Anna Pavlova Cake

Anna Pavlova Cake - фото рецепта
Recipe for this luxurious dessert was invented by an Australian chef in honor of the Russian ballerina Anna Pavlova, who toured in Australia and New Zealand. The base of the cake is a meringue shaped like a ballet shoe, topped with whipped cream and fresh fruits. The cake is simply amazing, light, airy, and has become very popular in these countries and beyond.
4 egg whites
Powdered sugar
1 cup and 3 tbsp. for the cream
1 tbsp. (white wine)
3 tbsp. (corn)
Heavy cream
2 cups (at least 30% fat)
2 pcs.
1 pc.
1 pc.
1 pc.
Red currants
to taste
To prepare the Anna Pavlova Cake, beat chilled egg whites with an electric mixer, gradually adding powdered sugar (10 mins). Then, at the very end, add sifted cornstarch, vinegar, and beat a little more. The mixture should be dense, shiny, and hold its shape well.
The vinegar helps the egg whites to beat into a fluffier texture, and the cornstarch makes the meringue more shiny and helps it hold its shape. Regular white vinegar can also be used.
Line a baking sheet with parchment paper and spread the meringue mixture into a circle about 22-24 cm in diameter. You can decorate the edges with a fork, creating fine ridges. Place the cake in an oven preheated to 200 degrees Fahrenheit for exactly 2 minutes. Then turn off the oven and leave the cake in the closed oven for 1.5 hours. Do not open the oven!!
The meringue should be soft inside (not dry, very similar to a souffle), but baked on the outside.
Meanwhile, wash, peel, and slice the fruits.
Canned fruits or any other fruits of your choice can also be used.
Prepare the cream. Beat the cream at medium speed until soft peaks form, add sifted powdered sugar (3 tbsp.) and beat until stiff peaks. Then spread the cream over the prepared meringue.
Then decorate the Anna Pavlova Cake with fruits and serve. Incredibly delicious and easy!