Cake “Pavlova” with berries: video recipe

3

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Complicated dish
    • 0.0.3 264kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2 h

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  264kcal

• Rating

• Recipe

This seemingly elementary dessert is not so simple at all, as it seems. When doing it for the first time, be mentally prepared for that it may not work out. The basis of the dessert is far from meringue, as many people think, but a crispy meringue outside and a dense soft mass, marshmallow-like inside. And will you be able to do everything exactly the way you need it depends on how you beat the squirrels, choose temperature and baking time. But if everything succeeds, Pavlova will conquer you! Some make this dessert in the form of a single cake, I made 9 portioned cakes. It seemed to me more convenient, because the cake crumbles when sliced. You can also experiment with cream, mixing cream and mascarpone.

Let’s get started!

Ingredients

0/5 ingredients

• egg whites – 4 pcs.
• sugar – 150 g + 1 tbsp (for cream)
• starch – 4 tsp (preferably corn)
• cream from 33% – 500 ml
• berries

2 ч2 ч 264

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Is it worth recalling that proteins should be perfectly separated from yolks, and the dishes and whisk should be crystal clear and dry, without a drop of fat? In the opposite case, the proteins will not beat. We measure out 150 g of sugar. We throw a pinch into the squirrels and begin whisk.
2. When the squirrels whipped into a still unstable foam, add remaining sugar. Whisk. It’s important not to kill, so that the proteins aren’t let’s go with water. But at the same time it is also impossible to under-beat. When you take out whisk of proteins, peaks form on it, they should be steady, no matter how you tilt the whisk from side to side.
3. When the whites are completely whipped, sift the starch and knead gently with a spatula from the bottom up so as not to damage the structure.
4. With the help of a pastry bag and nozzle we plant future cakes on parchment. If you don’t have a pastry bag, lay out mass with a spoon and make indentations.
5. Place the meringues in the oven preheated to 90 degrees. If the oven is eclectic, select the top-bottom mode. Bake at least an hour. After an hour, look and touch carefully finger, if the cake became like marshmallows, get it will get airborne in about 20 minutes. But at the same time, if you get its early, it will settle. It took me baking closer to 1.5 hours.
6. Cool the cakes.
7. Fill the “baskets” with cream whipped with sugar. If unsure of cream, add a bag of cream thickener.
8. Decorate with berries. I also added raw chopped pistachios and icing sugar. I wouldn’t make cakes the day before, cream “melt” the meringue. Store only in the refrigerator until serving.