Cake Pavlova: a recipe for cooking a classic dessert. Classic and other recipes of the cake "Pavlova"

Legendary dessert, which found its place in the works of many famous confectioners - Pavlova cake. The recipe was made thanks to the chef, inspired by the work of the famous Russian ballerina Anna Pavlova. He created an air dessert consisting of meringue, cream and fresh fruit.

A bit of history

Between New Zealand and Australia there has always been an unofficial rivalry. This affected the history of the cake.

According to New Zealand, the dessert was created by the chef of one of the capital's hotels, in order to show respect to the ballerina. In the thirties of the last millennium, Anna Pavlova gave concerts in Australia and New Zealand as part of the world tour.

Australia claims that the cake appeared a decade later. He left the hands of cook Sasha, who at the presentation said that the dish is as airy as Anna Pavlova.

Most likely, the truth is behind New Zealand, since it was there that Pavlova cake first became widely known. The recipe for this dessert at the end of the thirties was ready to appear in local prints.

Basics

This cake is beautiful regardless of the state in which it was born: the lightness and tenderness of meringues, the creaminess of the cream, the astringency and the bright taste of the fruit ... At the same time, the basis of the cake, made only of meringue, differs from the usual meringent, dry And fragile. Thanks to the addition of starch and vinegar, the cake turns crispy from the outside, but soft and soft, like a souffle, inside.

It is very important not to overdry the base, as it is the airiness that Pavlova cake is famous for. The recipe can in practice vary, depending on the wishes of the chef, however at the output the characteristics should be the same.

Classic

In order to make a cake for 6 servings, you will need the following products:

• Egg whites - 6 pcs .;
• Vanillin - pinch;
• Wine white vinegar (in extreme cases, apple) - 1.5 tsp;
• Sugar - 270 grams;
• Cornstarch - 5 tsp. Without a hill;
• Lemon juice - 1 tsp;
• Cream of fat content of 33% - 400 ml;
• Powdered sugar - 100 grams;
• Strawberry - 200 grams;
• Mango, cut into cubes - 200 grams;
• Passion fruit - 100 grams.

Cake "Anna Pavlova" (classic recipe) implies the use of cornstarch, it is not recommended to replace it with potato.

You can make as one big cake, and several portions.

1. Spoon the baking sheet with baking paper, draw a pencil circle. Focus on the size of the desired portions at the output. Turn the paper over so that the print from the pencil does not stay on the meringue.
2. Preheat the oven to 100 ^o C.
3. Set aside 5 tsp. Sugar, mix with sifted starch and vanillin.
4. Pour lemon juice into a bowl of squirrels and whisk until soft foam.
5. Pour the rest of the sugar in portions, not stopping whipping. In the end, you should get a tight, strong, shiny mass that perfectly holds the shape.
6. Put a mixture of sugar and starch and pour in the vinegar.
7. Stir the protein mixture until smooth. Operate cautiously, as in the first place air must be Pavlova cake (the prescription assumes the most sparing relation to the formed mass).
8. Lay out the protein dough in accordance with the circles drawn on the parchment paper . Try to make the edges thicker than the middle - a kind of crater.
9. Bake for 1-2 hours, depending on the size of the workpiece. Cakes should be crusty on top, while staying soft inside.
10. After lay on the grate, do not remove the parchment, and refrigerate completely.
11. Whisk the cream until hard peaks with powdered sugar.
12. Rinse, chop and chop the strawberries, mix it with the flesh of passion fruit and mango.
13. Put the cream in the groove of the protein preform, from above decorate the fruit mass.
14. Serve immediately, as the cake melts from moisture.

Alternatives

The composition and principle of the cake is simple and simple. With the passage of time, variants began to appear, different from the way Pavlov's cake was originally presented . The classic recipe has won world popularity, but still variations have the right to exist. After all, there is a desire to achieve a new taste. In addition, not always for the necessary fruit season. Yes, and passion fruit in Russia is not easy to find. What now, forget about dessert?

Julia Vysotskaya cooked a wonderful cake, which became a symbiosis of two desserts - "Pavlova" and "Peach Melba." In addition, Alexander Seleznev made his own changes . He added assorted red berries.

Due to the flexibility of the recipe, you can also create on a par with chefs, achieving amazing results. Below we will tell you how you can make orange chocolate "Pavlova".

