Yesterday my husband brought his car in to get serviced. This morning we had a brief conversation about his experience: He says “Service went well but I had to get two new vipers..of course they (blah…talk…talky..talk–this was all I heard before I said) “Waiiiittt…What? Vipers?” He responds “Yes? (looking at me weird)” I then said “You mean Wipers–(W=Wah)” He busts out laughing when he realizes he said vipers!!! Note: My sweet (German) husband tends to use V=W and W=V switching them out from time to time…making for a good laugh. THUS bringing me to my first German recipe post: Classic Schaum Torte.
Schaum Torte is a traditional German cake or (schaumtorte in German). In Germany, a torte usually refers to a layered cake made with little or no flour. Schaum Torte is made with egg whites and sugar. It’s typically baked in a springform pan and topped with cream and fruit.
I have had this recipe for Schaum Torte tucked away for around 8 years and have never attempted to make it. Now, I did promise authentic German recipes from my husband while this is not a family recipe it is amazing. Not to mention delicious, fresh, beautiful and really one of the easiest things I’ve EVER made. EVER.
This torte has a light brown crisp crust ( like a browned marshmallow) and a beautiful airy, springy light meringue center. Once cooled, the torte collapses and the outside cracks beautifully and then you top it with my lemon whipped cream and fresh fruit. IT IS DIVINE. DIVINE!!! Do you have fresh berries you need to use up?? Toss them on top of this torte for the ultimate dessert.
I made this Schaum Torte for my darling husband who right about now is driving to work in the rain, vipers flailing back and forth on his windshield..probably the most dangerous windshield on interstate 275…
Enough about snakes and on to the torte! P.S. I needed an excuse to say VAY to go!!
You TORTELLY Rock!!! Auf Wiedersehen!
Printable recipe below!
Classic Schaum Torte
Adapted from Taste of Home Cookbook
- 6 egg whites at room temperature
- 1 tbsp white vinegar
- 1/4 tsp cream of tartar
- 1 1/2 cups of granulated sugar
- 2 tsp of vanilla extract
Lemon Whip Cream:
- Zest from 1 lemon
- 1 tsp of lemon extract (optional)
- 1 cup of heavy cream
- 1 tbsp confectioners sugar
- Using room temperature eggs (or if your impatient (like me) place them in a bowl of warm water) put egg whites into your mixing bowl.
- Add vinegar, cream of tartar and vanilla extract and beat on medium speed until soft peaks form.
- Beat in sugar 1-2 tbsp or a dash at a time until mixture becomes stiff and glossy (they will look like shiny whipped mountains)
- Grease a springform pan (grease it well including the entire side walls) and preheat the oven to 300 degrees.
- Spread your mixture into the form and make sure to evenly distribute the mixture in the pan.
- Bake 40-60 minutes or until lightly browned and cracked
- While your torte is baking you can make your whipped cream. Rinse your mixing bowl and whisk, towel dry and place both bowl and whisk in freezer for 10-15 minutes to chill.
- Remove bowl and whisk and beat heavy cream on medium until it starts to form. Add lemon zest, extract and the confectioners sugar and beat a few more minutes until it fluffs up. Be careful not to over beat as it will separate. Transfer cream to a bowl and refrigerate.
- Remove torte from oven and place on a wire rack to cool.
- It will take around 30 minutes for the torte to cool and collapse. (Be patient I know its exciting!!)
- Remove springform sides and add your whip cream and fruit! Enjoy!!
Recipe notes & tips:
- You can spread whip cream over entire torte and cover with berries!
- You can use lemon curd on top of torte with fresh fruit!