I have never made a Schaum Torte. It looks like the perfect summer recipe so I have added it to this weeks list of things to try.
I found the recipe on The Guiding Spoon. Check out this blog there are a number of great recipes you may like.
What a great idea. I usually never make the “German Potato Salad” mainly because I remember while growing up I always burned my fingers on the hot potatoes while peeling them.
I’m glad I came across this post from this awesome Mother – Daughter Blog
Will have to try this one next week
3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt
Preheat oven to 300°F/150°C.
Separate the eggs into two bowls.
Add the cream of tartar to the egg whites and whip into stiff peaks.
Add the cream cheese or yogurt into the yolks and mix until combined.
Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
Spread out the circles with a spatula to about ½ inch thick.
Bake for 30 minutes or until golden.
Allow to cool for at least 1 hour.
Enjoy with your favorite toppings!
1 cup all purpose flour
1/2 cup plus 1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
5 tbsp butter, chilled and cut into small pieces
1 large egg
1/2 cup strawberry puree (approx 1 cup whole, fresh berries)
Preheat oven to 350F.
Line a 24 cup mini muffin tin with paper liners or lightly grease. [I used my Bella Cucina Mini Cupcake Maker. I used half of the batter and save the other half for the next day. The recipe makes about 9 regular muffin cups for full size cupcakes]
Mix flour, sugar, baking powder and salt. I used a food processor and added cold butter and dry ingredients. Mixed until no piece larger than a small pea remains, don’t overmix. Add in egg and strawberry puree until batter comes together, do not overmix.
Divide batter into prepared muffin cups.
Bake for 12-14 minutes, until a toothpick inserted into the center of the cake comes out clean and tops spring back when lightly pressed.
For full size cupcakes, bake for 17-20 minutes.
Turn cupcakes out onto a wire rack to cool. Allow to cool completely before frosting.
Makes 24 mini cupcakes; or 9 regular cupcakes.
1/2 cup butter, room temperature
1 1/2 tbsp milk
2 tsp vanilla extract
2-3 cups confectioners’ sugar
Beat together butter, milk and vanilla extract until well combined. Gradually blend in the confectioners’ sugar until buttercream comes together and is thick, fluffy and spreadable.
You can also used this Strawbeery Cream Icing
Ganz fix zubereitet und äußerst herzerwärmend Man nehme: 200g Asiatische Bandnudeln ohne Ei 300ml Brühe 100ml Kokosnussmilch 1/2 Tl Ingwerpulver Etwas Chili 2 handvoll TK-Champignons 1 El Hoisin Sauce 1 Tl Sojasauce 1/2 – 1 El Zitronensaft 2-3 handvoll TK-Erbsen Alles zusammen, außer den Erbsen, in einen Topf geben und so lange kochen lassen, bis […]