How To Make Pavlova Cake

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.

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