cake Anna Pavlova cream
Cooking time90 min
Delicate cake Pavlova - a soft cake with a crispy crust ! . Cake invented by new Zealanders who were fascinated by the Russian ballerina Anna Pavlova who toured Australia and New Zealand in 1926. The cake is amazing, and not difficult to prepare, the main thing is not to hurry. The crust turns out crunchy on top and soft inside. The cake is covered with whipped cream and decorated with fruit or berries.
In my oven the minimum temperature of 150 degrees. If you have the same problem, I will share with you their technology. I bake the cake on the top shelf with the door ajar. Use a thermometer in order to obtain the desired temperature. Sometimes baked at 110 degrees for 1.5 hours. Since the door ajar, the temperature in the door and the far wall is not the same, therefore, I every 20 minutes rotate the pan.
The required ingredients. Sugar is desirable to use melkochristalliceski, so it is more soluble. If you don't have corn starch, feel free to replace the potato, the result is not worse. Take cream with a fat content of not less than 33%.
Let's start with the fact that we separate the yolks from the whites. Be careful, not a single drop of yolk should get into the whites. Whites pour into a clean Cup.
Whisk the whites until soft peaks form and add 1/3 of sugar. Then add sugar in about equal parts over 3-4 times. It is very important after each addition of sugar, beat egg whites for 2-3 minutes. If this is not done, the meringues will be fragile and will break under the weight of toppings.
After you have entered all the sugar entered wine vinegar and starch. The same whisk for 2-3 minutes after introduction of each ingredient. If desired, you can add meringue vanilla. Beat whites until stable peaks.
On a sheet of parchment paper draw a circle with a diameter of 20 - 23 cm I love to use the plate. Turn the sheet face down and cover the pan. In order that the parchment does not twist, I glued it to the drops of whipped egg white.
With a spoon spread the meringue on the baking sheet for a drawn circle. Then in the middle make a small indentation for the cream and toppings dispensing protein with a spoon around the edges of the cake. Bake at 130 degrees for hours.
In a clean glass bowl pour in the chilled cream.
Whisk until thick, add the powdered sugar and continue whisking. In the same way as in proteins, if desired, you can add vanillin. If whipped cream is bad, you can add a little citric acid (a pinch) or a few drops of lemon juice. Whipped cream put in the refrigerator.
Kiwi and strawberries cut into slices, dry it on a paper towel. Use your favorite soft fruits and berries - raspberry, passion fruit, papaya, mango, peaches. In winter you can use canned fruit.
Get ready cake from the oven and allow to cool. Spread in the middle of the cake whipped cream and decorate with fruit. If desired, you can sprinkle sugar powder. Cake must be stored in the refrigerator
That's all! The cake is ready, you can cut off a slice and enjoy a delicate taste, mentally giving gratitude to the new Zealanders :)