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Make delicious Pavlova cake for Christmas dessert!

Pavlovdart

Sweet for 10 people

Preparation time: approximately 45 minutes + approximately 4 hours drying and refrigeration

required things:

  • Citroen
  • 8 proteins
  • Salt
  • 450 g white sugar
  • 4 tablespoons white wine vinegar
  • 3 tablespoons corn flour
  • 4 tablespoons cocoa

Cream

  • 500 ml whipped cream
  • A dash of elderflower syrup
  • 250 ml fresh cream

First

  • 3 tablespoons almond shavings
  • 750 g Fresh fruit of your choice
  • 100 g dark chocolate 70%
  • Strawberry Sauce (see recipe)
  • 1 bunch of mint

Additional materials:

  • Composition
  • Baking tray with baking paper

Strawberry Sauce (Strawberry Coolis)

Sauce

Preparation time: about 15 minutes

required things:

  • 450 g strawberries (frozen)
  • Citroen
  • 4-5 tablespoons powdered sugar
  • தர tablespoons ground anise

Additional materials:

Traditional Pavlova cake

There is still a lot of debate about which country first made this dessert, especially in New Zealand and Australia. The meringue bag was named after Russian ballet dancer Anna Pavlova who toured the two countries. The cake is reminiscent of the airy tutu she wore then.

Step 1: Preheat the oven to 85 ° C at fan speed.

Step 2: Degrease a bowl and a mixture of lemon juice. This is important because the meringue will not set properly if the bowl is slightly fat.

Step 3: Add a pinch of salt to the egg white in a bowl and beat until thick. When the egg white starts to harden, add a little bit of sugar.

Step 4: When the egg white is thick, add the vinegar and corn flour and mix. This ensures that the inside of the Pavlova cake is wonderfully soft and crispy.

Step 5: Scoop out 1/3 of the foam on a baking tray lined with baking paper. Make a circle 25 cm in diameter and 4-5 cm thick.

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Step 6: On the second baking tray, make another circle with a diameter of 15 cm at the same height (do this near the edge, because there will be another circle next to it). This creates layers in the cake.

Step 7: For the third and final circle, mix the cocoa into the foam. It doesn’t have to be perfect! It can be a little difficult.

Step 8: Make a third circle about 20 cm in diameter. Bake the pie crust in the oven for 3-4 hours.

Step 9: Leave the oven open and let the pie crusts cool in the oven.

Step 10: Now you can start with the cream that comes between the layers of cake. The cream does not have to be too sweet as the rest of the cake is already there. Wipe until cream thickens and mix in elderflower syrup. Fold in the cream fries and refrigerate.

Step 11: Lightly fry the almonds in a dry frying pan.

Step 12: Before serving, prepare the pavlova pie by stacking circles with cream and fruit. Do not panic if a layer breaks, because that crisp gives a sweet definition! However, it would be nice if you could make sure the top layer stays the same.

Step 13: Meanwhile, melt the chocolate av bain marie (heat in a bowl of hot water).

Step 14: Garnish the cake with more fruit, melted chocolate, strawberry sauce, roasted almonds and mint leaves.

Step 2: In a bowl, add lemon juice, icing sugar and anise and cook the strawberries for a few minutes.

Step 3: Sauce puree.