Spanische Wind Torte (Spanish Wind Cake)
Source of Recipe
Internet
List of Ingredients
To make one 9-inch torte
FOR THE SHELL:
10 egg whites
1/2 tsp cream of tartar
2 2/3 cups superfine granulated sugar
FOR THE DECORATIONS:
4 egg whites
1/4 tsp cream of tartar
1 1/2 cups superfine granulated sugar
10 candied violets and 1 candied rose (recipe)
FOR THE FILLING:
2 cups whipping cream
1/3 cup granulated sugar
1/4 cup Cointreau
4 cups strawberries or raspberries, washed and hulled and sprinkled with:
1/2 cup powdered sugar
Recipe
Note: Do not make this cake in very hot or humid weather because the meringue will become sticky in a very short time.
TO MAKE THE SHELL/LAYERS:
Preheat oven to 200 degrees F. Lightly butter 2 cookie sheets and sprinkle them with flour. Shake to spread the flour evenly, then invert the pans and strike them on the edge of a table to knock out the excess. Invert a 9-inch layer cake pan on the floured surface of the baking sheet and outline 2 circles as guides in making the layers for the shell. Make four rings. These should not touch each other.
With a rotary electric beater, beat the 10 egg whites with the cream of tartar until they begin to foam; then slowly beat in 2 2/3 cups superfine sugar. Continue beating for at least 6 minutes, or until the whites form stiff peaks when the beater is lifted out of the bowl.
Place a wide plain-tipped pastry tube into a large pastry bag and fill the bag with the meringue. Pipe a 1-inch thick circle of the meringue inside one of the rings on the baking sheet. Continue making circles until the circle is covered with meringue. Smooth the top of the meringue with a spatula. Then make plain rings of meringue about 3/4-inch thick inside the other 3 circles on the baking sheets. Do not fill the rings.
Bake them in the oven for 2 hours and 45 minutes; then gently slide them off on racks to cool.
Now make another filled circle layer like the first one and bake it for 45 minutes. Use this layer as the top.
Now construct the shell by piping about a teaspoon of meringue onto 5 or 6 spots around the edge of the bottom circle to serve as cement, then fit one of the rings over this. Continue the process with the other rings, one on top of the other.
When the shell is completed, set it on a baking sheet and let it dry out in the 200 degree F oven for about 25 minutes, or longer if necessary. Let the shell cool.
TO MAKE THE DECORATIONS:
Use a spatula to apply the remaining meringue in the pastry bag to the outside of the shell to make it smooth, then return it to the oven to dry for another 20 minutes.
Prepare more meringue from the 4 egg whites, following the directions for the first batch.
Fit a No. 6 star tube onto the pastry bag, put the meringue into the bag, and make swirls and rosettes on the outside of the shell and on the circle to be used as a top. Return both circles and the circles that have been put together to the oven again to dry for about 25 minutes.
If you wish to decorate the shell with candied violets, pipe small dabs of meringue around the center of the shell and one dab in the center of the top spiral circle and place the violets on them.
TO MAKE THE FILLING:
Whip the chilled cream until it begins to thicken. Add the 1/3 cup sugar gradually. Continue to beat until the cream is stiff enough to hold its shape softly; then beat in Cointreau and fold in berries.
TO ASSEMBLE:
Gently spoon the filling into the shell. Lay the second spiral gently on top, decorate with rosettes, and place a candied rose in the center.
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