Named after the ballerina Anna Pavlova, this incredibly tender and delicious cake will surely impress your guests. It will also appeal to those who follow the figure, as it is a fairly light dessert.
It is necessary
- 4 egg whites
- 250 g icing sugar
- 2 tablespoons cornstarch
- 1 tbsp white wine vinegar
- 400 ml heavy whipping cream
- 50 g dark chocolate
- blueberries and raspberries
Instructions
Step 1
Preheat the oven to 100 C. Beat the whites until soft peaks, little by little add 220 g of powdered sugar.
Step 2
Pour starch into a well-beaten mixture, pour in vinegar. Beat until shiny. Draw a circle with a diameter of about 20 cm on baking paper, put the protein mixture in a circle. Make a small indentation for the filling in the middle.
Step 3
Bake the base of the cake for an hour at a temperature of 100 degrees, then increase the temperature to 140 degrees and bake for another 20-25 minutes until a light golden hue.
Step 4
Leave the finished meringue in the oven until it cools completely. Beat the cream with 30 g of icing sugar until peaks.
Step 5
To assemble the cake: Place the cream in the meringue base, top with the blueberries and raspberries. Grate the chocolate and sprinkle on the cake. Serve immediately.
