Spanische Windtorte…Challenge 4 – The Great British Bake Off…. By Lucy Simmons
September 15, 2015
Spanische Windtorte......An Epic dessert with gooey & crisp meringue and a delightful filling of cream & fruit, it's a real showstopper with elegance to adorn your festive table........
- Prep: 1 hr
- Cook: 2 hrs
- Yields: 12 Party size
1. Line three large baking trays with baking paper. Draw 2 x 20cm circles on two of the baking trays and 1 x 20cm circle on the third. You will have 5 x 20cm circles. These are the templates for the meringue. Preheat the oven to 120C/Gas 1/2 (.5).
2. Separate the egg whites from the yolks and place the whites in a large grease free bowl Add the cream of tartar and begin to whisk on a medium-high speed until it forms stiff peaks. Then add the sugar a tablespoon at a time whilst still whisking, this will make the mixture turn glossy and thick.
3. Spoon two thirds of the meringue into a piping bag with a 1.5cm circle nozzle and leave the remaining meringue in the bowl for later. Begin by piping a ring around two of the circle templates and continue filling in the centre of both, this will give you the base and the lid. With the remaining three circle templates just pipe around the edge, don't fill them in, these are the sides, they will create the height of the torte. Bake for 45 minutes or until the meringue is dry and you are able to lift it off of the baking sheet. Remove from the oven and leave to cool.
4. Fondant flowers - Roll out the icing on a surface lightly dusted with icing sugar and using a flower cutter, cut small flowers out. Place a small pearl sprinkle in the middle of the flower and set aside.
5. When the meringues have dried and cooled, place the base on an oven proof serving plate. Using some of the remaining meringue, pipe a circle around the edge of the base and stick one of the meringue circles on top of it. Repeat this process with the three circles and then finally the lid. Cover the whole outside of the meringue shell with the remaining meringue to fill in the gaps. Bake for a further 45 minutes.
6. For the swiss meringue place the egg white and sugar in a heatproof bowl and place over a pan of simmering water. Using an electric whisk, whisk the mixture until the sugar has dissolved and reached a temperature of 70C, measuring with a sugar thermometer. Remove from the heat and continue whisking until it has cooled. Place in a piping bag with a star nozzle. Pipe a pretty border around the base, middle and top edge of the meringue shell. Pipe a border around the edge and on top of the lid. Place the lid on a baking tray lined with baking parchment and bake with the meringue for a further 30 minutes. Remove from the oven and leave to cool.
7. Whisk the cream to stiff peaks with the icing sugar and orange blossom water and fold in the fruit. Fill the centre of the meringue shell with this cream and place the lid on top. Stick the flowers on with some remaining meringue mixture around the side and top of the torte. Serve straight away. Enjoy!