Greta Macabre’s ”Ice Wind Cake.” : Cooking With A Pin Up Recipe # 8

So what does a University Student studying History in Zagreb, Croatia do for fun? She becomes one of the most recognized Pin Up Models in the World. Taking her love of History as a catalyst this little lady not only lives the vintage and retro life style, she is the embodiment of each era she chooses to play out. Wether Vintage, Retro, or Rockabilly she hits it spot on.

We have been very lucky to be corresponding with Greta for some time now. She has graced us with an interview, “Greta Macabre Croatian Pin Up Girl & Model Answers Nine Questions For Sad Man’s Tongue,” and she gave us a traditional Halloween favorite for our Cooking With A Pin Up Series, “Greta Macabre’s Candy Apples: Cooking With A Pin Up Recipe #6.”

Greta has now graced us with another recipe that was quite the lesson for us here at Sad Man’s Tongue, as none of us here has ever made a cake. So it took a couple of tries to make it work, a couple of mad scientist creations, and while our last attempt yielded quite the delicious treat, it looks nowhere as sexy as Greta does in the cover photo.

Greta says that this is not only her favorite cake, but also it is the one she wants at her wedding, and as much as we would love to make it for her on her wedding, our word of advice to Greta is hire a professional 🙂 Or get your mom to make it for you, because we would not want to ruin this special cake for your special day.

Greta Macabre’s ”Ice Wind Cake.”


Egg white, 9 small
Granulated Sugar, 300 grams
apple vinegar, 1 tbsp

Cake cream:
Egg Yolk, 9 small
Granulated Sugar, 4 tbsp
Wheat flour 4 tbsp
milk 1 cup
Vanilla sugar, 30 grams
Margarine, hard, 200 – 250 grams
Whipped Cream

pressurized, 1.68 cup or 4 deciliters

Kiwi Fruit, 3 fruit without skin, medium
Banana, fresh, 2 small
strawberry, fresh 500 grams about 2 cups

To make the egg white crust you will need to whip the egg whites until  you get stiff firm peaks.  Then add the sugar and apple vinegar and mix well. Take a baking pan and wipe the bottom or the sides with oil or margarine and place crust mixture inside. Cover with aluminium foil. (oil the inside part of the aluminium folia paper too )

Bake at 180 celsius for 15 to 20 minutes. ( You can tell it is done when the mix has pulled away from the sides.) Place to the side and let cool before gently removing from the pan.
When cooled cut into 3 equal parts ( depending what shape of a cake your making)

While the crust is baking and then cooling this is a perfect time to cut your fruit. Make sure you take the skin off the Kiwi fruit and the stems off the strawberries. We used 1/4 inch slices for all the fruit. One hint is to add a little fresh lemon juice from half a lemon to the bananas as this will prevent them from turning brown.

For the cream, mix the egg yolks with the flour, sugar and a little milk in a bowl until you get a smooth texture, then cook them in the remainder of the milk on medium low heat.

Here you will need to be careful to stir often as it begins to thicken so it does not stick to the bottom of the pot and burn.

Pour thickened cake cream into another mixing bowl and allow to cool. When the cream has cooled to luke warm add your margarine and stir until completely incorporated.

When it came time to what one would think was the easiest part, the pressurized whipped cream, it turned into a nightmare. On our third attempt we had used all of the pressurized whipped cream up, so we went vintage and tried to do it the old fashioned way, make it from scratch.

Needless to say while I remember making it with my grandmother with the old hand held beater, all I really learned was how to lick the beater. So if you want to make it yourself, here’s a recipe from our friend “Hot, Cheap, and Easy,”  whose post on making whipped cream came an hour after our experiments. (Not kidding!)

So now that you have everything in place, it’s time to put it all together. Starting with the first crust, place it as your bottom layer, place a layer of cream on top of that and then  add your sliced bananas. Spread one layer of whipped cream over the bananas.
Take your second layer of crust and place on top of the first layer. Place a layer of cream on top and then place Kiwi over the cream. And then spread whipped cream across the Kiwi.

Take the final piece of cake crust and lay it on top, then add the a layer of cream to the top. Add your strawberries and cover with whipped cream. And finally ice the entire cake with the whipped cream so it is covered. Place in the fridge while everything sets for at least a half hour.

Take it out of the fridge and give praise that your third attempt did not end up as Vincent Price science experiments. Cut, place on plate and eat this wonderfully light, sweet, and fruity cake.

When all was said and done this was a real treat. We can see why it is Greta’s favorite cake and why she would want it at her wedding. Sweet dreams are surely made of this.

It was a pleasure working with Greta in our own little way the last few weeks. She was as gracious with us as she is beautiful, and that is pretty classy 🙂 Hope to see more of her soon and as always she is always welcome here.

About Sad Man's Tongue: Rockabilly Bar & Bistro - Prague

We are a Bar and Bistro where old school meets the new school, dedicated to preserving the roots of rock and roll and it's modern adaptations as well as preserving the cultural identity of our neighborhood through our food, the the principles of the slow food movement. A little bit of rockabilly and retro combine with the kustom kulture of today, in an atmosphere devoid of Pretension.
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4 Responses to Greta Macabre’s ”Ice Wind Cake.” : Cooking With A Pin Up Recipe # 8

  1. The cake looks beautiful! And so does Greta! But yes, you can come on down to visit for an old-fashioned whipped cream…beater-licking good!

  2. Pingback: Greta Macabre’s ”Ice Wind Cake.” : Cooking With A Pin Up Recipe # 8 | Rockabilly |

  3. Pingback: Greta Macabre’s ”Ice Wind Cake.” : Cooking With A Pin Up Recipe # 8 | Cooking With A Pin Up |

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