Everything was written about Pavlova , from the "birth story" to the way it was prepared. What can I tell you other than to try this cake too? At least once and then when you collect egg whites in the freezer, don't make a cake , make Pavlova . :))))
- For the countertop:
- 4 egg whites
- 200 g sugar
- 2 teaspoons vinegar
- 2 teaspoons starch
- For the filling:
- 250 ml whipped cream
- 1 tablespoon sugar
- 1 whipped cream hardener
Whisk the egg whites with a pinch of salt. When the foam has become hard and sticks to the blades of the mixer, we start to add the sugar spoon by spoon, mixing well after each one. At the end we will get a glossy foam, which makes spikes when we remove the blades from the mixer.
Add the vinegar and starch and mix gently.
On a baking paper draw a circle the size of the plate on which you will serve the cake. Fill the circle with a layer of meringue. The rest of the egg whites are sprinkled, forming the edge of the cake.
Put the tray in the preheated oven, on low heat, for about 50 minutes. Leave to cool in the oven. We will get a crispy top on the outside and soft (slightly gummed) on the inside.
- For me, the small fire is a bit big :)) and the meringue came out beige, not white. If you have the same problem, leave the oven door ajar.
Beat the cold cream from the fridge at low speed in the mixer until it froths, at which point add the sugar and whipped cream hardener. Increase the speed and mix until it hardens and becomes fluffy.
Put the top on a plate, fill the middle with whipped cream and "mash" with strawberries.
- Be careful when peeling off the baking paper and handling the countertop. Being crispy, it cracks very easily.
- Instead of strawberries you can use any other kind of seasonal fruit: cherries, cherries, berries…
RECIPE IN PICTURES