Ingredients with Measurements:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1/2 cup slivered almonds
- 1/2 cup chopped hazelnuts
- 1/2 cup cornstarch
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- Piping bag with a large star tip
- 9-inch springform pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Line the bottom of the springform pan with parchment paper.
3. In a large mixing bowl, beat the egg whites until foamy.
4. Add cream of tartar and continue to beat until soft peaks form.
5. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
6. Fold in the almonds, hazelnuts, cornstarch, and vanilla extract.
7. Transfer the mixture to the piping bag and pipe the mixture into a spiral shape in the prepared pan.
8. Bake for 2 hours or until the meringue is dry and crisp.
9. Turn off the oven and let the meringue cool inside for 1 hour.
10. Remove the meringue from the pan and place it on a serving plate.
11. In a small saucepan, heat the heavy cream until it starts to simmer.
12. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and smooth.
13. Pour the chocolate glaze over the meringue.
14. Let the glaze set for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Preheat the oven to 250°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 50g
Protein: 5g
Sodium: 40mg
Sugar: 42g
Substitutions for ingredients:
- You can use white chocolate chips instead of dark chocolate chips.
- You can use walnuts instead of hazelnuts.
Variations:
- You can add a layer of whipped cream and fresh berries between the meringue layers.
- You can add a teaspoon of cinnamon to the meringue mixture for a spicy flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Be careful not to overbeat the egg whites, or they will become dry and grainy.
- Use a serrated knife to cut the meringue into slices.
Storage instructions:
Store the Spanische Windtorte in an airtight container at room temperature for up to 2 days.
Reheating instructions:
The Spanische Windtorte is best served at room temperature. If it's been refrigerated, let it sit at room temperature for 30 minutes before serving.
Presentation ideas:
Serve the Spanische Windtorte on a cake stand or a decorative plate.
Garnishes:
Garnish with fresh berries, whipped cream, or chopped nuts.
Pairings:
Pair with a glass of sweet dessert wine, such as Moscato or Port.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the meringue is too soft, it may not hold its shape when piped. Make sure the egg whites are beaten until stiff peaks form.
- If the meringue cracks while baking, it may have been baked at too high of a temperature. Lower the temperature and bake for a longer time.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
The Spanische Windtorte is a traditional Austrian dessert that dates back to the 18th century. It is made with a spiral-shaped meringue that is filled with whipped cream and fresh fruit.
Flavor profiles:
The Spanische Windtorte is sweet and crunchy with a rich chocolate glaze.
Serving suggestions:
Serve the Spanische Windtorte as a show-stopping dessert for a special occasion.
Related Categories
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Region: German
Taste: Sweet, Chocolatey, Moist, Rich, Decadent