Schaum Torte (Raspberry "Pinch Pie")
Do not try to make this in wet weather. Wait until a clear day because moisture
in the air makes this collapse.
- 3 egg whites (at room temperature)
- 1/8 teaspoon cream of tartar
- Pinch of salt
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 drops almond extract
- 3/4 cup pulverized almonds
- 1 tablespoon cornstarch
- 2 pints fresh raspberries
- 2 packages frozen raspberries
- 1/4 cup creme de cassis
- 2 cups heavy cream, whipped
- Meringue: Beat egg whites with cream of tartar and salt until stiff but not dry.
Fold in sugar gently, along with flavorings.
- Mix ground almonds with cornstarch
and add. Either line a springform pan with the meringue, or spread it in a thick
10-inch circle on a buttered and floured cookie sheet and pinch up the sides to
make a 1-inch high rim to hold the filling.
- Bake the meringue at 225 degrees F until
it is well dried and barely golden in color, 1 1/2 to 2 hours.
- Turn off the oven.
Leave meringue in the turned-off oven until ready to use.
- Sauce: Keep fresh raspberries whole, but make a sauce of the frozen raspberries
by liquefying them in a blender with the creme de cassis.
- Mix fresh raspberries
with half the sauce and put them in the meringue.
- Cover with the whipped cream and
a splash of sauce, or serve the torte with the raspberries showing, and the cream
and remaining sauce kept separate, as an accompaniment.
Serves 6 to 8.