Schaum Torte

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

Combine egg whites, salt, and vinegar in a large, clean bowl; whisk until soft peaks form.

Gradually add sugar to the egg whites while beating continuously until stiff, glossy peaks form and the mixture becomes meringue.

Fold baking powder and vanilla extract gently into the meringue using a spatula until just combined.

Spread or pipe the meringue onto the prepared baking sheet, creating a round base approximately 8-9 inches in diameter with slightly raised edges to form a shell shape.

Bake in the preheated oven until the meringue is pale golden and crisp on the outside but still slightly soft inside, about 50-60 minutes.

Remove from oven and allow the meringue shell to cool completely on the baking sheet at room temperature.

Transfer the cooled meringue shell to a serving plate or cake base.

Top the meringue shell generously with sweetened whipped cream, spreading or piping it evenly across the surface.

Arrange fresh strawberries or raspberries over the whipped cream in an attractive pattern and serve immediately.