Cooking Pavlova cake - 5 step-by-step recipes for an airy cake at home

Pavlova cake - classic recipe

You will need for the cakes:

• 4 squirrels
• 250 g powdered sugar
• 3 tsp. starch
• 1/2 tsp. lemon juice

For decoration:

• 0.5 l whipped cream
• berries

Cooking method:

In a dry mixer bowl, beat the whites with lemon juice until stiff peaks form.

Add powdered sugar to the whites a tablespoon every 30 seconds, continuing to beat

After adding all the powder, beat the protein mixture for another 4-5 minutes.

Sift starch into egg whites

Mix well with a spoon; do not beat the whites with starch.

Divide the protein mixture into two parts and form the cakes onto the parchment paper using a spatula.

Bake the cakes at a temperature of 100 degrees for 1.5 hours

Be sure to wait for the cakes to cool completely on the parchment before removing them from the paper

Cold cream for the cream should be high in fat, and choose the berries according to the season and your preferences

Beat the cream with a mixer until it thickens

Apply half of the cream to the first cake layer,

Next, place strawberry slices on top of the cream.

Cover the cake with the second cake layer, place the second half of the cream on top

Generously decorate the cake with fruits and berries

It is better to serve this cake immediately after cooking; in extreme cases, let it stand in the cold for a couple of hours.

Bon appetit!

Pavlova cake with peaches and raspberries from Yulia Vysotskaya

An interesting fact is that the meringue turns out fluffier if you beat the whites with sugar, and not with powdered sugar. And preferably choose berries and fruits for such a cake according to the season and to your taste. Enjoy your tea!

For decoration:

• 2 pcs. peaches
• 2 handfuls of raspberries
• 3rd branch basil
• ½ tsp. powdered sugar

For the meringue:

• 6 pcs. egg whites
• 220 g fine granulated sugar
• 2 tsp. vanilla extract
• 2 tsp. white wine vinegar
• 1 tsp. corn starch

For cream:

• 400 g mascarpone
• 200 ml heavy cream
• 1 tsp. powdered sugar

Cooking method:

The oven must be preheated to 100 degrees

Separate the whites from the yolks, set the yolks aside - we won’t need them

Beat the whites with a mixer until foamy

Mix sugar with starch and, without turning off the mixer, add the mixture in small portions to the bowl with the whites

Next add vanilla extract, wine vinegar to the whites, beat for another 4-5 minutes.

Place baking paper on a baking sheet, draw a circle on the paper using a plate, place the whipped egg white mixture on it

In this case, the edges may remain textured and uneven, but the top should be as flat and even as possible.

Bake the meringue in the preheated oven for 1 hour, then leave it in the turned off oven for another 1 hour.

Cool the meringue cake completely

Remove the pits from the peaches, cut them into small slices, place in a cup, sprinkle with 1/2 teaspoon of powdered sugar, and place half of the raspberries on top.

Wash the basil leaves, dry them, chop them with a knife, sprinkle them over the peaches and raspberries.

Beat the cream a little, add the rest of the powdered sugar, continue beating until fluffy, then add the mascarpone into the cream in portions, stirring well each time.

Place the cooled meringue cake on a plate, apply buttercream on top, place peaches and raspberries on top, decorate the cake with the remaining raspberries

Bon appetit!

Pavlova cake: step-by-step recipe for making sweets with photos

Required Products

Meringue:

Cream:

Decoration:

• Fruits;
• Berries;
• Fruit or chocolate syrup;
• Powdered sugar;
• Mint leaves.

How to make Pavlova cake at home

Thanks to the airy meringue, this exquisite cake is very similar to Pavlova’s light skirt, in which she fluttered around the stage, enchanting the audience. It is the meringue with a crispy crust and a tender center that is the distinctive feature of this dessert. So, to make Pavlova cake, follow the step-by-step recipe with photos.

1. First you need to turn on the oven, and while it is heating up, let's start separating the whites from the yolks. This must be done very carefully so that not a single drop of yolk gets into the whites, otherwise they will not come together. They need to be placed in a perfectly clean and dry container.

2. In a separate container, mix starch and sugar.

3. We begin to beat the whites at low speed. When foam appears, gradually add the mixture of sugar and starch, increasing the beating speed. After each spoon, beat the meringue for two minutes.

4. At the end you should add wine vinegar (or lemon juice), which will make our proteins elastic. The meringue should be thick and not run down when scooped onto a spoon.

