Ledeni Vjetar (Croatian Cold Wind Cake)

1. 1Heat the oven to 150°C and line three baking trays with baking paper, drawing a 20 x 30 cm rectangle on each. Three separate sheets give the cake its characteristic crisp, light layers and make them less likely to crack than one large meringue cut into pieces.
2. 2Whisk the egg whites until they hold soft peaks, then add the 300 g caster sugar a spoonful at a time, whisking until the meringue is thick, glossy and no longer gritty between your fingers. Fold in the cornflour and vinegar; they help the meringue stay tender in the middle rather than turning brittle all the way through.
3. 3Divide the meringue between the marked rectangles and spread it evenly, keeping the edges fairly straight. Bake for 45–55 minutes, swapping the trays halfway, until pale golden, dry to the touch and just firm enough to lift from the paper; cool completely before assembling.
4. 4Whisk the egg yolks, 100 g caster sugar and flour in a saucepan until smooth, then gradually whisk in the milk. Cook over medium heat, stirring constantly, until the custard thickens and gives a few slow bubbles; keep stirring so the flour cooks out and the bottom does not catch.
5. 5Take the custard off the heat, stir in the vanilla and cover its surface directly with baking paper or cling film. Cool to room temperature, then beat in the softened butter a little at a time until smooth; the custard and butter must be the same temperature or the cream can split.
6. 6Whip the double cream to soft, pillowy peaks. Stop there rather than chasing stiff peaks, because softly whipped cream spreads neatly and keeps the finished cake light.
7. 7Set one meringue layer on a board and spread over half the vanilla custard. Arrange the banana, kiwi and strawberry in an even layer, then cover with half the whipped cream; keeping the fruit flat prevents the upper layers from sliding.
8. 8Add the second meringue and repeat with the remaining custard, fruit and whipped cream. Finish with the last meringue layer, pressing very gently so it sits level without shattering.
9. 9Chill the cake for at least 4 hours, preferably overnight, so the filling settles and the meringue softens just enough to slice cleanly. Cut with a serrated knife using a gentle sawing motion, and serve cold.

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