Strawberry season has been upon us now for two solid weeks. We have been enjoying the little red berries as much as possible. Last week I took the time to make Schaum Tortes so that I could complete this little two part series.
As I discussed in part 1 Schaum Torte can be made to look very lovely or very rustic. My family always opts for the more rustic version – it’s just who we are. (my mother’s family – from Wisconsin) But if you wanted to dress it up, you could form the tortes using a pastry bag and make neat swirls rather than spiky dollops.
Schaum Torte is simpler than Heavenly Pie and much less work to make. My family makes Schaum Torte one way – with macerated strawberries (sliced berries tossed with sugar) and fresh whipped cream. An intrepid cook however could make them differently every day of the year and still have more combos to try. Imagine – other fruits, curds or cremes to add flavor in place of strawberries.
1/4 cup of Sugar per egg white
pinch of Salt
In a very clean mixing bowl whip the egg whites to foamy, slowly add in the sugar and whip to stiff peaks. Line a baking sheet with parchment or a cut open brown paper bag. Preheat oven to 250 (or 300 if it’s humid). Dollop mounds of the egg white meringue on the sheet, allowing an inch or two of space between each mound. Bake for an hour. Let cool and serve with the strawberries and whipped cream.
Did you get all that? It really is that simple. The beauty of making a rustic, spiky mound of meringue is in the crunchy little spires and exterior and the gooey, marshmallowy center. There is something indescribable about that contrast between sweet, crunchy and yet gooey Schaum Torte and the soft, tart sweetness of strawberries and the richness of sweet, cold whipped cream.
Frankly, at the beginning of my mini series I thought I might declare a 1st and 2nd place. But truly, I cannot. Both dessert are delicious and irresistible. Uniquely different, while sharing the same basis of crunchy baked meringue and whipped cream topping. If you’ve got egg whites and sugar – I highly suggest either of these desserts for your next dinner party or week night meal!