Classic Schaum Torte with Strawberries and Lemon Curd

SchaumeTorteadapted by Lori Fredrich from her grandmother

serves 10-12

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 hours before removing.

While schaum torte is baking, core and slice strawberries. Toss with ⅓ –½ c. sugar (depending upon the natural sweetness of the strawberries) and allow to sit at room temperature for up to 6 hours.

Serve scoops or rough slices of the torte with sliced fresh strawberries, whipped cream and lemon curd (optional).

Lemon Curd

Makes approximately 3 c.

9 egg yolks
1½  c. sugar
Scant ⅔ c. lemon juice
zest from one lemon
12 oz. butter (1½ sticks), diced

Lightly beat egg yolks in a small bowl. Strain through a mesh strainer into a medium saucepan. Stir in sugar and lemon juice and cook over low heat, stirring constantly for 10-15 min., or until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to come to a boil.

Remove lemon curd from heat and stir in butter, one piece at a time, until fully incorporated. Stir in the lemon zest. Allow mixture to cool, then refrigerate until ready to use. Note: the lemon curd will thicken considerably when chilled.

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