Schaum Torte

Category: Confectionery
Kitchen: german
Schaum Torte

Ingredients

Meringue cakes:
Chilled proteins 4 things.
Small sugar 300 g
Lemon acid 1/4 tsp
Interlayer and decor:
Cranberry ice cream or whipped cream
Fresh frozen berries (lingonberry) 450 g
Vanilla sugar or extract 0.5 tbsp.
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Detachable form D = 20 cm 2 pcs.

Cooking method

  • The final note of a German holiday meal is always a cake and sometimes more than one. But since we have already prepared several wonderful desserts, and after them proteins remained, the most successful way for a zealous German housewife to use all the products without a trace will be to cook Schaum Torte.
  • The word "schaum" in translation from German means "foam", and it undoubtedly refers to the merengues.
  • The German Schaumtort appeared in Wisconsin in the 1870s and is still baked there on special occasions.
  • At first, this cake was made with whipped cream, and in the 50s of the 20th century, it was also filled with ice cream. The taste of cold ice cream or whipped cream on a sweet, crispy meringue crust becomes divine when you add fresh berries or a little more whipped cream.
  • Schaum Torte can be found everywhere in different variations and sizes, and it is always popular for its festive look and light, non-greasy composition.
  • As a dessert, it can be served in a beautiful glass, but for the festive table, of course, we have prepared a cake!
  • Schaum Torte
  • Preparation:
  • Meringue cakes:
  • All ingredients should be at room temperature. Preheat oven to 110aboutC. Grease and flour the sides of two split tins and line the bottom with baking paper or parchment paper. (I was just baking on paper)
  • In a large bowl, beat with a mixer on medium speed until softened. (I whipped in the kitchen processor)
  • 4 squirrels
  • 1/3 teaspoon citric acid
  • Then add the vanillin and continue whisking on high speed, gradually adding 300 g of caster sugar, one tablespoon at a time.
  • Whisk until very stiff peaks form.
  • Schaum Torte
  • On baking paper, draw 2 circles with a diameter of 20-23 cm or 3 circles with a diameter of 18 cm. There should be a distance of at least 2.5 cm between the circles. Make a mark in the center of the circles.
  • Schaum Torte
  • Flip the paper over so that the drawing shines through without transferring to the meringue.
  • Schaum Torte
  • Transfer the mixture to a piping bag with a 1-1.2 cm hole with smooth edges installed. Extrude the meringues in concentric circles, starting from the center, until each circle is covered with a rolled meringue rope.
  • Set aside the remaining proteins in small portions to make small meringues.
  • Schaum Torte
  • Schaum Torte
  • Bake at 110aboutFrom 2.5 hours.
  • Decorate the cake, layering the cakes with softened cranberry ice cream or whipped cream, top with fine meringues and, if desired, whipped cream, and serve.
  • Schaum Torte

The dish is designed for

10 servings

Note

For greater beauty, you can put cream on top of the ice cream, but for our taste it would be too much!
After applying the ice cream, let the cake sit in a cool place for five minutes - it will cut better.
I used fresh frozen lingonberries straight from the freezer to keep the ice cream from melting quickly.
I advise you to use an ice cream and a store ice cream, as it retains its shape longer and melts more slowly than homemade ice cream. Your guests have 15 minutes to consume the cake.
If you don't plan on eating the entire cake in one go, cut a piece straight away, put it in a container, and store it in the freezer.
I loved this version of the cake! It is very convenient that the cakes can be baked a few days before serving, and the design takes a couple of minutes. You can come up with a lot of variations - from pouring the top with chocolate or hot syrup to decorating with just whipped whites or cream.

Our German party is over! And thanks to my husband for his help in preparing the cakes and for supporting all my endeavors!
The rest of the recipes for a German-Austrian lunch can be viewed here.
This is Austrian apple soup
Swabian dumplings with spinach and smoked brisket
Dessert Rote grütze - "Red porridge"
Dessert Grune grütze - "Green porridge"
Delicate Bavarian cream
And, in fact, Schaumtort.

ang-kay
Olka, you are our restless! Thanks for your energy and tons of great recipes!
Pulisyan
Olga, and I'm on a visit to you! I haven't eaten meringue with ice cream yet! Probably the taste is amazing! Recently made meringue with custard. And if you stand a little (half a day, for example) - does it stop crunching? Or did you eat the cake right away? And another question: did you cook one cake for 2.5 hours, then the second for the same amount?
Rada-dms
Pulisyan, ate half, the rest was frozen :) There were 4 eaters and half
The taste is amazing, the main thing is that the ice cream itself is not sugary. And add sour berries!
In half a day, the ice cream will melt, it is easier to spread it before coffee-tea.
Next time, when the freezer is free, I will experiment - I will smear it with ice cream right away, pack it and put it in the freezer before the guests in a couple of days. I'll see what kind of meringue will be after freezing.
I cooked two cakes at once, they were practically not baked, but dried. This cake, description and technology is from a rare baking book.
Rada-dms
ang-kay, thank you! I use your recipes all the time!
pawllena
Rada-dms, cakes "Count Ruins" and "Pavlova" were always the best for me, it looks like this cake will also be my favorite. Thanks for the recipe, I will definitely do it in the very near future.
Rada-dms
pawllena, I will be very glad if you like it!
The main thing is to just do it, and if you add fresh strawberries or berries on top, then it's a fairy tale!
lu_estrada
Very interesting cake, Radik!
And just yesterday I wore a chocolate-cherry ice-cream cake as a gift to my stepdaughter's DR, a layer of meringue, and decorated with small bushes on top.
Now I’ll make your cake, well, very nice.
Tumanchik
Olga! What a beauty! I love bezeshki! And with ice cream! dancing!!!! Thanks for the beauty!
Innushka
TASTY) to bookmarks
Rada-dms
Quote: Innushka

TASTY) to bookmarks
Thank you very much for your rating!
I will bake on NG without fail, and I will bake it in advance and freeze it, so as not to mess around again at 3-4 when the next guests come! And definitely with cranberries and lingonberries!
Rada-dms
Quote: lu_estrada

Very interesting cake, Radik!
And just yesterday I wore a chocolate-cherry ice-cream cake as a gift to my stepdaughter's DR, a layer of meringue, and decorated with small bushes on top.
Now I’ll make your cake, well, very nice.
Lyudochka, thanks! I took your composition on a pencil !! I love cherry with chocolate!


Added on Tuesday, 06 Dec 2016 00:27

Quote: Tumanchik

Olga! What a beauty! I love bezeshki! And with ice cream! dancing!!!! Thanks for the beauty!
Irisha, thanks! And no adversity will ruin our New Year!

get well soon, we'll dance and sing!

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