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TANI’S WIND TORTE


TANI’S WIND TORTE
Frans en Swiss
Met die gewone Franse Meringe het ons nie ‘n issue gehad nie, maar ons droog tyd was langer as die resep.
Serve 12
Prep time 1 – 2 Hours (Eintlik was dit langer)
Cook time 2 hours Plus (Ons het oornag in die oond gedroog teen 50°C om die Meringe spierwit te hou)
Equipment:
piping bag with 1.5 nozzle
piping bag with star nozzle
clean small paintbrush
sugar thermometer
30 cm heat proof to 120 serving plate (Ons het nie een gehad nie en sommer ‘n Corningwear bord onderstebo gedraai vir die toets koek)
French Meringue Shell
8 large egg whites
½ teaspoon cream of tarter
475 g caster sugar
Swiss Meringue Decoration
4 large egg whites
250 g caster suger
(Decoration flowers)

Filling:
600 ml double cream
50 g icing sugar
1 teaspoon orange blossom water
400 g strawberries
200 g rasberries

Line 3 baking trays with baking Parchment.
Draw 5 x 20 cm circles on the wrong side of the paper.
Preheat the oven to 120ºC or 100ºC if fan driven.

Meringue Shells:
Whip cream of tarter and egg whites to stiff peaks.
Add caster sugar 1 tablespoon at a time until glossy Meringue.
Spoon 2/3 into a piping bag with a 1.5 cm plain nozzle.
Pipe a thick ring inside the circle (remember to pipe on the side that the ring is not on – you don’t want the circles to transfer onto your cake)
3 x rings (hoops) and 2 times disks – fill the inside of the rings to form a disk, these will become the lid and base of the cake.
Bake for 45 min and remove from the oven to cool (We found this was not enough time and we had to dry it for longer – so we turned the heat down to 50ºC and let it dry over night.

Next you are going to assemble the parts and cover the sides – because we continued the next morning we made a fresh batch of French Meringue ½ of the original amount.
Place a disk on a heat proof plate 30 cm and place 8 blobs of meringue around the edges – place the first hoop on top.
Place 8 blobs on the first hoop and place the second hoop on top – do the same with the third.
We put the third hoop upside down so it can have a lovely flat surface for the lid to fit onto.
now pipe in between the rings and cover the sides – as in the picture.

Dry on a serving plate at 120 ºC or 100 ºC fan driven for 45 min (As I said before it needed extra drying)
Start the Swiss Meringue for the decoration of the lid and sides as soon as the body of the cake is dry.
The recipe states that you set a large clean mixing bowl over a pot gently simmering water.
Tip eggs and sugar into bowl.
Wisk until sugar is dissolved and the Meringue reaches 70 ºC. (This took very long and ours only got up to 65 ºC)
Remove from the heat and continue whisking until the egg whites are glossy cool and stiff.
Spoon into a bag with a star nozzle.
Pipe the decoration on the lid and around the cake – we found the large nozzle was to big for around the sides, the Meringue was to heavy it wanted to slide off – so we used a smaller nozzle.
It says bake for 30 min at 120 ºC or 100 ºC fan driven but once again we found it took longer – we turned it down to 50 after 30 min and left it longer.
We kept a bit of the Swiss Meringue to use as glue to attach the fondant flowers to the cake.
You can make the cake in stages and store it in an air tight container for a week before filling it.

Filling
Whip cream and icing sugar into a bowl to soft peaks.
Wisk in orange blossom.
Gently fold in fruit.
Spoon into a cold cake shell.
Top with lid.
Once the filling is in – serve.
Recipe alterations and photo: Tani Witt-Devereux

Terug voer van die bediening –

1. Die koek vertoon lieflik – ons het ‘n waardige verjaarsdag kandidaat gekry (Tannie Anna) die lieflike dame in die foto.

2. Die outjie sny nie perfek soos ‘n gewone koek nie – dis ‘n opgedoliede Pavlova – die Meringue breek. – so sny op ‘n apparte doek of in ‘n skinkbord om die krummels op te vang. Ons het die deksel met bietjie ekstra Meringue afgewerk maar ek dink die deksel kon bietjie dunner gewees het.

3. Ons het die room minder soet gemaak omdat die Meringue soet was – ons kon maar die suiker in die Meringue ook minder gemaak het. Persoonlik was die koek bietjie aan die soet kant vir my, maar van die ander gaste was nie regtig gepla nie. Dit was ‘n uithaler naagereg.

4. Ons het Aarbeie, bloubessies en rooi granaat pitte in die room gehad – dit was lieflik – ons het nie lemoen bloeisel geursel gahad nie – ons het dit met vanilla vervang. Dalk sou ‘n paar stukkies super fyn lemoen skil die ding gedoen het.

Na alles dink ek dis ‘n statement koek en een van daai reseppies wat mens vooraf kan maak en dan net op die dag van bediening kan vul om ‘n indrukwekkende afsluiting van jou ete te gee. Dit lyk ingewikkeld, maar as ek en Ouma dit kan doen kan enige persoon op die forum dit ‘n ‘go’ gee.

Tani