Classic Schaum Torte with Strawberries and Lemon Curd
Serves: 12-14
Ingredients:
9 eggs at room temperature
3 cups sugar
2 tablespoons fresh lemon juice
2 teaspoons almond extract
1 teaspoon vanilla
¾ teaspoon baking powder
1-2 tablespoons butter for greasing the pan
1 ½ pounds strawberries
1/3 – 1/2 cup sugar
Directions:
Preheat oven to 250 degrees F.
Generously butter a 10 inch springform pan. Set aside.
Separate eggs, reserving yolks for another purpose. Place egg whites into the bowl of a stand mixer and beat on high for 5-8 minutes, or until volume has tripled and whites are very stiff. With motor running, gradually add sugar in a constant stream. Once sugar is incorporated, add lemon juice, flavorings, and baking powder. Continue to beat for an additional 5-8 minutes, or until the sugar is dissolved and the mixture takes on a marshmallowy appearance.
Spoon meringue into the springform pan, mounding the mixture as needed. Place on top of a large sheet pan and place into the oven. Bake for one hour and 10 minutes. Turn oven off and allow the schaum torte to cool in the oven for 1-2 hours before removing.
While schaum torte is baking, core and slice strawberries. Toss with 1/3 – ½ cup of sugar (depending upon the natural sweetness of the strawberries) and allow to sit at room temperature for up to 6 hours.
Serve torte with sliced fresh strawberries and whipped cream.
Lemon Curd
Makes approximately 3 cups
Ingredients:
9 egg yolks
1 ½ cups sugar
Scant 2/3 cup lemon juice
zest from one lemon
12 oz butter (1 ½ sticks), diced
Directions:
Lightly beat egg yolks in a small bowl. Strain through a mesh strainer into a medium saucepan. Stir in sugar and lemon juice and cook over low heat, stirring constantly for 10-15 minutes, or until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to come to a boil.
Remove lemon curd from heat and stir in butter, one piece at a time, until fully incorporated. Stir in the lemon zest. Allow mixture to cool, then refrigerate until ready to use. Note: the lemon curd will thicken considerably when chilled.
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