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Pavlova

Pavlova


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Whisk the egg whites with a pinch of salt. When the foam has become hard and sticks to the blades of the mixer, we start to add the sugar spoon by spoon, mixing well after each one. At the end we will get a glossy foam, which makes spikes when we remove the blades from the mixer. Add the vinegar and starch and mix gently.

On a baking paper draw a circle the size of the plate on which you will serve the cake. Fill the circle with a layer of meringue. The rest of the egg whites are sprinkled, forming the edge of the cake.


Put the tray in the preheated oven, on low heat, for about 50 minutes. Leave to cool in the oven. We will get a crispy top on the outside and soft (slightly gummed) on the inside.

For me, the small fire is a bit big :)) and the meringue came out beige, not white. If you have the same problem, leave the oven door ajar.


Beat the cold cream from the fridge at low speed in the mixer until it foams, at which point add the sugar and whipped cream hardener. Increase the speed and mix until it hardens and becomes fluffy.

Put the top on a plate, fill the middle with whipped cream and "mash" with strawberries.

Be careful when peeling off the baking paper and handling the countertop. Being crispy, it cracks very easily.

Serve immediately.

Instead of strawberries you can use any other kind of seasonal fruit: cherries, cherries, berries ...


1. Start with meringue - it is a French one. For each sheet of meringue, beat 150g of egg whites (5 egg whites), first with a third of the powdered sugar, and after the meringue has become more compact, add the rest of the powdered sugar. Beat the bezau at high speed.

2. When the meringue is ready, pour a little of the cocoa and cinnamon mixture and stir from top to bottom. It does not have to be completely incorporated, but only has meringue inserts.

3. Then pour the composition on a baking sheet and spread it to be 20 cm. You can put it with a pos or a spatula. Pour a little more of the cinnamon and cocoa mixture on top. Put the meringue in the oven at 90 degrees for 2.5 hours. It should be hard on the outside and a little soft on the inside. When ready, let it cool and harden until the next day. Repeat the process for the other 2 cake tops.

4. For the filling, pour over the hot sour cream chocolate and mix gently until it melts. When it has melted, add the butter and mix well. This is the ganache for the cake. Let it cool and then put it in the fridge for an hour, but stir in it every 10 minutes so that no crust forms on top.

5. Beat the whipped cream with 20 g of sugar to obtain whipped cream.

6. To mount, first put a little whipped cream in the middle of the tray, so that the top does not slip and put the first sheet of meringue. Pour 1/3 of the chocolate cream. Then add the whipped cream to cover the entire top. Sprinkle with crushed hazelnuts. Then add the next sheet of meringue, chocolate ganache, hazelnuts and whipped cream. Repeat for the last sheet of meringue. At the end, put less whipped cream, so that it doesn't fall on the edges. Then decorate with melted chocolate. Peanuts and hazelnuts and raspberries.


1. With a classic oven, it is better not to make Pavlova cake from too many sheets, quietly you need two, three sheets thicker and slightly larger - with a diameter of about 30 cm. You can also help yourself by drawing a circle of the desired size on the other side of the paper.

2. Start with the preparation of the top: you will beat a strong foam from the egg whites of 6 eggs, add the sugar and beat until the sugar is lost from the foam. Finally add the vanilla pudding with the wine vinegar and beat for a minute.

3. Preheat the oven to 200 ° C, using a silicone spatula, place the beaten foam on a baking sheet lined with baking paper and place in the oven. Close the oven immediately, reduce the temperature to 120 ° C and dry the Pavlova tor for about 100 minutes (depending on the thickness of the countertop sheets).

4. A common problem in baking Pavlov cake is that it cracks. To avoid this, let the cake cool in the oven off. If you took it out, it would most likely cause a thermal shock that would cause those cracks.

5. In a smaller pot put the berries, medovina, sugar and reduce to moderate heat for about half an hour - you want to result in a thick glaze, in which there will be pieces of fruit.

6. Continue with the preparation of the cream: from the mascarpone, whipped cream and sugar whisk. If you find it thin, it doesn't matter, for Pavlova cake such a cream is very suitable.

7. At the end, grease the leaf with the berry reduction, put mascarpone cream on it, put another sheet and repeat the procedure until you have consumed all the sheets and all the creams. Decorate the top with fruit. If you want to eat the cake still crispy, start eating it immediately after you finish it. If you like a softer Pavlova cake, wait a few hours until it softens from the creams. Then it will cut easier. Good appetite.


1. With a classic oven, it is better not to make the Pavlova cake from too many sheets, quietly you need two, three thicker and slightly larger sheets - with a diameter of about 30 cm. You can also help yourself by drawing a circle of the desired size on the other side of the paper.

2. Start with the preparation of the top: you will beat a strong foam from the egg whites of 6 eggs, add the sugar and beat until the sugar is lost from the foam. Finally add the vanilla pudding with the wine vinegar and beat for a minute.

3. Preheat the oven to 200 ° C, using a silicone spatula, place the beaten foam on a baking tray lined with baking paper and place in the oven. Close the oven immediately, reduce the temperature to 120 ° C and dry the Pavlova tor for about 100 minutes (depending on the thickness of the countertop sheets).

