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Schaum Torte is a German-inspired, light as a feather, melt in your mouth, dessert everyone will love!
Schaum Torte is just a funny German word for a baked meringue dessert. It seems that every nationality has something similar; the Russians* have their Pavlova, Italians call them Meringues, in France it's Dacquoise, etc. In Wisconsin, where I spend my first 27 years, Schaum Torte is often a celebration dessert. It's simple, yet beautiful and addictingly delicious!
Bernice and Uncle Alvin ran a large Wisconsin dairy farm where I spent many a summer day roaming the corn fields, collecting eggs from the henhouse and helping my cousins round up cows at day's end from remote pastures, herding them back to the picturesque red barn. We played hide 'n seek in the barn loft - piled high with newly mown hay, snuck strawberries and raspberries, still warm from the summer sun, in Bernice's lovely garden and indulged joyously in these wonderful, light-as-a-feather, melt-in-your-mouth Schaum Tortes.
So back to sweet Bernice ....... she was the "queen" of Schaum Tortes in our family! My mom occasionally made them and although mom's Schaum Tortes tasted wonderful, they looked a bit ho-hum compared to Bernice's perfectly swirled, hollow-centered, white towers; crying out to be filled with mounds of freshly whipped cream and bright crimson berries (if my cousin, Jane and I didn't swipe them all in our garden pilfering!) So you can see why, for special family occasions, Bernice's assignment was often Schaum Tortes.
To this day, each year when strawberry season arrives, I make Schaum Tortes and think fondly of my aunt. You can call them whatever you want (personally, I think Pavolva sounds much more sophisticated!) but when you see that farm stand with local berries or a pick-your-own sign, grab a bucketful and be sure to treat your family/friends to this fabulous dessert!
*Author's addendum - oops! A reader set me straight and I so appreciate it! It seems that Pavlova originated in Australia or New Zealand when the Russian ballet dancer, Anna Pavlova, visited there!
A German-inspired light, sweet dessert confection everyone will love!
- 6 egg whites from large eggs
- 1 tablespoon water
- ½ teaspoon salt
- 2 ¼ cups sugar divided
- ½ teaspoon cream of tartar
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
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Preheat oven to 250˚F. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace 6 -3" circles on each sheet of parchment paper.
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With an electric mixer on medium-high, beat the egg whites, water and salt till the mixture begins to stiffen and forms a point when beater is pulled out. Continue beating and add, very slowly (over 2-3 minutes), 1 cup sugar, cream of tartar and vinegar.
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Add the other 1 ¼ cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.
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Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon or follow directions in step 5 for piping.
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For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large (I use a Wilton 1M) decorating tip into the corner opening. Spoon about ½ of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
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Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another ½ hour. Remove and store in an airtight container. Believe it or not, these guys also freeze beautifully! I've kept them in the freezer for several months, when thawed you'd never know they had been frozen.
To serve:
I like to dollop freshly whipped cream in the centers and top with fresh strawberries or other berries, sweetened with a touch of sugar. You can do it the other way around too, spooning the strawberries or other fruit into the hollow centers and topping with dollops of whipped cream. Sometimes we also put ice cream in the center and berries on top. As you can see, there's no set way to serve these, but do expect rave reviews!
Adapted from this fun old-timey cookbook produced by the ladies of the Lutheran church in my hometown during the Second World War.
Jennifer says
I live in WI my whole life. My family is German and a tiny bit of polish. My grandmother lived in wild rose wi, she went to the Lutheran church in town there and every year she would be making sham torts by the hundreds for their local sham tort festival. I grew up on these. I had not had one since I was a child until I recently asked my mother for my grandmother's recipe. I ended up losing it so I had to find one that would be comparable. Trying out a few variations hopefully will find the right one. My grandmother also made them on paper bags. Not sure why maybe because it was cheaper and back when she was a child her mother before her did.
Chris Scheuer says
Hope you enjoy them, Jennifer!
Suellen (Edwards) Kaisler says
Oh my goodness!!!! I have this cookbook! When I found the link to it and saw the recipes and drawings I literally ran to my cookbook bookcase. (I collected cookbooks for the 30 years my husband served in the Air Force) My grandmother made Schaum Torte on brown paper bags for our Birthdays, way better than cake!!! My family is from Richland Center WI, birthplace of Frank Lloyd Wright. Also, Viroqua WI. I wanted to make these for our 40th Wedding Anniversary. I’ve found the perfect recipe. Thank you so much for sharing it. I will make it from page 316 in my 1990 edition! I Love your site and recipes.
Chris Scheuer says
Thanks so much, Suellen!
