Strawberry Schaum Torte
This German delicate dessert features strawberries over a meringue bottom.
8 egg whites
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups granulated (white) sugar
3 cups sliced fresh strawberries
1 1/2 cups whipped cream
Preheat oven to 300°F (149°C). Grease a 10-inch springform pan with Pan Release or baking spray with flour.
Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Beat egg whites, vinegar, vanilla and salt 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 prepared pan. Bake for 65 to 70 minutes or until lightly browned. Remove to a wire cooling rack to cool (meringue will fall). Serve with strawberries and whipped cream.
Preparation Time: 15 minutes
Bake Time: 50 minutes + cooling
Store leftovers in the refrigerator.
1 piece equals 206 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 92 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.