Classic Schaum Torte with Strawberries and Lemon Curd

Classic Schaum Torte with Strawberries and Lemon Curd

by Lori Fredrich of Burp!

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.