A large number of people, answering the question of which ten dishes you must definitely try at least once in your life, highlight the Pavlova cake, which is a dessert from Oceania and is the hallmark of the best restaurants in the world. At home, they love this sweetness and call it the Pavilion. Interestingly, in its preparation set records. So, in Wellington, a dessert of forty-five meters was baked, and in Hawke Bay, sixty-four meters.
Cake "Anna Pavlova" consists of three layers of meringue, and it is decorated with cream and fresh fruit.
The first layer consists of cake, which is baked from egg whites, whipped into a strong foam, wine vinegar, vanillin and corn starch, thanks to which a crust appears on the cake, and inside it remains soft.
The second layer consists of whipped nonfat cream that becomes so airy that it resembles clouds.
The third layer consists of berries and fruits (strawberries, bananas, peaches, raspberries, etc.).
It should be noted that fruits and cream are added before serving. At the same time, cakes are baked in advance and stored in the oven, and not in the refrigerator. Dessert should not be soaked so as not to lose its taste.
It must be remembered that the Pavlova cake should be airy and light, like the movements of a dancer, which is why it is named after the Russian ballerina.
The debate about where this dessert is best prepared is still ongoing. On this occasion, there is even a saying that can be heard in New Zealand: "My mom and dad, as well as Aunt Pat, prepare the best cake."
But how is it prepared with us? Let's consider this question in more detail.
So, we are preparing the Pavlova cake.
Ingredients
For cake: four protein, one glass of sugar, three tablespoons of corn starch, half a spoon of salt, one spoon of lemon juice, one spoon of wine vinegar, ten grams of vanilla sugar.
For cream: two hundred and fifty grams of cream, two tablespoons of powdered sugar, different berries and fruits.
The baking sheet is covered with parchment, on which a circle is drawn.
Vanilla and regular sugar is ground into icing sugar, three tablespoons are taken, and the rest is mixed with starch. Proteins, together with lemon juice, are whipped with a mixer until a soft foam is formed, gradually adding sugar. After this, the mass is continued to be whipped until a steep foam is formed.
A mixture of starch and sugar, also vinegar, is poured onto the surface of the protein mass, the mass is gently mixed and laid out on a baking sheet in the size of a large circle. The cake is baked for an hour and a half (during which time it should be covered with a crispy crust) and, without removing it from the oven, let it cool.
Pavlova cake is almost ready, it remains only to prepare the cream. To do this, cool cream is mixed with powdered sugar and whipped until a thick mass is formed. Berries and fruits are washed and dried.
Korzh is transferred to a dish, cream is spread in its middle, fresh fruit and berries are decorated on top.
Thus, this dessert was created in honor of the legendary Russian dancer Anna Pavlova. If the question arises about what cakes can be prepared for the new year, then the answer is obvious - the Pavlova cake, which is light and airy.