Pavlov’s cakes are an Australian invention, a consequence of the tour of the Russian Imperial Ballet. The dessert is very light and airy, like Anna Pavlova’s dances.
Pick your recipe
You will need
- For cakes:
- - 6 egg whites
- - 375 g of sugar
- - ½ tea. tablespoons vanilla extract
- - 2 tea tablespoons of white wine vinegar
- - 2 tea tablespoons of cornmeal
- - sugar for sprinkling
- - 2 baskets of strawberries
- For vanilla cream:
- - 400 ml of heavy cream
- - 1 table. spoon of sugar
- - 1 vanilla pod
- For pistachio pralines:
- - 1 cup icing sugar
- - 1.5 cup pistachios
- For pink syrup:
- - 2 cups icing sugar
- - 1 cinnamon stick
- - 2 table. tablespoons of lemon juice
- - 2 table. tablespoons of rose water
Instruction manual
1
First, prepare the meringue. To do this, beat the proteins in a strong foam, adding a little sugar, vanilla extract, vinegar and flour. Put the mass on a small baking sheet covered with parchment and bake in the oven preheated to 165 ° C for 20 minutes.
2
Cut the vanilla pod in half and scrap the flesh. Whip the cream in an ice bath into lush foam. Add sugar and vanilla. Cover and refrigerate the cream.
3
Spread a towel on the table, put on top a piece of cling film to the size of the meringue and sprinkle with sugar. Gently lay the meringue on the film, cool for 10 minutes, brush with vanilla cream and carefully roll it into a roll. Wrap in plastic wrap and refrigerate for 3 hours.
4
Dissolve 1 cup icing sugar in half a glass of water and cook until golden caramel is obtained. Remove from heat, add pistachios and mix. Put the caramel-pistachio mass on a baking sheet covered with parchment, let it harden and break it into small pieces.
5
Dissolve 2 cups of icing sugar in 4 cups of water, put cinnamon, bring to a boil over low heat, reduce heat and simmer for 5 minutes. Cool, mix with lemon juice and rose water.
6
Peel and chop the strawberries. Divide the roll into 4 parts, arrange on plates, lay strawberries and pralines on top and sprinkle with pink syrup.