Spanische Windtorte

Spanische Windtorte

The Spanische Windtorte is one of the most complex and luxurious desserts in Viennese cuisine. It is a type of meringue dessert that is often filled with whipped cream and fresh fruits such as strawberries and raspberries. The dessert is named after the Spanish winds, which are known for their strong gusts and unpredictable nature.

History

The history of the Spanische Windtorte dates back to the 19th century, during the height of the Austro-Hungarian Empire. It was a popular dessert among the Viennese elite and was often served at grand balls and parties. The dessert was named after the Spanish winds, which were known for their strong gusts and unpredictable nature.

Ingredients

The main ingredients of a Spanische Windtorte are egg whites, sugar, and cream of tartar. These are used to make the meringue, which is then baked until it is crisp and dry. The meringue is then filled with whipped cream and fresh fruits such as strawberries and raspberries.

Preparation

The preparation of a Spanische Windtorte involves several steps. First, the egg whites are beaten until they form stiff peaks. Sugar and cream of tartar are then gradually added to the egg whites, and the mixture is beaten until it is glossy and smooth. The meringue is then piped onto a baking sheet in the shape of a ring, and baked until it is crisp and dry. Once the meringue is cooled, it is filled with whipped cream and fresh fruits.

Serving

The Spanische Windtorte is typically served chilled, and is often garnished with additional whipped cream and fresh fruits. It is a popular dessert for special occasions, and is often served at weddings, birthdays, and other celebrations.

See Also

• Viennese Cuisine
• Austro-Hungarian Empire
• Meringue Desserts

References

• References for Spanische Windtorte

External Links

• External Links for Spanische Windtorte

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  Spanische Windtorte mit Obersschaum