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Schaum Torte is a German meringue dessert widely known to Milwaukee residents of German descent.
Many of our grandparents, including my maternal grandmother, made Schaum Torte topped with fruit and ice cream for special occasions, and the dessert is also popular at a local German restaurant.
Whether you're making a full-size Schaum Torte or the miniature version of "cookies" I'm showing here, Schaum Torte is a sweet dessert worth trying!
Schaum Torte History
A specialty from Wisconsin, and from Milwaukee in particular, Schaum Torte was created by German immigrants and shared with their descendants.
Schaum Cakes are popular for Memorial Day celebrations when strawberries are in season. My grandmother in particular loved preparing Schaum Torte for hen parties because they are such a beautiful dessert. It is also popular at Christmas.
Schaum Torte against Pavlova
Named after Russian dancer Anna Pavlova, Pavlova is a meringue-based dessert (probably?) Created in New Zealand in 1927. While these desserts look almost identical, Pavlova contains cornstarch and Schaum Torte doesn't. .
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How to make a Schaum cake
Although our grandmothers beat the egg whites by hand ("stay away from them"), we can use modern technology to our advantage.
In a stand mixer or electric hand mixer, start with a combination of egg whites, water, and salt and beat until firm. Slowly add some of the sugar, cream of tartar and vinegar.
Finally, add the remaining sugar and vanilla. At this point, you can place tablespoons of meringue on parchment or pipe circles with a pipe bag.
Finally, bake in the oven for 1 hour. Turn off the heat and leave in the oven for an additional 30 minutes.
Top with fresh or frozen (thawed) fruit, especially berries, and drizzle any extra juice on top.
How to make a full-size Schaum cake
If you want to make a full-size Schaum Torte instead of the miniature version, simply transfer the meringue to a 9-inch spring-shaped pan with butter. Follow the baking instructions, leaving the baked peel in the oven with the heat off for 1 hour instead of 30 minutes.
Virtually unknown outside of Wisconsin, Schaum Torte is the German equivalent of Pavlova. It's perfect topped with fresh fruit, whipped cream, or ice cream! Cuisine: American, German Preparation time: 20 minutes Cook time: 1 hour 30 minutes Total time: 1 hour 50 minutes Servings: 12 servings Calories: 155 kcal
- 6 egg whites
- 1 tablespoon of water
- ½ teaspoon of salt
- 2 ¼ cups divided sugar
- ½ teaspoon cream of tartar
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla extract
To make individual Schaum Cakes:
- Preheat oven to 250˚F. Line two trays with parchment paper. Using a permanent Sharpie-type pen, trace 6 -3 "circles on each sheet of parchment paper and flip it over in a tray (marker down).
- Using an electric mixer on medium-high heat, beat the egg whites, water and salt until the mixture begins to harden and forms a point when the mixer is removed. Continue beating and add, very slowly (over 2-3 minutes), 1 cup of sugar, cream of tartar and vinegar.
- Add the other 1 1/4 cups of sugar, again very slowly, and the vanilla. Beat for 10 minutes at medium speed.
- Place large tablespoons of meringue in the circles on prepared trays and hollow out the centers with a teaspoon or follow the instructions in step 5 for the tubing.
- For pipes, cut a corner from a large zippered plastic bag or decoration bag. Put a large decorative tip (I use a Wilton 1M) in the corner opening. Put about 1/2 meringue in the bag and twist the lid closed. Starting at the center of each circle and moving in a circular pattern, complete each circle with meringue. Continue channeling around the outer edges, forming walls. Usually I go about 2 or 3 more times, depending on how high I want my Schaum Tortes. Use your finger to smooth the top where the pipe stops.
- Place in the preheated oven and bake for 1 hour, then turn off the heat and leave Schaum Tortes in the oven for another 30 minutes. Remove and store in an airtight container, or serve with fresh berries or ice cream.
To make a full-size Schaum Torte:
- Follow the first 4 steps as written. Then transfer the meringue to a 9-inch butter-shaped spring pan. Bake at 250 degrees for 1 hour, turn off the heat and leave the shell in the oven for an additional 1 hour (instead of 30 minutes).
Adapted from The Cafe Sucre Farine.
Calories :: 155kcal