Amazing Pavlova cake - light and airy based on whipped cream and fresh berries. This cake, according to legend, was named after the Russian ballerina Anna Pavlova, who performed in New Zealand on tour, where it was first prepared. Her last name became the name of the cake. Such a dessert will not leave anyone indifferent. The inside is very delicate and crisp.
Pick your recipe
You will need
- For the test:
- - 6 large egg proteins
- - 300 g sugar
- - a few pinches of sea salt
- - 1 teaspoon of balsamic or wine vinegar
- - 1/4 cup cocoa powder
- - 50 g of sweet chocolate
- For cream:
- - 1 1/2 cups cream
- - 2 teaspoons of sugar
- - 1 teaspoon vanilla extract
- - 4 glasses of various fresh berries
- - 30 g of sweet chocolate
Instruction manual
1
To prepare the dough, beat the egg whites with a mixer until a fluffy foam forms. Then add a little spoonful of granulated sugar to a shiny, strong foam.
2
Next, sprinkle with sea salt, cocoa powder, add vinegar, and then chocolate (pre-chopped into small pieces - chips) and mix gently.
3
Carefully shift the resulting dough into a 22 cm round shape covered with baking paper.
4
Place the pan in the oven and bake at 150 degrees for 60-90 minutes until a dry, crispy crust forms. After baking, let the cake cool completely. Chilled cake should be served on a large plate.
5
Then whip the cream with sugar and vanilla until foamy. Put the cream on the cake.
6
Sprinkle with fresh berries and grated chocolate.
7
This dessert is so tender that it is recommended to serve it immediately after preparation. If you put it in the refrigerator overnight, it will negatively affect both the appearance and taste.