Anna Pavlova classic cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Pavlova cake? Separate the whites from the yolks, do this carefully so that the yolk does not get into the whites, otherwise they will not beat. The bowl in which the whites will be beaten and the mixer whisks must be perfectly clean and non-greasy. Choose a deep bowl so as not to create splashes when whipping. Pour the whites into a bowl, add a pinch of citric acid. Start beating on low speed and add powdered sugar little by little.

2. STEP 2

   

   Beat for a couple of minutes, then increase the mixer speed and beat for about five more minutes. The finished meringue should be dense, smooth and shiny; when the corollas are lifted, a “beak” should form as in the photo. Add starch and vinegar (lemon or wine), mix thoroughly with a spatula.

3. STEP 3

   

   Draw a circle on the parchment, I circled the bottom of a springform pan with a diameter of 21 cm and make the base of the cake. I used a piping bag and a round tip, but you can use a spoon, pipe the meringue in, and then smooth it out.

4. STEP 4

   

   Then make the sides.

5. STEP 5

   

   Using a spatula or knife, smooth out the sides of the crust. Heat the oven to 200 °C (to form a crust), then reduce the heat to 90–100 °C and bake the meringue for another 1.5–2 hours in the top/bottom mode with convection. Cooking time depends on the features of the oven and the size of the meringue. Do not open the oven door during baking, otherwise the cake may settle.

6. STEP 6

   

   Prepare the cream. To do this, thoroughly cool the cream with a fat content of at least 33%, the bowl in which you will beat and the mixer whisks; I usually place it all in the freezer for 15-20 minutes. Choose a deep bowl so as not to create splashes when whipping. Pour the cream into a bowl, add powdered sugar, and start beating on low speed. Beat for a minute.

7. STEP 7

   

   Then increase the speed of the mixer and beat for about three more minutes until the mixture thickens and circles begin to form on the cream from the mixer beaters. Add cream cheese, mix on low speed mixer until smooth.

8. STEP 8

   

   After baking, leave the crust in the oven until it cools completely. Then take out the cake and fill the voids with cream. How to decorate an Anna Pavlova cake? Of course, you need to coat it nicely with jam or pour syrup and lay out the berries. You can choose berries, fruits, jam to your taste.

Comments on the recipe

Lyudmila

16.10.2023

4.9

Yummy!!! Thank you Instead of a video.

mother of a sweet tooth

16.10.2023

4.9

How cute is your Pavlova! I immediately imagined white tutus of ballerinas.

IrinaPrimorochka

16.10.2023

4.5

The beauty is incredible!!!!

Maslova Tatyana

16.10.2023

4.8

Wonderful cake! My applause for you!

znlena

16.10.2023

5

Lately my son has been baking all his tarts with fresh berries and custard. Only the yolks go into the tart and cream, leaving the whites. So we work with him in tandem))

Ksenia

16.10.2023

4.8

Thanks for the cake recipe! I made it yesterday, it turned out very tasty. True, I couldn’t transfer the cake from the parchment paper to a plate. Maybe I should have dried it more? Bake with the door open for 1.5 hours at a temperature of 130-150 degrees. But then I decided to transfer the base to a plate along with the paper. Tell me how to transfer it to a plate.

Luna

16.10.2023

4.7

Just made this beauty yesterday. Meringue is a whole story. The cookies haven’t come out for a long time, so I just didn’t add lemon juice and acid and brew them. The result is white flat pancakes. So I decided to bake a cake with a meringue layer according to Pavlova’s recipe. But I replaced the starch with potato starch - they say it has an aftertaste, but I didn’t notice it. And it was regular apple cider vinegar. They turned out great. Bake on the lowest heat in the oven for about 50 minutes.