The perfect summer dessert: ice wind according to Sanja Sirk's recipe
Ice Wind has long been considered one of the most popular homemade cakes. The reason for this is simple, as it combines everything that dessert lovers want – crunch, creaminess, fruity freshness and an attractive appearance. Although the name suggests something icy, the dessert is not frozen.
What makes the icy wind so special?
Ice Wind is a combination of crispy egg white layers, rich vanilla cream, light whipped cream, and fresh fruit. The interplay of different textures and flavors ensures that the dessert is both rich and light enough to be enjoyed in the warmer months.
Because of its beautiful appearance, it often graces holiday tables, birthday celebrations, and summer gatherings such as picnics and garden parties. Many even joke that the dessert is so beautiful that it's almost a shame to cut it. But the first bite quickly confirms why this delicacy has remained popular for decades.
The classic version usually contains fresh strawberries, kiwi and banana, but in the summer, seasonal fruit is a great choice, as it adds freshness and a pleasant acidity to the dessert, which balances the sweetness of the cream and egg white base. In recent years, versions containing only one fruit have become increasingly popular, such as blueberries, raspberries, peaches or strawberries, as in our case. Below, we present Sanja Sirk's recipe for iced wind with strawberries - a dessert that will pleasantly refresh and delight you on hot days.
For the biscuit:
- 9 egg whites
- a pinch of salt
- one tablespoon of apple cider vinegar
- 250g sugar
For the cream:
- 9 egg yolks
- 120 g sugar
- 90 g of flour
- 2 vanilla sugars
- 2.5 dl of milk
- 250 g butter
- half a liter of sweet cream
We also need:
- 500 g fresh strawberries (leave a few nice ones for decoration)
- mint leaves for decoration
Preparation process:
Separate the egg whites and yolks into two bowls.
Add a pinch of salt to the egg whites and beat them halfway in a food processor. Then, while mixing, gradually add the sugar and beat on high speed for another 10 minutes until stiff, compact and shiny peaks form.
Add a tablespoon of apple cider vinegar and beat for another minute, then transfer the mixture to a large baking sheet lined with baking paper. Spread the mixture evenly and smooth the top.
Bake the egg white base for one hour at 150 degrees Celsius. Do not open the oven during this time!
Cool the baked egg white base, then cut it into three equal pieces. This is easiest to do with a pizza knife. If we baked the base in a standard oven tray, we end up with three pieces that are 14 centimeters wide.
Once the egg white wafers are ready, we start preparing the cream. Take the butter out of the refrigerator and let it stand at room temperature to warm up and soften.
Add sugar, flour, milk and vanilla sugar to the bowl with the egg yolks. Mix everything together with a whisk until a smooth mass is formed without lumps.
If desired, strain the mixture through a sieve, then pour it into a heavy-bottomed saucepan and cook over low heat until it becomes a thick cream. It is best to use a silicone whisk to stir so that the cream does not stick to the bottom of the pan.
Pour the cream into a deep plate and cover it with cling film. Leave to cool.
Beat the softened butter until foamy. Add the cooled egg yolk cream spoon by spoon and mix until you get a spreadable light yellow cream. Place it in a piping bag fitted with any nozzle.
Whip the heavy cream until soft peaks form. Transfer the whipped cream to a piping bag.
Clean the strawberries, rinse them quickly under running water, pat dry, and cut them into thick rounds.
Assembling the dessert:
Place one piece of the egg white wafer, top side down, on a serving plate or tray. This will prevent it from sticking to the surface.
Pipe three lines of egg yolk cream onto the sponge cake and spread them into an even layer using a spatula. Spread whipped cream on top of the cream in the same way. Arrange the sliced strawberries over the cream.
Place the second piece of egg white wafer on top, also cover it with egg yolk cream and sweet cream, and top with strawberries.
Place the last egg white sponge cake on top, then gently press the dessert with your hand to combine the layers well and make sure that the cream does not run out.
Spread cream and whipped cream in small mounds on top of the last sponge cake.
Garnish with mint leaves and strawberry halves. Chill the dessert well in the refrigerator before serving. Enjoy!
