Best 7 Nuss Schaumtorte Recipes

SCHAUM TORTE

Steps:

• Preheat oven to 250˚F. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace 6 -3" circles on each sheet of parchment paper, and flip over in pan (marker side down).
• With an electric mixer on medium-high, beat the egg whites, water and salt till the mixture begins to stiffen and forms a point when beater is pulled out. Continue beating and add, very slowly (over 2-3 minutes), 1 cup sugar, cream of tartar and vinegar.
• Add the other 1 1/4 cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.
• Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon or follow directions in step 5 for piping.
• For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large (I use a Wilton 1M) decorating tip into the corner opening. Spoon about 1/2 of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
• Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 30 minutes. Remove and store in an airtight container, or serve with fresh berries or ice cream.
• Follow the first 4 steps as written. Then, transfer the meringue to a 9-inch buttered spring form pan. Bake at 250 degrees for 1 hour, turn off heat, and leave shell in the oven for 1 hour more (instead of 30 minutes).

SCHAUM TORTE

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.

HAZELNUT CAKE (NUSSSHAUMTORTE)

Steps:

• Preheat oven to 350 degrees. Beat egg yolks and sugar until thick and sticky. Grind the nuts finely (but not too fine) and toast them lightly.
• Beat the egg whites until stiff and mix with the bread crumbs. Fold in the sugar-egg yolk mixture and the nuts.
• Butter and lightly flour a nine-inch spring-form pan. Pour batter into pan and bake for 30 minutes. The cake is done when a skewer inserted in the center comes out clean.
• Meanwhile, make the coffee cream. Beat the butter until smooth and add the sugar. Beat until pale. Add the coffee and hazelnuts and mix thoroughly.
• When the cake has cooled, cut it in half lengthwise and spread with the coffee cream.
• Meanwhile, make the glaze. Sieve the powdered sugar into a saucepan and add the egg white and espresso. Warm slightly, stirring constantly, until you have a glaze.
• Glaze the cake. Make the caramelized sugar by dissolving the granulated sugar in the water in a small saucepan over low heat. Bring the mixture to a boil and cook until it turns a rich golden brown. With a pair of metal tongs, dip each nut into the syrup and place it on a piece of wax paper. When the syrup hardens, decorate the cake with the nuts so that there is one hazelnut for each serving.

ENGADINER NUSSTORTE (SWISS NUT CAKE)

Steps:

• Grease a 12" spring form pan and put aside until needed.
• For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
• Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
• Now add the cream immediately and let it boil down, remove from heat and allow to cool.
• For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
• Cut the dough into three peices, two of the same size and one slightly smaller.
• Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
• Form a roll with the third piece and place it on the sides of the spring form pan .
• Pour the filling evenly on the bottom, and then cover the cake with the top peice.
• Bake in the oven at lower level at 400°F for 40-45 minutes.
• Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.

LEMON SCHAUM TORTE

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.

SCHAUM TORTE

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.

NUSSTORTE (NUT CAKE)

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.