Strawberry Schaum Torte

Strawberry season is here and if you are from Wisconsin, you are ready to enjoy the spring favorite known as Schaum Torte.  Most often enjoyed by the German population in the Milwaukee area, folks from around the state will all smile when the towering spring delight makes its appearance on the dessert table.  Actually a meringue cake piled high with whipped cream or ice cream and strawberries, this lovely concoction results in an impressive presentation but you don't have to be Martha Stewart to pull it off.  All it requires is a strong arm or a good electric beater and a few common ingredients.  The most important ingredient is fresh strawberries which you should be able to find at your local farmers market very soon. 

Your preparation time will be a snap when you use the handy Stem Gem available at Panacea.  It is one of many time saving and user friendly devices found in our kitchen department.  With the Stem Gem, removal of the strawberry stem and surrounding tough core is completed in one quick and simple step.  You are left with a perfect whole berry ready for garnish, slicing or just to pop in your mouth and enjoy.  Take the work out of preparing fresh strawberries and process a bowlful in just minutes.  Add them to your favorite dessert or try our Wisconsin specialty.


STRAWBERRY SCHAUM TORTE

6 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vinegar
2 1/2 cups sugar, divided
2 cups (1 pint) whipping cream
1/3 cup powedered sugar
1 teaspoon vanilla
2 pints fresh strawberries, divided

Preheat oven to 325 ` F.  In a large, grease free bowl, beat egg whites and cream of tartar on medium until foamy.  Beat in vinegar and increase speed to high.  Gradually beat in 2 cups of sugar until thick and fluffy, about 5 - 6 minutes total.  Spread in a buttered  9" x 13" baking pan and bake for 50 - 60 minutes.  The top should be crusted and golden.  Turn oven off, open door a little - leave cake in oven - and let cool completely. 

In the meantime, hull and stem all berries with your new Stem Gem.  Reserve 5 berries for garnish and thinly slice the rest.  Toss them with the reserved 1/2 cup sugar and set aside to let the juices form.  In a clean, deep bowl, beat the whipping cream until it is thickened.  Add the powdered sugar and vanilla and continue beating until soft and fluffy.  Hold in the fridge until serving time.

Assemble right before serving or, as many families do, right at the table:  press the center of the cake slightly in the center to about 1" from the edges to form a hollow.  Fill with the whipped cream, setting a little aside for garnish.  Top with the sliced berries and juices.  Then place the last dollop of whipped cream on top and garnish with the perfect whole berries.  Cut into great juicy pieces and enjoy.  (You can substitute slightly softened vanilla ice cream for the whipped cream if you like.)

You can vary this dessert easily.  The meringues can be piped into 8 individual nests on parchment paper placed on a baking sheet.  Bake as above and fill just before serving.  Some folks like to put the berries directly on the cake base and top with the whipped cream so the juices can soak into the crispy meringue.  A variety of fruits can be substituted for the strawberries or try using a lemon curd filling in the winter months.  Have fun in the kitchen!