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Spanische Windtorte

A complex, retro Austrian meringue cake layered with cream and berries, decorated with Swiss meringue and handmade fondant violets.

Vegetarian Dessert Fruit Meringue Bake Off

Estimated Nutrition

Calories

515.4

kcal / serving

6184.5 kcal total

Carbs

70.4g

per serving

845.2 g total

Fat

25.5g

per serving

305.8 g total

Protein

5.4g

per serving

64.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Cream Of Tartar

475

Caster Sugar

For the French meringue

Dusky Lavender Ready-To-Roll Icing

Deep Purple Ready-To-Roll Icing

Yellow Ready-To-Roll Icing

250

Caster Sugar

For the Swiss meringue

Icing Sugar

Plus extra for dusting

Dairy

600

Double Cream

Fruits

400

Strawberries

Roughly chopped

200

Raspberries

Liquids

tsp

Orange Blossom Water

Other

piece

Egg Whites

Large, free-range

piece

Egg Whites

Large, free-range for Swiss meringue

Method

Preheat oven to 120°C and line trays with parchment marked with five 20cm circles.

Whisk 8 egg whites and cream of tartar to stiff peaks, then gradually add sugar.

Pipe two solid 20cm meringue circles to form the base and top.

Pipe three 20cm meringue hoops and bake all pieces for 45 minutes.

Shape fondant into small balls and flatten into 1cm circles for violet petals.

Assemble 13 fondant violets using water and yellow stamens, then leave to dry.

Stack the three meringue hoops onto the solid base using blobs of fresh meringue.

Smooth extra meringue around the sides with a spatula and bake for 45 minutes.

Whisk 4 egg whites and sugar over simmering water until the mixture reaches 70°C.

Whisk Swiss meringue until cool, pipe borders on the cake and lid, then bake for 30 minutes.

Whip cream with icing sugar and orange blossom water, then fold in the fruit.

Fill the shell with fruit cream, add the lid, and decorate with fondant violets.

made with
a toodle. project