How to cook a real Pavlova cake?

The famous airy delicacy, which can be prepared in the form of a whole cake or individual portioned desserts, has a rather interesting and controversial history of origin, as well as a name that has been proudly held for almost 100 years!

Cake "Pavlova" in its taste and appearance resembles a cake meringue, which should have a crispy crust and soft filling, which, in fact, distinguishes it from the generally accepted concept of "meringue". On the table, it is always served with fresh fruit and whipped cream, which, as well as possible decorate and complement the already excellent dessert.

Fruit and meringue is a masterpiece

The history of the Pavlova cake is surrounded by constant and quite protracted disputes, because as many as two countries, New Zealand and Australia, tirelessly claim the title of “creator country” of such an unusual dessert. The only thing that is reliably known and does not require proof is the name of the cake, Pavlova, which was assigned to a delicacy in honor of the famous Russian ballerina Anna Pavlova.

Back in 1926, a famous ballerina toured all over the foreign countries, visiting Western Australia and New Zealand at almost the same time. The visit of such a respected person was a real event at the time, the hotels where Anna Pavlova stayed were preparing in advance, trying in every possible way to please her and to something unusual to surprise the famous ballerina.

According to some sources, Anna tried the first such dessert in New Zealand, where the chef of one of the restaurants specially created this dessert for the famous ballerina. According to another version, which was born in Australia, the cake was invented and prepared on the occasion of the birthday by chef Bert Sasha. During the presentation of the dessert, someone exclaimed: "The same air, weightless ... like Pavlova!".

If you believe this version, then the name "Pavlova" for dessert was attached exactly then. Which of the stories is correct and reliable, we probably will never know, so you can start from the one that you like more, and is it really so important?

The most important thing is to learn how to cook it correctly, because the process itself is not so simple,but if you carefully study the recipe and practice on real products, then everything should turn out.

Secrets and features of the cake "Pavlova"

No wonder the cake "Pavlova" is considered an incredibly popular and favorite dessert, especially among residents of New Zealand and Australia, because according to the official version, there are about 667 recipes for this delicacy, which have 300 different sources!

It is hard to imagine how the cake in question can be varied, but the overall concept always remains the same: crisp and soft meringue inside, which is somewhat similar to marshmallows. It is believed that in the classic version the dessert must be decorated with strawberries and passion fruit pulp, in the British version - raspberry berries.

In many recipes, jewelry options vary and can be presented in the form of kiwi, apricots, peaches, bananas, as well as their combinations.

Magic dessert

But what is interesting is that if the debate over who first came up with the famous dessert gradually subsides, the discussions about where you can taste the best Pavlova cake will probably never end.Still, in each country, your opinion on what kind of fruit can be used, as well as how best to prepare meringue and with which to serve the finished dish.

For example, you can meet Pavlova with lemon curd or with summer berry mousse inside; there are options with feijoa or fresh passion fruit. Of course, depending on the ingredients, the cake will acquire its flavor, but still there is a general preparation scheme for the “classic” Pavlova cake.

What is it?

First, it is important to know that only egg proteins are used to prepare the dessert, which must first be prepared. In order to get the "same taste", they must be whipped to a certain state, dense and shiny foam. The dishes, in which the process itself will take place, must be perfectly clean and dry, even the smallest drop of fat can spoil the whole dessert.

Instead of sugar, it is better to use powdered sugar, as it is much easier to dissolve, by the way, if there is no such house, then it can be easily prepared using a food processor or blender.

In order for the crust to turn out to be crispy, like this “Pavlova”, it is necessary to add corn flour and wine vinegar, which are mixed together with the protein mass. Thus, prepare a kind of cake, which in this recipe is a meringue.

Properly cooked Pavlova cake is easy to distinguish, you only need to look at its appearance: if small droplets protrude on the surface of the meringue, it means that the dessert is overcooked in the oven, and if moisture is draining from it, then, on the contrary, they are too early.

Pavlova Cake Recipe

For the meringue you will need:

  • egg whites - 4 pcs .;
  • vanilla icing sugar - 10 g;
  • icing sugar - 180 g;
  • cornstarch - 3 tsp.
  • wine vinegar (white) - 1 tsp;
  • lemon juice - 0.5 tsp.

For cream and jewelry:

  • cream (35%) - 250 ml;
  • powdered sugar - 2 tsp;
  • berries to taste (strawberries, kiwi).

To begin with, we will prepare a baking sheet: we cover it with parchment paper and draw two small circles on it (the diameter will depend on the desired size of the cake). Turn over the parchment so that the pencil drawing remains at the bottom, and the outlines remain visible to you.

Now we proceed to the preparation of the meringue: we pour the proteins into one bowl, mix them with lemon juice and start to beat them up at an average mixer speed until a shiny and fluffy foam is formed.Beat not stop, and begin to pour in small portions of powdered sugar, mixed with a portion of starch and vanilla powder. We continue to whip until the proteins are converted to dense solid peaks.

Top on the surface of the meringue gently add wine vinegar and the remaining starch, mix with a wide spatula until the formation of a whole mass. We spread the meringue on a baking sheet around the circumference, send it to the preheated oven to 100 ° and bake for 1-1.5 hours. When the meringue is covered with a crust, transfer it to the grid until it cools completely.

Now you need to prepare a cream for the cake. To do this, whip the chilled cream until light foam is formed, then pour sugar powder into it and continue to beat until soft peaks form. It is important not to overdo it, otherwise they will turn into butter, and not into a light cream.

How to serve the cake "Pavlova"?

Even if you prepared the meringue in advance, in no case can you immediately cover it with whipped cream and berries, otherwise it will quickly absorb moisture and lose its crispiness. Immediately 30-60 minutes before serving, gently shift the meringue onto the dish, decorate it with cream and fresh berries.

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