Fresh Fruit Meringue Cake, AKA Icy Wind Cake (VIDEO)

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Scale

10 large eggs (separated)

3 cups (600g) sugar (divided)

1 tablespoon vinegar

1 cup + 2 tablespoons (250g) butter (softened, kept at room temperature for at least three hours)

1 cup (100g) of corn starch

3 cups (750ml) of milk

1 tablespoon vanilla extract

1lb (450g) fresh strawberries (put several aside for decoration)

3-4 kiwis

For the top:

1 cup of heavy whipping cream + 2 tablespoons of powdered sugar

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Preheat oven to 300F.
Separate eggs. Mix egg whites until foamy.
Gradually add 1.5 cups sugar.
Add vinegar and mix until stiff peaks form.
Spread over the baking pan (12″ x 16″) lined with parchment paper.
Bake for 1 hour. Turn off the heat and leave the cake in the oven to cool.
Mix egg yolks with cornstarch. Add 1 cup of milk and mix well.
Pour remaining 2 cups of milk into a pot and add 1.5 cups of sugar and vanilla extract.
Bring milk mixture to a boil.
Add the yolk mixture to boiled milk and cook stirring constantly until it thickens. Remove from heat, transfer into a mixing bowl and cover with plastic wrap. Leave to cool.
Once the cream cooled down but it is still just a little warm beat with a mixer until smooth.
Gradually add soften butter into the custard cream while mixing on high speed.
Cut up the strawberries and kiwis.
Divide the meringue into three parts.
Put some of the cream in a separate bowl to use later for the top and sides of the cake.
Put about a half of the remaining cream on the first layer. Line up strawberries and then cover with a second layer. Spread the rest of cream, line kiwis over and then cover with the third layer. Use cream saved to cover the top and sides.
Mix whipping cream with powdered sugar and spread over the whole cake.
Decorate with fresh fruits. You can also drizzle the cake with melted chocolate.

Find it online: https://minasbakery.com/fresh-fruit-cake-aka-icy-wind-cake/