Pavlova Cake with Whipped Cream
Baking and Desserts • Russian
Description
Pavlova Cake with Whipped Cream
Ingredients
- Egg white 4 pieces
- Vanillin to taste
- Sugar 2½ teaspoons
- 10% cream 10 fl oz
- Strawberry to taste
- 9% Vinegar 1 teaspoon
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Beat the egg whites with a pinch of salt until foamy. Continue beating, gradually adding sugar and vanillin, until stiff, glossy peaks form.
Step 2
Add vinegar and gently mix. If you want the cake to be less crumbly, you can add 0.5 tablespoons of cornstarch.
Step 3
Line a baking sheet with parchment paper. Spoon the whipped egg whites onto the sheet. You can use a piping bag or a spoon. Form edges.
Step 4
Bake the cake in a preheated oven at 250°F (248 degrees Fahrenheit) for about 1.5 hours. Let it cool in the oven. It is important that the cake remains in a dry place.
Step 5
Prepare the cream: whip the cream with sugar. The cream should be rich (at least 30%, preferably 33–35%). Before whipping, the cream should be well chilled, and it is better to chill the bowl and beaters that will be used for whipping as well.
Step 6
Spread the whipped cream over the cake. Top with strawberries and dust with powdered sugar. Instead of strawberries, you can use any fruits or berries, or candied rose petals.
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