Schaumtorte

Something like the Australian Pavlova, this beautiful, gluten-free dessert comes from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 6  egg whites
• 2  cups  superfine sugar, sifted (caster sugar or bar sugar)
• 2  teaspoons vinegar
• 1 1⁄2 teaspoons vanilla extract
• 1⁄8 teaspoon salt
•  whipped cream or  ice cream
•  berries

Directions

1. Preheat oven to 275F, spray a 9" springform pan with cooking spray (Pam) and lay a sheet of parchment paper on a baking sheet.
2. Beat egg whites until they hold a peak; beat in 6 tablespoons sugar, adding about 2 tablespoons at a time.
3. Add vinegar and vanilla.
4. Fold in remaining sugar and salt.
5. Pour 2/3 of the mixture into prepared springform pan; drop remainder from a teaspoon onto parchment paper to form small "kisses" arranged in a ring the same size as the springform pan.
6. Bake for an hour; let stand until cold.
7. Remove from pan carefully and fill with whipped cream and berries or ice cream.
8. Place ring of "kisses" on top.