Ana Pavlova was a famous Russian ballerina. During the ballet tour of Australia, the chef prepared a Pavlova cake just for her. It is a simple and light dessert that is suitable for all occasions. It is made from egg whites, fruit, sugar and sweet cream. You need to be consistent in making this cake and follow all the instructions and amount of ingredients if you want it to succeed.
Ana Pavlova
Ballerina Ana Pavlova was born on January 31, 1881. Ana's life changed on her ninth birthday when her mother took her to see a ballet performance. She knew right away that she wanted to become a ballerina. Already at the age of 15, she became a top dancer. Pavlova is still considered the best ballerina of all time. The role of the Dying Swan from the ballet Swan Lake was created for her, and it is also named after her the famous Pavlova cake.
How to make a Pavlova cake
Ingredients for meringue:
- 4 egg whites
- 250 g of powdered sugar
- 1 teaspoon of white wine vinegar
- 1 teaspoon of cornmeal
- 1 teaspoon of vanilla extract
Ingredients for the dressing:
- 500 g of strawberries
- 200 g of red currants
- 3 tablespoons of powdered sugar
- 350 ml of sweet cream
Preparation:
Heat the oven to between 140 and 150C, fan to 130C.
For the meringue, beat 4 egg whites with a hand mixer until they form the correct firmness, then mix in 250g of the sugar, a tablespoon at a time. Stir in 1 teaspoon of white wine vinegar, 1 teaspoon of cornmeal, and 1 teaspoon of vanilla extract. Spread the prepared meringue in a circle on the baking sheet. Bake for 1 hour, then remove the cake from the oven to cool completely.
Chop 100 g of strawberries, mix them with 100 g of red currants and 2 tablespoons of powdered sugar. Place everything in a blender and mix well.
Beat 350 ml of sweet cream with the remaining tablespoon of powdered sugar. Spread the cream over the cooled cake. Place the rest of the strawberries that you didn't mix in the blender on top of the cream and pour the dressing over it.
Move the cake very carefully and gently, as it is a very fragile cake that cracks very quickly. Bon Appetit.
