Best 4 Lemon Schaum Torte Recipes
Indulge in a culinary masterpiece that harmonizes zesty citrus and creamy textures – the delectable Lemon Schaum Torte. This elegant dessert features a symphony of flavors and textures, tantalizing the taste buds with each bite.
Encased within a delicate almond sponge cake, layers of lemony mousse and airy whipped cream create a symphony of light and fluffy textures. The vibrant lemon curd, bursting with tangy sweetness, adds a burst of citrusy delight, while the caramelized lemons provide a delightful crunch and a hint of bitterness that balances the sweetness.
This recipe collection offers variations of this classic torte, catering to diverse preferences and skill levels. From the traditional Lemon Schaum Torte to the simplified Lemon Mousse Torte and the individual Lemon Mousse Cups, each recipe promises a unique culinary experience.
For those seeking a gluten-free alternative, the Almond Flour Lemon Torte offers a delightful option, while the Lemon Cheesecake Torte combines the tangy citrus flavor with the richness of creamy cheesecake.
Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions to guide you through the process of creating this exquisite dessert. Embrace the zesty charm of lemons and embark on a culinary journey that will leave your taste buds wanting more.
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
LEMON SCHAUM TORTE
"Our family has enjoyed this delicious dessert for over 75 years," notes Cindy Steffen of Cedarburg, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved., Spread meringue on the bottom and up the sides of a greased 13x9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. , In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool., In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 388 calories, Fat 27g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 51mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON SCHAUM TORTE
Categories Egg Dessert Kid-Friendly
Number Of Ingredients 8
Steps:
- beat egg whites, tartar till stiff, then slowly add in sugar. Beat till stiff and glossy. Spread on brown paper in whatever shape you want ( I do 3 rounds) place on cookie sheet and back at 275 for 1 hr, cool in oven. beat egg yolks in double boiler, slowly add in sugar, lemon juice and peel. keep beating over med heat until beater leaves trail in pudding ( 10 - 12 mins). take off heat and chill in fridge. can be made ahead of time day before. layer meringues with curd then top with whipped cream.
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 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
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
- Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your torte. Use fresh lemons, butter, and eggs for the best results.
- Don't overmix the batter: Overmixing the batter can make the torte tough. Mix just until the ingredients are combined.
- Bake the torte in a water bath: This will help to prevent the torte from cracking and will also help to keep it moist.
- Let the torte cool completely before serving: This will help the torte to set and will make it easier to slice.
Conclusion:
Lemon Schaum Torte is a delicious and elegant dessert that is perfect for any occasion. With its light and airy texture, bright lemon flavor, and delicate meringue topping, this torte is sure to impress your guests. So next time you're looking for a special dessert to make, give this recipe a try.
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