Meringue Cake or Spanish Wind Torte (Španski Vjetar, Majdina torta)

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, whip egg whites until frothy.

Add a pinch of salt and continue whipping until soft peaks form.

Gradually add granulated sugar, one tablespoon at a time, while whipping until stiff peaks form.

Mix in vanilla extract and lemon juice until combined.

Sift cornstarch over the meringue and gently fold it in until just incorporated.

Spoon the meringue onto the prepared baking sheet, shaping it into a round cake layer.

Bake in the preheated oven for 1.5 hours until the meringue is dry and crisp.

Turn off the oven and let the meringue cool completely inside with the door ajar.

In a separate bowl, whip heavy cream with powdered sugar until soft peaks form.

Once the meringue is cool, carefully remove it from the parchment paper.

Spread the whipped cream over the meringue layer.

Top with fresh berries and drizzle with additional lemon juice if desired.

Slice and serve immediately, or refrigerate until ready to serve.

Equipment Needed

Dietary

Allergens