Classic Schaum Torte with Strawberries and Lemon Curd

Classic Schaum Torte with Strawberries and Lemon Curd
Serves:  12-14

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

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

9 egg yolks
1 ½  cups sugar
Scant 2/3 cup lemon juice
zest from one lemon
12 oz butter (1 ½ sticks), diced

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.

No comments: