Anna Pavlova cake from Seleznev. Master class: preparing Pavlova cake at home

It’s worth admitting that in all my life’s culinary experience, this is my first Pavlova. Who doesn't know what this is - it's a cake made only from egg whites. In the classic version, it is a protein mass whipped with sugar, baked until the center is still tender, decorated with whipped cream and fresh berries. I have always had some kind of subconscious reluctance to even try this dessert, since I don’t really like meringue. But my opinion was completely changed by Christophe Michalak’s recipe from his book, which I received in Paris with an autograph. Even then, standing ten steps away from him and listening to the interview, he said that he especially wanted to mention the Pavlova cake from the whole book - one of the most delicious desserts. Since then, the thought of cooking it has not left my mind.

True, the cake has undergone some changes in my execution. I couldn't find either lychee or Soho (lychee liqueur), so I made a cream based on lemon-lime cream curd. Paired with lemon sponge cake and raspberries - perfect.

Original cream recipe: 175 g cream 35%; 25 g Soho; 70 g Philadelphia cheese.

And I will definitely say a few words in favor of this cake for those who, like me, have never prepared it and are wary of the “meringue” taste. These are completely different things! Your cake only has time to be covered with a thin, fragile crust on top, while inside it remains tender, melting, slightly moist, but not soggy.

Important, about pectin: since the same question about pectin is asked in the comments, I decided to put the answer in the introduction to the recipe. Pectin is a plant-derived adhesive. In nature, pectin is found in plant materials, fruits, vegetables, root vegetables, and is a soluble dietary fiber. It is added to jam and confitures (pectin NH) so that the mass becomes thicker and does not spread, more or less holding its shape. The taste is not noticeable, does not leave a “rubbery” effect, like gelatin. Jaune pectin is used to make marmalade (pate de fruit).

In this recipe, pectin is necessary to ensure that your freshly brewed raspberry confit does not spread, the juice thickens and does not soak through the lemon meringue. You can use gelatin (about 2-3 g), just to fix the mass a little, or agar-agar. Stores also sell sugar special for preserves, jams and confitures. It already contains pectin, you can use it.

Ingredients:

4 egg whites (110 g)
100 g fine sugar
100 g powdered sugar
zest and juice of one lime or 1/2 lemon
1 pinch of salt

125 g mascarpone
100 g (citrus ratio 1:1)
25 g powdered sugar

200 g raspberries
30 g brown sugar (or white)
2 g pectin NH

Decor:
500 g raspberries
lime zest
powdered sugar

Preparation:

Mix sugar with pectin.

Place raspberries in a small saucepan.

Bring to a boil over medium heat. In a thin stream, with constant stirring, add sugar and pectin. Cook for another 1 minute. Remove from heat, cool and refrigerate until ready to use.

Preheat the oven to 150C.

Beat the egg whites with a pinch of salt until light foam. Then add fine sugar little by little. Continue beating until it forms a bird's beak.

Using a silicone spatula, stir in the sifted icing sugar, lemon/lime zest and juice.

Place a frame measuring 12x35x2 cm on a baking sheet lined with parchment paper or a silicone mat. Lay out and smooth out the meringue.

If you don't have a frame, no problem. Draw a 12 x 35 cm rectangle on parchment paper. Place the meringue in a piping bag fitted with a #12 flat and round tip and lay out the meringue according to your stencil.

Place the baking sheet in the preheated oven for 25 minutes.

Let the finished crust cool completely, then transfer to a serving platter. Press the cent slightly to make a small indentation, leaving the sides (about 1-1.5 cm) high.

Using a whisk, without whisking, combine all ingredients. They just need to unite.

Place raspberry confit in the center of the meringue cake, reserving a few tablespoons.

Cover it with cream on top. Add raspberries.

Cover the space between the berries from the cooking bag with the remaining confit.

Refrigerate until serving. It is best to serve on the same day, or at most the next. The crust is very tender and will get soggy quickly.

Before serving, garnish with mint sprigs and lime zest.

Enjoy your tea!

