Delicious pavlova cake

The delicious Pavlova cake, which was created in honor of the great Russian ballerina, will be a wonderful end to any meal. This dessert is very elegant and light, like the classical dance itself: it perfectly combines the weightlessness of crispy cakes, airy cream foam and bright berry accents. This dessert is served in the best coffee houses, and now you, at home, can cook it, having learned some secrets.

Ingredients:

• egg whites - 100 grams
• icing sugar - 200 grams;
• apple vinegar - 0.5 teaspoon;
• salt - a pinch;
• corn starch or corn flour - 1.5 teaspoons;
• cream 33% - 350 milliliters;
• fresh berries - for a layer and decoration.

Very tasty Pavlova cake. Step by step recipe

1. Separate the egg whites from the yolks and, slightly salting, beat with a mixer.
2. Add a little powder of sugar and continue to whisk until a thick, dense foam, which will grow in the form of stable peaks.
3. Add the corn starch to the protein-sugar foam and pour in the vinegar.
4. Tip. For the preparation of the classic Pavlova cake, we use apple cider vinegar, but it can be replaced with white wine vinegar.
5. Gently knead the new components with a silicone spatula so that all the ingredients come together, but the foam does not fall.
6. Cover the baking sheet with parchment. We draw on it circles of the size that the cake should be for the Pavlov cake. Turn the paper over to the other side and, on the drawn lines that shine through, use the pastry bag to draw circles in a spiral, filling from the edges to the center. The thickness of the cakes should be up to two centimeters.
7. We send the meringues to the oven, heated to 150 degrees, for 45 minutes. If during this time the meringue has not had time to dry properly, continue to bake it until a dull sound is heard when tapping.
8. Whip fat cream until foam. Pre-cream needs to be well cooled: this will help them quickly and better turn into foam.
9. Tip. If you like very sweet desserts, you can sweeten the cream.
10. Cover the meringue cake with a layer of cream. You can do this by laying out with a spoon, but in order to look aesthetically pleasing and beautiful, it is better to use a pastry bag.
11. We spread fresh berries on top of the cream. For fresh Pavlova cake you can use any fresh berries: strawberries, raspberries, blackberries, red and black currants, blueberries.
12. On top of the berries, spread the cake again and coat it with the remaining cream.
13. We decorate the cake with fresh berries, laying them beautifully on top of the cream.
14. Tip. Such a dessert must be collected immediately before serving, otherwise the juice from the berries and cream will soak the cakes, and they will lose their crunch, lightness and airiness.

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