Nanas Schaum Torte Recipes

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.

SCHAUM TORTE

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).

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.

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.

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 TORTES WITH STRAWBERRY CREAM

Steps:

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper.
• Bring water to a simmer in the bottom pan of a double boiler, add the egg whites and confectioners’ sugar to the top pan, and cook, whisking constantly, until the mixture is very thick and will hold its shape, about 10 minutes.
• Whisk in the vanilla, remove from the heat, and set aside until cool enough to handle.
• Spoon the mixture, in batches if necessary, into a pastry bag fitted with a decorative tube (or form a rectangle of waxed paper into a funnel shape and snip off the pointed end to make a pastry tube).
• Pipe onto the parchment-lined baking sheet 8 meringue circles each about 4 inches in diameter.
• Pipe more meringue into the center of each circle to form the bottom of the basket.
• In a circular motion, pipe more meringue around the perimeter of each basket to make the sides of the basket.
• Bake for 45 minutes to 1 hour, or until the meringues are set and crisp on the outside.
• Remove from the oven and set aside to cool to room temperature.
• (The meringues may be made several days ahead and kept in an airtight tin.).
• MAKE THE FILLING: Reserve 8 perfect strawberries for garnish.
• Mash the remaining strawberries with a potato masher in a large bowl.
• Stir in the lemon juice and then the sugar.
• Taste, and add more sugar if you like.
• Beat the cream until it holds soft peaks.
• Fold the whipped cream into the strawberry mixture.
• Place the meringues on individual plates, spoon the strawberry mixture into the baskets, garnish each serving with a fresh strawberry, and serve.