Light breeze is actually my take on classic cake called icy wind, and the name struck me because of its minimalistic look. It’s a pimped up summer treat which photo I found today and it reminded me of last summer. Since it’s kiwi/banana season, why not try this piece of summer and bring sunshine to your home.
- 9 eggs
- 500 g of sugar
- 1 table spoon of vinegar
- 100 g of strong flour
- 0,3 l of milk
- 3 packages of sugar with vanilla flavor
- 250 g of margarine
- banana, kiwi, mint
- 0,5 l of whipped cream
- strawberry syrup for ice cream (optional)
- Separate the egg whites from egg yolks. Add 400 g of sugar, 40 g flour, a tablespoon of vinegar and beat into a firm snow.
- Preheat the oven to 180 Celsius degrees, ventilator option (we need hot air to circulate and dry the pastry). Grease up a large baking tray with margarine, cover with baking paper and pour in the mixture. Even it out. Then reduce the heat of the oven to 150 Celsius degrees and put the mixture to bake for one hour. After 60 minutes, turn off the oven and let the pastry crust cool inside.
- Meanwhile, beat the egg yolks with the rest of the sugar, vanilla sugar, flour and milk. Cook on a light heat for about 15 minutes until thickened. Leave to cool and then mix in the margarine.
- Take a regular sized glass and cut out circles from the pastry crust. Don’t throw away the leftover, simply blitz them in the food processor, to get crumbs which you can use to sprinkle on top of desserts.
- On one pastry crust circle put a bit of cream (use the piping bag), then sliced up banana, then another pastry crust circle, a bit more cream, slices of kiwi and then whipped cream. Decorate with mint and strawberry syrup.
Now you can make all of this without making the little pastry crust circles. Simply divide the crust to three pieces, then put one on the bottom, cover with 1/3 of the cream, a layer of fruit and a layer of whipped cream. Repeat once more and cover with last piece of crust and decorate the whole cake with whipped cream. I was struck by inspiration to be more creative.