Pavlova cake.

Pavlova cake.

Best dessert recipes.

Pavlova cake.

"The same air as Pavlova!".
Pavlova cake. So, according to legend, the Australian chef presented his invention - a dessert, named after a Russian ballerina.

This cake-meringue with a crispy crust and a sticky center and in fact is surprisingly light - like ballet pas.

Pavlova cake.

To properly whip the cream, pre-cool them well in the fridge beforehand.
Beat the mixing bowl and the mixer attachment (or a whisk) for 15 minutes in the freezer.

As soon as whipped cream begins to thicken and go in dense waves, stop. Further efforts can turn them into an oil.

New Zealanders dispute the authorship of dessert from Australians. According to their version, the cake was first cooked by the chef of the Wellington hotel. Anna Pavlova stayed there during her tour in 1926.

Best dessert recipes.


• 4 egg whites;
• 1 glass + 2 tablespoons of powdered sugar;
• 1 teaspoon cornstarch;
• 2 teaspoons of white wine vinegar or lemon juice;
• 1 teaspoon of vanilla sugar;
• 1¼ cups of cream (fat content - 35%);
• 2 cups of fresh berries (strawberries, raspberries, currants, blueberries, etc.);
• a pinch of salt.

1 cake with a diameter of 20 cm
Time: 1 hour 30 minutes (+ 1 hour for cooling)


Preheat the oven to 150 ° C. Spread the baking sheet with parchment. Draw a circle with a diameter of about 20 cm on the parchment with a pencil. Turn the parchment upside down.

Whip the whites with a pinch of salt until soft peaks. Without turning off the mixer, in three portions, pour 1 cup sugar powder with vanilla sugar into the proteins. Beat to hard peaks.

Add starch and wine vinegar (or lemon juice) to the beaten proteins. Stir gently with a shovel. Using a spatula, distribute the beaten whites over the parchment in the form of a circle. Focus on the pencil contour.

Put the baking tray in the oven. Immediately reduce the temperature to 120 ° C. Bake for 1 hour and 15 minutes without opening the oven.

Turn off the heat and allow the cooked meringue to cool completely, without removing it from the oven. When the meringue cools down, whip the cream. Add to them 1 tablespoon of powdered sugar, and distribute them on top of the meringue.

Decorate the cake with fresh berries and sprinkle with the remaining powdered sugar.

In New Zealand, Pavlova cake, in addition to strawberries, is traditionally decorated with passion fruit and kiwi.

Pavlova cake.

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