Pavlova Cake with Cream

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pavlova Cake with Cream

Ingredients

Sugar - 1 glass
Egg white - 6 pieces
Corn Flour for Polenta - 2 spoons
Champagne Vinegar - 1 tablespoon
Vanillin - 1 tablespoon
Grapefruits - 6 pieces
Cream (40%) - 13 fl oz

Step by Step guide

Step 1

Whip the egg whites in a mixer until frothy. Then gradually add the sugar, not all at once, but little by little as you continue whipping. Next, add the cornflour. Whip a little more, then add a spoonful of vinegar, followed by the vanilla powder. Continue whipping until the egg whites begin to form peaks (become firm).

Step 2

Place the prepared egg white mixture onto a prepped baking tray (line it with foil, lightly grease it with oil, and dust it with a bit of flour), and press it down to form a cake layer.

Step 3

Place it in a preheated oven (not too hot, at 120–257°F) for one hour. Once it is baked, do not take it out of the oven; instead, turn off the heat and slightly crack the door to let it cool slowly. Once cooled, carefully transfer the meringue layer to a beautiful large plate and set it aside for now. It’s best to transfer it this way: cover it with a plate on top, flip it over, remove the plate, take off the foil, then cover it again with the plate and flip it once more. This way, it won’t crumble.

Step 4

Take whipping cream, add sugar to taste (approximately half a cup of sugar for 400 ml of cream), and whip with a mixer until very thick. Spread the whipped cream evenly over the meringue layer.