Dish

Spanische Windtorte

Spanish Wind Cake

Spanische Windtorte is made by layering meringue discs with whipped cream and fresh fruit. The meringue is made by beating egg whites and sugar until stiff peaks form. The whipped cream is then folded into the meringue and spread onto the meringue discs. Fresh fruit is then added to the top of the dessert. The dessert is then baked in the oven until the meringue is crisp and golden brown. The result is a light and airy dessert that is perfect for any occasion.

European cuisine› Alpine cuisine› Austrian cuisine

Dessert› Cake

Origins and history

The Spanische Windtorte is a traditional Austrian dessert that has been around for over 200 years. It was originally created in the 18th century by a pastry chef named Johann Konrad Vogel. The dessert was named after the Spanish princess who was visiting Vienna at the time. The dessert became very popular in Austria and is still enjoyed today.

Dietary considerations

Gluten-free, nut-free

Variations

There are many variations of the Spanische Windtorte. Some people add chocolate or caramel to the whipped cream, while others add different types of fruit. Some people also add a layer of pastry cream between the meringue discs.

Presentation and garnishing

Spanische Windtorte is a beautiful dessert that can be garnished with fresh fruit and edible flowers. It is often served on a cake stand to show off its layers.

Tips & Tricks

When making Spanische Windtorte, it is important to beat the egg whites until stiff peaks form. This will ensure that the meringue is light and airy. It is also important to fold the whipped cream into the meringue gently to avoid deflating the mixture.