Peaches and cream schaum torte by Shauna Sever
You’d be forgiven for mistaking the schaum torte for pavlova, but there are crucial differences. Brought to the US Midwest by immigrants from the German Confederation in the mid-19th century, it predates the pavlova, Sever tells us. In addition, no cornflour is used to create meringue layers, which tend to be less billowy than a pavlova’s because they’re baked in cake tins before being stacked with layers of whipped cream, ice