There are many world-famous cakes that are universally loved. Even their names have become household names. These are “Napoleon”, “Bird’s Milk”, “Kyiv”, “Sacher”, “Esterhazy” and many others. Pavlova cake can rightfully be placed in this row. A relatively simple recipe combined with a unique, delicious taste makes it a favorite delicacy for millions of people.

For a long time now, confectioners in Australia and New Zealand have been debating where the classic recipe for this Anna Pavlova cake originated. In the struggle for primacy in this matter, dozens of people are collecting piles of evidence, shoveling mountains of documents, shaking up tons of archival dust. No country in the world has yet been able to make the recipe for this cake part of its national culinary history.

There is a beautiful legend about how the dessert was presented to the world famous ballerina, who at that time was Anna Pavlova, for her birthday during her world tour. Of course, according to legend, Anna Pavlova was delighted.

Comparing the delicate crispy cake with the airiness of a ballet tutu is already a commonplace. Using the surname of the world famous ballerina seems to be a very successful advertising move. Anna Pavlova was world famous, and later received a cake in her honor.

To create this sweet Anna Pavlova dessert you will need:

4 eggs;
180 g powdered sugar;
1 tbsp. table vinegar with an acid content of 6%;
1 tbsp. lemon juice;
1 tsp vanilla sugar;
1 tbsp. corn starch;

Yolks are not used at all in this recipe; lemon juice can be replaced with lime juice. Instead of corn starch, you can use potato starch. White wine vinegar can be used.

To make the cream, prepare:

200 g heavy cream;
100 g powdered sugar;
1 tsp lemon juice.

The question of the fat content of cream is very important. The classic recipe contains a cream fat content of 33%. But there is also evidence that high-quality cream could be whipped using a product with a fat content of 25%.

The presence of powdered sugar is also a matter of taste. You can do without it. The taste of sweet cream coupled with the sweet taste of the cake may seem cloying to some. To stick to the middle ground, try using 50g of caster sugar.

Step-by-step preparation

The filling of this delicacy is also a decoration, since it is in plain sight. The cake design options open up endless scope for your imagination. There is no recipe or specific rules here.

The classic way to decorate this cake is strawberries combined with mint leaves. But you can choose any fruit, as well as their combinations. These could be your favorite fruits or just the current season's fruits. The product can be decorated with a mosaic of pieces of multi-colored fruits. You can post the name of the hero of the occasion, especially if it is short, such as “Anna”.

Think about the design of your cake in advance. This will determine the range of products you should purchase.

The berries must be prepared in advance. They should be washed carefully and be sure to dry by laying them out on a napkin. Try to use small berries, as well as berries with thick skin: blueberries, blueberries, currants. The juice flowing from the berries and droplets of water will saturate the cake and can render it unusable. For this reason, the product is decorated immediately before serving.

Cooking process

Any housewife knows that even when using the same recipe over and over again, the finished dish often has different shades of taste. Despite its apparent simplicity, it is not always possible to bake a high-quality meringue-type cake, which is the main one in the Anna Pavlova cake.

Baking a meringue cake of satisfactory quality depends on many nuances. Here's what you should pay special attention to:

correct preparation of starting products and their quality;
availability of clean, dry equipment;
compliance with the whipping regime;
maintaining temperature conditions when baking;
strict adherence to the recipe.

Let's get acquainted with the step-by-step technology for making the Anna Pavlova cake:

Start beating the egg whites at low speed, gradually increasing it. Add powdered sugar and vanilla sugar gradually and only after the whites begin to form a light foam.
Without interrupting whipping, gradually add lemon juice, starch and vinegar.
The mixer can be turned off when a fluffy snow-white mass is formed. Its consistency should not allow leakage, even if you turn the dishes over. Rub a drop of the mixture between your fingers. The presence of powdered sugar should not be felt.
Cover a baking sheet with parchment paper. There are two ways to arrange the whipped mixture on it. You can mark the parchment and carefully transfer the workpiece inside with a spoon.
It is possible to use a split form. Don't forget to moisten the inside with cold water. Transfer the prepared mass inside the mold. Using a spatula dipped in water, carefully move around the inside of the mold. This will prevent the mass from sticking to the mold and prevent deformation when removing it.
Carefully remove the pan and use a spatula to make a small indentation in the surface of the cake. At this stage, the mass can be given any shape, its side surface can be made textured.

