{"id":5,"date":"2026-11-02T13:50:00","date_gmt":"2026-11-02T13:50:00","guid":{"rendered":"https:\/\/phililove99.net\/?p=5"},"modified":"2026-11-02T13:50:00","modified_gmt":"2026-11-02T13:50:00","slug":"spanische-windtorte-recipe-philsugar","status":"publish","type":"post","link":"https:\/\/phililove99.net\/?p=5","title":{"rendered":"Spanische Windtorte recipe | PhilSugar"},"content":{"rendered":"

Spanische Windtorte
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\n4 ratings
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\nSave to My Food
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\nPrepare
\n1-2 hours
\nCook
\nover 2 hours
\nServe
\nServes 12
\nDietary
\nVegetarian
\nGloriously billowy and wildly retro, to say this complex meringue dessert sugar daddy verification Philippines<\/a> decorated with fondant violets will be a talking point is an understatement!
\nEquipment and preparation: you will need a piping bag fitted with a 1.5cm\/\u215din plain nozzle, a piping bag filled with a large star nozzle, a clean small paintbrush, a sugar sugar dating site fees Philippines<\/a> thermometer and a 30cm\/12in heatproof (to 120C) serving plate for this recipe.
\nBy
\nMary Berry
\nFrom
\nThe Great British Bake Off
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\nIngredients
\nFor the French meringue shell
\n8 large free-range
\negg whites
\n\u00bd tsp
\ncream of tartar
\n475g\/1lb 1oz
\ncaster sugar
\nFor the fondant violets
\n25g\/1oz dusky lavender ready-to-roll
\nicing
\n25g\/1oz deep purple ready-to-roll
\nicing
\n10g\/\u00bcoz yellow ready-to-roll
\nicing
\nFor the Swiss meringue decoration
\n4 large free-range
\negg whites
\n250g\/9oz
\ncaster sugar
\nFor the filling
\n600ml\/20fl oz
\ndouble cream
\n50g\/1\u00beoz
\nicing sugar
\n, plus extra for dusting
\n1 tsp orange blossom water
\n400g\/14oz
\nstrawberries
\n, roughly chopped
\n200g\/7oz
\nraspberries
\nHow-to videos
\nMethod
\nLine 3 large baking trays with baking parchment. Draw 2 x 20cm\/8in circles on 2 of the trays and 1 x 20cm\/8in circle on 1 of the trays. (You should end up with 5 x 20cm\/8in circles). Preheat the oven to 120C\/100C Fan\/Gas \u00bd.
\nFor the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. biggest sugar baby site Philippines<\/a> Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue.
\nSpoon two-thirds of the meringue into a piping bag fitted with a 1.5cm\/\u215din plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a how to screen a sugar daddy<\/a> second circle. These create the base and the top of the meringue cake.
\nRepeat the process with the 3 remaining circles, except sugar dating account deletion<\/a> don't fill in the circles, so that you have three hoops of meringue – these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool.
\nMeanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm\/\u00bdin in diameter – these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens.
\nUsing a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour.
\nWhen the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm\/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base.
\nRepeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool.
\nFor the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the filter sugar babies<\/a> bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer.
\nRemove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle sugar dating red flags<\/a> and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool.
\nFor the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is sugar daddy warning signs<\/a> removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid.
\nTo decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately.
\nHow-to videos
\nWhisking egg whites
\nHow to separate eggs
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\nThis recipe is from…
\nThe Great British Bake Off. 2. largest sugar dating community Philippines<\/a> The Great British Bake Off on BBC One
\nThe Great British Bake Off
\n2. The Great British Bake Off
\nTwelve homebakers take part in a 'bake off', which will test every aspect of their baking sugar dating fake profiles<\/a> skills as they battle it out to be crowned the Great British Bake Off's Best Amateur Baker.
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Spanische Windtorte An average of 4.8 out of 5 stars from 4 ratings 1 star 2 stars 3 stars 4 stars 5 stars 4.8 | 4 ratings Rate this recipe close panel Rate this recipe 1 star 2 stars 3 stars 4 stars 5 stars Rate Save to My Food Remove from My Food Prepare […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/phililove99.net\/index.php?rest_route=\/wp\/v2\/posts\/5","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phililove99.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/phililove99.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/phililove99.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/phililove99.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5"}],"version-history":[{"count":1,"href":"https:\/\/phililove99.net\/index.php?rest_route=\/wp\/v2\/posts\/5\/revisions"}],"predecessor-version":[{"id":13,"href":"https:\/\/phililove99.net\/index.php?rest_route=\/wp\/v2\/posts\/5\/revisions\/13"}],"wp:attachment":[{"href":"https:\/\/phililove99.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/phililove99.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/phililove99.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}