Ice Wind Cake

The Ice Wind cake is light, juicy, fruity, and very tasty. It consists of three layers of meringue sponge cake, coated with a yolk buttercream and whipped cream, with sliced fruit arranged in between. It probably doesnt need to be explained that the cake is excellent; its only downside is that youll find it hard to stop at just one slice.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Egg white biscuit

  • 10 pieces Egg, egg white, fresh

  • 1 pinch Salt, table

  • 250 g Sugar, white

  • 1 spoon Vinegar, apple

  • 500 ml Sweet cream

  • 2 bags Gelatin powder, unsweetened

  • pieces Banana, fresh

  • pieces Juice, lemon

  • pieces Kiwi, fresh

  • 250 g Strawberries

Vanilijeva krema

  • 10 pieces Egg, egg yolk, fresh

  • 80 g Sugar, white

  • 1 teaspoon Vanilla, extract, natural

  • 40 g Koruzni škrob

  • 300 ml Milk, whole milk

  • 150 g Butter, unsalted

Steps

  1. First, prepare the vanilla cream, which must cool well before assembling the cake. Whisk the egg yolks, sugar, and vanilla powder (vanilla sugar) until frothy. Mix in the custard powder and 5-7 tablespoons of milk.

  2. Heat the remaining milk until it boils and slowly add the yolk mixture while continuously stirring. Cook over medium heat until you get a thick cream. Stir constantly while cooking to prevent burning. Transfer the cream to a plate and cover it with cling film. Let it cool completely.

  3. Beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Continue mixing and gradually add the sugar. Once all the sugar is added, mix until you get a firm, sticky, and glossy meringue, then fold in the apple cider vinegar.

  4. Grease a deep baking tray (approximately 38 x 46 cm) with butter and line it with baking paper. Pour the meringue mixture into the tray and spread it evenly. Bake in a preheated oven at 150°C for about 50 minutes. Do not open the oven during baking.

  5. Let the baked meringue sponge cool in the open oven for a few minutes, then flip it onto a clean sheet of baking paper. After 10 minutes, carefully remove the baking paper from the bottom.

  6. Cream the softened butter with a mixer. Gradually add the cooled vanilla cream. Whip the sweet cream with Kremfix until stiff. Cut the cooled sponge into three equal pieces. Slice the fruit. Drizzle the bananas with lemon juice to prevent browning.

  7. Assemble the cake by placing one layer of meringue sponge on a serving plate and spreading 1/3 of the vanilla cream over it. Arrange sliced strawberries on top and cover with 1/3 of the whipped cream. Add the second layer of sponge, spread 1/3 of the cream, arrange kiwi slices, and cover with 1/3 of the whipped cream. Add the final layer of sponge, spread the remaining cream, and arrange banana slices on top. Cover the bananas with the remaining whipped cream. Smooth the sides of the cake and the top, then decorate with a few more sliced strawberries.

  8. Refrigerate the prepared cake for at least 2-3 hours before serving to allow it to cool thoroughly.

Nutrition Information (Per 100g)

  • Calories: 258.77 kcal
  • Fat: 12.64 g
    • Saturated Fat: 6.97 g
  • Carbohydrates: 29.41 g
    • Sugars: 25.73 g
  • Protein: 5.74 g
  • Fiber: 0.38 g