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,Seasonal recipes
No. of servings
|apple cider vinegar||1||tbsp||1||tablespoon|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
egg white 4 pcs
Beat the egg whites until they are foamy.
Whip sugar, apple cider vinegar into the egg whites foam and consequently mix corn starch in.
Spread a layer of meringue to fit circle on parchment so that the edges are higher then the centre.
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).