Cake Pavlova on a step by step recipe with photo

Kitchen appliances and utensils

mixer,
bowl,
deep capacity
tea spoon,
knife,
pan
a board or a dish,
baking paper,
oven, fridge.

Ingredients

Cream - 270 ml
Berries - 300-400 g
Egg whites - 4 pcs.
Powdered Sugar - 250 g
Lemon juice - 1/2 tsp.
Starch - 3 tsp.

Step cooking

For this recipe, we need 4 egg whites. They must be separated from the yolks very carefully so that not a drop of yolk gets into the proteins. Separated proteins are sent to a bowl for whipping. Please note that the bowl must be completely dry, otherwise the proteins will not beat well. Add 1/2 tsp to the proteins. lemon juice and begin to whip first at low speed, gradually increasing it. Beat the whites until soft peaks.
Then gradually pour the icing sugar, continuing to beat at high speed. As sugar powder is added, the protein mass will become more glossy, dense and shiny. After you have entered all the icing sugar, beat the meringue for about 4-5 minutes. If you use a hand mixer in your work, it may take a little longer (up to 10 minutes). Beat the meringue to dense peaks so that after turning the bowl over, it remains in place. It is also very important that the powdered sugar is completely dissolved.
Next, sift into the meringue 3 tsp. starch. For baking, it is better to use corn, but potato is also suitable. Gently in a circular motion, we interfere the starch in the meringue, directing the scapula from the bottom up. This must be done very carefully so as not to disturb the airiness of the meringue. After the intervention of starch, the mass should remain very dense, and keep its shape well. Next, divide the meringue into two equal parts, put it on baking paper at a small distance from each other and form cakes.
Preheat the oven to 100 degrees.
Put the meringue in a preheated oven and dry for about 1.5 hours. The meringue should be covered with a crisp on top, and inside should remain tender and viscous. If your oven does not bake at such a low temperature, then you need to dry the meringue with the door ajar. After that, let the cakes cool down completely, and only then remove from paper or from the mat. If you try to shoot them in a warm or hot form, then they may fall apart.
Next, proceed to the preparation of the filling. Absolutely any seasonal berries and fruits, or even canned ones, are suitable for her. Fresh berries must be washed in cold water and dried. For a layer, it is better to use whipped cream cream. To do this, we need very cold cream with a fat content of 30%. Pour the cream into a chilled container and begin to whip first at low speed, gradually increasing it to the maximum. Whip the cream to a dense state.
We spread the first cake on a plate or on a dish and cover it with cream, evenly distributing it over the entire surface.
Next, lay out a layer of berries or fruits, after cutting them into small pieces.
Spread the second cake on top and squeeze lightly. Next, cover it with the second half of the cream and decorate the cake with fresh berries and fruits. If desired, the cake can also be decorated with mint leaves. This dessert is preferably served immediately after cooking, or left in the refrigerator for several hours. Enjoy your meal.

Video recipe

In this video you will find a detailed step-by-step recipe for making a delicious Anna Pavlova air cake. The author comments in detail on each stage, as well as demonstrates how to assemble and decorate this cake.

So, now you know how to quickly and easily cook amazingly delicious and beautiful berry cake Anna Pavlova according to a simple recipe. Do you often spoil your family with homemade cakes? Have you ever prepared similar desserts? Did you like our recipe? Share your thoughts in the comments.