Pavlova cake is one of the options for serving a popular Australian cake, created a hundred years ago, in honor of the great Russian ballerina. The dessert consists of French meringue, whipped cream and fresh berries and strikes with refinement, brightness and gorgeous taste, and, with all the grandeur, bribes with simplicity and ease of preparation.
How to cook a dessert "Pavlova" at home?
The cake "Anna Pavlova" is made in the form of a shallow basket made of meringue filled with cream and berries. To prepare egg whites whipped with sugar powder, starch and vinegar. Lay the mass on the parchment, giving it a shape, and bake at 120 degrees 50 minutes. Ready meringues fill with whipped cream and berries.
- Dessert "Pavlova" - a recipe in which you can replace many components. So, instead of cream, you can fill the dessert with mascarpone, yogurt or kurde.
- Protein for meringue should be beaten only in dry non-fat cookware. They are whipped with a mixer, gradually increasing the speed and adding sugar powder in small portions.
Dessert "Pavlova" - a classic recipe
The classic dessert "Pavlova" is made in the form of a cake, the bottom layer of which is the air meringue meringue, and the top - whipped cream and berries. It is not difficult to make it if you follow the main rules: the protein mass should be baked at a temperature of 120 degrees for 1.5 hours in the oven, which can not be opened until the end of the process.
Ingredients:
- proteins - 6 pcs .;
- powdered sugar - 340 g;
- vinegar - 30 ml;
- starch - 40 g;
- cream 35% - 350 g;
- Strawberry - 10 pcs.
Preparation
- Whisk the whites with sugar powder, vinegar and starch.
- Put the mass on parchment and bake at 120 degrees 90 minutes.
- Fill the product with whipped cream and strawberries.
Pavlova cake with cream - recipe
Cream for dessert "Pavlova" can be prepared not only from whipped cream. Very gentle is a combination with the addition of cream cheese, especially if you use a product with a low percentage of fat, which will add a pronounced creamy taste to the dessert and will not make it heavy. At the same time, the amount of sugar is reduced to a minimum.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 230 g;
- cream 30% - 200 g;
- cream cheese - 250 g;
- lemon juice - 30 ml;
- starch - 20 g;
- vinegar - 10 ml;
- berries - 450 g.
Preparation
- Whisk the proteins from 180 g of powdered sugar, vinegar, starch and 20 ml of lemon juice.
- Bake batchwise at 130 degrees per hour.
- Whip cream with cream cheese, 50 g of powder and 10 ml of juice.
- Fill the cake "Pavlova" with cream and berries.
Pavlova cake with mascarpone cream - recipe
Dessert "Pavlova" with cheese cream is a modernized version of the classic delicacy. Especially popular cakes with mascarpone. Delicate Italian cream cheese initially has a creamy consistency, pleasant sweetish taste, stable and very easy to work, you just need to beat mascarpone with sugar - and the filling is ready.
Ingredients:
- proteins - 6 pcs .;
- sugar - 250 g;
- wine vinegar - 10 ml;
- starch - 20 g;
- lemon juice - 10 ml;
- mascarpone - 500 g;
- powdered sugar - 60 g;
- raspberry - 450 g.
Preparation
- Whisk the proteins with sugar, starch, vinegar and juice.
- Bake the mass portionwise at 100 degrees for 1.5 hours.
- Whip mascarpone with powder.
- Fill the mini-cake "Pavlova" with cream and berries.
Coffee dessert "Pavlova" - recipe
The coffee dessert of Pavlova is one of the variations of the classic recipe. A pinch of ground coffee, added to whipped proteins, gives the meringue a noble chocolate color and a slight taste of a fragrant cappuccino. In this case, in principle use of quality ground coffee, since soluble - will make meringue sour.
Ingredients:
- proteins - 6 pcs .;
- sugar - 480 g;
- ground coffee - 20 g;
- wine vinegar - 10 ml;
- chocolate - 100 g;
- raspberry - 350 g;
- cream 35% - 550 g.
Preparation
- Whisk the proteins with sugar.
- Add in a lot of coffee, 50 grams of grated chocolate, vinegar.
- Bake batchwise at 130 degrees for 1.5 hours.
