Preheat the oven to 250F. Trace one 8" circle and 3 - 6" circles on the parchment. With the written sides facing down, line two half baking sheets with parchment and set aside.

In the bowl of a clean stand mixer, whisk the egg whites until frothy on medium speed. Add the cream of tartar and slowing stream in the sugar as the whites are whisking. Whisk until you achieve stiff peaks.

Put the meringue in a pipping bag fitted with a large star tip. Pipe the meringue onto the circles you drew on the parchment. You should now have 1 - 8" disc and 3 - 6" discs. Bake at 250F for one hour or until the meringue has hardened and can be removed from the parchment easily.

Take 3/4 of the gum paste and tint it with the violet gel food coloring. Color the rest of the gum paste with yellow. Wrap with plastic wrap and set aside. Roll out the gum paste as thin as possible. Punch out the violets with a flower cutter or with a pairing knife. Repeat until you get about 14-16 violets.

Place the punched out violets in an curved container. I used an egg box to help shape the flowers. Let it dry. Once it's dried enough to handle, roll the yellow gum paste into small balls. Press them gently into the center of each violet. Set aside to dry.

Whisk the heavy cream in a stand mixer on medium speed. Once it get's frothy, stream in the sugar and whisk until you achieve medium peaks. Fold in the strawberries and raspberries and refrigerate until needed.

Whisk the heavy cream in a stand mixer on medium speed. When it gets frothy, stream in the sugar until you achieve medium stiff peaks. Take 3/4 of the cream and color it violet. Take the rest of the cream and color it mint green. Bag the cream into two separate pipping bags fitted with a medium star tip.

Place the larger meringue disc on a serving platter or on a cardboard round. Fill the center with the fruit filling, leaving a 2" border. Top it with a smaller meringue round and top it off with more fruit and cream filling, leaving a 2" border.

Repeat until you top it off with the last meringue round.

Take your green and violet pipping bags and start to pipe large rosettes, starting at the bottom of the meringue. Alternate the colors as you go along the bottom border.

Repeat and fill in the border at each level. Finish at the top with a border of violet cream.

Before serving, decorate the windtorte with the violets you have made earlier. Arrange the glacee cherries on the bottom and top level according to the photo. Serve!