Cake "Pavlova"

[Soft meringue cake:]

Cake "Pavlova"

Category: Confectionery

Ingredients
Soft meringue cake:
Protein	6 pcs.
Powdered sugar	1-1.5 tbsp.
Corn flour	1 tbsp. l.
White vinegar	1 tsp
Vanilla extract	1 tsp
For decor:
Cream 23%	200 ml
Powdered sugar	1 tbsp. l.
Kiwi	2 pcs.
Strawberry	2-3 pcs.
Passion fruit	1 PC.
----------------------------------------------	---------------
Glass	200 ml

Cooking method

• Many people know this dessert and have even cooked it, but surely there are those who have never done it, I highly recommend them to try it. Despite the fact that this dessert is very easy to prepare, it is unusually exquisite and festive.
• For my taste, the best fruit combination for this dessert is kiwi, strawberry and passion fruit. True passion fruit is not so easy to buy in our stores, but it is possible. This is how she looks
• 
• so
• Cover the baking sheet with baking paper. Mark a 22 cm circle on the paper.
• Beat the egg whites with a mixer until stiff peaks. Gradually add the icing sugar and beat for about 10 minutes or until the sugar dissolves. Add cornmeal, vinegar and vanilla. Beat for 1 minute. Put the fluffy mixture on a baking sheet. Use a flat spatula to shape it into a high round shape with a small depression in the center.
• Place in an oven preheated to 100 ° C / 110 ° C and bake for about 1 hour. 15 minutes. Allow to cool completely in the oven with the door ajar.
• For decoration:
• Whip the cream with 1 tbsp. spoon with powdered sugar. Cut the fruit into slices.
• Passion fruit should be cut in half, take out the pulp with a spoon and rub it through a sieve, trying to squeeze the juice from the seeds as much as possible. A certain amount of seeds can then be returned to the juice.
• Very carefully place the meringues on the plate. Put the whipped cream on top, then the pieces of fruit, and pour the passionfruit juice on top.
• We enjoy an unusually delicate and airy dessert.
• 
• And this is "Pavlova" for one portion
• 
• 

The dish is designed for

4 servings

Time for preparing:

1 hour 15 minutes

Cooking program:

oven

Note

Pavlova is a fresh fruit meringue cake especially popular in New Zealand and Australia. It is prepared from egg whites whipped into a thick foam, followed by the addition of granulated sugar (powdered sugar), white wine vinegar, corn starch and vanilla sugar (vanilla extract). The resulting mixture is baked in the same way as meringues. Thanks to the addition of cornstarch, the cake becomes crispy while remaining soft on the inside, which is its main difference from meringue. The top of the cake is decorated with whipped cream and fresh fruit: strawberries combined with passionfruit pulp are preferred in New Zealand and Australia, in Great Britain - raspberries. You can bake Pavlova in the form of a cake, as well as in portions, decorating each portion separately.
The cake is decorated just before serving. It is not advisable to leave it the next day, as it absorbs moisture strongly, and the taste deteriorates. The baked meringue can be left in the oven overnight and garnished in the morning.
The cake is named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

Galya, what a beauty !!! And yummy !!! I tried this dessert in Australia, even bought a semi-finished product to cook at home .. and it is still poor.

Oksan, how is this a semi-finished product ?!

The mixture is dry, packed in an egg, like a "kinder surprise", you need to dilute with something. I remembered when I bought it.

it is necessary to breed something. I remembered when I bought it.

Why mix, do it. Its godlike! I did not expect in any way, since I am indifferent to meringue.

[+ Gala +]

+ Gala +,Omela, tell me, please, when I baked such a dessert, I dried the meringue completely. Did I do it wrong? What does it look like in Australia?

[Rada]

Rada, I do not know what he can be in Australia Omela will answer, but according to the description it should not be dry. It has a crispy crust and is very soft inside like "foam"

[ABOUT]

I don't remember that one already. But definitely not dry. In general, it seems to me that there was a biscuit in the first layer, then this foam. and then fruit. And they pronounce it with an emphasis on the second syllable: PaulABOUTwah.

Oh my God! I want one too! What tenderness!
In the ABC chtol passion fruit entu to look for your?
Gal, do you have cornmeal in your ingredients, and cornstarch in your recipe?
Kavo to put-ta?

