Pavlova cake with butter cream and strawberries
8 servings
90 minutes
Pavlova cake is an airy wonder of European cuisine created in honor of the famous ballerina Anna Pavlova. Its lightness and tenderness embody the grace of dance. The dessert's base is a crispy exterior and soft interior meringue complemented by velvety cream. The sweet tang of fresh strawberries harmoniously balances the flavor, creating a refined combination. Pavlova is perfect for festive occasions, impressing guests with its exquisite appearance and captivating aroma. When serving this dessert, one should savor every bite as it offers a feeling of airy lightness and festive spirit.
1
Preheat the oven to 130 degrees.
2
Separate the egg whites from the yolks.
3
Whip the egg whites into a foam, add half of the sugar, and beat until smooth.
- Sugar: 150 g
4
Gradually add the remaining sugar and whip to stiff peaks.
- Sugar: 150 g
5
Then add the starch and pour in the vinegar, mixing gently.
- Starch: 1 teaspoon
- Wine vinegar: 1 teaspoon
6
Spread the obtained mass on parchment in a circular shape and make a small indentation in the center for the filling.
7
Put in the oven for 1 hour.
8
Then cool and separate from the paper.
9
Whip the cream for the cream. Place it in the indentation of the cake.
- Cream 30% fat: 300 ml
10
Slice the strawberries and place them on the cream.
- Strawberry: 300 g
