Schaum Torte

As someone who married into a very German family with roots in Milwaukee, Wisconsin, a few things came standard with our wedding vows. First, the only potato salad to exist at family gatherings henceforth was German potato salad. Second, we would hide a pickle ornament in the family Christmas tree every year. Last, and certainly not least, we could always rely on my husband’s aunt and uncle to arrive for the holidays with a festive schaum torte for dessert.

Before meeting my husband, I had never heard of schaum torte. This ethereal whipped cream- and berry-topped dessert is similar to pavlova, with meringue that’s light and crisp on the outside and soft and marshmallowy on the inside. The schaum torte has German and Austrian origins and is especially popular in Wisconsin, where many German immigrants settled in the 19th century.

Today, you’ll find schaum torte for dessert at supper clubs throughout the state. You’ll also see it served at summer festivals during the height of strawberry season. But if you’re like my husband’s family, you’ll find that, no matter the season, any occasion is the right occasion for schaum torte.

What’s the difference between a schaum torte and pavlova?

Schaum torte and pavlova are very similar in composition, taste and appearance. Aside from their origins, the main difference is the traditional toppings used to decorate them. Schaum tortes are almost always topped with strawberries and whipped cream. Pavlova, which originated in Australia or New Zealand but is also popular in Great Britain, is commonly garnished with passion fruit, kiwi, banana and berries. Just about any combo of fruit and cream (and sometimes curd!) works well with either.

Another distinction: Many pavlova recipes (e.g., this Christmas pavlova) include cornstarch to help stabilize the egg whites and keep the center extra fluffy and marshmallow-like, while schaum torte doesn’t.

Schaum Torte Ingredients

• Egg whites: Egg whites are a key ingredient in schaum torte. They are responsible for its lighter-than-air texture and consistency. Like most baking recipes, you’ll want to use room-temperature eggs. Save the egg yolks for your favorite curds, custards or ice cream.
• White vinegar: Vinegar stabilizes the egg whites, making a firmer meringue that’s less likely to collapse.
• Vanilla extract: A dash of vanilla extract enhances the meringue with its sweet, delicate flavor.
• Salt: Salt’s primary function in schaum torte is to enhance the flavor of the meringue by balancing its sweetness. However, it also stabilizes the torte by breaking down the protein strands in the egg whites.
• Sugar: Sugar sweetens the schaum torte and acts as a stabilizer. It bonds with the water in the meringue, giving it structure and strength.
• Strawberries: Fresh strawberries are Wisconsin’s most traditional and popular topping for schaum torte. If desired, toss the berries with 1 to 2 teaspoons of sugar to draw out their juices and make a simple strawberry sauce. Drizzle it over the schaum torte and whipped cream upon serving.
• Whipped cream: A fluffy cloud of homemade whipped cream is the perfect complement to the crisp outside shell of the schaum torte.

Directions

Step 1: Prepare the egg whites

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Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 300°F.

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Add the vinegar, vanilla and salt to the egg whites and beat on medium speed until soft peaks form.

Editor’s Tip: There’s a difference between soft peaks and stiff peaks. You have soft peaks when you lift the beaters out of the mixture, and the meringue flops over on itself.

Step 2: Whip the whites to stiff peaks

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With your mixer set to high, gradually beat in the sugar, about 2 tablespoons at a time, until stiff glossy peaks form and the sugar is dissolved.

Editor’s Tip: Learning how to make meringue is invaluable for the torte, pavlova, airy cakes and many other desserts.

Step 3: Bake the torte

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Spread the meringue into a greased 10-inch springform pan. Bake for about 50 to 60 minutes until the torte is lightly browned. Transfer it to a wire rack to cool completely.

Editor’s Tip: The meringue will fall as it cools, but don’t panic; it’s to be expected. To prevent your schaum torte from collapsing, allow the meringue to cool in the oven. Once it’s fully baked, turn off the oven and let the torte cool slowly with the door ajar. You’ll want to leave it in the oven to cool for at least two hours, but you can even leave it there overnight.

Step 4: Decorate and serve

Top the schaum torte with dollops of whipped cream and fresh sliced strawberries.

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Schaum Torte Variations

• Chocolate chip schaum torte: In our family, two types of schaum torte shells are always available: plain and chocolate chip. To make a chocolate chip schaum torte, gently fold 3/4 cup of mini chocolate chips into the meringue before spreading or piping it onto the baking sheet.
• Lemon raspberry schaum torte: For this version, spread 1-1/2 cups of lemon curd over the top of the meringue shell. Then, top it with clouds of whipped cream and a generous amount of fresh raspberries.
• Peaches and cream Schaum torte: If fresh peaches are in season, substitute thinly sliced or diced peaches for the fresh strawberries.
• Other fruit ideas: Replace the berries, or mix them with other seasonal fruit in this classic schaum torte recipe. Try blueberries, blackberries, kiwi, pineapple, mango, spiced pears or cinnamon-spiced apples.
• Turtle schaum torte: While strawberry schaum torte is classic, you can deviate from tradition and instead opt for whipped cream with a drizzle of salted caramel sauce, homemade chocolate ganache and toasted pecans or walnuts.
• Black Forest schaum torte: Here’s a great way to combine two famous German desserts! Top the schaum torte with whipped cream, a drizzle of hot fudge and cherries jubilee sauce made with a German brandy called kirsch.

How to Store Schaum Torte

Schaum torte is best stored undecorated at room temperature in an airtight container. If it’s decorated with cream and berries, leftovers should be stored in the refrigerator.

How long does a schaum torte last?

Unlike these Swiss meringue shells, undecorated schaum torte will stay fresh for up to two weeks. For best results, store the meringue in a cool place away from direct sunlight. Any moisture or condensation in the container will cause the schaum torte to lose its outer crispness and become soggy.

Once decorated, enjoy the schaum torte as soon as possible, as the cream and fruit will quickly soften the meringue. If you have leftovers of decorated schaum torte, enjoy them within two days.

Can you freeze schaum torte shells?

You can freeze undecorated schaum torte shells in airtight food storage containers for up to three months. Thaw them completely at room temperature before serving.

Schaum Torte Tips

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Can you make smaller, individual schaum tortes?

You may see pavlovas served as large, cake-size desserts, but schaum tortes are usually prepared in individual sizes. Bake the meringue in 6-inch springform pans, or pipe it directly onto a parchment-lined sheet pan from a pastry bag fitted with a large star tip. Bake as directed. You may need to reduce the bake time for smaller meringue shells.

Can you make schaum torte without a springform pan?

Yes. While this recipe bakes the schaum torte in a springform pan, many Wisconsinites opt to spread or pipe the meringue directly onto a parchment-lined sheet pan to get the size, shape and height of their choosing.

How can you quickly bring eggs to room temperature?

If you forget to bring the eggs to room temperature, place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel cold to the touch. Then, crack open and separate the eggs for the recipe.

What can you serve with schaum torte?

Schaum torte is a popular Wisconsin dessert that can be served for a wide range of special occasions and holidays. Serve it with fresh, in-season strawberries on Memorial Day with your favorite cookout recipes or as the grand finale to your Christmas holiday menu. It also makes a wonderful sweet treat to serve on Mother’s Day or after a bountiful Easter brunch.