schaum torte

strawberry schaum torte made with Sugar or Truvia as an option

STRAWBERRY SCHAUM TORTE (with Sugar-free option)

white vinegar

salt

vanilla (, separated)

sugar

strawberries

whipping cream

powdered sugar ((1/8 cup if using powdered Truvia))

Preheat the oven to 250 degrees.

Make sure your stand mixer bowl is super clean.  Whisk eggs whites on low speed for 2 minutes.  Increase speed to low-medium and add vinegar and whisk for 3 more minutes.  Increase speed to medium high and add 1 teaspoon vanilla and the salt.  Whisk until soft peaks form.  Slowly add sugar (or Truvia) and continue to whisk on high until you see stiff glossy peaks and the sugar is dissolved.

While the eggs are beating, DO NOT grease your springform pan*.&nbsp; But DO cut a piece of parchment paper to fit on the bottom.&nbsp;

When the meringue is ready (stiff &amp; glossy), spread it gently into the springform pan.

Bake for 90 minutes.  DO NOT OPEN THE DOOR after you put it in.  At the end of the baking time, turn the oven off and keep the door shut for at least 2 hours.*

While it’s baking, clean the stand mixer.  Using the stand mixer, whisk the whipping cream, teaspoon vanilla, and powdered sugar until you have stiff peaks that curl at the tips.  Slice your strawberries.  Set both to the side in the refrigerator until ready to layer.

After the oven and schaum as cooled in the oven (2 hours after the baking time), take it out and carefully remove the crispy top.  Carefully lay it aside.  Take the meringue out of the springform pan and place the bottom on your serving tray or cake plate.  The bottom should come off easily and you can remove the parchment paper.

Layer the whip cream and strawberries, alternating until you run out. (Start and Finish with the whip cream).  Carefully piece together the crispy top crust on top of the whip cream.

Print out recipe here:  https://lakesidetable.com/strawberry-schaum-torte/

The Germans have their Schaum Torte.  The Aussies and New Zealanders have their Pavolva.  The Italians, Swiss, and French have their meringues.  These are all very similar, consisting of beaten egg whites and sugar.  

What is a Schaum Torte?

A Schaum Torte a light and airy dessert (literally) bursting with springtime strawberries and whip cream in a large baked meringue.  Schaumtorte in German means foam cake.  

How to Make Schaum Torte  | Strawberries - Sweet Whip Cream - Soft Fluffy Meringue & Gluten Free!

Schaum Torte Recipe:
Preheat oven to 250F
Beat 8 egg whites on medium low speed for 2 minutes.
Then add 1 teaspoon vinegar and continue to beat until they are solid white and have soft peaks.
Add 1 teaspoon vanilla, 1/4 teaspoon salt, and 1/4 cup Truvia (if using sugar add 1/2 cup)
Wait 1 minute and add another 1/4 cup Truvia (or 1/2 cup sugar).  Wait and additional minute and add the last 1/4 cup of Truvia (or 1/2 cup sugar).  For a total of 3/4 cup Truvia (or 1 1/2 cups sugar).  Beat until you have stiff glossy peaks.
While the egg whites are beating, cut a piece of parchment paper to fit the bottom of a springform pan.  Do not grease this pan.
After your eggs whites are stiff and glossy, spread this meringue into your parchment lined springform pan.
Bake for 90 minutes.
 Make whip cream: beat 2 cups of heavy cream with electric beaters (or stand mixer) with 1/2 cup powdered erythritol (or 1/2 - 3/4  cup powdered sugar) and 1-2 tablespoons vanilla until firm.
Slice 3 cups of strawberries.
Turn the oven off and allow the meringue to rest for at least 2 hours.**
Carefully take the torte out of the springform pan.  It may crack and fall apart.  That's okay!
Put the bottom on the serving platter.  Add 1/2 of the whip cream in the middle and use it to "glue" the sides with meringue.
Spread the strawberries over the whip cream and add the rest of the whip cream on top.  "Glue" the remaining pieces of meringue around the whip cream and strawberries.

**Important Note: While the meringue is resting for 2 hours in the oven, DO NOT open the door.  It's crucial that no humidity gets into the oven.  This will help keep its shape and its crispness.

How to Line a Round Pan with Parchment Paper

Instead of haphazardly cutting a circle out of parchment and hoping it fits try this incredibly easy method.

Tear off section of parchment that is at least as wide as the diameter of your pan.
Fold it into a long narrow triangle.
Put the center point in the middle of your pan, take it to edge and cut off the excess.

If it's still a little too big, trim it until it fits perfectly.

Scraping sugar-free meringue into springform pan
As you take it out it will break into a gazillion pieces. Don't worry about it!

The fun of eating any Schaum Torte is getting the bite just right.  Make sure you get in deep to guarantee you get all the layers.  Get some of the sweet fluffy cream on there too with a slice of a succulent berry and finally just a bit of the fragile top crust for an unexpected... crunch.  Oh.... yeah.

My girlfriends swear up and down it's one of the best desserts they've ever eaten.  It is really awesome to be able to eat something this decedent with practically 0 net carbs.  

But baking is chemistry.  I'm not going to lie, there is a HUGE textural difference between these two.

How do these two tortes taste?

The flavor of the sugar Schuam comes together harmoniously in your mouth.  There's a lovely balance of sweet and tart & creamy and crispy.   At the bottom there's pillow soft, luxurious mallow and the top is thin and crispy.

The erythritol version is cool and melts in your mouth like cotton candy.  It's not a pepperminty cool; it leaves your mouth feeling cool.   It's very good in a creamy-berry-cotton-candy kinda way.

How to Make SCHAUM TORTE | Strawberries - Sweet Whip Cream - Soft Fluffy Meringue & Gluten Free!

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