Crush crackers; add butter.
Press into a 13 x 9-inch pan. Beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually add the sugar.
Beat until you taste no grains of sugar. Spread on cracker crumbs.
Bake at 400\u00b0 for 15 minutes or until it turns light brown.
Cool.
Spread with lemon filling.
Top with whipped cream.
I sometimes use 1 1/2 recipes for the schaum torte for a higher torte.
This torte refrigerates well for a few days and so good.
eating (30 minutes).
Place torte in oven and TURN OVEN
Whip egg whites and cream of tartar until foamy.
Add sugar slowly and then vanilla.
Beat on high speed for 25 minutes. Spread in greased 10-inch form.
Set in cold oven.
Bake at 225\u00b0 for about 75 minutes, until top is dry to touch and slightly brown.
Shut off oven and open door just a crack (a paper width) until cool, usually overnight.
Transfer to torte plate; cover with whipped cream and your choice of fruit.
Serve.
Refrigerate any leftovers.
n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
00b0C).
Grease and flour torte pans; set aside.
Prepare
Spread top and sides of torte with prepared glaze. Cover; refrigerate
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
knife around edges of torte and remove sides of springform
ith remaining meringue. Cover the torte and refrigerate for 3 hours
irm.
To serve, remove torte to serving platter.
Spoon
esired.
Refrigerate any remaining torte.
For the torte:
Line the bottom of
et aside.
For the torte:
Sift the flour, baking
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
an. Set aside.
FOR TORTE:
In a mixer bowl
an.
To make the torte, spread the 1/2 cup
TORTE:
Preheat oven to 375\
o assemble.
Torte Base Layers: To assemble torte, line a 9
TORTE: Preheat oven to 350\u00b0F