Cake "Pavlova"

Dear, dear girls, please tell me, curl, the meringue never turns out dry, today I made the proteins whipped perfectly (the KitchenAir mixer) put it in the oven at 100 degrees for 2 hours (to be sure), but it is still sticky only brown, in general, as usual, the protein toffee (and for an air sneaker, the same result for a Kiev one), lowered the temperature to 50 and turned on convection - will it help? How to make friends with meringues?

[Svetlana051]

Svetlana051, the Pavlova cake will not be dry, here all the charm is in the crust and in the airy "foam" inside, it melts in your mouth, very tasty.
If you are making a simple meringue, then neither starch nor vinegar needs to be added, try beating as Tortyzhka explained here https://Mcooker-enn.tomathouse.com/in...c=39664.0 And dry for a long time, if brown, then the temperature is set high immediately.

Thanks, I'll try))))

[Gala]

Gala, Checkmark, I baked your cake on a tip from Irinka -kil, very tasty, very tender, of course it is very easy to cook, the recipe is simply wonderful, and the bezelny cake is practically the only weakness of my eldest daughter, now I can pamper her more often.
🔗

[Summer]

Summer, what a pretty one, and where is the cut?

Irish, are you just a cut with my piranhas, they will bite off a hand with a fotik easily for any delay.
By the way, I forgot to put the starch, then, of course, it was too late to rush about, but the question arose - what does starch give?

[Summer]

Summer, Lesya, starch gives a spongy center Vinegar - a viscous center. Well, a mixture of vinegar + starch ... - the middle between them

[Summer]

Summer, Lesya, starch gives a spongy center

Yes, starch replaces flour, a softer internal structure is obtained.

Tell me, pzhlsta, 6 proteins is how much to hang in grams? They are poured into my jar, and I don’t know how many there are.

[Taia]

Taia, Tamar, I found it in the tyrnet:
"I weigh on an electronic scale (error + - 1 g). The shell weighs 8 g for an egg, which is 72 g, for the rest of the eggs, which are 66-68 g each, the shell weighs 7-8 g. Yolks weigh 18-20 g. Proteins on average 42-43 g. "

It turns out that you need to take about 250g of protein.

Thanks Lena.
I considered it in a similar way, but initially I took the smaller egg. And therefore, mnu turned out less proteins.

[Natalia]

Natalia, Irina, girls, thanks for the hint, now I'll be smarter!

[starch]

Made Angel Wings cookies. As soon as from the oven - tasty and crunchy. They stood, settled down and damp. The meaning of both the wings and Pavlov is the same. You need to bake the meringue. And vinegar to take the essence of 70%? And still starch .

[iris. ka]

iris. ka, Ir, well, definitely not the essence. These desserts, of course, are designed for quick eating, they do not need to be stored and poured with cream just before serving.

[kil]

kil, Irish, what kind of vinegar, 9%, wine, apple? I understood about fast eating (subject to successful baking)

[iris. ka]

iris. ka, I generally poured lemon juice (10 ml) I also have Pavlova's recipe, but for Bork U-800 it turns out even softer there, but I like soft rather than crunchy.

Dessert "Pavlova" in the multichef Bork U800 (kil)

[Irin]

And vinegar to take the essence of 70%?

No no, Irin, not essence! You can vinegar 9%, you can wine, apple, or as kil Irina and lemon juice

My "Pavlova" 2016
Made this dessert in my family a tradition for the new year. We just love her! Pavlov, that is!

Laris, what a wonderful cake And what kind of light yellow layer is there? And under her again, little white? At the intrichan, Come on, tell me. But I don’t have the opportunity to show 100 degrees, so it's a shame

[Larissa]

Larissa, and what berries? Is that strawberry?

And what kind of light yellow interlayer is there? And under her again, little white?

Yeah, I'm interested too. Is it really a layer?

Girls, and the layer is whipped cream! Squirrels are so white that the cream next to them is some kind of beige, although they were also white! And strawberries, yes. I ground it almost all in a blender with powdered sugar and poured it on top. well, and the rest of the strawberries on top. What a pleasure it is !!!

[Larissa u]

Larissa u, that is, you adjusted the cream inside and cut the meringue?

[Ira]

Can't imagine how you can cut it !?
Ira, maybe two cakes are baked, and then fastened with cream?

[Gala]

Gala, Jackdaw, yes, probably, although mine can be cut, I have it soft. Or maybe just a hole is made in the middle during baking.

Good night all! I'm with a stupid question)
I want to cook Pavlova in the form of cakes, literally for two servings, that is, from a couple of proteins. I understand that since the volume is less, then the baking time should be reduced? they will be baked faster ... in general, I just can't get my bearings (please tell me how to be!

I cooked Pavlova today, but according to a slightly different recipe. And vinegar is not needed and the temperature is lower, it turns out white)))
Here he is:

[Maroshka]

Maroshka, Maro, awesomely beautiful "Pavlova" !!!!!!!!