"Pavlova" from Vysotsky

Ingredients:

• Egg whites - 4 pcs .;
• Sugar is small - 150 grams;
• Extract of vanilla - 1.5 tsp;
• Cornstarch - 1 tsp. Without a hill;
• White wine vinegar - 1.5 tsp;
• Peaches - 2 pieces;
• Raspberry - 1 large handful;
• Basil - 2 branches;
• Powdered sugar - 2 tsp;
• Mascarpone cheese - 250 grams;
• Cream 33% fat - 150 ml.

Preparing the cake "Pavlova" from Yulia Vysotskaya at the same temperature as the classic - 100 ^o C. This also concerns the preparation of bakery paper.

Stir the sugar with the starch. Whisk the proteins until a strong foam. Continue to beat, pour into the protein sugar-starch mixture. Add the vinegar and vanilla extract. Beat for 2-3 more minutes.

Lay the mass on paper, put it in the oven and bake an hour. After that, turn off the heat and leave the cake for an hour without removing it.

Cut the peaches into slices, place in a bowl. Add half raspberries, finely chopped basil and 1 tsp. Of powdered sugar.

Whisk the cream with 1 tsp. Sugar powder, stir in mascarpone until uniform. Put the cream in the basis of meringue, on it - a fruit mixture. Decorate the remaining raspberries and serve.

"Pavlova" from Seleznev

This recipe differs from the rest in the first place in that the components removed the starch and increased the cooking time. In order to prepare a cake "Pavlova" from Alexander Seleznev, take:

• Egg whites - 6 pcs .;
• Sugar is small - 330 grams;
• Vanillin - 1 pinch;
• Vinegar - 1 tsp;
• Cream 33% fat - 450 ml;
• A mixture of red berries - 600 grams.

Preheat the oven to 120 ° C. Whisk the proteins until lush foam, gradually pouring sugar. Add vanillin and vinegar, whisk for 10-12 minutes, achieving a steady foam.

Place the protein mass on the baking paper in the desired form and bake for half an hour, then lower the temperature to 100 ^о С and bake for another hour.

Turn off the oven and leave the cake until completely cooled, but not less than 7 hours. Remove the protein cake from baking paper, whilst whipping it to a steady cream mass.

Put the cream on the cake, from above decorate the berries abundantly and serve. This cake "Pavlova", (a recipe, see the photo above) looks very nice on the table thanks to the contrast of colors.

Chocolate-orange "Pavlova"

Despite the fact that the cream for this cake is made almost unsweetened, in general the dessert is rather sugary due to the large amount of sugar in the cake. However, it can not be reduced in the prescription, since it serves as a stabilizer for proteins. That's why it is supplemented with sour fruit, in order to smooth out excessive sweetness. For those who like chocolate, there is another way to give the dessert a depth:

• Egg whites - 6 pcs .;
• Vanillin - pinch;
• Cocoa - 50 grams;
• Wine white vinegar (in extreme cases, apple) - 1.5 tsp;
• Fine sugar - 270 grams;
• Cornstarch - 5 tsp. Without a hill;
• Lemon juice - 1 tsp;
• Cream in fat content of 33% - 300 ml;
• Mascarpone cheese - 150 grams;
• Powdered sugar - 70 grams;
• Oranges - 3 pieces;
• Orange liqueur - 2 tbsp. L.

The cake "Pavlova", the recipe (see photo below) of which we give, differs slightly tart, "adult" taste.

Peel orange slices from the film and marinate in a liqueur with 10 grams of powdered sugar. Melt the chocolate in the water bath. Prepare the dough, as in the recipe for the classic Pavlov cake.

Before you put the mass on the baking paper, carefully and quickly interpose melted chocolate. Do not try to achieve homogeneity - let the beautiful marble divorce remain. Lay out on paper and bake as usual.

Whisk the cream with the remaining powdered sugar, tamper with mascarpone. Put the cream on a completely cooled cake, decorate with oranges in the liquor on top (optional they can be mashed). If desired, decorate with chocolate.

The result

Regardless of which recipe you use, you must follow the following rules to achieve the best result:

1. Watch out for the temperature! Over the entire baking period, the average temperature should range from 100 to 110 ° C, since the protein mass must first be dried. If the heating is too strong, the meringue will separate the syrup, thereby negating all your efforts.
2. Due to the sugary sweetness of the protein basis, try to complement it with contrasting tastes. For example, reduce the amount of sugar in the cream to a minimum, and take the fruit out of the fruit.
3. Serve the collected cake "Pavlova" immediately after the assembly, because because of the moist cream, meringue melts very quickly.