Using a pastry syringe with a wide nozzle, you can give the future cake an original shape.

Baking is the most important stage. The oven must be preheated. The recipe involves baking the cake for an hour at 150º. These numbers are quite arbitrary. The success of your business will depend on the features of your particular oven.
Leave the crust in the oven until completely cool.

If you do not plan to decorate the product immediately, it will keep well for several days at room temperature. You can bake the meringue in advance.

While the cake is cooling, make the cream. Beat it at low speed until a homogeneous mass is formed, without allowing the whey to separate. The key to success is only fresh cream of good quality. Until assembly, the cream is stored in the refrigerator.
Carefully place the cake on a plate, cover it with a layer of chilled cream and decorate with fruit. If desired, sprinkle them with powdered sugar.

You can achieve a certain plasticity of the cake by adding a little flour to the dough. There is such a recipe. In this case, it becomes possible to roll the cake into a roll and place the filling inside, making a composition of several rolls.

Cutting a homemade cake can be difficult. But there is an alternative to this action - instead of one cake, you can bake several cakes. They can be decorated in different ways, taking into account the individual gastronomic preferences of the guests. You can hide memorial notes among the fruits.

A great idea is to paint a cake with melted chocolate. The viscosity of liquid chocolate, along with its plasticity, allows you to apply light openwork patterns. And the combination of black and white varieties, the use of nuts in decoration will make your cake unique.

From this amount of ingredients you will get a round cake with a diameter of approximately 22 cm and a height of 5-6 cm or 8 cakes with a diameter of 10 cm. The classic version uses strawberries and kiwi, but you can take the berries and fruits that you like best. Every source I looked at suggested using cornstarch. This is exactly what I did, so I don’t know how meringue will behave with potato starch. The cream can be made only from whipped cream, but I like it better with the addition of cream cheese. It is better to use cream cheese that is not very high in fat, because with mascarpone the cream was not at all light and airy. Adjust the amount of powdered sugar in the cream to your taste. If you take 50 grams, the cream will be almost neutral, not sweet. If you, like me, have a sweet tooth, then add 100 grams, but remember that the meringue also turns out very sweet. So let's start cooking

Carefully separate the whites from the yolks, being careful not to let a single drop of yolk fall into the bowl with the whites. Begin beating the whites in a clean, dry bowl at low speed, gradually increasing it. When a light foam forms from the whites (not yet dense peaks), begin to add powdered sugar and vanilla sugar in parts.

Then add lemon juice, vinegar and starch, without stopping whisking

Stop whipping when you get a snow-white, dense mass that, even if you turn the bowl over, will remain in it and will not drain

There are two ways to lay out the cake base. The first is to cover a baking sheet with a silicone mat or baking paper. Moisten a springform ring (20 cm in diameter) with cold water, place on a baking sheet and fill with protein mixture.

Run a spatula along the side and carefully remove the mold. Use a spoon to make a small depression in the center (you should end up with something like a nest)

The second way is to draw a circle with a diameter of 20 cm on parchment paper. Lay out the entire protein mass, trying not to go beyond the outline of the circle

Using a fork or a special cake spatula, make a design on the side

Place the baking sheet in an oven preheated to 130 degrees for 1 hour. After this, turn off the oven, open the door slightly and leave the meringue in the oven until it cools completely (you can leave it overnight and assemble the cake in the morning)

Wash and dry the berries you will use on a paper towel.

