Maritime Windtorte

Ingredients

The Maritime Windtorte takes inspiration from the Austrian Spanische Windtorte but incorporates elements of the Maritimes. While the original recipe uses traditional European flavors and ingredients, the Maritime version infuses the cream filling with local maple syrup, adding a unique regional twist. Additionally, the topping of fresh seasonal fruits reflects the abundance of produce found in the Maritimes. We alse have the original recipe for Spanische Windtorte, so you can check it out.

• 8 large egg whites (240g) 8 large egg whites (240g)
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• Assorted fresh fruits (such as strawberries, blueberries, and raspberries) for topping Assorted fresh fruits (such as strawberries, blueberries, and raspberries) for topping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   In a clean, dry mixing bowl, beat the egg whites until stiff peaks form.
3. 3.
   Gradually add the sugar, vinegar, and vanilla extract while continuing to beat until the mixture is glossy and holds its shape.
4. 4.
   Line two baking sheets with parchment paper and divide the meringue mixture evenly between them, forming two round discs.
5. 5.
   Bake the meringue discs for 1 hour or until they are crisp and dry. Allow them to cool completely.
6. 6.
   In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the maple syrup and continue to whip until the cream is thick and smooth.
7. 7.
   Place one meringue disc on a serving plate and spread a generous layer of the maple-infused cream on top.
8. 8.
   Carefully place the second meringue disc on top of the cream layer.
9. 9.
   Spread the remaining cream on the sides and top of the windtorte.
10. 10.
    Decorate the top with an assortment of fresh fruits.
11. 11.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Eggs — Ensure that the egg whites are completely separated from the yolks and that there are no traces of yolk in the whites. This will ensure successful meringue formation.

Tips & Tricks

• To achieve the best meringue texture, make sure the mixing bowl and beaters are clean and free from any grease.
• Allow the meringue discs to cool completely before assembling the windtorte to prevent the cream from melting.
• Experiment with different combinations of fresh fruits for the topping to suit your personal taste preferences.
• For an extra touch of Maritime flavor, drizzle a small amount of local maple syrup over the fruit topping just before serving.
• Serve the Maritime Windtorte chilled for the best taste and texture.

Serving advice

Slice the Maritime Windtorte into generous portions and serve on individual dessert plates. Pair it with a cup of freshly brewed coffee or a glass of sparkling wine to enhance the dining experience.

Presentation advice

To create an elegant presentation, dust the top of the Maritime Windtorte with a sprinkle of powdered sugar just before serving. Garnish the serving plate with a few fresh mint leaves for a pop of color.