Everything that I ate and saw on TV, the cook did in portions, was dry. I also did it in portions - everyone liked it! By the way, it is logical that it should be in portions, since you cannot cut a dry one beautifully!
I'll try to make a soft version! very interesting

Only starch

just today u. Vysotskaya prepared this dessert and here the contact tape gives a link ... thanks

Passion fruit is in the Metro, it happens (not always) in Auchan. But the quality of these fruits leaves much to be desired .....

[Galinka]

Beautyaaaaa, frankly! And the soufflé is a super soufflé, soft and keeps its shape!
And what 4 servings there are - please correct it for "1 serving", only one needs to eat such a cake, lounging in an armchair, rolling your eyes, savoring each bite, you can drink coffee And then sit down on a steam vegetable salad from gluttony, for a month

But, DELICIOUS! Galinka, THANKS for the pleasure to contemplate the pictures!

[Galin]

Galin, the cake is simply breathtaking salivary
Is it interesting to cook from frozen proteins?

[+ Gala +]

Yes, I also watched Vysotskaya cook it today. She called the dessert exactly after the name of our ballerina Pavlova. I took fruit for peaches and raspberries, but in principle, as I understand it, any fruit can be used, and most importantly, I finally liked the recipe for utilizing proteins. And I liked the cloud vykdadka, that is, without dropping out the sides, although in a round shape it somehow looks more like a cake than a large marshmallow.+ Gala +, Thank you!

Gal, do you have corn flour in your ingredients, and corn starch in your recipe?
Kavo to put-ta?

Lenka, how attentive you are! I looked and was also puzzled. I actually put in the cornmeal. I had to investigate. I reviewed a bunch of Pavlova's recipes on the Internet, mostly starch is added. The Australian site had cornflour in the recipe. Literally - corn flour. Apresyan's 1993 three-volume dictionary gives the meanings: in English, cornflour is corn starch, the American version is corn flour. Since the recipe is Australian, I think it's more of an American version.
Flax, passion fruit I bought in the ABC of taste and in the Crossroads.

But the quality of these fruits leaves much to be desired .....

Ol, of course, they don't look very good, some are a little rumpled, but they turned out to be of excellent quality inside.

Apparently, in the spring I came across not very successful ones ...

A soufflé is a super soufflé, soft and keeps its shape!
And what are there 4 servings - please correct it for "1 serving"

Tanyush, it’s a super souffle! I wrote 4 portions, but my husband and I persuaded for two at a time and did not even understand: was there boy cake ?!
Extraordinary lightness!

[Rada]

Only starch

Rada, I'm not sure. I wrote above.

Is it interesting to cook from frozen proteins?

Laris, I don't know. But if they beat well, then why not?

..... in principle, as I understand it, you can have any fruit, and most importantly, I finally liked the recipe for utilizing proteins.

Irina, yes you can. But as I wrote above, this combination of fruits is perfect. And the Australians prefer them.
As I began to make ice cream, I had to dispose of proteins, so I decided to make Pavlova. I thought it was an ordinary meringue.ABOUT! How much I was mistaken that I had not done it before!

And I liked the cloud vykdadka, that is, without throwing out the sides, although in a curly shape it somehow looks more like a cake than a big marshmallow.

It is recommended to lay out the mass and give it such a shape that it looks like a ballerina's tutu. Do not bake in the mold under any circumstances! You can't get him out of there. It is so delicate, then you cannot peel the sides from the form. And the correct form is not needed here.

I actually put in the cornmeal.

That's great! Because I have cornmeal, but I don't have starch.
And I'm not going to chase him! Wrong prey! Smallish!

And the recipe needs starch, not flour, it is always there at the Crossroads
it looks like this.
I have not tried corn flour, but it seems to me that they are not much different from starch and flour. I don't know though.

[Splyushkin]

Is it interesting to cook from frozen proteins?

SplyushkinManyasha Shumakherova says that frozen proteins behave just like fresh ones!
I reacted to it like this: I didn't know that they can be frozen at all! And she also says that just in the refrigerator, if the yolk does not get into the proteins, they are stored under the lid for a very, very long time.

And the recipe needs starch, not flour, it is always there at the Crossroads
it looks like this.
I have not tried corn flour, but it seems to me that they are not much different from starch and flour. I don't know though.

