Pavlova Cake with Lemon Curd
4 servings
180 minutes
The 'Pavlova' cake with lemon curd is an exquisite dessert featuring a crispy meringue, delicate cream, and refreshing lemon curd. Named after the Russian ballerina Anna Pavlova, this dessert gained popularity in European cuisine for its lightness and harmonious flavor. The perfectly baked crispy meringue pairs beautifully with the soft cream and bright lemon accent, creating a balance of sweetness and tartness. Lemon zest and almond flakes add textural elegance and extra aroma. This cake is perfect for special occasions when you want to impress guests with an elegant and airy treat.
1
Grate the zest of 2 lemons and squeeze the juice of 2 large lemons.
- Lemon: 2 pieces
- Lemon juice: 100 ml
- Lemon zest: to taste
2
Preheat the oven to 180 degrees. Separate the egg whites from the yolks.
- Egg white: 4 pieces
- Egg yolk: 4 pieces
3
Whip the egg whites to a fluffy white foam (soft peaks), starting at low speed and gradually increasing to medium. Gradually add powdered sugar. Once all the powdered sugar is added, increase the speed to maximum and whip until a dense, stable mass is achieved (about 7-10 minutes, depending on the mixer power). At the end, sift in the starch and pour in the lemon juice. Quickly mix with the mixer on medium speed.
- Egg white: 4 pieces
- Powdered sugar: 200 g
- Cornstarch: 7 g
- Lemon juice: 100 ml
4
Stick baking paper (with a good coating) to the baking tray, spread the meringue (you can draw a circle with a diameter of 21-23 cm. The meringue will increase slightly in volume).
5
Place in the oven and immediately reduce the temperature to 130 degrees. Bake for 1.5 hours, then turn off the oven and leave the meringue to cool completely with the door slightly open (for 2-3 hours, a spatula can be used). If necessary, store in a dry place for several days.
6
Lemon curd: in a medium saucepan, place the yolks and sugar, whisking them together slightly. Add 100 ml of lemon juice, zest, and soft butter. Place over medium heat and stir constantly until the mixture thickens (5–10 minutes).
- Egg yolk: 4 pieces
- Sugar: 150 g
- Lemon juice: 100 ml
- Lemon zest: to taste
- Butter: 80 g
7
Reduce the heat to a minimum. Do not bring to a boil. If a clear line remains on the spoon and it does not spread, the mixture is ready. It will thicken further as it cools. Strain through a sieve, cover tightly with film (or transfer to a clean jar and close with a lid) and cool down. Then place in the refrigerator (can be stored for up to 10 days).
8
For the cream, whip the cream to a thick consistency (soft peaks), starting at low speed and gradually increasing to medium. Do not whip to a very stiff state and stable peaks. The cream should be light.
- Cream 35%: 300 ml
9
Carefully spread lemon cream on the prepared meringue, top with whipped cream. Sprinkle with almond flakes and lemon zest.
- Lemon juice: 100 ml
- Cream 35%: 300 ml
- Almond petals: 50 g
- Lemon zest: to taste