Unless you're from Wisconsin, you may never have heard of schaum torte (foam cake), a favorite among German immigrant families. You may have heard of this dessert called simply "a meringue," "pavlova" or even a "bizet." Essentially all of the desserts are one in the same – meringue, filled with sweetened whipped cream, and topped with fruit.
Like pavlova, there are two schools of thought when it comes to schaum torte – one side insists that the meringue be crisp on the outside, but squoodgy (marshmallowy) in the center; the other camp insists that a good schaum torte is dried and crisp throughout.
My family staunchly swears by the first approach. In fact, I actually grew up utterly convinced that the women at church who made the crisp version were simply bad cooks who had made the mistake of baking their schaum tortes too long!
My grandmother made schaum torte every year for Easter while I was growing up. Hers was always baked in a springform pan, flavored with both vanilla and almond extract, and topped with sliced strawberries (often those she picked and froze from her own garden). And it was always topped with freshly whipped cream.
This recipe is a nod to Grandma, and a celebration of all that is good about spring.
Classic Schaum Torte with Strawberries
9 eggs at room temperature
3 cups sugar
2 tablespoons fresh lemon juice
2 teaspoons almond extract
1 teaspoon vanilla
¾ teaspoon baking powder
1-2 tablespoons butter for greasing the pan
2 pounds strawberries
1/2 cup sugar
Preheat oven to 250 degrees F.
Generously butter a 10 inch springform pan. Set aside.
Separate eggs, reserving yolks for another purpose. Place egg whites into the bowl of a stand mixer and beat on high for 5-8 minutes, or until volume has tripled and whites are very stiff. With motor running, gradually add sugar in a constant stream. Once sugar is incorporated, add lemon juice, flavorings, and baking powder. Continue to beat for an a…Read more...