Schaum Torte

Preheat oven to 275°. Pour oil into the bottoms of two 8-inch round cake pans. Use a paper towel to rub the oil all over the bottoms and sides of the pans, leaving behind a thin film, with no beading or pooling in the edges. Line the bottoms of the pans with rounds of parchment paper. Cut two 25x2-inch-long strips of parchment paper. Arrange strips around sides of pans.

In a small bowl, mix together the superfine sugar, cornstarch and salt. In a very large bowl, beat egg whites with an electric mixer on medium-high speed until frothy, about 1 minute. Add vinegar; continue beating until egg whites hold soft peaks. With the mixer running, add the sugar mixture very slowly, 1 tablespoon at a time. When all the sugar mixture has been added, increase speed to high; beat until very thick, stiff and glossy, about 1 minute more. Beat in 1/2 teaspoon of the vanilla and the almond extract.

Divide meringue between cake pans. Use the back of a spoon to smooth into an even layer, making each surface as level as possible. Bake for 1 hour. Turn oven off and open the door a crack, holding it open with the handle of a wooden spoon. Let meringues dry in the turned-off oven for 1 hour more. Transfer to a wire rack to cool completely in pans.

Just before serving, in a medium bowl, whip the cream with the 2 teaspoons granulated sugar and the remaining 1/2 teaspoon vanilla to stiff peaks. Turn one meringue layer out onto a platter, then carefully remove parchment paper. Spoon softened ice cream over the meringue; gently spread to an even layer. Turn the second layer out of its pan, remove parchment paper and place on top. Top with the whipped cream and fruit. Using a large serrated knife, cut and serve immediately.