Amazing Pavlova cake - light and airy based on whipped cream and fresh berries. This cake, according to legend, was named after the Russian ballerina Anna Pavlova, who performed on tour in New Zealand, where it was first prepared. Her surname became the name of the cake. Such a dessert will not leave anyone indifferent. The inside is very tender and covered with a crispy crust.
It is necessary
- For the test:
- - 6 proteins of large eggs
- - 300 g sugar
- - a few pinches of sea salt
- - 1 teaspoon of balsamic or wine vinegar
- - 1/4 cup cocoa powder
- - 50 g sweet chocolate
- For the cream:
- - 1 1/2 cups cream
- - 2 teaspoons of sugar
- - 1 teaspoon vanilla extract
- - 4 cups of assorted fresh berries
- - 30 g sweet chocolate
Instructions
Step 1
To prepare the dough, beat the egg whites with a mixer until a fluffy foam forms. Then add granulated sugar a little by spoon until you get a shiny, strong foam.
Step 2
Then sprinkle with sea salt, cocoa powder, add vinegar, and then chocolate (pre-chopped into small pieces - shavings) and mix gently.
Step 3
Gently transfer the resulting dough into a 22 cm diameter round dish lined with baking paper.
Step 4
Place the pan in the oven and bake at 150 degrees for 60-90 minutes until dry, crispy. Allow the cake to cool completely after baking. Serve the chilled cake on a large plate.
Step 5
Then whisk in the cream, sugar and vanilla until frothy. Put the resulting cream on the cake.
Step 6
Sprinkle with fresh berries and grated chocolate on top.
Step 7
This dessert is so tender that it is recommended to serve it immediately after preparation. If you put it in the refrigerator overnight, it will negatively affect both the appearance and taste.
