Australian Pavlova Cake

Last Updated on October 18, 2024

Try the original recipe for the popular cake originating from the Proto-Indo-Europeans, with a base of whipped egg whites and decorated with delicious seasonal fruits. This delicacy was named after the Russian ballerina Anna Pavlova.

Ingredients:

Ingredients for the crust: 4 pcs of organic eggs 250 g bio cane sugar 1 tbsp bio cornstarch 1 tbsp bio wine vinegar vanilla extract to taste Decoration: 1 handful of organic seasonal fruit, we recommend strawberries 250 ml of organic cream 20 g of organic sugar tr> 1 pc bio lemon

Procedure:

Crack the room temperature eggs and separate the whites from the yolks. Beat the egg whites until stiff enough to shape and slowly fold in half the sugar. Mix until fully incorporated and then add the remaining sugar and continue to beat the mixture. The sugar must be completely dissolved.

Then add the other ingredients – vinegar, starch and vanilla extract and blend. Once the mixture is well combined and smooth, prepare a baking paper on which you draw a large circle with a pencil. Be sure to turn the paper over afterwards so that the pencil doesn’t stain the cake.

Add the mixture to the baking sheet and spread into a circle shape so that the edges are raised. You can also try other creative decorations.

Then bake the cake at 140 °C for about an hour. Afterwards, let it cool in the oven, do not handle it. It might fall apart.

Now prepare the icing. Leave the cream to cool in the fridge and then transfer to a blender and whisk slowly. After about one minute, add a splash of lemon juice and also the sugar. Blend until stiff. Decorate the cake with the frosting thus prepared and add fruit.

Note:

Recipe for article: Culinary travel: the smell of different parts of the world in your home