Pavlova cake with butter cream

4 servings

30 minutes

The Pavlova cake with cream is an exquisite dessert named after the famous ballerina Anna Pavlova. Its airy texture and delicate taste symbolize the lightness and grace of dance. This dessert was created in the 1920s in Australia or New Zealand — countries still debate for the right of precedence. The crispy meringue shell with a soft and chewy center perfectly complements the light cream and fresh fruits. The vanilla aroma and sweet-sour notes of berries or tropical fruits create a balance of flavor. Pavlova is not just a cake, but a true work of art, perfect for special occasions. It is simple to make yet looks impressive. Its lightness and airiness make it a favorite among desserts worldwide.

Energy value per serving

• Calories: 777.7
• Proteins: 13g
• Fats: 40.6g
• Carbohydrates: 95g

Ingredients

• Sugar: 1 glass
• Egg white: 6 pc
• Corn flour: 2 tsp
• White wine vinegar: 1 tbsp
• Vanillin: 1 tbsp
• Fruits: 6 pc
• Cream 40%: 400 ml

Cooking steps

1. Whip the egg whites in a mixer until frothy. Then add sugar gradually, not all at once. Next, add corn flour. Whip a little, add a spoon of vinegar, and then vanilla. Whip until the egg whites start to form peaks.

   Required ingredients:

   • Sugar: 1 glass
   • Egg white: 6 pieces
   • Corn flour: 2 teaspoons
   • White wine vinegar: 1 tablespoon
   • Vanillin: 1 tablespoon

2. Place the egg white mixture on a pre-prepared baking tray (it should be lined with foil, lightly greased with oil, and sprinkled with a little flour) and press it into the shape of a cake layer.

3. Place in a preheated (not too hot, 120–125 degrees) oven for an hour. After baking, do not take it out of the oven, turn it off, and slightly open the door to let it cool slowly. Carefully transfer the cooled meringue layer to a nice large plate and forget about it for now. It's better to transfer it like this: cover with a plate on top, flip it over, remove the other plate, take off the foil, then cover again with a plate and flip it back. This way it won't fall apart.

4. Take whipping cream, add sugar to taste (about half a cup of sugar for 400 ml of cream), and whip with a mixer until very thick. Spread the whipped cream evenly on the meringue base.

   Required ingredients:

   • Sugar: 1 glass
   • Cream 40%: 400 ml

5. Take any fruits available, cut them, and place them on the cream.

   Required ingredients:

   • Fruits: 6 pieces