Pavlova cake - recipe

The cake "Pavlova" or, as it is also called, the cake "Anna Pavlova" - one of the favorite desserts of New Zealand and Australia, named after the famous ballerina of the XX century, Anna Matveevna Pavlova, whose name at that time wore many sweets, perfumes and cosmetics .

The cake "Anna Pavlova" is famous all over the world for its lightness and indescribable aestheticism. Airy, like his ancestor, the cake is made of delicate meringue decorated with fruits, berries, chocolate, powdered sugar and ribbons. Such a dessert will definitely enthrall anyone who is lucky enough to eat them.

"Pavlova" - a cake-meringue

Despite the fact that the war of authorship of the recipe between Australia and New Zealand has been going on for about a century, the recipes of both converge on the same basic version, from which everyone departs to the best of their imagination. The main recipe for the prima cake is described below, but we will leave the art of decorating your masterpiece at your discretion.

Ingredients:

Preparation

Chilled egg whites are beaten into a thick foam with a pinch of salt, which will speed up and facilitate the process of whipping. Then add cold water and beat the mass again. Without stopping the work of the mixer, slowly add sugar, when all the crystals are dissolved - it's time to pour the vinegar, a little vanilla extract and pour the corn flour.

The paper for baking is placed on a baking sheet, oiled, we spread the meringue from above and send it to bake at 150 degrees 40-45 minutes. When the meringue cools, you can decorate it at your discretion, adding a little cream and fruit.

Pavlova cake is a quick recipe

Pavlova cake is an excellent variant of a quick dessert for the sudden arrival of guests. Delicacy according to this recipe can be prepared both in the form of a full-fledged cake, and in the form of a portioned meringue with a fruit decor.

Ingredients:

Preparation

Whisk the proteins, sugar, vinegar and water at a high speed blender until the appearance of white peaks. The resulting mass is spread on a sheet of parchment paper lubricated with oil and sent to the oven for 20 minutes at 140 degrees.

While the meringue is baked - we will deal with chocolate: it must be melt in a microwave oven and placed in a confectioner's bag. On a paper smeared with a drop of oil, draw any pattern you like from a simple mesh to complex monograms, and send it to the freezer until it freezes. When the meringue is ready it should be decorated with cream in soft peaks which can place our chocolate pattern and berries.

Chocolate cake "Pavlova" with fruits - recipe

Ingredients:

For topping:

Preparation

Squirrels whisk into a foam, add a tartar and continue whipping until white peaks. Without stopping the mixer, we proceed to add sugar: 1 spoon at a time, until complete dissolution. Using a spatula, we mix in the future cake vinegar and vanilla extract, followed by cocoa and chopped chocolate.

We put the beze in a greased form and bake for 30 minutes at 140 degrees, or until the outer surface begins to crack. The finished meringue should completely cool in the oven and only after that it can be decorated with whipped cream and berries. Bon Appetit!