4. A common problem in baking Pavlov cake is that it cracks. To avoid this, let the cake cool in the oven off. If you took it out, it would most likely cause a thermal shock that would cause those cracks.

5. In a smaller pot put the berries, medovina, sugar and reduce to moderate heat for about half an hour - you want to result in a thick glaze, in which there will be pieces of fruit.

6. Continue preparing the cream: from the mascarpone, whipped cream and sugar, whisk together the foam. If you find it thin, it doesn't matter, for Pavlova cake such a cream is very suitable.

7. At the end, grease the leaf with the berry reduction, put mascarpone cream on it, put another sheet and repeat the procedure until you have consumed all the sheets and all the creams. Decorate the top with fruit. If you want to eat the cake still crispy, start eating it immediately after you finish it. If you like a softer Pavlova cake, wait a few hours until it softens from the creams. Then it will cut easier. Good appetite.


Pavlova with strawberries

A dessert that looks good and is delicious. If you want to surprise your friends with something sweet, try the strawberry meringue.

TABLE FOR: 6

READY IN: 80 minutes

DIFFICULTY: Brave

Ingredient list

• 4 egg whites
• 250g sugar
• 1 teaspoon of white wine vinegar
• 1 teaspoon cornmeal
• 1 teaspoon vanilla extract
• 500g strawberries
• 200g currants
• 3 tablespoons powdered sugar
• 350ml cream

How do you prepare?

• Preheat the oven to 150 ° C
• Beat the egg whites until foamy, then gradually add sugar until the foam becomes shiny
• Add vinegar, vanilla essence and corn flour
• On a baking paper, draw the shape of a plate with a pencil, then pour the meringue foam on the paper, inside the circle. Make the edges higher than the middle, forming a foam crater
• Put the meringue in the oven for 1 hour, then close the oven and let it cool completely inside
• Cut 100g of strawberries and 100g of currants, add 2 tablespoons of powdered sugar and put in a blender until a paste is formed, which is then passed through a sieve
• Mix the cream with the remaining powdered sugar and grease the cooled meringue
• Place the remaining fruit over the cream and pour the prepared fruit sauce over it.

An appetizing meringue with fruit is ready to be served, which will arouse everyone's curiosity.


Pavlova

In my opinion it is equal to 0.
I make this egg white Pavlova4 cake, beat it with foam, then add 1 cup of sugar, a teaspoon of vanilla essence, 1 teaspoon of vinegar and 3 tablespoons of flour made from popcorn (it is commercially available) and put it in a round tray that I have tapetato with baking paper and with the convertible bottom to be easier to remove from the tray. Place in the oven at 125 degrees for 1 hour. After turning off the oven, leave in the oven for another 20 minutes. After it is taken out of the form, it is left to cool. In the meantime, I beat the whipped cream and when the dealbus top is completely cold, I put whipped cream over it and garnish it with fruit, I prefer kiwi fruit and blueberries. This is the real Pavlova that I make here in New Zealand (it's the New Zealand cake.) It's really a sweet but very good cake.

The cake is wonderful because it just didn't last that long in vain. But the playback is done in two hairs and I don't understand why.

90 gr. sugar per person? Clean poison. Why do you recommend such a thing? It is known how harmful sugar is.
And what a job it is when it is much healthier to eat the fruits, without baking them in the oven, so to annihilate their active ingredient. MISERABLE recipe

You can't keep blueberries in the box fresh, because they are already frozen! The recipe is incomplete and copied from the net, there is no assembly of fruit on the bed of whipped cream and meringue, a recipe to throw in the basket!


1. With a classic oven, it is better not to make Pavlova cake from too many sheets, quietly you need two, three sheets thicker and slightly larger - with a diameter of about 30 cm. You can also help yourself by drawing a circle of the desired size on the other side of the paper.

2. Start with the preparation of the top: you will beat a strong foam from the egg whites of 6 eggs, add the sugar and beat until the sugar is lost from the foam. Finally add the vanilla pudding with the wine vinegar and beat for a minute.

3. Preheat the oven to 200 ° C, using a silicone spatula, place the beaten foam on a baking sheet lined with baking paper and place in the oven. Close the oven immediately, reduce the temperature to 120 ° C and dry the Pavlova tor for about 100 minutes (depending on the thickness of the countertop sheets).

4. A common problem in baking Pavlov cake is that it cracks. To avoid this, let the cake cool in the oven off. If you took it out, it would most likely cause a thermal shock that would cause those cracks.

5. In a smaller pot put the berries, medovina, sugar and reduce to moderate heat for about half an hour - you want to result in a thick glaze, in which there will be pieces of fruit.

6. Continue preparing the cream: from the mascarpone, whipped cream and sugar, whisk together the foam. If you find it thin, it doesn't matter, for Pavlova cake such a cream is very suitable.

7. At the end, grease the leaf with the berry reduction, put mascarpone cream on it, put another sheet and repeat the procedure until you have consumed all the sheets and all the creams. Decorate the top with fruit. If you want to eat the cake still crispy, start eating it immediately after you finish it. If you like a softer Pavlova cake, wait a few hours until it softens from the creams. Then it will cut easier. Good appetite.