It is only fitting that one fo the most visually stunning movies of all time have a dinner celebrating it end with one of the greatest desserts of all-time, the always stunning Austrian Schaum Torte!
What this dessert really is, is a meringue cake but to get to the finished product is a little more challenging. First of all, meringue is not really baked, it is dried (which is why the oven temperature is so low or in some cases just the pilot light). With this torte, the egg whites are actually baked in a "slow" oven (meaning low degrees) and it doesn't really matter whether the color of the egg whites are ivory or even slightly golden since it it layered over with whipped cream.
The only really difficult part about making this ultimate dessert is removing it from the pan. Though it is baked in a springform pan, you don't just want to release the spring. If you do that the cake will break (yes, it is that brittle). You first want to run a hot knife around the perimeter of the torte and once the knife glides freely, then very carefully release the spring.
So, now is your chance to impress everyone who hasn't graduated from a culinary academy!
Ingredients needed to make Austrian Schaum Torte (makes 1 torte):
- 12 egg whites
- 1/8 tsp. salt
- 1 tsp. cream of tartar
- 3 cups sugar
- 1 Tbs. cider vinegar
- 1 1/2 cups whipping cream
- 1/4 cup powdered sugar
- 2 cups strawberries, hulled (stems removed)
Steps:
- In a large bowl (or with a mixer) whisk the egg whites until frothy. Add the salt and cream of tartar and whisk until soft peaks form. Add the sugar and vinegar and whisk until stiff peaks form.
- Line the bottom of a 10-inch springform pan with parchment paper. Spoon the egg whites into the pan and smooth out the top.
- Place the pan into a cold oven. Turn the heat to 325 degrees and bake 1 hour (or until the egg whites have set).
- Remove the pan from the oven and let the torte cool in the pan until it is at room temperature.
- Run a hot knife around the perimeter of the torte in the pan and then very carefully unspring the pan. Carefully transfer the torte to a serving plate.
- In a large bowl (or with a mixer) whisk the whipping cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the torte, including the sides.
- Arrange the strawberries over the torte and serve.
I recommened adding the strawberries just before you serve the torte. If you put them on too early they will bleed (discolor) the whipped cream and deter from the visual presentation of the torte.
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