[Salieri]

Salieri, I'm sorry I didn't see the question But now, apparently, it is not relevant.
Maro, it turned out brightly.

a slightly different recipe. And vinegar is not needed and the temperature is lower, it turns out white)))

and the recipe?

Beat 4 whites with a pinch of sugar until foamy, add 150 g of sugar and beat until firm, slightly strong peaks (4 minutes). The main thing is not to over-beat, but also not to under-beat. When ready, add 4 teaspoons of cornstarch and mix gently with a silicone spoon.
Draw a 16 cm circle on baking paper and spread the meringue on it. Shaping the shape, I make a slight indentation in the center for the cream. Bake for 2 hours at 90C in convection mode. If there is simply no convection, then bottom + convection. When the dessert is ready (there should be a dense dry crust on the outside), turn off the oven and leave Pavlova inside until it cools completely. In any case, you should not raise the temperature above 110 C, as it turns yellow.
When it was cold, I filled it with whipped cream with ice cream flavor)) and decorated with melon, peach, kiwi and chokeberry, well, pieces of confectionery moss

[Galina]

Galina, Galya, hello, help please,. baked Pavlova several times. The first time it cracked, the second time caramel stood out at the base of the cake, then it turned brown. For the third time, it fell off in the oven (((tell me what's wrong? I make 4 eggs, with one cake, the diameter with the insert is 16 cm.

[Alla]

Alla, unfortunately, I don't even know how to help. Maybe the temperature regime of baking is not observed, or the whites are not beaten enough? I bake exactly according to the recipe, it always works.

Girls, dear, tell me, how much weight comes out from a portion of 6 proteins. And then they ordered "Pavlov" about 1.5 kg. And now I'm trying to figure out if I could get 33% cream and fruits to the desired weight, or it is better to slightly increase the amount of proteins. Or make two cakes? How easy is it?

[Tinka]

Tinka, I, unfortunately, cannot tell. I rarely bake, and I have never weighed.

[Galina]

Galina, delicious! A good way to attach the whites) Although, for Pavlova's sake, now I'm ready to specially separate them from the yolks, and then I'll think about where to attach the yolks

[Marusya]

Marusya, put the yolks on ice cream.

Girls, question: baked the allotted time, but the meringue sticks to the finger. Dry? Or is it so? Still warm.

In general, I baked for another 30 minutes from the cold oven. I don’t know what the structure and consistency should have been, the outer layer crunched a little, under it it felt like it wasn’t baked at all - such a delicate and light mass. I could not remove it from the paper. Initially reduced sugar, as someone wrote that it was very sweet. And the powdered sugar was not in full. I took the fruit as per protocol, only squeezed out two passionfruit.At first I thought that a lot, but this is a divine combination - passionfruit juice and puffed protein In general, this is a dessert for two people at a time

I don't know what the structure and consistency should have been, the outer layer crunched a little, underneath ... a delicate and light mass.

I could not remove it from the paper.

for such delicate desserts, it is better, of course, to use siliconized paper.

I took fruits as per protocol ... this is a divine combination - passionfruit juice and puffed protein In general, this is a dessert for two people at a time

This combination of fruits is what I like the most.
And yes, my husband and I, for two at a time, this dessert and diminished

Thanks for the report and the delicious photo!

[Gala]

GalaThank you, everyone is shocked by such beauty

Galina, I'm carrying a report on the cake. It was delicious, like melted ice cream. But instead of powder, I put 220 grams of sugar and 1 tsp. citric acid. Baked in a gas oven at 140 gr. 2 hours (did not open the door). Then she turned off, opened the door and left it to cool. When the oven cooled down, I closed the door and left the meringue in it for a day. The crust remains crispy. Broke a little when shifting from the prototype.

[Galina]

Galina, I missed this recipe, but I will fix it. I have a question, why not weigh all the proteins and sugar, oh, I beg you to know!
I have baked the sweeter version in different flavors. I'll try yours, but 6 eggs and 200 sweets? Your eggs are not small



Larissalooks great.

Oksana, my proteins were 165 grams, the diameter of the cake was 18 cm.

[Larissa]

Larissa, Thank you.

[Volga63, Larisa]

Volga63, Larisa, thanks for the delicious report! Really looks like ice cream

Oksana, I haven't baked this cake for a long time. But as far as I remember, it wasn't sugary sweet. I took proteins from medium-sized eggs (about 60-65 g).

[Galina]

Galina, Thanks I'll know! I'll try it out!



I tried this cake, I really liked the proportions! Successful recipe! I'll try it as a roll, I'll write it too!
Whipped the whites with tartar - a teaspoon nose! Protein - 165 grams of protein, -240 grams of sugar, -10 grams of starch, the rest is in the recipe!