A sugary meringue cake that’s golden crisp on the outside, soft in the center.
It’s a favorite family recipe from Kurt Bestor and his mom, Phyllis.
1 c. of egg whites, have cold
1 t. apple cider vinegar
1/2 t. cream of tartar
2 c. sugar
1 pint whipping cream
1 T powdered sugar
1 t. vanilla
Combine the egg whites, cider vinegar, and the cream of tartar in a
mixmaster and beat until very stiff at high speed. Then add the sugar
slowly keeping mixmaster at high speed. Drop into 2 well buttered pyrex pie
dishes and bake at 300 degrees F. for 10 minutes and at 250 degrees F. for
30 minutes. Turn oven off and let cool in the oven. (Keep in oven over
When serving take out of pie dish and put on a serving platter. Lift off
top crust (it will break but don’t worry) Fill with whipping cream,
powdered sugar and vanilla which has been whipped until stiff. (This amount
will fill both tortes). On the cream, put fresh or frozen strawberries,
raspberries or peaches. Cooked sour cherries, canned or frozen raspberries
can also be used. Now put the top back on and serve.
Note: Makes 2 schaum tortes.
Visit www.kurtbestor.com for Kurt’s holiday concert schedule.