Spanische Windtorte

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Spanische Windtorte ("Spanish wind torte") is a famous Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream.

Often called “the fanciest cake in Vienna” ^{[citation needed]} it is a dessert that became popular during the Baroque period of the Austro-Hungarian Empire and the Spanish reference is due to the Austrian House of Hapsburg and their fascination with Spain which was very similar to the Russian aristocracy's fascination with French culture.

A Spanische Windtorte consists of circular layers of meringue that has been baked into a cylinder shell-like form with a top and a bottom lid. Once all the layers have been baked they are then held together by more meringue. The piping of the meringue and the subsequent baking process require patience and careful attention to detail or the cake will not be symmetrical. When the shell of the torte is done it is then filled with whipped cream, fresh berries, chocolate shavings and/or currants. Because whipped cream and meringue dissolve quickly the torte must be served immediately. Freezing can retain the dessert's consistency but the flavor may be compromised.

Legendary, beautiful to behold and equally delicious this dessert can be seen gracing the front of the Time Life Foods of The World Book,"The Cooking of Vienna’s Empire."