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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.

Cook

No. of servings

10

Ready in

2 h.

Difficulty

mediuu

 

Categories:   

 

 
 

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) 250 ml  cream stabilizer 1 pc  powdered sugar ½ 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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