adapted by Lori Fredrich from her grandmother
9 eggs at room temperature
3 c. sugar
2 T. fresh lemon juice
2 t. almond extract
1 t. vanilla
¾ t. baking powder
1-2 T. butter for greasing the pan
1½ lb. strawberries
⅓ –½ c. sugar
Preheat oven to 250 degrees F. Generously butter a 10-in. springform pan. Set aside.
Separate eggs, reserving yolks for another purpose (lemon curd is a great option, and compliments the flavors of the schaum torte). Place egg whites into the bowl of a standing mixer and beat on high for 5-8 min., or until volume has tripled and whites are very stiff. With motor running, gradually add sugar in a constant stream. Once sugar is incorporated, add lemon juice, flavorings and baking powder.
Continue to beat for an additional 5-8 min., or until the sugar is dissolved and the mixture takes on a marshmallowy appearance.
Spoon meringue into the springform pan, mounding the mixture as needed. Place on top of a large sheet pan and place into the oven. Bake for one hour and 10 min. Turn oven off and allow the schaum torte to cool in the oven for 1-2 … Read More