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    Home » Recipes » Desserts

    Published on Aug 30, 2015. Modified on Nov 12, 2024 by bakingqueen74. This post may contain affiliate links. 22 Comments

    Layered Meringue Cake (Windtorte Inspired)

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    Jump to Recipe

    Recipe for a magnificent layered meringue cake, inspired by the Great British Bake Off and their Windtorte. This indulgent dessert is perfect for entertaining in the summertime.

    Layered Meringue Cake - BakingQueen74
    Jump to:
    • Recipe inspiration
    • Spanische Windtorte
    • Ingredients
    • Method
    • More meringue recipes
    • Recipe
    • Reviews

    Recipe inspiration

    Last week was Desserts week on Great British Bake Off, did you catch it? I remember making a self-saucing pudding when I was baking along with the Desserts episode of the show last year.

    The puddings this year were all rather daunting – crème brûlée which can either turn out as scrambled egg if overcooked or soup if undercooked, the spanische Windtorte with its French meringue shell, Swiss meringue decoration, and handmade violets, and three tiers of baked cheesecake.

    When trying to decide what to make for the Great Bloggers Bake Off, I did toy with the idea of crème brûlée, but then realised I am the only one in the family who likes it.

    I also pondered a baked cheesecake, but having made a vanilla baked cheesecake not too long ago I then settled on taking inspiration from the Windtorte.

    meringue-3

    Spanische Windtorte

    Now all the dessert I ended up making has in common with the Windtorte is that it has layers of meringue, piped meringue decoration on the top, whipped cream and fruit.

    In other words, yes, a very posh pavlova!

    For my layered meringue cake I made three layers of meringue, each slightly smaller than the next, piped meringue decorations on and around the top layer in a nod to the GBBO dessert, then layered them up with piped whipped cream and raspberries.

    Layered Meringue Cake

    My meringues cracked in places so I need to work on that for next time.

    They were also only chewy in the very centre so perhaps needed a little less time in the oven.

    Again, something to look out fo the next time I make large meringues.

    This was delicious for dessert and is disappearing very quickly.

    Ingredients

    Here’s what you will need for this recipe. Get all the exact quantities in the recipe card further down.

    • egg whites – the cartons of egg white are useful here.
    • caster sugar
    • cornflour
    • salt
    • white wine vinegar
    • double cream
    • fresh raspberries
    • icing sugar – to serve
    Layered Meringue Cake - BakingQueen74

    Method

    1. Preheat your oven to 180℃ / 350℉.
      Whisk the egg whites with the pinch of salt added to the bowl using a stand mixer, to the soft peak stage.
    2. Add the sugar spoonful by spoonful (I use a dessert spoon) and ensure each spoon of sugar has been fully mixed in before adding the next. Keep whisking until your meringue is smooth (not grainy from the sugar) and glossy.
      Add the cornflour and white wine vinegar and whisk again until combined.
    3. On two lined baking trays, draw three circles of 7 inch diameter onto the baking paper, by drawing around a cake tin or similar. Turn the baking paper over so the pencil lines are on the bottom of the paper.
    4. For the bottom meringue layer, spoon one third of the meringue onto one of the circles, covering it fully. Use a palette knife to smooth the top and level the meringue.
    5. For the second layer, spoon another third of the meringue onto the next circle, leaving a border of one centimetre around the edge, so this layer is slightly smaller than the previous one. Smooth and level once more.
    6. For the top layer, use half of the remaining meringue to create the last round meringue, leaving a border of two centimetres around the edge of the circle. Smooth and level again.
    7. Put the remaining meringue into a piping bag topped with a star nozzle and pipe decoration on the outside edge and in the centre of the smallest meringue.
    8. Turn your oven down to 140℃ / 280℉ and place the baking trays in the oven. Bake for 50 minutes to an hour, until the meringues are just crisp.
    9. Turn the oven off, open the door and leave them to cool in the oven completely.
    10. Whip the double cream just before assembly. Pipe the cream onto the bottom layer, place raspberries into the gaps between the cream, then place the next layer on top. Pipe the cream onto that layer, add raspberries, then place the top layer on top. Pipe cream onto the top layer where not decorated, and add raspberries. Dust with icing sugar and serve.

    More meringue recipes

    For more meringue ideas, take a look at these other tasty recipes:

    • Strawberry Meringues
    • Mini Cherry Lime Meringue Pies
    • Christmas Pavlova
    • Kiwiberry and Lemon Mini Meringues
    Layered Meringue Cake - BakingQueen74

    Recipe

    Layered meringue cake with piped cream topped with raspberries on a white plate.

