Spanische Windtorte
Light and fruity dessert!
Servings Prep Time
8-10servings 30minutes
Cook Time
6hours
Servings Prep Time
8-10servings 30minutes
Cook Time
6hours
Ingredients
First Meringue
Second Meringue
Fruit Filling
Accessories
Instructions
First Meringue
  1. Position two racks in the middle and lower third of the oven, pre-heat the oven to 93ºC (200ºF).
  2. Line two 42cm x 27cm (17″ x 11″) baking pans with parchment paper. Use 8″- 8 1/2″ round springform pan bottom or cake pan as a template and draw 2 circles on each paper. Turn the peppers over and fit them into the baking pans. The circles should be visible from the other side of the paper.
  3. In a large bowl, using a mixer at low speed, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add the sugar 1 tbsp at the time, and beat until stiff peaks form. Transfer meringue to a large pastry bag fitted with 7/16″ wide plain pastry tip.
  4. Pipe 1/2″ to 3/4″ wide ring just inside one of the circles, continue spiraling in until it covers the whole surface and finishes in the center of the ring. Smoothen the surface with an offset metal spatula. This disc will be the bottom of the torte.
  5. Pipe plain ring just inside of each of three remaining circles. After being baked these rings will be stacked up and will make the wall of the torte.
  6. Bake both pans on separate racks until the meringues are pale beige and firm. That is about 1.5 hours for the rings and 2-2.5 hours for the disk. Occasionally open the oven door and ventilate for 30 seconds to maintain low oven temperature. After 45 minutes of baking, switch the position of the baking pans from top to the bottom.
  7. Let cool meringue on the baking pans for about 1 hour and then carefully remove from the paper and cool completely on a cooling rack.
Second Meringue
  1. Cut two parchment papers to the same size as for the first meringue. Use 8″- 8 1/2″ round springform pan bottom or cake pan as a template and draw a circle on one parchment paper. The second paper should be without marks. Line two 42cm x 27cm (17″ x 11″) baking pans with these papers.
  2. Make the second batch of meringue in the same way as described in step 3 of instructions for the first meringue.
  3. Transfer half of meringue to a large pastry bag fitted with 9/16″ wide open star pastry tip. On a marked parchment paper, pipe a spiral just inside of the circle and continue to the center to cover the whole area. Smooth the top surface with an offset metal spatula. Pipe rosettes tightly on top until completely covering the disc. This will be the top of the torte.
  4. Transfer about 2/3 of the remaining meringue to the pastry bag.
  5. Place the baked meringue disc on a lined baking pan (second or unmarked paper). Pipe some of the meringue around the top perimeter of the disc and use it as a cement to attach the first of the 3 baked rings. Stack up the other two rings in the same manner.
  6. Using an offset metal spatula and remaining meringue in the bowl, spread a smooth layer of meringue over the sides of the stacked rings, inside and outside. Pipe decorative rosettes around the top and the bottom of the meringue cylinder.
  7. Bake the cylinder and the top disc on two separate racks, until pale beige and firm, about 2.5 hours. After 1 hour of baking, switch the positions of the baking pans top to bottom.
  8. Turn off the oven and just slightly crack the oven door open. Let the meringue cool off in the oven for about 3 hours. Take out of the oven, remove parchment paper and let dry overnight on a cooling rack.
Fruit Filling and Assembly
  1. In a large cold metal bowl beat the cream and confectioners sugar until stiff peaks form. Fold in maraschino first and then fold in the fruits.
  2. Transfer the meringue shell to the serving dish or a cake stand. Spoon the filling into the meringue shell and top with the lid. Use serrated knife to cut into wedges and serve immediately.