Hi...........I also grew up in Wisconsin and on schaum torte. A friend of my mothers gave her the recipe, which I thought was Danish.
We used 12 egg whites, beaten stiff, w/sugar, vanilla and cream of tarter. It was baked in a spring pan. When it came out of the oven, it was puffed way over the top of the pan. It was then cooled, and the crisp merangue (sp)top was broken off (in pieces) and set aside. Then a mixture of sweetened, whipped heavy cream (about 2 cups)to which stawberries had been added was put on top of torte bottom(which is still in pan) Then the crisp part is put back on, covering the cream mixture.....Refrigerate for about 2 hours, remove sides of pan. serve cold. return to ref. This is wonderfull! Being as my Mom has been gone for 33 yrs. I only have my memory and not exact baking times. I bake at 325 for about an hour, turn off oven and let top crisp a little more. Bottom is very soft and tastes great. Hope this helps a little
We used 12 egg whites, beaten stiff, w/sugar, vanilla and cream of tarter. It was baked in a spring pan. When it came out of the oven, it was puffed way over the top of the pan. It was then cooled, and the crisp merangue (sp)top was broken off (in pieces) and set aside. Then a mixture of sweetened, whipped heavy cream (about 2 cups)to which stawberries had been added was put on top of torte bottom(which is still in pan) Then the crisp part is put back on, covering the cream mixture.....Refrigerate for about 2 hours, remove sides of pan. serve cold. return to ref. This is wonderfull! Being as my Mom has been gone for 33 yrs. I only have my memory and not exact baking times. I bake at 325 for about an hour, turn off oven and let top crisp a little more. Bottom is very soft and tastes great. Hope this helps a little
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