strawberry schaum torte made with Sugar or Truvia as an option
*Did I mention, NOT to open the door once you start baking? And NOT to open the door for at least 2 hours after you turn off the oven? Ok, just checking. This is what keeps the top from falling. Otherwise, you can’t do the whole layering thing. Keeping the crispy top crust separate from the foam cushiony base lets you experience all the layers in their full expression. And come on, crispy sweet crunchy stuff is fun to eat.
*Do Not grease the parchment paper or springform pan. I did this and ended up with a jelly-like oil slick that was super disgusting. I still have nightmares. Ick.