SCHAUM TORTE
Before the days of automatic mixers, this recipe involved long and tiresome beating. Many times, husbands were drafted to help when the tired arms of the wife gave out. But nowadays, Schaum Torte is a breeze to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until mixture is stiff and glossy. Add vanilla and vinegar; mix well. Spread batter in a greased 10-in. springform pan., Bake at 275° for 1 hour. Turn oven off; let torte cool in oven. With a sharp knife, cut around edges of pan; turn torte onto a platter. Serve with ice cream, strawberries and whipped cream.
Nutrition Facts :
ENGADINER NUSSTORTE - SWISS NUT TART
A recipe for Engadiner Nusstorte, a Swiss nut tart. Shortcut pastry filled with walnuts covered in a thick caramel sauce. A real treat.
Provided by Rachel (Cakies)
Categories Cakes & Pies
Yield 1 tart
Number Of Ingredients 12
Steps:
- Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper.
- Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough. Once the dough is crumbly, use your hands to knead it into a dough. Form a ball and cover with clingfilm. Place in the fridge to chill for at least 30 minutes.
- In a saucepan, bring sugar, water and honey to a boil while stirring. Boil until the sugar reaches a beautiful light brown color.
- Add the walnuts and give it a quick stir. Stir in the double cream. You'll notice that the walnuts will stick to the sugar and the double cream will look a bit runny. You may think it'll fail now but don't worry. The sugar and cream will start to mix and form a caramel, just give it some time. Bring the mixture to a boil and leave to simmer and turn into a dark golden brown caramel (15-20 minutes). Keep a close eye on the caramel while it's simmering, stir it occasionally. You want to make sure the caramel doesn't burn. When the caramel reaches a nice dark golden brown, thick consistency, take the pan off the heat and set aside to cool.
- Take 2/3 of your dough out of the fridge and put it into a springform, cover the bottom and make the sides 2-3cm / 0.8-1.1 inch high.
- Pour the cooled, thick walnut caramel into the springform and spread evenly over the pastry.
- Take the rest of the dough and roll it out to the size of your springform. Place the rolled out dough onto your filling and flip the sides over the cover and press lightly with a fork to seal the edges. Lightly prick the top of the tart with a fork.
- Lightly whisk the egg and brush the tart with the eggwash. Place the tart in the oven and bake approximately 35-50 minutes, until the tart has a golden color.
Nutrition Facts : ServingSize 1 serving, Calories 1639 kcal, Fat 104 g, SaturatedFat 42 g, UnsaturatedFat 45 g, Carbohydrate 166 g, Sugar 101 g, Fiber 6 g, Protein 21 g, Cholesterol 174 mg, Sodium 78 mg
LEMON SCHAUM TORTE
Lemon desserts are especially popular in the spring, but this favorite-garnished with fresh strawberries or raspberries-transcends the seasons.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 17h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
- Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
- In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
- Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg
SCHAUM TORTE
This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
Provided by Lene Marie Dotzler
Categories World Cuisine Recipes European German
Time 2h50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
- Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
- To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Nutrition Facts : Calories 504.9 calories, Carbohydrate 90.7 g, Cholesterol 58.1 mg, Fat 14.6 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 9 g, Sodium 132 mg, Sugar 86.8 g
SCHAUM STRAWBERRY TORTE
This recipe was handed down from my German grandma. She took great pride in serving this delicate dessert. Whenever I make it, I'm filled with warm memories of childhood. -Diane Krisman, Hales Corners, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.
Nutrition Facts : Calories 206 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
NUSS TORTE (GERMAN NUT CAKE)
Steps:
- Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
- Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
- Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
- Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
- Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.
Nutrition Facts : ServingSize 1 slice, Calories 162 kcal, Fat 14 g, SaturatedFat 2 g, Carbohydrate 16 g, Cholesterol 140 mg, Protein 8 g, Sugar 11 g, Fiber 1 g
NUSS SCHAUMTORTE
Steps:
- Butter and flour an 8-inch spring form pan. Lining bottom of pan with parchment paper is recommended to ensure clean removal from pan. Beat egg whites until stiff and set aside. Beat whole egg, egg yolks and 3/4 cup sugar until fluffy. Add ground walnuts and cake crumbs. Fold in egg whites. Pour mixture into springform pan. Bake in 300º oven 35-45 minutes until done. Test if done by inserting a wooden toothpick into center of cake and seeing if it comes out clean. If not, then put back in oven for 3-5 minutes and test again. Cool completely in pan. Split into 2 layers. This is best accomplished by pulling a taut wire through the cake. Place one layer on the serving plate. Whip cream with 1/4 cup sugar and spread on top of bottom layer. Lay second layer on top. Spread jam across top and then decorate with walnut halves. Note you can use simple nuts or, even better, caramelized ones!
NUSSTORTE (NUT CAKE)
This recipe is a more simplified version of the swiss nut cakes (Engadiner Nusstorte). Because of the whipped cream frosting, this cake will not keep for very long.
Provided by Member 610488
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, gradually adding the sugar, and continue beating until light and fluffy. Mix in the nuts and flour only until blended, then fold in the cooled, melted butter.
- Turn into a greased and floured 9-inch springform pan and bake in a 325 degrees F oven for 40 to 60 minutes, or until cake tests done. Cool cake for about 15 minutes, then remove from the pan and cool on a rack.
- While cake is cooling, stir all of the filling ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool.
- When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
- Whip cream until very thick, and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.
Nutrition Facts : Calories 510.2, Fat 37.3, SaturatedFat 14, Cholesterol 158.5, Sodium 88.6, Carbohydrate 37.3, Fiber 1.9, Sugar 27.1, Protein 8.8
ENGADINER NUSSTORTE (NUT CAKE)
A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.
Provided by Chickee
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Mix flour, rind, salt and egg on high speed until a dough is formed.
- Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
- In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
- Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
- Add the honey, heat until it reaches a rolling boil.
- Add nuts and stir well. Remove from the heat and allow to cool.
- Mix well and allow to cool.
- Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
- Pour in the cooled filling.
- Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
- Paint the top of the cake lightly with whisked egg yolk.
- Cook the cake at about 180 degrees for 50-60 minutes.
- Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.
Nutrition Facts : Calories 673.1, Fat 43.4, SaturatedFat 16.2, Cholesterol 93.1, Sodium 115.8, Carbohydrate 68.3, Fiber 2.7, Sugar 47.2, Protein 8.4
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