My story about strawberry Schaum torte goes back almost 60 years! I remember going to my great aunt Lil’s (and uncle Charlie’s) home for dinner when I was a child. I don’t remember what was served for dinner, but I do remember her dessert, accompanied by the ooh’s and aah’s that everyone exclaimed as she brought a gorgeous strawberry Schaum torte to the table. I had never tasted anything like that before! It was wonderful! Fast forward many years later, still remembering that dessert, I wanted to make it, but unfortunately aunt Lil was no longer with us to ask for the recipe. I just kept the memory in my mind and hoped one day to find out how to recreate it and of course there was no internet yet to research for it either. I was so young when I had it I really didn’t know what was in it.
One summer day over 25 years ago we had gone to my brother-in-law and sister-in-law’s home for a Sunday cookout with their friends Richie and Donna. Unbelievably, Donna walked in with a beautiful Schaum torte in her hands…it was as awesome as I remembered it and now I had access to the recipe! I know many restaurants serve Schaum torte as a dessert but nothing like this. This torte is very easy to make but needs to be made at least 6 hours before serving because it sits in the turned off oven until being served. It’s important not to open the oven door during the hours it is in the oven. Also, because it is similar to a souffle, jumping or slamming doors could make it fall and come out of the oven very flat. It’s crispy on the outside and like a marshmallow on the inside. It is made in a springform pan, which, after the side is removed, the torte stays sitting on the bottom of the pan which I place on a round serving plate. Strawberries and whipped cream crown the top. I usually save one large or three medium sized strawberries with their stems as a garnish on top of the whipped cream. I love seeing the smiles on the faces of those around the table when I bring it out to be served. I hope you enjoy making this recipe and that you receive ooh’s and aah’s when you serve it too!
I called on my dear friend Sonja to ask if I should capitalize Schaum for this post. She said yes, it is always capitalized so I have done so. Sonja is from Germany and came to the United States almost 30 years ago. I met her as I was showing Sonja and her fiance homes when I was a Realtor. Although at the time she spoke little English, we became fast friends and remain very close friends today. Once they were settled in their home, Bill and I were invited for a dinner Sonja made of German rouladen. It was so good I had to ask her for the recipe and I will be sharing it next week (with Sonja’s permission)….until then… auf wiedersehen!
- 9 (large) egg whites
- 3 cups sugar
- 1½ teaspoons cider vinegar
- 2 teaspoons vanilla extract
- ⅜ teaspoon salt
- 16 oz. strawberries, washed and sliced (keep 1 large or 3 medium whole for garnish)
- 2 Tablespoons sugar
- 8 oz. heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Grease or spray bottom and side of a 9" springform pan
- Put all ingredients (except the topping) in a large bowl
- Beat on high until meringue holds it shape (8-10 minutes)
- Pour into the springform pan and place in a preheated 500 degree oven. Close the door and shut the oven off
- Leave torte in the oven (do not open the oven door) for at least 6 hours
- Slice and sugar strawberries about an hour before serving so they draw their juice
- Whip cream until it holds it's shape. Add powdered sugar and vanilla and whip to blend in
- To serve:
- Slide a thin bladed knife around the pan, unlock the side from the pan and remove it
- Place torte on serving plate
- Put strawberries on the torte
- Spoon whipped cream on top of the strawberries.
- Garnish the top with 1 large or 3 medium whole strawberries
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