Pavlova Cake with Whipped Cream

Baking and Desserts | Russian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pavlova Cake with Whipped Cream

Ingredients

Egg white - 4 pieces
Vanillin - to taste
Sugar - 2½ teaspoons
10% cream - 8 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 248°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.