Place all the ingredients for the cream in a mixer bowl (both the ingredients and the bowl should be cold) and first mash with a spatula

Then beat with a mixer at slightly below medium speed until a light, airy cream is obtained. As soon as you see that all the products have combined, the mass is not liquid and characteristic marks remain from the whisk, you can stop whipping. Don’t be too overzealous, you need to be very careful with the cream :) Until the cake is filled, the cream must be stored in the refrigerator

Well, all the basic preparations are completed, let's start assembling the cake. Place the cooled meringue very carefully (it is fragile) on a plate or cake pan, fill the depression in the center with cream, arrange the berries beautifully (if necessary, cut them into small pieces), and decorate with mint leaves. Before serving, if desired, you can sprinkle the cake with powdered sugar.

And this is what my first Pavlova looked like:)

This cake is so tender that it is advisable to serve it immediately after cooking. Overnight in the refrigerator will negatively affect both appearance and taste. That's why, if you're making pavlova for your family and want to stretch out the fun, I suggest making it in the form of single-serve pies. Meringue is normally stored at room temperature, cream and fruit are stored in the refrigerator. You will need five minutes to assemble a fresh dessert :) Only in this case, 40 minutes will be enough to dry the meringue

This is what the cake looks like in cross-section: a fragile meringue crust on the outside, a soft soufflé inside, delicate cream, sweet and sour berries and refreshing mint

I want to make this magical cake again and again! It is not only delicious, but also incredibly photogenic:) Create your own little masterpieces and delight your loved ones with this beauty!

Today we will prepare one of the most popular desserts in the world - Anna Pavlova cake.

This will be a very airy, light, delicate cake with snow-white meringue, a cloud of whipped cream and a scattering of fresh fruits and berries.

The cake has its own history; it is named after the great Russian ballerina, Anna Matveevna Pavlova.

At the beginning of the 20th century, during a tour of Australia and New Zealand, a cake was invented for her birthday, which the chef called as airy as Pavlova herself.

The classic recipe is meringue, cream, fruit, berries and vanilla, but today there are several hundred varieties of this dessert.

I suggest you make this cake with me, for which we will need:

List of ingredients:

5 proteins
300 gr. powdered sugar
4 tsp starch
vanillin
lemon juice
400 gr. cream 33%
600 gr. strawberries
100 gr. strawberry puree
20 gr. pistachios

Cake "Anna Pavlova" - step-by-step recipe:

First, let's prepare the meringue

To do this, separate the whites from the yolks; this must be done very carefully so that the yolks do not get into the whites.

We don't need yolks in this recipe.

Pour the whites into the mixer bowl, add vanillin and a few drops of lemon juice.

At medium speed we begin to beat the egg whites.

There is a misconception that the whites must be very cold, this is not necessary, the main thing is that the container in which they are whipped is absolutely dry and clean, without any traces of moisture or fat; I have the whites at room temperature.

As soon as the whites are whipped to a dense airy mass, add them to the bowl in small portions at intervals of 20-30 seconds. sifted powdered sugar and continue beating.

After we have added all the powdered sugar, increase the mixer speed and beat the protein mass for another 4-5 minutes.

The result should be a dense, glossy mass that holds its shape perfectly.

Remove the mixer and add corn starch to the bowl with the protein mixture; if you don’t have corn starch, you can use potato starch. Gently fold the starch into the meringue using a spatula.

For this cake we will need 2 protein cake layers, to dry them I use parchment paper on which I outlined a circle with a diameter of 26 cm. Turn the paper over and spread the finished mixture equally on 2 sheets.

Using a spatula or knife, distribute the protein mass inside the outlined circle.

We repeat the same procedure with the second cake.

Place the prepared baking sheets in an oven preheated to 140°C (284°F) and dry the cakes for an hour.

One condition must be observed - the oven door cannot be opened while the meringue is baking, otherwise the meringue will immediately settle.

After an hour, turn off the oven, open the door slightly and let the white cakes cool in this position.

After some time, when our cakes have almost cooled down, we take them out of the oven.

Now let's do strawberries

I removed the stems from half of the total amount of strawberries; we will use them inside the cake as a berry layer.

Cut each strawberry lengthwise into 2 halves and place on a separate plate.

We will use the remaining strawberries to decorate the cake; I did not remove the stems from them, but this is at your discretion.

We also cut it into 2 halves.

