Strawberry Schaum Torte
Reminisce
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This recipe was handed down from my German grandma. She took great pride in serving this delicate dessert. Whenever I make it, I'm filled with warm memories of childhood.
-Diane Krisman, Hales Corners, Wisconsin
SERVINGS: 10-12
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. + standing Bake: 50 min. + cooling
Ingredients:
- 8 egg whites
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups sugar
- 3 cups sliced fresh strawberries
- 1-1/2 cups whipped cream
Directions:
Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Beat the egg whites, vinegar, vanilla and salt 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 at 300° for 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. Yield: 12 servings.