|Finished Schaum Torte.|
I had never made this before. But interestingly, in googling about it, it seems to be a Milwaukee / Wisconsin specific food--where Adam's family is from, before NY.
I used the recipe my mother in law sent me:
6 egg whites
2 cups sugar
1 t vanilla
1 t vinegar
Preheat oven to 275. Beat whites until still enough to hold up in peaks; beat in 2 T of sugar at a time, beating thoroughly each time. Add vanilla and vinegar. Grease and flour (with matzoh meal, or just cheat) a 9-inch spring form and fill with the mixture. Bake about 1 hour. It will rise up over the spring form; the peaks will become tan.
After a while you may get bored adding sugar 2 T at a time; you can cheat.
Serve with strawberries (at room temp) and whipped cream.
Lots of beating eggs! I had been planning to use a whisk, but Adam said that was nuts and bought me an electric egg beater.
Everyone loved it. I will be making this for future Passovers.
|The ingredients. And my new mixer!|
|Cutting up strawberries while watching Nigella Eats online.|
|Now they need to macerate in the fridge, those pervs.|
|Whipped up egg whites and sugar.|
|The raw tortes in springform molds, before baking. I floured the molds, then realized this ruined the Kosher-for-Passover-ness of the dessert. Oops. Sorry, Jews. I decided to just not mention it.|
|Out of the oven! Crusty, sugar, soft in the middle. Delightful.|
I forgot to take a picture of the finished torte all dressed up with strawberries and whipped cream. Alas. You will have to use your imagination.