Pavlova cake
Pavlova cake is a real summer dream. The meringue is baked crispy on the outside and creamy and soft on the inside and then served with cream and fresh berries.
INGREDIENTS
FOR THE MERENING
6 egg whites (size M, approx. 210 g)
¼ tsp salt
250 g sugar
1 tsp cornstarch
2 tsp vanilla extract
½ tsp white wine vinegar
FOR THE FILLING
750 g fresh berries (e.g. strawberries, raspberries and blueberries)
75 g sugar
2 tbsp lemon juice
300 g cream
100 g sour cream
¼ tsp salt
PREPARATION
Step 1
Preheat the oven to 100 degrees circulating air. Draw a circle (Ø 22 cm) on two pieces of baking paper with a pencil. Place the baking paper with the painted side down on two baking trays.
Step 2
For the meringue, put the egg whites and salt in a large mixing bowl and beat until fluffy using the whisk of a hand mixer or food processor on a low setting. Set the food processor to high speed and slowly add 200 g of sugar while stirring until the meringue has reached a medium-firm consistency (the meringue forms peaks that still bend downwards a little).
Step 3
Mix the remaining 50 g of sugar and starch in a small bowl until there are no lumps, then gradually stir into the meringue until it is completely stiff. Briefly mix in the vanilla extract and white wine vinegar.
Step 4
Divide the meringue evenly between the baking paper circles and spread it with a spoon up to the pre-drawn edge, forming a slight depression in the middle to make room for the filling later. You can use the back of the spoon to create a nice wave texture in the meringue.