Pat says
My mom made a Schaum torte in a 9/12 and then spread lemon curd over and topped it with whipped cream. From Sheboygan area of Wisconsin know as the Fox River Valley. Going to try for a Valentines dinner. Will I get 6 nice hearts?
Chris Scheuer says
My grandmother lived in Sheboygan!
Yes, you should get at least 6 nice hearts from this recipe.
Karen says
Schaum Torte is originally from Germany in the 1800s. The Pavlova name came about in 1920s named after a Russian ballerina who liked Schaum Torte. So the credit should really go to the Germans.
https://www.bbc.com/travel/article/20200804-the-surprising-truth-about-pavlovas-origins
Chris Scheuer says
🙌
Sarah Hyde says
I made these for the first time last week and they were so delicious I had to invite some people over this weekend so I could make them again. I followed the directions and they were perfect. Thanks!
Chris Scheuer says
I'm so glad, Sarah!
Melanie says
I will be trying to recreate my Aunt Sukey’s recipe who only made Shaun Tortes for funerals. Maybe it uplifted everyone! I always loved the chewy effect and even better with with whipped cream. She worked at a well known German restaurant in Milwaukee for years. Amazing woman!
Chris Scheuer says
I love that, Melanie!
Teresa Goethe says
I’ve really enjoyed reading all the comments. I’m from Green Bay but have been living in Seattle since 1977. Schaum Tortes were a Valentines Day tradition in our family. Served with strawberries and whipped cream. I remember my mom using paper bags, and yes, just plopping them, or in later years, when we were older, making heart shapes and letting them rest overnight in the oven. Mom and Dad were both delighted that I was going to try making them myself this year. They are in the oven as I type!
Chris Scheuer says
That's so fun, Teresa! You might have to make them next time your parents visit.
Diane Schwabe, Boise, ID says
This is exciting! My husband grew up in Milwaukee, and when we married, in St. Paul, he asked me to make a Schaum Torte. I had no idea what he meant. But his Aunt Jean sent me the recipe - 1963. I found it today and decided to look online to see who else knows about it. He would have loved hearing the replies I've read this evening. I'll make it for Valentine's Day. Thanks so much!!
Chris Scheuer says
I love that, Diane! Let us know how it goes!
Kathy says
Your recipe brings back such fond memories. My aunt (who passed away in 1995) used to make Schaum Torte all the time. Her sister (my mom) was reminiscing the other day how she wished she would have gotten the recipe from her before she died. I think I'm going to surprise my mom by making these using your recipe! Thanks.
P.S. Yes I too am from Wisconsin! 💚💛
Chris Scheuer says
What a wonderful surprise that will be, Kathy! I wish I could see her face 💕
Roberta jones says
My Mom, Aunt we all are from Wisconsin.
My Grandmother was from England any way she gave me here recipes i never use Vinegar, or cream of tartar i didnt see it in her recipe, any i never use it but since it is supose to rain they both are a stabilizer and its supose to rain. It all was turned out before. Iam not hping tp cha.nce it
Chris Scheuer says
Hi Roberta, it seems that a lot of countries have a type of Schaum torte, always with a little different technique and a different name. Hope you enjoy this recipe!
Vicki Albrecht-Hoffman says
Hi Chris,
Small world. Page 316 by Ms. Al Ramstahl? I'm from West Bend. I pulled out my cookbook and Googled, too. Found your post. Love the piping idea and will be making some tomorrow.
PS. Cherry Torte is my Grandmother's
Chris Scheuer says
Hi Vicki, you're right, what a SMALL world! I wonder if we knew each other. After all these years, I've forgotten so many people. Are you related to the Dr. Albrecht from West Bend? I will definitely check out the cherry torte! Hope you enjoy the Schaum Torte!
Nicole says
My grandmother who raised me (she was born in Wisconsin and moved to California when she was 12!) always used to rave about Schaum Tortes her mother used to make. She said she always wanted the recipe but didn't know where it was, as her mother had died many years ago. I am going to surprise her with these for her birthday tomorrow. I hope they come out okay (they're currently "drying" in the oven.) I tried one and it is crispy on the outside and still a little wet in the middle, but delicious. I'm not quite sure what the "right" consistency is after you're done baking them since I've never had them before, but I hope they're okay! Thank you for posting this so I can make my grandma her very specific nostalgic treat. 🙂
Chris Scheuer says
How sweet of you! I know she will be so surprised! The finished Schaum tortes should be crisp on the outside and creamy on the inside. We love to serve them with fresh berries and sometimes whipped cream or ice cream.
