Pavlova cake- Dortisimo.cz

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Pavlova cake

Pavlova is a delicate dessert, crispy on the surface and soft and supple inside, made from sugar and whipped egg whites. It is then decorated with whipped cream and fresh fruit. This fluffy and delicious cake is especially popular in Australia and New Zealand. It was created in 1926 by the chef of the hotel where the famous Russian ballerina Anna Pavlovova stayed. He was inspired by her ballet skirt. The cake is supposed to represent its fluffiness and lightness.

Preparation 40 minutes, baking 120 minutes, decorating 30 minutes

8-12 servings

To prepare you will need:

120 g egg whites (best at room temperature)
200 g of granulated sugar
1 tablespoon of wine vinegar
1 tablespoon cornstarch

1. Preheat the oven to 120°C. Then mark a circle with a diameter of approximately 20 to 22 cm on the baking paper. Turn the paper over so it doesn't stick to the bottom of the cake.

2. Then start whipping the egg whites, preferably at a lower speed, until foam forms. Then gradually add sugar. We recommend dividing the sugar into 4-6 parts and always whisking until the sugar is completely dissolved. Then just add another part. While whipping, gradually increase the speed and finally whip at maximum power. The resulting snow should not contain noticeable sugar crystals.

3. Next, mix vinegar and starch into the foam. Use a spatula and mix thoroughly but lightly.

4. You can then use a spoon to "straighten" the dough onto the baking sheet or transfer it to a piping bag with a piping tip and create the shape of a cake or dessert. Start by creating the "bottom" and then add the edges to form the bowl. The shape of the cake is up to you, so be creative!

5. Reduce the oven temperature to 90°C and bake for two hours. During baking, open the door twice to allow moisture to escape. After this time, turn off the oven and let the cake cool completely inside. If you bake the cake in the evening, let it cool in the oven until morning.

Decoration:

250 ml whipping cream
100 g of mascarpone
sugar to taste
fresh fruit to taste

1. Gently remove the baked body from the baking paper and place it on the final cake mat or tray.

2. Beat the cream, mascarpone and possibly sugar together until smooth. Rinse the fruit thoroughly and let it dry on a napkin. Cut larger pieces into smaller pieces.

3. Fill the inside of the casing with whipped cream and mascarpone and cover with a layer of prepared fruit. Use the rest of the filling to cover the cake and top with the fruit again. Decorations with fresh herbs or flowers also offer endless options for decoration.

4. Before serving, place the cake in the refrigerator for a few hours so that it expands and the flavors come together nicely. It is best cut with a serrated knife.

The Pavlova cake is meant to be eaten quickly and is best served on the day you fill it to keep it as crisp as possible. However, if you prefer, you can bake it a day ahead and store it unfilled in a sealed box at room temperature.