Spanische Windtorte

6
1 hour 30 minutes

Ingredients

Meringue

  • 6 large egg whites
  • 350g of caster sugar
  • 1 tsp cream of tartar

Filling

  • 450ml of whipping cream
  • 4 tbsp of icing sugar
  • 1 tbsp of cognac, brandy or liqueur of choice
  • 500g of mixed berries, or soft fruit
  • 25g of chocolate, shaved or grated

Method

1
Preheat oven to 140°C/gas mark 1 and line two baking sheets with baking paper. Draw around a 19cm/7” round cake tin on to the baking paper to make four circles
2
Whisk the egg whites, sugar and cream of tartar together in a large clean bowl or in a food mixer until they hold firm peaks
3
Spoon or pipe the meringue onto the marked baking paper to make four discs of meringue
4
Bake them in the oven for 1 hour, turning the heat off after the hour and allowing them to continue to dry out in the oven for half an hour or overnight
5
When you are ready to assemble the Spanische Windtorte, place the bottom meringue layer onto a serving plate, and whip the cream with the icing sugar and cognac until it is stiff enough to spread
6
Divide the cream between the layers, adding fruit as you go, making sure you have some cream and fruit left for the topping
7
Finish off with a final layer of cream and fruit and then scatter the chocolate shavings over the top. Slice into wedges to serve (suitable for short-term freezing)