Lemon Schaum Torte
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Yields:
-
1 13x9 pan
- Serves:
- 12-15
ingredients
- 6 egg whites (I used jumbo )
- 1 teaspoon vanilla
- 1⁄8 teaspoon cream of tartar
- 2 cups sugar, divided
- 9 egg yolks (I used jumbo )
- 1⁄2 cup lemon juice
- 1 tablespoon grated lemon peel (fresh is best )
- 4 cups heavy whipping cream
- 1 cup confectioners' sugar
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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