Pavlova Cake

Anna Pavlova was a famous Russian ballerina (1885–1931). During her tour of Australia, a chef at the Esplanade Hotel in Perth created the Pavlova cake especially for her. The whiteness and lightness of the meringue resemble the white costume in which Pavlova danced the role of the white swan in Swan Lake.

Details

Preparation Time: 40 minutes
Cooking Time: 480 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 12

Ingredients

8 pieces Egg, egg white, fresh
200 g Sugar, white
150 g Powdered sugar
30 g Koruzni škrob
500 g Raspberries
250 ml Sweet cream
2 spoons Sugar, white
2 cl Alcohol, Whisky

Steps

Line a shallow baking tray with parchment paper. Turn on the oven and set it to 100 °C.
Beat the egg whites with an electric mixer until stiff peaks form. While continuously mixing, slowly add the sugar (one spoon at a time). Sift the powdered sugar and food starch over the meringue and gently mix everything together well.
Transfer the mixture into a piping bag with a large opening. Pipe a round base onto the baking tray, using 3/4 of the mixture. Use the remaining mixture to pipe small peaks around the edge, almost touching each other (see photo). Place the tray with the cake base into the preheated oven and dry the cake for about 8 hours. Leave the oven door slightly ajar, just enough to fit the handle of a ladle.
Remove the dried meringue base from the oven, peel off the parchment paper, and place it on a serving plate. Let the base cool. Wash, sort, and drain the strawberries. Whip the cream with sugar until stiff and add a bit of brandy. Generously spread the brandy cream over the base, then arrange the strawberries on top. Cut the Pavlova cake into 12 pieces and serve.

Nutrition Information (Per 100g)

Calories: 163.25 kcal
Fat: 0 g
- Saturated Fat: 0 g
Carbohydrates: 37.4 g
- Sugars: 31.72 g
Protein: 2.71 g
Fiber: 2.62 g

Advice

As a food starch, you can also use vanilla pudding powder. To make the meringue shine better, add a tablespoon of vinegar.