Best Schaumtorte Recipes

NUSS SCHAUMTORTE

Steps:

• Butter and flour an 8-inch spring form pan. Lining bottom of pan with parchment paper is recommended to ensure clean removal from pan. Beat egg whites until stiff and set aside. Beat whole egg, egg yolks and 3/4 cup sugar until fluffy. Add ground walnuts and cake crumbs. Fold in egg whites. Pour mixture into springform pan. Bake in 300º oven 35-45 minutes until done. Test if done by inserting a wooden toothpick into center of cake and seeing if it comes out clean. If not, then put back in oven for 3-5 minutes and test again. Cool completely in pan. Split into 2 layers. This is best accomplished by pulling a taut wire through the cake. Place one layer on the serving plate. Whip cream with 1/4 cup sugar and spread on top of bottom layer. Lay second layer on top. Spread jam across top and then decorate with walnut halves. Note you can use simple nuts or, even better, caramelized ones!

SCHAUMTORTE

Steps:

• 1. Beat egg whites and salt until frothy. Add cream of tartar. Beat until soft peaks form. Add sugar gradually beating after each addition until the sugar is dissolved. Continue to beat until stiff peaks form. Add extract and blend.
• 2. Cover baking sheet with heavy brown paper or parchment paper. Draw an eight inch circle on paper. Spread meringue in the circle 1/2 inch thick. Pile the remainder of the meringue around the edges.
• 3. Place in a preheated 450 degree oven. Close the door. Turn off heat. Let stay in closed oven overnight or at least 5 hours.
• 4. Remove from oven and paper. Place on pretty serving tray. Fill with sweetened fresh strawberries. I usually use whole fresh strawberries or SLICED berries. Sprinkle with granulated sugar to your taste. I usually use 3 tablespoons for 2-3 cups of berries depending on the berry.
• 5. Top this off with fresh whipped cream.

NAPOLEON CAKE WITH WHIPPED CREAM (NAPOLEON SCHAUMTORTE)

Steps:

• FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
• FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
• Viennese Cooking.