On the culinary sites pages are full of a variety of types of cakes. It can be as the easiest to prepare desserts, as well as quite complex options of delicacies, which can only be cooked by experienced housewives.
We will talk today about how to make a simple-to-make Pavlova cake with your own hands using a step-by-step recipe with a photo at home, because this delicacy looks very attractive, and its taste will please even the most sophisticated gourmet.
This dessert has a very delicate and light structure, its cakes are made from meringue, therefore, the most light and airy. Also in the composition will be present fresh types of fruits and berries, well, between the layers used a soft cream.
This cake is especially popular in New Zealand, but some time ago they began to sell the cake in our pastry shops, although it is not so common to meet it. This delicacy is prepared in portions, or immediately with a big cake, even the famous Jamie Oliver demonstrated the preparation of this exquisite dessert on his own.
Pavlova cake — the first recipe from Vysotsky
Ingredients for making meringue:
- vanilla sugar — 2 sachets;
- warm egg whites — 4-6 pieces;
- sugar — 180-210 grams;
- corn starch — 3 large spoons;
- lemon juice — dessert spoon;
- White vinegar — 10 ml.
To prepare the cream:
- cream with a fat content of at least 30% — 230-260 ml;
- powdered sugar — 2 teaspoons;
- any fresh berries — 400 grams.
To make a Pavlova cake in a step-by-step recipe with a photo from Vysotskaya, you must first prepare a baking sheet on which light and air meringues will be baked. Parchment is put on a baking sheet, then two small circles are drawn on it. If the cake has only one layer, then it is allowed to make only one circle, but with a larger diameter.
The baking sheet is turned upside down. It is very important that the traced contours are visible, if the sheet is not turned over, then the paint from the pen will fall into the dough when baking the cake layers.
Now simple sugar and vanilla sugar are taken, two ingredients are placed in a deep bowl and mixed well. After that it is necessary to make powder of such sugar with the help of a blender.
From the obtained powder, 3 small spoons are taken, they are placed in a separate small bowl and mixed with corn starch. Next, you need to take the warm proteins of chicken eggs, pour in a few spoons of fresh lemon juice and begin the process of beating at medium speed.
As a result of these manipulations there should be a fluffy, but rather soft foam.
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The mixer is not immediately turned off, since the process of preparing egg whites is not yet complete. residues of granulated sugar with vanillin are added to the resulting foam in a thin stream. Already at this stage the speed of the mixer can be increased, thus beating the eggs to obtain persistent peaks and a sufficiently thick white mass.
It is very important to note that one drop of yolk should not be present in proteins, otherwise the eggs will not be able to whip well into foam.
Now corn starch is poured on the resulting white foam, which was previously mixed with sugar. Next, add the necessary amount of white wine vinegar to the mass, and the composition is mixed by careful movements.
You can not use a spoon or fork for mixing, as the dough is very gentle, it is best to apply a wide spatula, and lift the mass from the bottom. Already ready meringue is laid out on baking paper. It is necessary to form an even circle from such a test on a drawn circle.
The baking process can last about one and a half hours, the temperature of the oven should not be higher than one hundred degrees. With proper preparation, for the allotted period of time, the meringue on top will be covered with an even crisp crust, but inside it will be soft.
Hot meringue can easily crack or break, so the hot cake is transferred along with the baking paper to the grid for cooling. Then you can already start preparing the cream for the cake «Pavlova» according to the step-by-step recipe from the photo, it is quite simple to make it.
To begin with, fat cream is taken in chilled form, then sugar powder is added to it and thoroughly whipped on a medium-speed mixer.
As experienced confectioners say, it is best to whip the cream initially without sugar, and only the pattern will start to appear from the corolla. Add powdered sugar to the cream, and beat the mixture again.
Here, the main point is not to overdo it in the beating, as in the end you can get butter from the cream.
The last stage of dessert preparation is its assembly; for this, all the berries are washed well in water and allowed to dry for a while. The meringue is laid on a large dish for serving the cake, the cream is placed on top of it and everything is decorated with fresh berries. If the hostess wants to make a two-tier dessert, then two meringue cakes are prepared for this.
The first one is smeared with cream and decorated with fruits, a second layer of meringue is placed on top and the decoration process is repeated. You can make Pavlova cake using a step-by-step recipe with a photo in a slow cooker, but unfortunately not every device will manage to make meringue correctly.
Pavlova cake — the second recipe from Seleznev
- proteins of fresh eggs — 3 pieces;
- salt — 4-6 grams;
- berry jam (raspberry, strawberry, blackberry, currant) — 100 grams;
- sugar — 130 grams;
- icing sugar — 90 grams;
- fresh berries and fruits (strawberries, blueberries, blackberries, bananas, oranges) — 230 grams.
- milk 2.5% — 1 liter;
- 3-4 eggs;
- sugar — 130 grams;
- high-grade flour — 1 large spoon;
- corn starch — 10 grams.
To make such a Pavlova cake using a step-by-step recipe with a photo from Seleznev, you need to start preparing products to create a meringue. To do this, we take chilled proteins, so that the eggs are better beaten, it is also worth cooling down the mixer beaters and the bowl itself. Proteins are whipped at medium speed along with a pinch of salt.
As the eggs begin to turn into a soft foam, they gradually add sugar and powdered sugar. If the foam does not form so well, then a couple of drops of lemon juice are added to the egg mass.
As soon as the froth becomes as airy and dense as possible, it is placed on baking paper, which was originally placed on a large baking sheet. A layer of cake can have a thickness of no more than one centimeter, if desired, you can make two cake at once, if the cake should have two tiers. It is advisable to lay out the egg mass with sugar on the parchment to use a pastry syringe.
So the shape of the circle will be as smooth as possible, and after baking the biscuit will remain even.
The resulting cakes are baked in the oven for at least an hour and a half, sometimes it takes a little less time. The temperature of the oven can not exceed one hundred degrees. In the meantime, the meringue will be prepared, you can do the creation of custard.
For this, sugar and eggs are taken, these products are mixed in a small plate, a spoonful of flour and the same amount of starch are added to them. Next, milk is boiled as soon as it boils, eggs are added to it with sugar and flour.
To avoid lumps, the mixture is better to pre-dilute a little milk to the state of sour cream. The cream is actively stirred during cooking so that it does not form lumps of flour and starch.
As soon as the cream is ready, you can leave it aside until cooling, during which time the finished meringue cakes should also cool down. As soon as the components of the cake will be cooled, you can proceed to the assembly of dessert. To begin with, the first meringue cake is taken, it is smeared with custard and put on with fresh berries or fruits, then a layer of meringue is put back and the procedure is repeated.
It is best to decorate the upper part beautifully with berries and fruits, creating an unusual design for the dessert.
Tips! If there is no corn starch at home, then it is replaced with potato, and the amount of the product is divided in half. Wine vinegar is easily replaced by apple, but its quantity is also reduced by half.
Remove the skin of meringue from the parchment until it is completely cooled, since the top of the meringue will crack. For the original Pavlova cake, kiwi and strawberries are used as decorations, but you can also use any other fruits and berries.