5. There comes a moment that the children will definitely enjoy. You need to take parchment, draw a circle of the desired diameter on it (for example, 20 cm) and place it on a baking sheet.

   
   Within this circle, you need to lay out the meringue, using a spoon to make a depression in the center, not too large, so that the whites do not crack during baking. But if you don't want to bother with drawing, you can do it without additional lines.

6. Bake the meringue at 110 degrees for an hour. Do not open the oven during baking! When the cakes are ready, open the oven door and wait for them to cool.
   Read also:  Recipes for making coconut milk at home

The world's largest pavlova cake was made in New Zealand by students from the Eastern Institute of Technology in the Hawke's Bay region in March 2005. Its length was 64 m, and its preparation required 5 thousand eggs, 150 kg of sugar and 150 liters of cream.

Recipe for cream pavlova cake

Anna Pavlova cake is most often made with whipped cream, as in the classic recipe, but you can use another cream that you like. Usually the cream for the cake is made almost unsweetened so that the dessert does not turn out too cloying.

The buttercream recipe is incredibly simple: beat the cream with powdered sugar and, if you like, vanilla.
It is important not to overdo it, so as not to get grains of butter instead of cream.
There can be many variations of creams: with mascarpone and ricotta, white chocolate, lemon, custard. The last option can be made using the remaining yolks.

How to beautifully decorate and serve a cake

Let's start with the fact that the appearance of the Anna Pavlova dessert will depend on the shape that you give to the merengue; you can verify this if you look for recipes with photos. For example, it can be baked in the shape of a wide ring with an empty middle, you can make individual cake layers and assemble a multi-tiered cake. An excellent option is one large cake and a second smaller one. The Pavlova dessert, according to the classic recipe, is made as follows: place cream in the center of the cake, decorate the cake with fruits, berries, fruit or chocolate sauce, and mint leaves on top.

You need to decorate the cake immediately before serving, otherwise it will absorb moisture and will not be as airy.

Pavlova cake with marshmallows from Jamie Oliver

For meringue you will need:

• 8 pcs. proteins
• 1 chip salt
• 400 g powdered sugar

For the berry layer:

• 50 g + 100 g strawberries
• 50 g strawberries
• 2 tbsp. l. Sahara
• juice 1/4 pcs. lemon
• 1 tsp. balsamic vinegar
• vanilla
• a few mint leaves

For cream:

• 400 ml cream 33%
• 2 tbsp. l. Sahara
• 200 g white yoghurt
• vanilla

For the marshmallow:

• 3 pcs. squirrel
• 125 ml +250 ml cold water
• 10 gelatin petals
• 450 g sugar
• 50 g glucose syrup
• 4-5 drops of red dye
• 5 ml rose water
• 5 ml orange essence

For decoration:

• 150 g raspberries
• 150 g strawberries
• 150 g strawberries
• fresh mint leaves
• strawberry flowers

Cooking method:

Separating the whites from the yolks

We choose eggs that are a week old; fresh ones are not suitable. These are the proteins that make the best meringue.

Beat the whites with a mixer until they form a stable foam, then add powdered sugar one tablespoon at a time, continuing to beat the mixture.

While the meringue protein mixture is whipping, prepare the berry layer

We have strawberries, wild strawberries and raspberries

We sort through the berries, selecting the crumpled and overripe ones - from them we will prepare berry jam for our cake

Add sugar to the berries, mash them with a fork

Finely chop mint leaves and add to the berry mixture

Squeeze juice from 1/4 lemon

Add a little balsamic vinegar and mix everything well

Next, add strawberry quarters, mix with your hands, set aside

Meanwhile, the whites are well beaten with powdered sugar.

We check the mass between our fingers, it should be uniform and fluffy without grains - you can bake. Otherwise, continue beating with a mixer.

Grease the baking sheets with dots of the protein mixture, place sheets of baking paper on top and smooth with your palms

Divide the protein mixture into two halves and place on paper.

Flatten with a spoon and create a textured pattern as desired.

Bake in a preheated oven at 130 degrees for 1 hour 20 minutes

Turn off the oven, carefully remove the meringue cakes and let cool completely.

Whip cold cream with a whisk, adding sugar and vanilla.

There is no need to beat vigorously - until it reaches the consistency of liquid sour cream.

