Cold wind
fine and simple fruit dessert, cake for all seasons, in winter with bananas and kiwi, with fruit from compote, e.g. with apricot is ideal, and in summer with strawberries, raspberries, blackberries, blueberries and other seasonal berries ..
Preparation steps
- preparation of beze- peel separate, carefully, the egg whites from the yolks. whisk the egg whites into a stiff batter, gradually adding sugar and lemon juice, stirring constantly. oven sheet, size, 33x35cm. grease and flour a little, cover the tin with aluminum foil which you have also greased and floured.
- Bake the white crust in a preheated oven at 160 degrees, until the biscuit gets a light yellow color for about 45 minutes. If it starts to get dark, cover it with aluminum foil. carefully separate the cooled biscuit crust from the aluminum foil.
- cream 1. egg yolks, sugar and vanilla sugar, mix until you get a frothy mixture.add them alternately with constant stirring milk and flour. Put on low heat and with constant stirring cook until the mixture thickens. allow to cool to room temperature. from time to time while the yellow cream cools, stir so that a crust does not form on top, or if you do not have time or you are in a hurry, cover the bowl with cling film and let it cool completely. whip the softened butter, stir it into the chilled cream. stir until the mixture is combined and there are no lumps.
- cream 2. whisk the sweet cream until you get a solid whipped cream. be careful not to beat it, you will get a “butter” that sticks but has culinary advice and for that, add a little milk and mix gently once more. I always add a tablespoon or two of powdered sugar, because it is not sweet enough for my taste, and you like it to your liking. making cut the white biscuit into three equal parts. I'm on two, to make my cake-cake stronger and not fall apart. put one biscuit crust on the bottom of the decorative plate, coat it with cream 1. arrange bananas and kiwi cut into rings on it. when you cut the bananas, sprinkle them with lemon juice so that they do not darken. then arrange the berries, if you like. cover everything with a third of the whipped cream, cover with biscuit crust and repeat the process until the last layer of whipped cream.
- instead of bananas over yellow cream change the fruit to taste or seasonally. put the cake in the fridge overnight to cool well and squeeze.
- before serving, decorate the whole cake with a firmly beaten shag, add one kremfix to make it more compact.
Serving
icy wind, cake-cake- for all lovers of fruit desserts ..