    Layered Meringue Cake

    A showstopping meringue based dessert perfect for entertaining, this layered meringue cake with piped meringue decoration and piped cream filling is perfect for big occasions.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 10
    Calories: 292kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 6 egg whites I used the cartons of egg whites you can buy in the supermarket
    • Pinch of salt
    • 350 g caster sugar (superfine sugar)
    • 2 tsp cornflour
    • 1 tsp white wine vinegar

    Filling and topping:

    • 400 ml double cream whipped until thick and holds its shape
    • 150 g fresh raspberries
    • Icing sugar to serve
    UK Measurements – US Measurements

    Instructions 

    • Preheat your oven to 180℃ / 350℉.
    • Whisk the egg whites with the pinch of salt added to the bowl using a stand mixer, to the soft peak stage.
      6 egg whites, Pinch of salt
    • Add the sugar spoonful by spoonful (I used a dessert spoon) and ensure each spoon of sugar has been fully mixed in before adding the next. Keep whisking until your meringue is smooth (not grainy from the sugar) and glossy.
      350 g caster sugar (superfine sugar)
    • Add the cornflour and white wine vinegar and whisk again until combined.
      2 tsp cornflour, 1 tsp white wine vinegar
    • On two lined baking trays, draw three circles of 7 inch diameter onto the baking paper, by drawing around a cake tin or similar. Turn the baking paper over so the pencil lines are on the bottom of the paper.
    • For the bottom meringue layer, spoon one third of the meringue onto one of the circles, covering it fully. Use a palette knife to smooth the top and level the meringue.
    • For the second layer, spoon another third of the meringue onto the next circle, leaving a border of one centimetre around the edge, so this layer is slightly smaller than the previous one. Smooth and level once more.
    • For the top layer, use half of the remaining meringue to create the last round meringue, leaving a border of two centimetres around the edge of the circle. Smooth and level again.
    • Put the remaining meringue into a piping bag topped with a star nozzle and pipe decoration on the outside edge and in the centre of the smallest meringue.
    • Turn your oven down to 140℃ / 280℉ and place the baking trays in the oven. Bake for 50 minutes to an hour, until the meringues are just crisp.
    • Turn the oven off, open the door and leave them to cool in the oven completely.
    • Whip the double cream just before assembly. Pipe the cream onto the bottom layer, place raspberries into the gaps between the cream, then place the next layer on top. Pipe the cream onto that layer, add raspberries, then place the top layer on top. Pipe cream onto the top layer where not decorated, and add raspberries. Dust with icing sugar and serve.
      400 ml double cream, 150 g fresh raspberries, Icing sugar to serve

    Notes

    Note: Recipe adapted from this recipe from BBC Food.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    I’m linking up with the Great Bloggers Bake Off, organised by Jenny from Mummy Mishaps, this week hosted by Michelle from Utterly Scrummy Food for Families.

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    Reader Interactions

    Comments

    1. Stacey Guilliatt (Nobody Said It Was Easy) says

      October 05, 2015 at 1:11 pm

      This looks stunning! I think I could eat that in one sitting lol #gbbobloggers2015

      Reply
    2. hijackedbytwins says

      September 06, 2015 at 9:02 pm

      Oh wow this looks so good and so pretty! Thank you for sharing with #CookBlogShare and #GBBOBloggers2015 x

      Reply
    3. Anca says

      September 01, 2015 at 11:13 am

      It looks great! Well done.

      Reply
    4. Emily says

      August 31, 2015 at 8:33 pm

      Beautiful! I don’t think it matters your meringue cracked – looks to me like it tasted delicious xx

      Reply
    5. Winnie says

      August 31, 2015 at 6:44 pm

      OMG – what a gorgeous and mouth-watering cake!!
      It looks so elegant (and tempting!) with this light cream color and then the red raspberries 🙂

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:20 pm

        Thanks so much Winnie 🙂

        Reply
    6. choclette says

      August 31, 2015 at 1:18 pm

      Meringue, raspberries and cream is one of the best things ever and your looks very stylish Lucy. Thanks for linking to my rose meringues 🙂

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:21 pm

        Thank you, I was going all out on the decoration front for once!

        Reply
    7. knattster says

      August 31, 2015 at 10:47 am

      That looks spectacular. I love meringue but I am the only one who eats it and as much as I’d like to eat the whole thing myself … I can’t do it! I am greedy, but not that greedy 😉

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:22 pm

        Thank you, I must admit I may well be rather greedy too. Luckily my seven year old enjoys it as well, the others are heathens!

        Reply
    8. Kavey says

      August 31, 2015 at 9:08 am

      That looks glorious, a great centrepiece for a celebration!

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:26 pm

        Yes that would be perfect Kavey!

        Reply
    9. Angela / Only Crumbs Remain says

      August 31, 2015 at 7:45 am

      Ooh Yum! Your meringue cake looks divine, and very inviting!

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:22 pm

        Thanks Angela, it was tasty

        Reply
    10. Hannah says

      August 30, 2015 at 10:27 pm

      Ah looks so tasty! Great take on the theme 🙂

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:22 pm

        Thanks Hannah!

        Reply
    11. Sarah says

      August 30, 2015 at 10:13 pm

      You did a great job – it looks lush!

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:22 pm

        Cheers Sarah

        Reply
    12. Jenny Paulin says

      August 30, 2015 at 10:10 pm

      yummy Lucy this ticks all the right boxes for me 🙂 thank you for linking up xx

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:23 pm

        Thanks Jenny, glad you liked it

        Reply
    13. nazima says

      August 30, 2015 at 8:52 pm

      a gorgeous layered meringue here Lucy – love the pretty piping. Meringue, cream and fruit is one of my favourites. Delicious!

      Reply
      • bakingqueen74 says

        August 31, 2015 at 8:23 pm

        Ah thanks Nazima, I tried to pretty it up a bit for once!

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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