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strawberry schaum torte with sugar
5 from 7 votes

STRAWBERRY SCHAUM TORTE (with Sugar-free option)

strawberry schaum torte made with Sugar or Truvia as an option

Course Dessert
Cuisine German
Keyword schaum, schaum torte, sugar-free dessert
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 2 hours
Total Time 3 hours 50 minutes
Servings 10 servings
Calories 318 kcal
Author Madalaine


  • 8 egg whites
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla , separated
  • 1 1/2 cups granulated sugar (if using Truvia, use only 3/4 cup)
  • 3 cups sliced strawberries
  • 2 cups whipping cream
  • 1/4 cup powdered sugar (1/8 cup if using powdered Truvia)


  1. Preheat the oven to 250 degrees.
  2. Make sure your stand mixer bowl is super clean. Whisk eggs whites on low speed for 2 minutes. Increase speed to low-medium and add vinegar and whisk for 3 more minutes. Increase speed to medium high and add 1 teaspoon vanilla and the salt. Whisk until soft peaks form. Slowly add sugar (or Truvia) and continue to whisk on high until you see stiff glossy peaks and the sugar is dissolved.
  3. While the eggs are beating, DO NOT grease your springform pan*.  But DO cut a piece of parchment paper to fit on the bottom. 
  4. When the meringue is ready (stiff & glossy), spread it gently into the springform pan.
  5. Bake for 90 minutes. DO NOT OPEN THE DOOR after you put it in. At the end of the baking time, turn the oven off and keep the door shut for at least 2 hours.*
  6. While it’s baking, clean the stand mixer. Using the stand mixer, whisk the whipping cream, teaspoon vanilla, and powdered sugar until you have stiff peaks that curl at the tips. Slice your strawberries. Set both to the side in the refrigerator until ready to layer.
  7. After the oven and schaum as cooled in the oven (2 hours after the baking time), take it out and carefully remove the crispy top. Carefully lay it aside. Take the meringue out of the springform pan and place the bottom on your serving tray or cake plate. The bottom should come off easily and you can remove the parchment paper.
  8. Layer the whip cream and strawberries, alternating until you run out. (Start and Finish with the whip cream). Carefully piece together the crispy top crust on top of the whip cream.

Recipe Video

Recipe Notes

*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.

Nutrition Facts
STRAWBERRY SCHAUM TORTE (with Sugar-free option)
Amount Per Serving (1 slice)
Calories 318 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg18%
Sodium 112mg5%
Potassium 152mg4%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 37g41%
Protein 4g8%
Vitamin A 705IU14%
Vitamin C 26mg32%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.