You can decorate the cake with any fruits and berries; I will also take fresh apricots, which I will cut into thin slices, and juicy ripe cherries, from which I did not remove the seeds so that they do not leak juice.

The berries are prepared, now let's whip the cream

Pour them into the mixer bowl and beat at medium speed.

In order for the cream to whip perfectly, one condition must be observed - the cream itself and the container in which it will be whipped must be very cold!

I kept the cream in the refrigerator and the bowl and whisk in the freezer.

Cream can be whipped either in its natural form or with the addition of a small amount of powdered sugar; I didn’t add powder because... meringue and strawberries are sweet.

Whip the cream to a thick, stable consistency, keeping an eye on it so that it does not whip into the butter. It took me 4 minutes. The cream whipped perfectly!

All ingredients are prepared, let's start assembling the cake

Lightly grease the dish on which we will serve the cake with whipped cream, this is done so that the cake does not move out, and place the first protein cake on them, which has cooled well and therefore can be easily removed from the parchment paper and does not crumble.

Place half of the whipped cream on the meringue and carefully distribute it over the surface.

If the meringue remains warm, the cream will flow.

Spread halved strawberries in an even layer over the whipped cream.

Then place the second protein cake on the strawberries, press it lightly, spread the remaining whipped cream on top of the cake and smooth it out a little.

Let's start decorating the cake

Decorate it as you wish, but the special feature of this cake is the lush fruit and berry cap.

We spread whole or cut fruits and berries over the entire surface of the cake or in a slide, decorate with mint sprigs, sprinkle with powdered sugar and pistachios.

Our Anna Pavlova meringue cake is ready!

The dessert turned out amazingly airy and beautiful.

Despite some complexity, it can be prepared at home and believe me, the effort is worth it!

The advantage of this recipe is that the protein cakes can be baked in advance and left in the oven turned off, and decorated with cream and berries the next day, just before serving.

Of course, it is very delicate and fragile, but at the same time it is easy to cut, holds its shape well and does not crumble.

This wonderful airy delicacy can be prepared both as a whole cake and as individual portioned cakes.

The cake turned out very tasty, the airy crispy meringue goes perfectly with the taste of delicate whipped cream and the pleasant light sourness of fresh fruits and berries.

Prepare this wonderful dessert and your guests will be delighted. I wish everyone a bon appetit!

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Cake “Anna Pavlova” - video recipe:

Cake “Anna Pavlova” - photo:

The famous Anna Pavlova cake is easy to prepare at home if you follow the step-by-step recommendations from the collection of recipes.

Pavlova cake is an incredibly tasty and beautiful dessert, known all over the world. It is prepared from the lightest meringue, airy butter cream and juicy fruits. You will learn more from our step-by-step recipe with photos. This is a classic recipe for making Anna Pavlova cake.

Despite its apparent complexity, preparing it at home is not at all difficult. But there are some subtleties that should be taken into account to ensure that Pavlova’s dessert turns out impeccably. So, pay special attention to meringue - a fragile but soft inside cake, reminiscent of meringue, but prepared with the addition of wine vinegar (or lemon juice) and starch. To make it work, you need to thoroughly beat the egg whites to the desired consistency, and then bake without opening the oven (it is advisable to let the meringue cool in it). The cake should be covered with cream immediately before serving, otherwise the meringue will absorb moisture and lose its airiness, which will significantly reduce the taste of the cake.

egg white - 4 pcs
sugar - 200 gr
corn starch - 2 tbsp.
cream 35% – 300 g
powdered sugar - 2 tbsp.
wine vinegar - 1 tsp.

Mix granulated sugar with starch.

In a completely clean and dry bowl, beat the egg whites. First, turn on the mixer at low speed. When foam appears, little by little, a tablespoon at a time, we begin to add the starch-sugar mixture to the whites, while simultaneously increasing the speed of the mixer. Finally, add a teaspoon of lemon juice or white wine vinegar.

