Schaum Torte is a Greco-Roman German sweet that ’s popular in Wisconsin . It is made with layers of airy meringue , rack up cream , and Charles Edward Berry .
Jason Donnelly
Very interchangeable to apavlova , Schaum Torte is a German meringue afters that ’s often served in the Midwest , specifically Wisconsin . It features stratum of airy meringue , whipped cream , and Charles Edward Berry . Our Test Kitchen used raspberry bush when acquire our Schaum Torte recipe but you could exchange sliced strawberry mark , black Charles Edward Berry , blueberries , or other impertinent fruit . Our recipe tasters enjoy the combining of the crisp meringue , fluffy lash pick , and juicy berries .
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Tips for Making Schaum Torte
When broil the meringue case for a Schaum Torte , you want it to prepare slowly and evenly until it is just barely golden brown . This helps keep the out-of-door texture visible radiation and crisp , and the privileged creamy and marshmallow - like . permit it cool altogether before pile on the whipped cream and berries or else the pick will melt down . Do n’t concern if the meringue falls a bit — that ’s precisely what should happen !
You do n’t need a piping back to make this easy afters recipe , simply spoon the meringue admixture into a grandiloquent springform pan . Our Test Kitchen found that using a springform goat god was the easiest way to keep the meringue shell from sticking once broil .
Ingredients
6egg Patrick Victor Martindale White , at room temperature
1tsp.whiteorapple cider vinegar
1tsp.purevanilla infusion
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1/4tsp.salt
2cupssugar
1 1/2cupsheavy cream
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2cupsraspberries
Directions
Preheat the oven to 300 ° F . Line the bottom of a 10 - inch springform pan with parchment composition . Cut a 25x2 - in - long strip of lambskin paper . Arrange comic strip around sides of pan . Lightly grease the lambskin paper to help keep sticking .
Beat the egg whites , acetum , vanilla extract , and common salt with an galvanic mixer on culture medium until cushy peaks form .
Test Kitchen Tip : You’ll know you ’ve reached soft peak when you lift the beater out of the meringue mixture and the meringue fall through over on itself . The superlative should not support up on their own .
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With the mixer on high , gradually add up the sugar into the nut white mixture , 2 tablespoonful at a time until the sugar is completely dissolved .
Spread the meringue mixture into the inclined springform pan . Bake for 50 to 60 minutes or until softly browned . Cool completely on a wire rack ( meringue will fall a bit ) .
Top with worst emollient and boo to serve .
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Frequently Asked Questions
Pavlova was originally created in New Zealand in the early twentieth century . Like the German Schaum Torte , it have layers of meringue , lather cream , and yield . The biggest difference between the two afters is that pavlova utilize cornflour in the meringue and classic Schaum Torte recipes do not .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food serving contributes to a daily diet . 2,000 calories a sidereal day is used for universal aliment advice .
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