Schaum Torte & Strawberry cream roll for Easter

4/1/09 Cook’s Corner

Betty Kaiser

Easter Sunday is just around the corner and dessert is already a subject of discussion at our house. I’m thinking of something light, tangy and lemony. My husband is already lobbying for his childhood favorite, a Schaum Torte.

“Schaum Torte,” in the Kaiser family, 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 found 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. Here are two torte recipes and one for a delicious strawberry cream roll. Make all 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.

Strawberry Cream Roll

(Serves 12)

Cake:

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1 cup sugar

1/3 cup water

1 teaspoon vanilla

Filling:

1 cup whipping cream

¼ cup powdered sugar, sifted

1 teaspoon vanilla

A few drops red food coloring (if desired)

2 cups sliced fresh strawberries

Preheat oven to 375° F.

Grease a jelly roll pan (15-1/2x10-1/2”) and line with parchment baking paper or greased brown paper.

Sprinkle a clean tea towel with powdered sugar and set aside.

Cake: Sift together flour, baking powder and salt; set aside. Beat eggs in mixer bowl until very thick and lemon colored. On low speed, slowly mix in remaining ingredients just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched. Remove from oven and loosen edges with spatula. Immediately turn upside down on the prepared towel. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll cake and towel together from narrow end. Cool on wire rack.

Filling: Chill a deep bowl and beaters.

Beat whipping cream until nearly stiff. Slowly add sugar until stiff. Fold in flavoring and food coloring; chill until ready to assemble.

One hour before serving, unroll cake and remove towel. Spread with sweetened whipped cream and sprinkle with strawberries. Re-roll. Chill. Serve in thick slices. Garnish with additional whipped cream and a whole strawberry.

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 at 942-1317 or email bchatty@bettykaiser.com