It is very important that the meringue mixture is tight and stable, otherwise the cake will not have the correct consistency and will not be able to hold the buttercream and fruit. To prevent this from happening, after each spoonful of sugar and starch, beat the mixture for at least two minutes. And lemon juice (or wine vinegar) is needed to make the proteins more elastic. After adding it, the mass should be beaten for at least a minute. The meringue preparation will reach the desired consistency when it does not drip from the spoon you use to scoop it up.

On the parchment, draw a circle with a diameter of 20-22 cm and carefully place the meringue mixture inside it. Using a spoon, make a neat indentation in the center of the meringue and form peaks around it. The recess should not be too large, otherwise the meringue may crack during baking. Please note that the parchment does not need to be greased with any grease.

Place the meringue in an oven preheated to 180 degrees and immediately lower the temperature to 110-115 degrees. The cake will take a long time to bake: about an hour and a half. When it's ready, a brittle crust will form on top. We emphasize once again that while the meringue is baking, you cannot open the oven door, otherwise the cake will settle, and nothing can be fixed! Let it cool in the oven (this is why it is better to bake the Anna Pavlova cake in the evening: by the morning the meringue will settle and acquire the desired consistency).

Now prepare the buttercream. To do this, beat the chilled heavy cream with powdered sugar until the mixture becomes thick but fluffy. It is very important not to beat the cream, otherwise it will turn into butter. Spread the finished cream onto the crust and decorate with your favorite fruits and/or berries on top. This should be done right before serving so that the cake does not become soggy while waiting.

A light and tasty Pavlova cake made from crispy but soft inside meringue, butter cream and aromatic fruits (preferably exotic, since this is an Australian dish after all) will decorate any table.

This dessert is especially appropriate for the New Year, because... the combination of a snow-white base and colored fruits looks elegant and bright for the New Year. Your guests will be delighted with the Pavlova cake, and you will receive well-deserved praise from them.

Recipe 2: Anna Pavlova cake with strawberries (step by step)

In fact, the idea of a Pavlova cake is incredibly simple, and the composition of this dessert is surprising in its simplicity: a meringue base (the crust crunches like a tutu), whipped cream and fresh fruit. So, at the beginning of the first half of the 20th century, this dessert was usually decorated with slices of kiwi and strawberries. Today, it is customary to use only strawberries in the classic Pavlova cake. However, there are a huge number of options for decorating this delicacy - in England, for example, they put raspberries on top, some people like tropical fruits or seasonal local berries. There are no rules here, you can experiment to your liking.

If you like the classic Pavlova cake recipe and want to recreate it at home, remember to prepare it just before serving. In particular, decorate the meringue base (it can be baked in advance and stored until desired time for several days) with whipped cream and berries. Otherwise, even in the refrigerator, the cake will leak (berry juice will begin to stand out) and the dessert will lose its former attractiveness.

strawberries - 400 gr
egg white - 4 pcs
powdered sugar - 200 gr
cream - 600 ml
corn starch - 2 tbsp.
wine vinegar - 1 tbsp.

To make this simple, delicious and easy summer cake, use egg whites, powdered sugar, heavy cream, cornstarch, wine vinegar and lots of fresh strawberries. We use exclusively fat cream that is suitable for whipping - with a fat content of at least 32%. Corn starch (it will make the crust crispy, while keeping the meringue inside soft) can be replaced with potato starch, then take 1 tablespoon. Instead of wine vinegar, you can use lemon or lime juice. For decoration, you can also take fresh mint or lemon balm leaves - it will turn out even more beautiful.

So, the first thing you need to do is prepare the base for the cake - meringue. In addition to the products, we will also need suitable dishes and a mixer. Take a bowl, wash it and dry it thoroughly. You can degrease it with lemon juice, and then wipe it thoroughly dry again. Pour in the cold whites and, if desired, add a tiny pinch of salt (but this is not at all necessary). By the way, a question about the temperature of the proteins: some cooks claim that warm (room temperature) proteins result in a softer foam. But personally, I prefer working with chilled ones - I didn’t notice much of a difference. I must say that my whites were frozen and then simply thawed overnight in the refrigerator. I often cook with egg yolks, so I simply collect the whites in a bag and store them in the freezer. There is no difference between fresh and frozen meringue egg whites.

