Pavlova cake with whipped cream
4 servings
150 minutes
Pavlova cake is a light, airy wonder from the culinary traditions of Australia and New Zealand, now popular worldwide. Named after Russian ballerina Anna Pavlova, this dessert embodies grace and weightlessness. The crispy exterior and tender interior meringue crust is complemented by velvety whipped cream, creating a stunning balance of textures. Fresh berries or fruits add brightness and freshness as the finishing touch. Pavlova is perfect for celebrations, romantic evenings, or simply enjoying its refined taste.
1
Whip the egg whites with a pinch of salt until frothy. Continue whipping, gradually adding sugar and vanillin, until stiff glossy peaks form.
- Egg white: 4 pieces
- Vanillin: to taste
- Sugar: 2.5 teaspoons
2
Add vinegar and mix carefully. If you want the cake to be less crumbly, you can add 0.5 tablespoons of corn starch.
- 5% vinegar: 1 teaspoon
3
Place parchment paper on the baking tray. Spread the meringue on it. You can use a piping bag or a spoon for this. Form the edges.
4
Bake the cake layer in a preheated oven at 120 degrees for about 1.5 hours. Let it cool without removing it from the oven. It is important for the cake layer to be in a dry place.
5
Prepare the cream: whip the cream with sugar. The cream should be fatty (from 30%, preferably 33–35%). Before whipping, the cream must be well chilled, and it's better to chill the bowl and whisks used for whipping as well.
- Cream 30% fat: 1 glass
- Sugar: 2.5 teaspoons
6
Spread whipped cream on the cake layer. Decorate with strawberries on top and sprinkle with powdered sugar. Instead of strawberries, you can use any fruits or berries, or candied rose petals.
- Cream 30% fat: 1 glass
- Strawberry: to taste
- Icing sugar: to taste