A tender meringue cake is associated with a celebration for everyone. The recipes for this delicate delicacy include a particularly refined version - Pavlov’s cake. Outwardly, it resembles a ballet tutu. The cake recipe Anna Pavlova was developed about a century ago by confectioners from Australia.
Material Content:
Classic Meringue Cake “Anna Pavlova”
The unforgettable taste of the classic version is created by a crisp of a snow-white surface, on which tender meringues are hidden. The role of cream in the delicacy for the ballerina is played by whipped cream. Fresh strawberries are used for decoration.
The basis is meringues from whipped egg whites into a steep foam. For cooking, you need to take five proteins. It is advisable that they be cold. In this case, the proteins are better whipped into a steep foam.
The creation of meringues begins at slow speeds of the mixer, achieving the appearance of thick foam. Powdered sugar begins to be added to the mixture. It will take about 200 grams. Beat the protein mixture until hard peaks form. Readiness is checked by simply turning the container over. The substance retains its shape and does not fall out of the dishes.
The finished meringue is laid out on baking paper in the form of a circle or individual cakes. It will take about an hour and a half to bake the cake in the oven at a temperature of about 100 degrees. During this period, the cake will become dry and crispy on the outside and will have a soft and delicate structure inside. It is advisable to let the cake cool and only after that take out to assemble the cake.
When cooking take only one base, without a second layer. In the classic version of Pavlova’s cake, the second layer is whipped protein and strawberries. To prepare the cream, you need to take half a liter of cream with a fat content of 30% and 100-200 grams of powdered sugar.Beat the mixture with a mixer until hard peaks appear. An alternative is the use of ready-made cream. The finished treat is decorated with strawberries. Due to the lack of fat cream and shortcakes from the dough, the calorie content of the dessert is low and any ballerina will like it. You can make two layers of meringues.
Another way to create a base is to prepare one cake with a recess in the middle. It will be filled with cream and berries.
Recipe from Jamie Oliver
The legendary British cook prepared his own version of an exquisite treat with homemade pastille. Jamie Oliver added flavor to Anna Pavlova’s cake recipe, increasing the number of berries. For the preparation of berry cream, knead about 500 grams of a mixture of strawberries, raspberries and strawberries with a fork. To enhance the taste, add a few drops of lemon and mint leaves.
Whipped cream, 100 grams of unsweetened yogurt and 2 tablespoons of sugar are added to the mixture. The mixture is additionally whipped. And they begin to make homemade candy. Two squirrels are whipped into a steep foam to prepare it. 10 leaves of gelatin are dissolved in 125 ml of warm water. Separately create a mixture by adding 450 grams of powdered sugar, 250 ml of water and 50 grams of glucose syrup. All components are connected, constantly whipping with a mixer.
When assembling the cake, a layer of homemade marshmallow is applied to the first layer of meringue, and the second meringue cake is laid on top. The surface is decorated with berry cream and fresh individual berries. Garnish with mint leaves.
Mascarpone Cake
A light cake made of sweet meringue and a light whipped cream cream perfectly complements mascarpone cheese. In the preparation of this treat, cheese is used in the preparation of a cream.
To obtain the original taste, a cream is made of 200 grams of mascarpone, 100 grams of powdered sugar (you can take a similar amount of condensed milk), 50 grams of fat cream from 33%. The cream is whipped with a mixer. For decoration, use a berry mixture.
Pavlov's Cake by Andy Chef
Another legendary world culinary offers its own version of a light dessert. In his blog, he suggests dividing the meringues into two parts, in one of which add cocoa powder or grated dark chocolate. Enough 3 teaspoons of powder and 100 grams of grated chocolate. Hot chocolate is used in this case and for decoration.
To decorate the meringue cake, exotic fruits and berries are taken.
Making dessert with strawberries
The exquisite taste is the dessert with a large number of strawberries. Cooking is done according to the classic recipe. The first tier of the dessert is coated with cream of mashed with a small amount of sugar (about 100 grams per 500 grams of berries) strawberries. Top decorated with whole berries and mint leaves.
Portion cake with figs and grapes
Separate cakes are baked from the meringue. Each of them is separately stacked in the form of a cake. The top of each product is covered with a layer of whipped cream, stack figs cut into dolniki or mugs. Large grapes are divided into two parts. Bones must be carefully removed. Quiche mish can be used.
This option from individual portions can also be covered with cream from mascarpone cheese. The taste of this cheese goes well with exotic fruits.
Pavlova cake in the form of a roll
The original way to make a gentle dessert is to make it in the form of a cake roll. Cake Pavlova ballerina in the form of a roll is also made from whipped into a steaming foam meringue. In this case, the protein mixture with sugar is smoothed into a rectangle on the surface.
A baking sheet is placed in a preheated oven for 6 minutes. Reduce the temperature to 160 degrees and leave for another 10 minutes. The surface of the cake becomes glossy and crispy.
At this stage, the cake is taken out, separated from the cooking paper and covered with a layer of cream with the addition of berries. In the manufacture of the cream, whipped cream of fat content from 33% with 100 grams of powdered sugar is used. Next, the base is carefully rolled into a roll. Can be cleaned in a cool place.Then it is saturated with cream and berry juice.
Any Pavlov’s cake is a delicate dessert, which is best prepared right before serving. Its delicate structure is not preserved during prolonged storage. A delicate dessert will appeal to everyone who tries it.
