Spanische Windtorte

1 hour 30 minutes



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


  • 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


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
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
Spoon or pipe the meringue onto the marked baking paper to make four discs of meringue
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
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
Divide the cream between the layers, adding fruit as you go, making sure you have some cream and fruit left for the topping
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)