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Lemon schaum torte

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Ingredients/Components

egg whites - 6 item
vanilla - 1 tsp
cream of tartar - 1/8 tsp
sugar, divided - 2 C
egg yolks - 9 item
lemon juice - 1/2 C
grated lemon peel - 1 Tbsp
whipping cream - 4 C
Ground cinnamon - 1 item

How to make lemon schaum torte:

In a mixing bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread meringue on the bottom and up the sides of a greased 13x9 pan. Bake at 275 degrees for one hour. Turn oven off and let stand in oven for one hour. Do not open door. Remove from the oven; cool on a wire rack. In the top of a double boiler, combine the egg yolks and remaining sugar. Gradually stir in lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and refrigerate until cool. In a mixing bowl, beat the cream and confectioners' sugar until stiff peaks form. Spread half over meringue; cover with the lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight before serving.

Recipe categories: Desserts, Pies and tarts, Egg.

Rating:

3.7

Average rating: 3.7, total votes: 6

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