Nuss Schaumtorte Food

SCHAUM TORTE

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.

SCHAUM STRAWBERRY TORTE

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.

LEMON SCHAUM TORTE

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.

SCHAUM TORTE

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.

NUSS SCHAUMTORTE

Steps:

• Butter and flour an 8-inch spring form pan. Lining bottom of pan with parchment paper is recommended to ensure clean removal from pan. Beat egg whites until stiff and set aside. Beat whole egg, egg yolks and 3/4 cup sugar until fluffy. Add ground walnuts and cake crumbs. Fold in egg whites. Pour mixture into springform pan. Bake in 300º oven 35-45 minutes until done. Test if done by inserting a wooden toothpick into center of cake and seeing if it comes out clean. If not, then put back in oven for 3-5 minutes and test again. Cool completely in pan. Split into 2 layers. This is best accomplished by pulling a taut wire through the cake. Place one layer on the serving plate. Whip cream with 1/4 cup sugar and spread on top of bottom layer. Lay second layer on top. Spread jam across top and then decorate with walnut halves. Note you can use simple nuts or, even better, caramelized ones!

NUSS TORTE (GERMAN NUT CAKE)

Steps:

• Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
• Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
• Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
• Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
• Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.

SCHAUMTORTE

Steps:

• Preheat oven to 200 degrees F.
• Beat egg whites until very stiff peaks form. Add sugar a tablespoon at a time. After all sugar is beaten into the egg whites add vanilla and vinegar.
• Bake in a greased 8 inch square pan until little droplets appear, almost 1 hour.
• Top with fruit and whipped cream.
• Note: This recipe can easily be doubled and baked in a 9X13 pan.

SCHAUMTORTE

Steps:

• Preheat oven to 275F, spray a 9" springform pan with cooking spray (Pam) and lay a sheet of parchment paper on a baking sheet.
• Beat egg whites until they hold a peak; beat in 6 tablespoons sugar, adding about 2 tablespoons at a time.
• Add vinegar and vanilla.
• Fold in remaining sugar and salt.
• Pour 2/3 of the mixture into prepared springform pan; drop remainder from a teaspoon onto parchment paper to form small "kisses" arranged in a ring the same size as the springform pan.
• Bake for an hour; let stand until cold.
• Remove from pan carefully and fill with whipped cream and berries or ice cream.
• Place ring of "kisses" on top.