Meringue cake "Pumpkin Pavlova"

Category: Confectionery
Meringue cake Pumpkin Pavlova

Ingredients

Meringue cake
protein 4 things.
sugar 200 BC
pumpkin pie spices (cinnamon, cloves, cardamom, nutmeg, star anise) 1 tsp
corn starch 15 g
apple cider vinegar 6% or lemon juice (you can mix it) 1.5 tsp.
Cream
cream 33-35% 300 BC
pumpkin puree 200 BC
powdered sugar to taste (2 tbsp. l.)
vanilla taste
Caramelized nuts and seeds
walnuts 50 g
pumpkin seeds 40 g
sugar 70 g
salt pinch

Cooking method

  • Meringue cake Pumpkin PavlovaPeel the pumpkin, cut into pieces. Put in foil, wrap. Send to an oven preheated to 180-200 degrees for 45-60 minutes.
  • Meringue cake Pumpkin PavlovaPuree warm pumpkin. Then I put the puree in a towel, put it in a colander and leave it like that overnight. The puree is not watery. If your pumpkin is dry, then just puree it and let it cool.
  • Meringue cake Pumpkin PavlovaDivide the eggs into whites and yolks. Send the proteins to the mixer bowl.
  • Meringue cake Pumpkin PavlovaI whipped in a Bomann KM 398 CB processor with a whisk attachment.
  • Meringue cake Pumpkin PavlovaBegin to beat at low rpm. As soon as the protein looks like an "oxygen cocktail", add sugar in small portions. At the end of whipping, pour in vinegar or juice in a thin stream. Beat until firm peaks. The protein should be dense and shiny. The sugar should be all dissolved.
  • Meringue cake Pumpkin PavlovaSift starch mixed with spices on top of the protein.
  • Meringue cake Pumpkin PavlovaStir by folding so that the dry ingredients are distributed.
  • Meringue cake Pumpkin PavlovaDraw circles with a diameter of 16 centimeters on baking paper. Turn the paper over and lay out the meringue. I have a fairly large oven. If you don't get circles of this diameter, then make them smaller or even two larger circles.
  • Meringue cake Pumpkin PavlovaWe put in the oven, preheated to 90-100 degrees for 1.5 hours. Convection mode. The meringue should dry well on top, but inside it should remain soft and porous, like a soufflé. Let it cool in a slightly open oven, and only then carefully remove it from the paper.
  • Meringue cake Pumpkin PavlovaFry nuts in a skillet with a thick bottom,
  • pour on a towel. Cover and rub a little to remove the crusts. I was not very zealous. What is removed is removed.
  • Meringue cake Pumpkin PavlovaReturn the nuts to the pan, add the seeds.
  • Meringue cake Pumpkin PavlovaSprinkle with sugar.
  • Meringue cake Pumpkin PavlovaWhile stirring, melt the sugar to make caramel. The method is simple, the technology is broken, but it also works.
  • Meringue cake Pumpkin PavlovaSpread on a greased silicone mat or baking paper, level. Let cool and break into pieces.
  • Meringue cake Pumpkin PavlovaWhisk very cold cream until fluffy, gradually add powdered sugar, if the pumpkin is not very sweet, beat until soft peaks.
  • Put the mashed potatoes one spoon at a time and mix at low speeds.
  • Meringue cake Pumpkin PavlovaBeat until firm. Here you need to act carefully so as not to over-whip the cream.
  • Meringue cake Pumpkin PavlovaWe collect the cake. Put cream on each cake and decorate the top with caramel nuts. Serve immediately and eat too.
  • Meringue cake Pumpkin Pavlova
  • Meringue cake Pumpkin Pavlova
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

The recipe was taken from Z. Ivchenko.
Another oxymoron in my performance, as one of our forum members said to my recipe Clafoutis with mushrooms
What can you say? I really liked the dessert. Pumpkin pie mix sounds great in merengue. I couldn't even imagine that caramel pumpkin seeds are so delicious. Well, and of course, the meringue itself with a crispy crust and a tender center is already delicious.
The pumpkin taste is felt. Therefore, those who do not like her, then the cake in this version is contraindicated for them. The pumpkin must first be chosen very tasty and sweet. But this is a truth that requires no explanation. Recommend!

ulaaa
It is a pity that there is no contest, guess whose picture of the recipe
I would become a millionaire and give all the money I won to publish your recipe book, by God
Super recipe, super design
Bravissimo!
kristina1
ang-kay, Angela, wow .. how beautiful and delicious ..
maha i
Quote: ulaaa
I, too, from the picture immediately recognize, As always, masterpiece: girl-swoon: Although I don't like pumpkin, I would not refuse this piece: girl-yes: Thank you Angela, for the positive that you give us
ang-kay
Girls, thank you very much. It's very nice that you like what I do)
Quote: ulaaa
books
Eh, dreams, dreams!
maha i
Angela, did Pavlova, only without a pumpkin, for some reason I have caramel drops? Maybe the sugar is not completely dissolved? I have 100g brown. and 100 sugar powder
ang-kay
The sugar has not dissolved. Then it began to melt and the syrup went.
maha i
Angela thanks for the quick response! And the finished cake is viscous inside, for the same reason?
Marika33
Angela, for some reason I missed your masterpiece! Delight!!!!
I took it as a bookmark, I'll try to bake it at the carrot, if it works out, I'll come with a report.
Photos, as always, are great! Thank you very much!
ang-kay
Quote: maha i
And the finished cake is viscous inside, for the same reason
I can't say for sure, but most likely yes.
Quote: marika33
for some reason missed
Marina, it was a competitive one. They exhibited a lot of recipes every day, that's probably why). Thank you. Try it. You just need to eat it right away and the pumpkin should be tasty by itself.
Marika33
I am making a selection of recipes for Shrovetide: lol:
Angela, I am currently processing pumpkin. Pearl, it is nutmeg, not very pumpkin and sweet. I think it will go with the cake, there is also Peanut Butter. In short, I want to cook
ang-kay
Marina, come on)

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