Irk, are you baking a cake already?

[+ Gala +]

+ Gala +, Oh, girls! - seductresses! : drinks_milk: What delicious food they advertised here! : girl_haha: I will definitely bake! Thanks for the recipe! : rose: for now bookmark

Girls! For those who have not yet come across corn flour and starch. Here is the difference, even visible in the photo:



In this recipe, the difference due to the small amount, I think, is not particularly noticeable.
But in the dough, it will have different effects on the structure, not to mention the cheesecakes.



And frozen proteins can be whipped even better, since super chilled are obtained. We freeze up to 6 pieces, and then we pile and bake three baking sheets of small bezeshek.

Oh, how beautiful and tasty, I guess! I will try to reproduce taking into account what the girls wrote, that is, replacing too exotic fruits with more affordable ones.
Thanks for the recipe!

... replacing overly exotic fruits with more affordable ones.

Pralna ... beets, carrots, potatoes ... feihuy, after all!
What's not a Bryansk khrukt for you?

[Elena Tim]

Elena Tim, as my dad used to say: "Eat a hoa, drink a hoa and there will be no ho ...!"
, sorry, I could not help but comment!
By the way, the idea is to tint the base with beets!

Passion fruit is in the Metro, it happens (not always) in Auchan. But the quality of these fruits leaves much to be desired .....

The most ripe and sweet passion fruit with shriveled and slightly dry skin. A smooth and moist "shell" is a frankly "green" (unripe) fruit.

Irk, are you baking a cake already?

I think I'll bake on Thursday

[kil]

kil, bake more !!!

I think I'll bake on Thursday

I will try to reproduce taking into account what the girls wrote, that is, replacing too exotic fruits with more affordable ones.

Gal, don't change anything for the first time. Buy strawberries and kiwi without any problems. Passion fruit, of course, is not everywhere ...

... feihuy, in the end!

Lenk, to the point! And passion fruit, as a last resort, can be replaced with feihuYua. But this is only in autumn, because feihuIand we usually have it on sale in the fall. True, I still have it in the store. However, while you can do without them.
But with passionfruit it is better.

The most ripe and sweet passion fruit with shriveled and slightly dry skin.

Vyacheslav, thank you! Dont know. I'll keep it on mind.

How many I watch culinary programs with foreign chefs, I always notice the same thing.They say corn flour, but they pour in a little white powder. They cheat, the flour is yellow. So here, nevertheless, there should be starch. At least it seems more logical to me.
And I will definitely bake the cake in such a soft version. It looks appetizing.

[+ Gala +]

+ Gala +, Galya, how to understand that he was baked, that he is sitting in the oven for the second hour, no visible changes? URGENTLY!!!

Irin, what is the temperature in the oven?

It's hard to say, the stove is cheap, gas, it shows 130 and the door is slightly opened with a hook. The color has changed slightly. Turned pink or yellow I don't know which is more correct. I'll take a picture ..

At the beginning
now, I turned off the oven.

I got it a little creamy. You can very carefully open the oven a little and gently touch it.

Well, I touched it, it doesn't seem to stick, but it seems to me a little soft inside ... I'll cover it with cream tomorrow before serving, right, otherwise it will still flow or can it be today?

It was darker for me. And if you touch it, is it hard? In time, you need to bake at least 1.30 hours, and then let it cool completely in a slightly open oven.

Then I'll turn it on again right now, thanks. And where is it for the night? And how to cover and with what?

Irin, do not cover with cream in any case! Tomorrow just before serving, no need for it to stand and soak.
When I touched the meringue, it did not stick to the top, but it also felt like it was soft inside. Let it stand until tomorrow, it will settle a little and should dry out a little. Ideally, it should be like this: the outside is crispy, and the inside is a soufflé.

Let the night stand in a slightly open oven to cool down. You don't need to cover with anything.
Here I have baked meringues not decorated just stood not covered for a day, then decorated.

[+ Gala +]

+ Gala +, thanks Galka, I understood, cream tomorrow, do not cover, let it dry out.

Irin, then a report from you

Irin, then a report from you

Necessarily, and opinions of independent experts will be.

This is good, then we must not lose face! Happy tasting