Joel Wheaton says
I've made Schaums for 10 years in a restaurant on Lake Michigan in Port Washington, WI. We used ice cream & strawberries. Problem with that is that if they are not hard all the way through, the ice cream turns them into a bubblegum like texture & are hard to eat. I've always left mine in overnight & they turn out perfect(except in summer with the humidity). I have a slightly different recipe then yours but I am going to try yours since I've had someone request them & I can't use the family's recipe I have. Thank you for sharing.
Chris Scheuer says
I was raised in West Bend so spent lots of time in Port Washington! Thanks for sharing your expertise, Joel!
Lynn C says
Going to make these by request for my daughter's birthday. She remembers my mother making them, and yep, she's from Wisconsin! I haven't made them in years but this recipe (and the paper bag vs parchment that another reader mentioned) is the closest to what I recall. Does anyone else remember leaving them *overnight* in the oven?
Chris Scheuer says
Sometimes my mom would leave them in the oven overnight to dry out. Hope you enjoy this recipe, Lynn!
Barb says
Problem is getting tortes off the paper after all the work I end up with big crumbs.
Chris Scheuer says
Hmmm... I've never experienced that problem, Barb. The paper should just peel off. What type of parchment paper did you use?
Natalie says
I bake them on a brown paper bag, have never had an issue removing them from the bag.
Chris Scheuer says
Thanks, Natalie!
Jackie says
My grandma used to make these and my dad remembered them fondly. Going to make them for his birthday to surprise him (and yes - we're from WI 🙂 ). Thanks for the recipe!
Chris Scheuer says
That's so cool, Jackie! I love food that brings back sweet memories of the past!
Julie Chase says
Jackie - My grandma also used to make these for us, in West Bend on Big Cedar Lake!!! Just saw your comment and it made me so happy. Thank you for the wonderful recipe, Chris! Food really does bring us together, especially in Wisconsin 🙂
Chris Scheuer says
Oh my goodness! I grew up in West Bend and spent many an hour on Big Cedar Lake, swimming, water skiing, ice fishing and ice skating. Thanks so much for sharing your review, Juie, it made me smile and recall so many wonderful memories!
Lisa says
I love these make them all the time - however, I have a question....
Can these be made with Truvia sugar substitute? If so what is the ratio?
Chris Scheuer says
I haven't tried making these Schaum Tortes with anything other than sugar so I don't want to say for sure. If you try it, let us know how it turns out.
Tammy Smith says
Lusa, another recipe used 1/2 as much Trivia instead of sugar. If you use erythritol, you can substitute 1 to 1. I just made Pavoliva that easy. It is very similar to Schaum torte.
Diane says
Is there any reason not to double the recipe? I'm having family over tomorrow and would love to have them
Chris Scheuer says
Yes, you could definitely double the recipe! Enjoy!
Nicky says
I can't wait to make these. My mom made them all the time. Crispy outside, chewy inside topped with strawberries and whipped cream. Yum!
Chris Scheuer says
Enjoy, Nicky!
LJM says
What a happy find! I was born and raised in Wisconsin and this is what my Mom would make for my birthday!
So finding this made my heart sing!!!!
I am making this for valentines Day....
One happy German and Swiss girl!!!!
Chris Scheuer says
I love it! Hope you really enjoyed it and it brought back sweet memories!
Dean says
I'm going to make these tonight. Quick question, after you bake them for the first hour, when you turn the oven off and leave them in for the remaining half hour, do you crack the oven door (like for a cheesecake), or leave it shut? Thanks! Looking forward to making these. My mom recently mentioned she loved them as a kid, but hasn't been able to find them or a recipe for them, since. I showed her the pictures from your recipe and she said they look almost exactly like she remembers.
Thanks again!
Chris Scheuer says
I love that you're making these for your mom! Was she, by any chance, from Wisconsin? It seems that anyone who knows about Schaum Tortes has some connection to Wisconsin 🙂
To answer your question, just leave the oven door closed. The initial temp is pretty low so you don't have to crack the oven.
One last tip, I'm not sure I mentioned in the post, this type of dessert turns out better on a dry day. It seems that humidity can have an effect on the results. They'll still be good but perhaps not as crisp on the exterior.
Enjoy!
Dean says
Thanks for the tip about the humidity!
We are from Wisconsin, in fact. A long line of them on both sides of the family. 🙂
Plans changed, last night, so I didn't get to these, but now that I have all the ingredients, I'm hoping one of the next few nights I'll be able to get them done!
Vickie says
This was a great find. I had Schaum Torte in a restaurant in Green Bay, WI (I live in the U.P.) many years ago. The restaurant has since closed and I’ve never had Schaum Torte again. My yoga instruction is coming for lunch next week and this is the perfect light, beautiful dessert. She’s from Montana. Bet she never had Schaum Torte!!
Chris Scheuer says
That's awesome Vickie, I think you will both love these!