Strawberry Schaum Torte Recipe

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Strawberry Schaum Torte Recipe

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I've served this impressive dessert at baptisms and holidays and enjoy making it for our children and grandchildren when they come to visit.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 6 egg whites
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons vinegar
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • FILLING:
  • 1 package (3 ounces) strawberry-flavored gelatin
  • 1/2 cup boiling water
  • 1 cup fresh or frozen sliced strawberries
  • 1 teaspoon lemon juice
  • Dash salt
  • 1-1/2 cups whipped cream

Directions

Place first six ingredients in a large mixing bowl. Beat at high speed. Gradually add sugar; continue beating on high until stiff peaks form. Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door. Let cool in oven overnight. For filling, dissolve gelatin in water in a bowl. Stir in strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread filling over crust. Refrigerate until serving time. Yield: 12 servings.
Originally published as Strawberry Schaum Torte in Grandma's Great Desserts Cookbook 1992, p21

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  • 6 egg whites
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons vinegar
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • FILLING:
  • 1 package (3 ounces) strawberry-flavored gelatin
  • 1/2 cup boiling water
  • 1 cup fresh or frozen sliced strawberries
  • 1 teaspoon lemon juice
  • Dash salt
  • 1-1/2 cups whipped cream
  1. Place first six ingredients in a large mixing bowl. Beat at high speed. Gradually add sugar; continue beating on high until stiff peaks form. Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door. Let cool in oven overnight. For filling, dissolve gelatin in water in a bowl. Stir in strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread filling over crust. Refrigerate until serving time. Yield: 12 servings.
Originally published as Strawberry Schaum Torte in Grandma's Great Desserts Cookbook 1992, p21

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