Next, add the yogurt and gently fold it into the cream.

The next step is to prepare the air marshmallow

Beat 3 egg whites in a mixer

Pour 125 ml of cold water into a saucepan, add gelatin

Dissolve the gelatin over very low heat, be sure to set it aside from the heat.

Mix glucose syrup with sugar

Pour sugar and syrup into a dry saucepan, add 250 ml of water, boil to 122 degrees, immediately remove from heat

Fold into the egg whites in a very thin stream without turning off the mixer.

Then pour in the gelatin in a thin stream, continuing to whisk the mixture intensively.

The mass should be viscous and viscous

Now you can saturate it with the aromas of rose water and orange essence

Add a few drops of red dye to create a soft pink color.

The final step is to assemble the cake.

Cut strawberries into quarters

Place a boiler in the marshmallow so that it does not have time to harden.

Place a little cream under the bottom crust on a plate to secure it in place.

Spread half the cream, pour half the marshmallow

Next, sprinkle with mint leaves, lay out half of the strawberries, raspberries and a berry layer on top

Place the second meringue cake on top

Spread the second part of the cream, the rest of the marshmallow and decorate generously with raspberries and strawberries

To decorate according to your wishes, you can use whole fresh mint leaves and strawberry-colored sprigs

Bon appetit!

Required Products

To bake such a cake, you need to prepare all the ingredients required for meringue, cream impregnation and decoration of the delicacy.

For the meringue:

• granulated sugar – 400 g;
• chicken eggs – 8 pcs;
• corn or potato starch – 80-90 g;
• wine vinegar (or fresh citrus juice) – 20 ml.

For cream:

• cream with 30% fat content - 600 ml;
• powdered sugar – 80-120 g;
• vanilla sugar - at your discretion.

To present the dessert, Anna Pavlova needs to prepare fruits, various berries, powdered sugar, mint leaves, berry, fruit, and caramel syrup. Grated chocolate, chopped nuts, confectionery powder or coconut flakes are also used for this purpose.

Cooking Pavlova cake according to the recipe from Seleznev

For the cakes you will need:

• 3 pcs. egg whites
• 100 g sugar
• 100 g powdered sugar
• 1 chip salt
• a few drops of lemon juice

For decoration:

• 100 g raspberry jam (strawberry or any jam)
• 200 g fresh berries or fruits (strawberries, raspberries, wild strawberries, blueberries, kiwi, etc.)

For the custard:

• 125 g sugar
• 3 pcs. eggs
• 1 tbsp. l. flour
• 1 tbsp. l. starch
• 1 liter of milk

Cooking method:

1. Beat the indicated amount of chilled egg whites with a pinch of salt using a mixer, gradually adding sugar and powdered sugar.
2. For high-quality whipping, add a few drops of lemon juice
3. Using a pastry bag, place the resulting airy foam on parchment paper in a 1 cm layer in the form of a circle, squeezing the mass from the center to the periphery in a circle in a spiral
4. Bake two cakes in a preheated oven at 100 degrees for 60 minutes
5. For the custard, mix sugar, eggs, flour and starch, then pour the mixture with a liter of boiling milk, boil the resulting mass a little until thickened
6. Spread raspberry jam onto the cooled crust, followed by the cooled custard, and top with any chopped fresh berries
7. Cover the top with the second cake layer, generously decorate the cake with berries

Bon appetit!

Tips and tricks for making pavlova cake

In order for the confectionery product to turn out extremely tasty, light and melting, you need to remember several important nuances when preparing it.

• To ensure that the whites whip easily and have an airy consistency, it is best to use powdered sugar with small grains.
• Wine vinegar is a fairly expensive product, which, if desired, can be replaced with citrus juice or citric acid.
• Instead of corn starch, you can use potato starch - but you need to keep in mind that in this case the dessert turns out to be “heavier”.
• Droplets of moisture on the surface of the meringue indicate that it is undercooked, and a sticky coating reminiscent of syrup indicates that it is overbaked.
• While baking the meringue, do not open the oven door, otherwise it will not rise.
• Appetizing pastries are decorated and shaped only before serving - otherwise the meringue absorbs excess moisture and loses its airy texture.

Don't be afraid to experiment with the recipe - one popular interpretation of the classic dessert is the chocolate Anna Pavlova. It is practically no different from the traditional recipe with the only exception - when whipping, you need to add cocoa powder to the egg whites.