Strawberry Schaum Torte

Schaum Torte is one of my favorite all-time desserts that I remember from my childhood.  We had a much smaller gathering than usual for Christmas this year so it seemed like a good time to try out this recipe.  It turned out fabulous, just as good as I remember from my youth, and it was a big hit with everyone.  The inside was a light and fluffy meringue and the outside had the delicious melt-in-your-mouth sugary crisp.  Perfect yumminess.

Strawberry Schaum Torte
Makes ~12 servings

Ingredients:

8 large egg whites

1/2 teaspoon cream of tartar

pinch salt

1 teaspoon white vinegar

1 teaspoon vanilla extract

2 cups sugar

Strawberries:

3 cups sliced/chopped fresh strawberries

1 teaspoon sugar

Whipped Cream:

1 cup heavy whipping cream, COLD

1 tablespoon sugar (regular or powdered will work)

1 teaspoon vanilla extract

Directions:

Preheat oven to 350ºF.

In the bowl of an electric mixer, beat egg whites, cream of tartar, and salt.  Beat at high speed until eggs whites form soft peaks (not stiff).  Carefully fold in vinegar, vanilla, and sugar.  Mix on low speed until stiff and glossy and no longer grainy.

Spread mixture in a lightly greased 10" Springform pan (or a 9x13" pan would work).  Bake at 350º for 10 minutes.  Reduce oven temperature to 250º and bake another 50 minutes.  Turn off oven and leave torte in oven an additional 60 minutes.  Important: DO NOT OPEN OVEN DOOR during those 2 hours of baking and cooling (The torte is expected to fall a little, but it will fall a lot if you open the door and may also ruin the texture). 

While the torte is cooling, place the chopped strawberries in a medium bowl and mix in a little sugar to help create juices.  Set aside.  Put the bowl of an electric mixer in the fridge or freezer for 10-15 minutes to get it nice and cold.  When all the ingredients are cold, beat the whipped cream on medium-high speed just until it starts to get soft and is no longer liquid.  Add in the sugar and vanilla and beat until it no longer tastes grainy and has medium-firm peaks.   Don't over-beat.

Serve the Schaum Torte with strawberries and whipped cream.  

Pineapple Upside-Down Cake

I brought this to serve at Christmas and it was delicious.  

Pineapple Upside-Down Cake

Ingredients:

1/4 cup butter

2/3 cup packed brown sugar

9 slices pineapple in juice (20oz can), drained

9 maraschino cherries without stems

1&1/3 cups flour

1 cup sugar

1/3 cup shortening

1/2 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Directions:

Heat oven to 350º F.  In a 9-inch square pan, melt butter in oven.  Sprinkle brown sugar over melted butter.  Arrange the 9 pineapple slices in the pan and place a cherry in the center of each slice.

In a medium bowl, beat remaining ingredients on low speed for 30 second, scraping sides.  Beat on high speed for 3 minutes.  Pour batter over pineapples and bake for 45-55 minutes or until a toothpick comes out clean.  Immediately place a heatproof serving plate over pan and turn over.  Leave pan upside-down over cake to let the brown sugar mixture drip down.  Remove pan.  Serve warm.