Start beating the egg whites with a mixer at low speed, gradually increasing the speed to medium. We continue to beat at almost maximum speed for another minute or two. While beating, add powdered sugar one tablespoon at a time. Increase the mixer speed to maximum and beat the meringue, not forgetting about the sugar. If you use a planetary mixer, it will be much easier because your hands are free. Using a hand mixer, beat the egg whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. In general, it will take you about 10-15 minutes to beat the egg whites. At the end, add wine vinegar and sifted starch. We mix them into the meringue carefully and not very actively, folding them from bottom to top.

Look what the finished meringue looks like for a benzene base - it is thick and dense, but fluffy, smooth and glossy.

It's time to dry the meringue so that it becomes crispy on the outside, but remains tender, airy and juicy on the inside. You can make one large cake, 2 smaller ones (like mine), or even prepare it in portions in the form of cakes. Place the meringue on a baking sheet lined with parchment paper to the size of the required circle(s). Then use a spoon to level the meringue so that the edges of the airy cream are slightly in the middle.

The deposited pieces need to be baked in a preheated oven at 140-150 degrees for 4-5 minutes, after which the temperature drops to 120 degrees and the meringue is cooked for about another 25-30 minutes. But still rely on the features of your oven! Do not open the oven during baking (the temperature difference has a detrimental effect on the appearance of the meringue), otherwise the following trouble may occur: my meringue sagged in the center. The finished baked goods did not suffer in taste, but gave me several minutes of aesthetic suffering. Let the puff pastries cool completely, but for now let’s make the cream and berries for our Pavlova cake.

The classic version of Pavlova cake uses fresh strawberries, so that’s what we’ll use—luckily, it’s just in season. Wash the berries, remove the stems, dry them completely (!) and cut into large slices. If you have small strawberries, leave them whole.

Next, beat the chilled heavy cream with a mixer at medium speed. You can whip the cream with a whisk - it’s even safer. Do not overbeat or you will end up with butter and whey. Personally, I don’t add powdered sugar to the cream, since ours is already quite sweet. You can also add 1-2 tablespoons of powdered sugar before whipping. We need to get a fairly dense, yet delicate and airy buttercream.

Assembling Pavlova cake. Place the crispy meringue base on a flat dish.

The most enjoyable part of cooking remains - decorate the cake with a decent amount of fresh strawberries (put as many as your heart desires)!

Well, how can it be without a green accent? Fresh leaves of aromatic lemon balm or mint will come in handy. And if you wish, you can sprinkle the finished dessert with powdered sugar.

Pavlova cake is served immediately after preparation. It is perfectly cut into portioned pieces, it turns out incredibly tender, moderately sweet, aromatic... in general, delicious! Try this truly summer dessert.

Recipe 3: cake with blueberries and raspberries Anna Pavlova

It is better to use cream cheese that is not very high in fat, because with mascarpone the cream was not at all light and airy. Adjust the amount of powdered sugar in the cream to your taste. If you take 50 grams, the cream will be almost neutral, not sweet. If you, like me, have a sweet tooth, then add 100 grams, but remember that the meringue also turns out very sweet. So, let's start cooking.

4 eggs (only whites needed)
180 g powdered sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon 6% vinegar (I used white wine)
1 teaspoon vanilla sugar

For cream:

200 g cream (fat content not less than 30%)
250 g cream cheese (I use 25% fat)
100 g powdered sugar
1 teaspoon lemon juice

Additionally:

300 g fresh strawberries
100 g blueberries
100 g raspberries
Mint leaves, powdered sugar optional

Carefully separate the whites from the yolks, being careful not to let a single drop of yolk fall into the bowl with the whites. Begin beating the whites in a clean, dry bowl at low speed, gradually increasing it. When a light foam forms from the whites (not yet stiff peaks), begin to add powdered sugar and vanilla sugar in parts.

Then add lemon juice, vinegar and starch, without stopping whisking.

Stop whipping when you get a snow-white, dense mass that, even if you turn the bowl over, will remain in it and will not drain.

