Lemon Schaum Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 12-15
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
  • Add vanilla and cream of tartar.
  • Beat on medium spoon until soft peaks form.
  • Gradually beat in 1 cup sugar, 2 tablespoons 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 13 inches x 9 inches baking dish.
  • Bake at 275* for 1 hour.
  • Turn oven off and let stand in oven for 1 hour.
  • Do not open door.
  • Remove from the oven; cool on wire rack.
  • In the top of a double boiler, combine egg yolks and remaining sugar.
  • Gradually stir in lemon juice and peel.
  • Cook and stir over simmmering water for 15 minutes or until mixture is thickened and reaches 160*.
  • Cover and refrigerate until cool.
  • In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
  • Spread half over meringue; cover with lemon mixture.
  • Top with remaining cream mixture.
  • Sprinkle with cinnamon.
  • Refrigerate overnight.
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