“Pavlova” Meringue cake with Strawberries and Whipped Cream
by Editorial Staff
Delicious and light Pavlova meringue cake. An unreal combination of airy meringue cakes, fresh strawberries, and whipped cream will not leave anyone indifferent.
Ingredients
For cakes:
- Protein – 100 g (from 3 medium sized eggs)
- Powdered sugar – 200 g
- Salt – a pinch
- Lemon juice – 1 teaspoon.
- Starch – 2 teaspoon
For the cream:
- Cream with a fat content of at least 33% – 500 ml
- Vanilla sugar – 10 g
For interlayer and decor:
- Strawberries (or other berries or fruits) – 400 g
- Mint
Directions
- Beat the whites until foam appears, add a pinch of salt. Introduce icing sugar in parts. Add lemon juice. Continue whisking until hard peaks form. Next, sift 2 teaspoons of starch through a strainer and gently mix with a spatula.
- We spread two cakes of whipped proteins with a diameter of 20 cm on the parchment. For accuracy, you can take a plate with a diameter of 20 cm and circle it, turn over the parchment and lay out the meringues. We make a small indentation in the center of the cakes. Dry the meringue in the oven at 100 degrees for about 1.5-2 hours. You can independently regulate the degree of dryness of the cakes, you can leave a light viscous consistency inside, or you can dry it completely by holding it in the oven for a longer time. This is an amateur. The finished cakes come off very well from the parchment. Let them cool completely.
- Whisk 500 ml cream with vanilla sugar. The cream must be fat, at least 33%. It was written on my package with cream that they are suitable for whipping. Slice the strawberries.
- You can start assembling the cake and serving it. Do not let the assembled cake just stand, the cakes will immediately get wet, and all the crispy meringue effect will be lost. Put half of the cream and strawberries on each cake.
- Decorate the cake with mint. Serve the Pavlova meringue cake immediately and enjoy!
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