SCHAUM TORTE
Before the days of automatic mixers, this recipe involved long and tiresome beating. Many times, husbands were drafted to help when the tired arms of the wife gave out. But nowadays, Schaum Torte is a breeze to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
SCHAUM TORTE - SEAFOAM CAKE
Make and share this Schaum Torte - Seafoam Cake recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 1h30m
Yield 1 torte
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1665.1, Fat 0.3, Sodium 1092.1, Carbohydrate 402.4, Sugar 401.6, Protein 21.6
SCHAUM TORTE
This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
Provided by Lene Marie Dotzler
Categories World Cuisine Recipes European German
Time 2h50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 504.9 calories, Carbohydrate 90.7 g, Cholesterol 58.1 mg, Fat 14.6 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 9 g, Sodium 132 mg, Sugar 86.8 g
LEMON SCHAUM TORTE
Lemon desserts are especially popular in the spring, but this favorite-garnished with fresh strawberries or raspberries-transcends the seasons.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 17h5m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg
NAPOLEON CAKE WITH WHIPPED CREAM (NAPOLEON SCHAUMTORTE)
Make and share this Napoleon Cake With Whipped Cream (napoleon Schaumtorte) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4812.7, Fat 309.5, SaturatedFat 123.5, Cholesterol 1889.7, Sodium 1411.8, Carbohydrate 472, Fiber 45.6, Sugar 395.4, Protein 115.6
STRAWBERRY SCHAUM TORTE
Make and share this Strawberry Schaum Torte recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170.1, Fat 0.1, Sodium 102.1, Carbohydrate 40.2, Sugar 40.2, Protein 2.9
SCHAUM STRAWBERRY TORTE
This recipe was handed down from my German grandma. She took great pride in serving this delicate dessert. Whenever I make it, I'm filled with warm memories of childhood. -Diane Krisman, Hales Corners, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
SCHAUM TORTE
Steps:
- Preheat oven to 275 degrees F. In a large bowl, beat egg whites until stiff peaks form. Add in cream of tartar, beat. Add vinegar, vanilla, and 1 cup of sugar and beat another minute. Continue beating and add the second cup of sugar.
- Place brown paper on cookie sheets. Spoon mixture onto brown paper to form approximately 2-in diameter circles.
- Put torte in the oven for about 1 hour 30 minutes, or until golden brown on top. Turn off oven. Do not remove until the oven is cool. Top with Cool Whip and strawberries for a wonderful snack.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON SCHAUM TORTE
From Taste of Home,submitted by Cindy Steffen of Wisconsin, with a few adjustments. Takes some time, but worth it. Time doesn't include chilling and standing.
Provided by kellychris
Categories Dessert
Time 1h50m
Yield 1 13x9 pan, 12-15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491, Fat 32.4, SaturatedFat 19.4, Cholesterol 250.3, Sodium 63.3, Carbohydrate 47, Fiber 0.1, Sugar 43.7, Protein 5.3
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