salt. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread evenly into a greased 13x9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door; let crust dry in oven overnight., For filling, in a bowl, dissolve gelatin in boiling water. Stir in the strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread over crust. Store in the refrigerator.

SCHAUM TORTE MERINGUES, PAVLOVA INDIVIDUAL

Steps:

• 1. Preheat oven to 275 degrees. Grease or line baking sheets with parchment paper.
• 2. In a mixer, add egg whites and let sit for 30 minutes to warm up. Also, do not get one little bit of yolk in them! They will not obey if there is even a small amount of oil or fat in them. After they rested for 30 minutes,Beat egg whites until foamy. Add cream of tartar and vinegar,beat on high until soft peaks form (tips curl)
• 3. Add vanilla, and then add sugar slowly, a little at a time. Beat until very stiff peaks form.
• 4. Using a plastic bag, put the batter in the bag, snip off a corner and pipe circles onto a greased or parchment lined baking sheet. Depending on how big you make them, you can get anywhere from 12 to 24 schaum tortes. ***You can just spoon the mixture on the prepared pans as well. Use a spoon to make a cup in the middle to hold fresh fruit and whipping cream if you like.
• 5. Bake for around 50 minutes. (mine were smaller, so watch that they do not brown. If they start to brown, turn off oven but keep them in the cooling oven until the oven is cold. (about an additional hour) If they do brown, that is ok too! They just will be...well, brown! :)
• 6. Top with any fruits you desire. Add a dollup of whipped cream and enjoy! These are also great all by themselves! Crunchy, light as air and addicting! Easy light desert that everyone enjoys.

NANA'S SCHAUM TORTE

Steps:

• Preheat oven to 300° Beat eggs into stiff peaks. Beat in sugar 2 tablespoons at a time, 5 times beating thoroughly each time.. Then add vanilla & vinegar then rest of sugar. Butter bottom and sides of pan; add 2/3 of mixture into pan. Make small 'kisses' dropped from a teaspoon with the rest of the mixture; formed in a circle on a tin the same size and shape as a spring form. Bake 20 min @ 300° Reduce heat to 250° for 20 min Reduce heat to 225° for 45 min Turn off heat & leave in until cool (overnight) Fill with whipped cream, berries and/or ice cream and decorate top with the circle of 'kisses'

LEMON SCHAUM TORTE

Steps:

• beat egg whites, tartar till stiff, then slowly add in sugar. Beat till stiff and glossy. Spread on brown paper in whatever shape you want ( I do 3 rounds) place on cookie sheet and back at 275 for 1 hr, cool in oven. beat egg yolks in double boiler, slowly add in sugar, lemon juice and peel. keep beating over med heat until beater leaves trail in pudding ( 10 - 12 mins). take off heat and chill in fridge. can be made ahead of time day before. layer meringues with curd then top with whipped cream.

STRAWBERRY SCHAUM TORTE

Steps:

• In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 2 tbsp at a time, beating until stiff and glossy peaks form. Beat in the vinegar, vanilla and salt.
• Spread into a greased 10 in spring form pan. Bake at 300 degrees for 65-70 min or until lightly browned. Remove to a wire rack to cool (the meringue will fall) Serve with strawberries and whipped cream. Store leftovers in the fridge.

SCHAUM TORTE - SEAFOAM CAKE

Steps:

• Butter a 9-inch spring form pan, and place into a warm oven to evenly coat entire surface; cool (can be refrigerated to cool down).
• Beat room temperature eggs and salt for 15 minutes using high speed of mixer, or until very stiff.
• Gradually add sugar and when all is added, beat at high speed for another 15 minutes, or until mixture retains its shape.
• Add vanilla, vinegar, and baking powder.
• Mix well, and pour into spring form.
• Bake 1 hour at 250 degrees F.
• When the cake has cooled, slice off the crusty top and put unsweetened fruit (strawberries or raspberries) along with sweetened whipped cream and replace crust as carefully as you can.

LEMON SCHAUM TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
• Add vanilla and cream of tartar.
• Beat on medium spoon until soft peaks form.
• Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
• Spread meringue on the bottom and up the sides of a greased 13 inches x 9 inches baking dish.
• Bake at 275* for 1 hour.
• Turn oven off and let stand in oven for 1 hour.
• Do not open door.
• Remove from the oven; cool on wire rack.
• In the top of a double boiler, combine egg yolks and remaining sugar.
• Gradually stir in lemon juice and peel.
• Cook and stir over simmmering water for 15 minutes or until mixture is thickened and reaches 160*.
• Cover and refrigerate until cool.
• In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
• Spread half over meringue; cover with lemon mixture.
• Top with remaining cream mixture.
• Sprinkle with cinnamon.
• Refrigerate overnight.

MARSHMALLOW SCHAUM TORTE

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.

LEMON SCHAUM TORTE

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.

SCHAUM TORTE

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.