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Spanish Wind Cake Recipe
|For the decoration|
|Cream of tartar||1⁄4 Teaspoon|
|Superfine sugar||1 1⁄4 Cup (20 tbs)|
|Violets||6 , candied|
|For the filling|
|Heavy cream||1 1⁄2 Pint|
|Strawberries||3 Cup (48 tbs), washed|
|Cognac||1⁄4 Cup (4 tbs)|
|Strawberries/Raspberries / blueberries||3 Cup (48 tbs), washed and hulled|
Calories 563 Calories from Fat 296
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 20.7 g103.7%
Trans Fat 0 g
Cholesterol 123.3 mg
Sodium 63.8 mg2.7%
Total Carbohydrates 60 g19.9%
Dietary Fiber 3.6 g14.4%
Sugars 48.5 g
Protein 5 g9.3%
Vitamin A 26.8% Vitamin C 129.8%
Calcium 8.1% Iron 3.7%
*Based on a 2000 Calorie diet
1) Set the oven temperature to 200Â°F before baking.
2) Butter two 11-by-17-inch baking sheets lightly using a pastry brush or paper towel and sprinkle them with flour.
3) Spread the flour evenly by allowing it to tip from side to side and then turn upside down, striking them on the edge of a table to remove any excess.
4) On the floured surface of one baking sheet, invert an 8-inch plate or layer-cake pan and tap it with your hand, making a ring to serve as a guide in making the layers of the shell.
5) Continue the process on the first sheet and make 2 similar rings on the other sheet, thus forming 4 guide rings in all, none of them touching one another.
6) Beat 8 egg whites with the cream of tartar using a wire whisk, or rotary or electric beater, until they begin to foam.
7) Slowly beat in 2 1/4 cups of sugar for at least 5 minutes until they reach a stiff white form stage.
8) Carefully fold in the remaining 1/4 cup of sugar using a rubber spatula.
9) Take a No. 8 plain-tipped pastry tube and fit it onto a large pastry bag.
10) Make this bag full with the meringue.
11) Using this pipe a 1/2- to 3/4-inch-thick circle just inside one of the marks on the baking sheets.
12) Continue making closed spiral that ends in the center of the ring.
13) Using a spatula, carefully smooth the top of the spiral.
14) Further make plain meringue rings of about 3/4 inch thick just inside the 3 other circles on the baking sheets.
15) Bake them for 45 minutes in the middle of the preheated oven and then slowly transfer onto racks to cool.
16) Make an optional topping for the Torte by making another spiral layer like the first one and baking it for 45 minutes in the oven
17) Pipe about a teaspoon of the meringue to construct the shell onto each of 5 or 6 equidistant spots around the edge of the bottom circle to form cement.
18) Place one of the rings over this.
19) Repeat the same process with the 2 other rings, one on the other.
20) Set the shell on a baking sheet when it is completed and keep it in the 200Â°F oven for about 20 minutes or longer to dry out if necessary.
21) Allow the shell to cool.
22) Apply the rest of the meringue in the pastry bag to the outside of the shell to make it smooth with a flat spatula, for the decoration (optional).
23) Place it back to oven to dry for another 20 minutes.
24) In the meanwhile, make more meringue, if desired, following the directions for the first batch.
25) Take a No. 6 star tube and fit it onto the pastry bag.
26) Into the bag, put the meringue and create swirls and rosettes on the outside of the shell and on the circle to be used as a top (optional).
27) Place both circles back to the oven again and keep for about 20 minutes to dry out.
28) Pipe small dabs of meringue around the center of the shell, and one dab in the center of the top spiral circle and place the violets on them if the shell is wished to be decorated with candied violets.
29) Beat the chilled cream until it begins to thicken and then slowly beat in sugar for the filling.
30) Beat continuously until the cream is firm enough to hold its shape softly.
31) Further beat in the Cognac, and then mix in berries using a rubber spatula.
32) Slowly pour the filling into the shell.
33) If the top spiral is prepared, place it gently on top.
34) Serve in slices.