Ingredients with Measurements:
- 8 egg whites
- 1 1/2 cups granulated sugar
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup heavy cream
- 1/2 cup crushed pineapple, drained
- 1/4 cup powdered sugar
Special equipment needed:
- Piping bag with a star tip
- Large baking sheet
- Parchment paper
- Stand mixer or hand mixer
Step-by-step instructions:
1. Preheat the oven to 275°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites on medium speed until frothy.
3. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed.
5. Beat until stiff peaks form and the mixture is glossy.
6. Add the vinegar, cornstarch, and vanilla extract, and gently fold them into the egg white mixture.
7. Transfer the mixture to a piping bag fitted with a star tip.
8. Pipe the meringue onto the prepared baking sheet in a spiral shape, starting from the center and working your way out.
9. Bake for 1 hour and 15 minutes, or until the meringue is crisp on the outside and soft on the inside.
10. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
11. In a separate mixing bowl, beat the heavy cream until stiff peaks form.
12. Fold in the crushed pineapple and powdered sugar.
13. To assemble the windtorte, carefully transfer the meringue to a serving platter.
14. Fill the center of the meringue with the pineapple cream.
15. Garnish with additional crushed pineapple and powdered sugar, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Temperature:
Preheat the oven to 275°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 290
Fat: 16g
Carbohydrates: 34g
Protein: 3g
Substitutions for ingredients:
- You can substitute the crushed pineapple with any other fruit of your choice.
- You can use lemon juice instead of vinegar.
Variations:
- You can add chopped nuts or chocolate chips to the pineapple cream for added texture.
- You can use different flavors of extract, such as almond or coconut.
Tips and tricks:
- Make sure your mixing bowl and beaters are completely clean and free of any grease or residue before beating the egg whites.
- Be careful not to overbeat the egg whites, as this can cause them to become dry and grainy.
- Let the meringue cool completely before filling it with the pineapple cream to prevent the cream from melting.
Storage instructions:
Store any leftover windtorte in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This windtorte is best served cold and does not need to be reheated.
Presentation ideas:
Serve the windtorte on a decorative platter and garnish with fresh fruit or edible flowers.
Garnishes:
- Crushed pineapple
- Powdered sugar
- Fresh fruit
- Edible flowers
Pairings:
This windtorte pairs well with a cup of coffee or tea.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If your meringue is not stiff enough, try adding a pinch of salt to the egg whites before beating them.
- If your meringue cracks or collapses, it may have been overbaked or overbeaten.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
The Spanische Windtorte, or Spanish wind cake, is a traditional Austrian dessert that dates back to the 18th century. It is made from a delicate meringue that is shaped into a spiral and filled with whipped cream and fruit.
Flavor profiles:
This dessert is light and airy, with a sweet and tangy pineapple cream filling.
Serving suggestions:
Serve this dessert as a showstopper at your next dinner party or special occasion.
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Region: German