RECIPES

Pavlova cake

Pavlova cake

Easy recipe for meringue-based delicious cake named after the Russian ballerina Anna Pavlova. It has crisp crust and soft and light inside.

recipe,photo-recipe,egg white,sugar granulated,whipping cream (30-33% fat),blueberries,strawberries,Cakes,Gluten-Free

Cakes

Cook

No. of servings

10

Ready in

2 h.

Difficulty

medium

 

Ingredients

Ingredients

apple cider vinegar1tbsp1tablespoon
blueberries3.5oz100grams
corn starch1tbsp1tablespoon
cream stabilizer1pc1piece
egg white4pcs4pieces
powdered sugar0.5tbsp½tablespoon
strawberries3.5oz100grams
sugar granulated7.5oz210grams
vanilla sugar1.5oz40grams
whipping cream (30-33% fat)1.1cup250milliliters

 

Recipe

1. 

egg white 4 pcs

Beat the egg whites until they are foamy.

2. 

sugar granulated 7.5 oz (210 g)  vanilla sugar 1.5 oz (40 g)  apple cider vinegar 1 tbsp  corn starch 1 tbsp

Whip sugar, apple cider vinegar into the egg whites foam and consequently mix corn starch in.

3. 

Spread a layer of meringue to fit circle on parchment so that the edges are higher then the centre.

4. 

Bake at 210°F (100°C) for about 1 hour and 30 minutes. Turn off the oven, but do not open it, leave meringue in and let it cool together with the oven (for about 2 hours).

5. 

whipping cream (30-33% fat) 1.1 cup (250 ml)  cream stabilizer 1 pc  powdered sugar 0.5 tbsp

Beat heavy whipping cream with stabilizer and a little sugar.

6. 

blueberries 3.5 oz (100 g)  strawberries 3.5 oz (100 g)

Spread whipped cream on the cake base and place blueberries and finely chopped strawberries on top.

Bon appetit!

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