Lemon Schaum Torte
From Taste of Home,submitted by Cindy Steffen of Wisconsin, with a few adjustments. Takes some time, but worth it. Time doesn't include chilling and standing.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 12-15
YIELD: 1 13x9 pan
UNITS: US
INGREDIENTS
Nutrition- 6egg whites (I used jumbo )
- 1teaspoon vanilla
- 1⁄8teaspoon cream of tartar
- 2
- 9egg yolks (I used jumbo )
- 1⁄2cup lemon juice
- 1
- 4cups heavy whipping cream
- 1
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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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