Pavlova cake is as light and airy as Anna ballerina Pavlova, in whose honor he was named after her tour of Australia and New Zealand. By the way, these two states declare about the origin of the cake from them, which is the subject of long discussions and even historical research. Cake “Pavlova” differs from ordinary meringue in that to egg whipped with sugar Starch is added to the proteins and baked with one high crust. Thanks after baking, the outer part of the cake becomes strong and crispy, while the inside remains tender and soft. Traditionally cake garnish with whipped cream with various berries and fruits, but in The classic recipe covers it with the pulp of passion fruit. Insofar as the original meringue cake structure quickly deteriorates when exposed fruit juice, you need to enjoy it immediately after сборки. 
Time: 2hour. Difficulty: medium Servings: 6-8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- Proteins 4 large eggs, room temperature
- 1 tbsp. Sahara
- 1 tbsp. l starch
- 3/4 tsp tartar
- 1 tsp vanilla extract
Assembly
- 1 tbsp. whipping cream
- 0.5 tsp finely grated lemon zest
- 1 tbsp. l lemon juice
- 3 tbsp. l Sahara
- 0.5 tsp vanilla extract
- 2 ripe passion fruit
Recipes with similar ingredients: eggs, sugar, starch, wine stone, vanilla extract, cream, lemon zest, lemon juice, passion fruit
Recipe preparation:
- Preheat the oven to 135 ° C. Draw on parchment paper circle with a diameter of 20 cm. and put paper on a baking sheet with a pattern way down.
- Beat egg whites first at low speed, then when they will foam, increase the speed of the mixer and slowly pour sugar, without stopping whipping. Keep whisking until you see steady peaks on the corollas. Mix Corn Starch Separately and tartar and add to proteins, stirring by hand, and then mix in the vanilla.
- Put the whole mass in the center of the drawn circle and distribute with using a spatula, creating a daw pattern on the sides of the spatula (so the cake will take a pretty shape).
- Bake meringue for about 60-90 minutes. She will still be seem soft outside until it cools. But if the meringue is not solidifies with a crisp outside, you can put it in again the oven for another 15-30 minutes (air temperature and humidity affect for baking time). If the cake begins to darken, open the door oven and continue to bake. Cool the meringue completely on nasty.
- Assembly: Whip the cream until soft peaks and mix lemon zest, lemon juice and then sugar. Gently shift meringue (for example, using the bottom of a detachable form) on a serving dish, then spoon with whipped cream on top and spread them, not reaching the very edges. Halve the fruits of passion fruit and scrape seeds and juice on top for whipped cream. bake a few hours before serving, but pick the cake just before serving.
