Pavlova Cake

"A magnificent cake - light and eye-catching, just like the ballerina it`s named after."
Preparation30 min.
Cooking75 min.
Тotal105 min.
Servings6-8 pieces
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  • for the layers
  • eggs - 4 egg whites at room temperature
  • powdered sugar - 4/5 cup (200 g)
  • corn starch - 1 tablespoon
  • vinegar - 1 tsp rice vinegar or lemon juice
  • salt - 1/4 tsp
  • vanilla - 1 tsp, vanilla extract
  • for the decoration
  • liquid cream - 1 cup (250 ml)
  • powdered sugar - 1 tablespoon + more for sprinkling
  • fruits - 2 cups (500 g) strawberries and raspberries


In a dry and clean bowl, put the egg whites, vinegar and salt. Beat with a mixer on high and once you get a soft snow, start adding the powdered sugar 1-2 tablespoons at a time, while beating thoroughly.

After you have added all of the sugar, continue whipping for another 5 minutes. It needs to be a smooth, shiny and very thick mixture. Add the starch and stir gently for 10 seconds. Put the resulting mixture in a baking dish, laid out with baking paper.

Shape an 8″ (20 cm) diameter meringue circle. Put it to bake at 275°F (135 °C) for about 1 hour or 1 hour and 15 minutes until you get a very slightly pinkish crust and a soft and juicy inside. Leave the baked layer to cool.

Beat the cream with the sugar into powdery snow, you can use confectionery cream. Brush the top with plenty of the cream and arrange the cleaned and well dried fruits.

Sprinkle some powdered sugar on top. Consume the Pavlova cake as soon as possible, because after a while, the crust softens.find similar recipes here

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