LEMON SCHAUM TORTE

By curly

Ingredients

• 6 egg whites
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 2 cups sugar, divided
• 9 egg yolks
• 1/2 cup lemon juice
• 1 tablespoon grated lemon peel
• 4 cups heavy whipping cream
• 2/3 cup confectioners' sugar
• Ground cinnamon

Details

Servings 12
Preparation time 50mins
Cooking time 110mins
Adapted from tasteofhome.com

Preparation

Step 1

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-in. x 9-in. 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 a large saucepan, combine the egg yolks, lemon juice, lemon peel and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; 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 whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.
Yield: 12-15 servings.