- Decorate the cake with coffee "Pavlova" whipped cream, berries and chocolate.
Dessert "Pavlova" with caramel
Pavlova cake is a recipe that does not restrict culinary specialists to classical ingredients only. Many of them decorate the dessert with creamy caramel , making it from cream and butter. Thanks to this, caramel gains a tender golden hue, rich, creamy taste and consistency of the sauce, which emphasizes the crisp texture of meringue.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 250 g;
- wine vinegar - 10 ml;
- starch - 20 g;
- berries - 350 g;
- sugar - 100 g;
- cream - 550 g;
- oil - 30 g.
Ingredients:
- Whisk the proteins with 250 grams of powder, starch and vinegar.
- Bake batchwise at 150 degrees for 50 minutes.
- Warm up 100 g of sugar until golden.
- Stir with 150 grams of hot cream and butter.
- Fill the cake with whipped cream, berries and caramel.
- Serve the caramel cake "Pavlova" immediately after cooking.
Pavlova dessert with custard
Cream for Pavlov cakes is the only thing that you can vary the dessert. A very successful combination of crispy meringue with a soft custard is considered. This nutritious and, at the same time, light product has a delicate taste, the necessary density and is very appropriate in this recipe, as it is made from the yolks left by the meringue.
Ingredients:
- egg - 4 pieces;
- powdered sugar - 280 g;
- starch - 50 g;
- lemon juice - 5 ml;
- Strawberries - 150 g;
- banana - 1 piece;
- blackberry - 80 g;
- milk - 400 ml.
Preparation
- Whisk the proteins with 200 g of powder, juice and 10 g of starch.
- Bake the weight portionwise 1.5 hours at 120 degrees.
- Mix the yolks with 80 g of powder and 40 g of starch.
- Add hot milk and cook for 4 minutes.
- Fill the Pavlova cake with cream and fruits.
Pavlova cake with lemon kyrd
Fans of low-calorie and refreshing desserts can make a meringue of "Pavlov" with lemon grasshoppers . This cream, brewed from fruit juice and yolks, is characterized by sweet and sour taste, bright yellow color and very stable texture. He is not as nutritious as the other options, and therefore enjoys the recognition of sweet tooth on a diet.
Ingredients:
- egg - 4 pieces;
- powdered sugar - 150 g;
- starch - 20 g;
- lemon juice - 90 ml;
- zest - 20 g;
- sugar - 150 g;
- oil - 50 g;
- Strawberry - 4 pcs.
Preparation
- Whisk the proteins with powder, starch and 10 ml of lemon juice.
- Bake batchwise at 120 degrees 80 minutes.
- Mix sugar, yolks and 80 ml of lemon juice and cook until thick.
- Add the zest and oil.
- Fill the cakes with a Kurd and strawberries.
Dessert "Anna Pavlova" from Julia Vysotskaya - recipe
The recipe for the preparation of the dessert "Pavlova" performed by Julia Vysotskaya refers to the classical variation. Culinary focuses on merengue. At first she whipped the squirrels with lemon juice, then - with sugar, and vinegar and starch introduces already into the finished mass. As a result, the dessert after baking retains moisture inside and gets a crust from the outside.
Ingredients:
- proteins - 4 pcs .;
- sugar - 180 g;
- starch - 60 g;
- vinegar - 10 ml;
- lemon juice - 10 ml;
- cream - 250 ml;
- berries - 400 g.
Preparation
- Whisk the squirrels with juice.
- Add the sugar and whisk again.
- Stir the starch with the vinegar into the squirrels.
- Bake the dessert for 1.5 hours at 100 degrees.
- Decorate with whipped cream and berries.
How to store the dessert of "Pavlov"?
Pavlov's cake-meringue is not only delicious, but also practical dainty. Observing the correct temperature regime, the dessert can be stored in disassembled form, in the refrigerator for several days. To cakes do not absorb foreign smells, they are placed in a sealed container and kept on a shelf, and the cream and fruit are sent to the freezer.
- 3 hours before serving, cream and fruits should be thawed. If the fruits are watered, the liquid must be drained and the fruit dipped with a tissue.
- Cake is not recommended to fill with cream and fruits in advance, so that it does not become fragile, so you need to collect it before serving.