4/17/19 Cook’s Corner
Betty Kaiser
Note: Long time readers of this column may remember my previous Schaum
Torte recipes. The original column for
them was written several years ago. Unfortunately, I will not be making desserts
or even Easter dinner this year due to my recent arm injury.
However, Easter Sunday is still just around the corner and
dessert is already a subject of discussion at our house. I’m always thinking of
something light, tangy and lemony. My husband always lobbies for his childhood
favorite, a Schaum Torte. This year, whatever we eat is probably going to be
store-bought. But read on.
In the Kaiser family, a “Schaum Torte,” is always spoken of
in almost reverential terms. Their sweet holiday tradition was brought to this
country by Chuck’s German immigrant grandparents and is still very popular in
his hometown of Milwaukee, Wis.
For 50 years, my husband has longingly remembered the sweet
confection: “It would rise high above the spring form pan and then sink in the
middle, leaving a crispy top. Mom would fill it with crushed pineapple and
whipped cream and slice it like a cake.” He practically salivates with each
narration.
Chuck’s grandmother and mother passed away without handing
down this fabulous recipe and I have spent years unsuccessfully trying to track
it down.
I have a Lemon Schaum Torte recipe that I think is quite good.
But Chuck said that it’s just not the same as his mother’s. So, I kept
searching. I had just about despaired of ever finding what he was looking for
when I discovered a discussion about Milwaukee Schaum Tortes on the Internet.
Amazing!
Here’s what I learned. My torte, baked on a baking sheet, is
the well-known crispy meringue method. But, baked in a spring form pan, changes
the texture, creates a chewy center and nest for a filling. This is what Chuck
remembers.
So, thanks to modern technology, Chuck will get an
old-fashioned pineapple schaum torte for his Easter dessert (just maybe not
this year). Here are two torte recipes. Make both of the recipes yours by
substituting your family’s favorite fruits. Enjoy!
Milwaukee Schaum Torte
Torte shell:
6 egg whites
1-2 cups sugar
1 teaspoon cream of tartar
1 tablespoon vinegar
1 teaspoon vanilla or almond flavoring.
Preheat oven at 250° for one hour.
Butter a 9-inch spring form pan
In large mixing bowl, beat room temperature egg whites until
foamy. Add cream of tartar and vinegar. Beat on medium speed until soft peaks
form. Add sugar, 2 tablespoons at a time, beating on high speed until very
stiff peaks form.
Pour into pan, place in oven and bake for one hour. Turn off
oven, leave door shut and let stay in the oven for another hour. Remove from
oven to cool.
Betty’s Pineapple
filling:
½ cup sugar
3 tablespoons cornstarch’
3/4 cup pineapple juice
1 cup crushed pineapple, well drained
1 tablespoon butter
1 teaspoon lemon juice
Mix sugar and cornstarch in saucepan. Gradually stir in
pineapple juice. Bring to boil, stirring constantly. Boil 1 min. Remove from
heat, stir in butter and lemon juice. Cool thoroughly.
Whipped cream:
1 cup whipping cream
¼ cup powdered sugar, sifted
1 teaspoon vanilla
Beat cream until
nearly stiff, gradually add sugar and vanilla, beating until stiff.
To assemble:
Remove torte from pan. Spread filling across top and finish
with whipped cream. Slice and serve 10 lucky guests.
Lemon Schaum Torte
(Serves 8)
Meringue:
4 large egg whites (reserve yolks for filling)
1/4 teaspoon cream of tartar
1 cup sugar
Preheat oven to 275° F. (low heat)
Line a baking sheet with parchment or plain brown paper.
Beat eggs until frothy. Gradually beat in the sugar, a
little at a time, until very stiff and glossy. On baking sheet, shape meringue
as desired into either a large heart or 8 individual meringue shells. Make an
indentation with back of spoon to hold filling.
Bake 45 min. Turn off oven and leave inside until cool.
Lemon layer:
4 egg yolks
1/2 cup sugar
¼ cup lemon juice
2 teaspoon grated lemon rind (zest)
Beat egg yolks in small mixer bowl until thick and
lemon-colored. Gradually beat in sugar. Blend in lemon juice and rind. Cook
over hot water in a double boiler, stirring constantly until thick (5-8 min.).
Cool.
To assemble:
Spread meringue shells with cooled lemon torte filling. Top with about 1 cup
sweetened whipping cream, stiffly whipped. Chill about 12 hours before serving.
Keep it simple and keep it
seasonal!
Betty Kaiser’s Cook’s
Corner is dedicated to sharing a variety of recipes
that are delicious, family
oriented and easy to prepare. Contact her by email bchatty@bettykaiser.com
