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In 1926 Anna Pavlova toured Australia and New Zealand, causing unprecedented enthusiasm from local residents. And in honor of a great dancer, a talented pastry chef has invented a light and elegant dessert, a true masterpiece. The Australians, followed by the whole world, say his name with the accent on the second syllable.
Ingredients for Cake "Pavlova"
- Egg white - 5 PCs
- Sugar - 300 g
- Vanilla sugar - 1 package.
- Citric acid
- Corn starch - 1 tsp.
- Whipped cream - 1 package.
- Milk - 150 ml
- Strawberry - 15 PCs
- Banana - 1 piece
- Coconut - 20 g
Step by step instruction of cooking Cake "Pavlova"
Mix the whites with half the sugar in a deep and wide metal bowl or saucepan.
Put it in a water bath. Beat whites, gradually adding the sugar to make a thick, sticky white foam.
Remove the bowl, add vanilla sugar, citric acid and cornstarch. Some more pouzivam mixture.
In the middle of the weight do deepen.
Put in the upper part heated up to 140*With the oven.
Bake for 10 minutes with the door closed, then the door slightly unveiled and bake for another 1 hour.
Turn off oven and leave meringue to cool inside.
Coconut grate, banana cut into circles.
Substitute whipped cream pour in a bowl, pour the milk, stir and beat with a mixer.
Begin to collect the cake for 30 minutes before serving.
Put the cream into the deeper foundations of the meringue.
Put cream on bananas and strawberries, sprinkle with grated coconut.