Pavlova cake
Origin of the recipe
Oddly enough, this elegant and airy meringue cake with cream cheese frosting and fresh berries wasn't created in Russia, despite its name. New Zealand pastry chefs were inspired by the tours of the great Russian ballerina Anna Pavlova and created this simple, yet beautiful and delicious dessert.
What do you need for cooking?
Ingredients
Meringue
-
Egg whites
-
Sugar
-
Lemon juice
-
Cornstarch
Cream
-
Heavy cream
-
Cottage cheese
-
Fruits and berries
Kitchen utensils
- Bowl
- Baking tray
- Whisk
- shoulder blade
- Pastry bag
- Paper
- Food processor
- Spatula
Step-by-step recipe
Step 1:
Separate the whites of four eggs, place them in the bowl of a food processor and beat lightly.
Step 2:
While continuing to beat, add sugar, lemon juice, and cornstarch.
Step 3:
Using a spatula, form a truncated cone from the whipped mixture on a baking sheet lined with paper.
Step 4:
Use a spatula to make a helical pattern around the circumference of the cone.
Step 5:
Bake the meringue for 2 hours at 100 degrees.
Step 6:
Place the remaining whipped mixture into a pastry bag.
Step 7:
Form strips and small cones on a parchment-lined baking sheet and place in the oven.
Step 8:
Carefully separate the finished meringue from the paper and transfer it to a plate.
Step 9:
Pour heavy cream into a bowl, add cream cheese. Whisk and stir with a spatula.
Step 10:
Place the cream into the meringue cavity and smooth it out with a spatula.
Step 11:
Arrange the fruit and meringue decorations. Dust with powdered sugar.
Cooking tips
If you don't have a food processor, you can use a mixer, but it will take longer.
The top of the meringue cone should have an indentation to fill it with cream. Make a small indentation; the rim will rise above it as you pipe the design.
You can use any fruits and berries for decoration to your taste, fresh ones are best.
See also: Dessert recipes
I liked it
How can I be sure that the meringue will turn out well?
Hello! For perfect meringue, use only cold egg whites and clean, dry utensils—even a drop of fat can interfere with the whipping process. It's important to monitor the temperature: too high a temperature will cause cracks. Also, don't open the oven while baking—this can cause the meringue to settle.
