Spanische Windtorte
History
Spanische Windtorte, also known as Spanish wind cake or Spanish breeze cake, is a traditional German dessert that has been enjoyed for centuries. Its origins can be traced back to the 16th century, when Spanish cuisine began to influence German cooking. The cake is believed to have been created by German bakers who were inspired by the light and airy texture of Spanish pastries.
Preparation
Spanische Windtorte is a delicate and flavorful dessert that requires careful preparation. Here is a detailed guide to making this classic treat:
Ingredients:
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup ice water
- For the filling:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions:
- Make the dough: In a large bowl, combine the flour and butter. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Add the ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle. Transfer the dough to a 9-inch (23 cm) springform pan and trim the edges. Prick the bottom of the dough with a fork.
- Bake the crust: Bake the crust for 15-20 minutes, or until it is golden brown. Let the crust cool completely.
- Make the filling: In a medium saucepan, whisk together the milk, sugar, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 1 minute, or until the mixture has thickened.
- Temper the egg yolks: In a small bowl, whisk together the egg yolks and vanilla extract. Gradually whisk in about 1/4 cup of the hot milk mixture to temper the egg yolks.
- Add the egg yolks to the saucepan: Gradually whisk the tempered egg yolks back into the saucepan with the remaining milk mixture. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for 1 minute, or until the mixture has thickened.
- Pour the filling into the crust: Pour the filling into the cooled crust and spread it evenly. Refrigerate for at least 4 hours, or overnight.
- Make the meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Top the cake with the meringue: Spread the meringue over the filling, making sure to seal the edges.
- Bake the meringue: Bake the cake for 15-20 minutes, or until the meringue is golden brown.
- Let the cake cool: Let the cake cool completely before serving.
Tips:
- For a smoother filling, strain the milk mixture before adding it to the saucepan.
- If you don’t have a springform pan, you can use a regular 9-inch (23 cm) pie plate. Just be sure to trim the edges of the dough so that it fits the plate.
- You can use any type of fruit or berries to garnish the cake.
- Spanische Windtorte can be served chilled or at room temperature.
Enjoy!
