Schaumtorte (Meringue Torte)
When I was a child, my Great Aunt Mary owned a hotel. Each summer she would invite several of us to spend a couple days with her. Not only would we stay in a corner room, with a bed that pulled down, but we were allowed to play all around the hotel.
For me, the best part was going to the kitchen. The cook would always make a Schaumtorte for us. I can still see her beating all those egg whites by hand. This was before electric mixers. This would be topped with fresh strawberries.
6 egg whites
2 teaspoons vinegar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups sugar.
Preheat oven to 300 F
Grease bottom only of 9 inch spring from pan.
Beat egg whites until frothy, add vinegar, vanilla, almond extract and salt. Beat slightly.
Gradually add the sugar, beating well after each addition. Continue beating until stiff (but not dry) peaks are formed.
Turn meringue into pan and spread evenly to edges.
Bake for 1 hour. Turn off oven and open door about 1 or 2 inches. Allow torte to dry out in oven for 30 minutes with door partially open.
Completely cool, in pan, on rack, before removing from pan.
(It is likely that the top will become cracked when torte is being removed from pan.
Serve with fresh fruit and whipped cream.
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