Run a spatula along the side and carefully remove the mold. Use a spoon to make a small depression in the center (you should end up with something like a nest).

The second way is to draw a circle with a diameter of 20 cm on parchment paper. Lay out the entire protein mass, trying not to go beyond the outline of the circle.

Using a fork or a special cake spatula, make a design on the side.

Wash and dry the berries you will use on a paper towel.

Place all the ingredients for the cream in a mixer bowl (both the ingredients and the bowl should be cold) and first mash with a spatula.

Then beat with a mixer at slightly below medium speed until a light, airy cream is obtained. As soon as you see that all the products have combined, the mass is not liquid and characteristic marks remain from the whisk, you can stop whipping. Don’t be too overzealous, you need to be very careful with the cream :) Until you fill the cake, the cream must be stored in the refrigerator.

Recipe 4, step by step: Pavlova cake with southern fruits

The 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 tutu-shaped meringue, topped with whipped cream and fresh fruit. The cake is simply amazing, light, airy and has become very popular in these countries and beyond.

Eggs 4 pcs. (proteins)
Powdered sugar 1 cup. and 3 tsp. for cream
Vinegar 1 tsp. (white wine)
Starch 3 tsp. (corn)
Cream 500 ml (at least 30%)
Kiwi 2 pcs.
Banana 1 pc.
Oranges 1 pc.
Tangerines 1 pc.
Red currants

To prepare the Anna Pavlova cake, beat the chilled egg whites with a mixer, adding powdered sugar in small portions (10 minutes). Then, at the very end, add the sifted starch, vinegar and beat a little more. The mass should be dense, shiny, and hold its shape well.

Thanks to vinegar, the whites are whipped more fluently, and the starch makes the meringue more shiny and holds its shape better. You can also use ordinary table vinegar.

Cover the baking sheet with parchment paper and lay out the protein mixture in the form of a circle with a diameter of approximately 22-24 cm. You can use a fork to decorate the edges by drawing thin grooves. Place the cake in the oven, preheated to 200 degrees for exactly 2 minutes. Then turn it off and leave the cake in the closed oven for 1.5 hours. Do not open the oven!!

The meringue should be soft on the inside (not dry, much like a soufflé) but baked on the outside.

Meanwhile, wash, peel and chop the fruit.

You can also use canned fruit or any other fruit you like.

Let's prepare the cream. Beat the cream at medium speed until light waves form, add sifted powdered sugar (3 teaspoons) and beat until soft peaks form. Then spread our cream onto the finished meringue.

Then decorate the Anna Pavlova cake with fruit and serve. Incredibly tasty and easy!

Recipe 5: Anna Pavlova cake with mascarpone cheese

Ingredients for the crust:

proteins – 6 pieces;
sugar – 300 grams;
corn starch – 20 grams;
vanilla extract – 1 teaspoon;
white wine vinegar (or apple cider vinegar) – 1 teaspoon;
lemon juice – 0.5 teaspoon.

Ingredients for cream:

mascarpone cheese – 200 twenty grams;
white chocolate – 100 grams;
condensed milk or powdered sugar – 100 grams;
cream (33%) – 50 milliliters;
assorted berries – 600 grams.

Rinse and dry the selected berries. Place the whites in a deep bowl and beat them with a mixer. When small peaks appear, gradually add sugar. Then add vanilla, lemon juice, starch and wine vinegar. Continue beating until a stiff meringue forms.

Take baking paper and mark the cake layers on it. The diameter of the circles can be completely different (it can be either a large cake or small portioned cakes). Place the finished meringue in circles with a spoon or using a pastry bag. Be sure to form edges at the edges. This will prevent the cream and berries from falling out of the cake layers. Immediately preheat the oven to 100 degrees, place the preparations in it for an hour and a half. This baking method will allow you to prepare cakes with a delicate crispy crust, but soft inside. After baking, they must cool completely.

Let's prepare the cream. Melt the chocolate in a water bath along with the cream. Cool the mixture. Next, whisk the cream cheese together with the melted chocolate and condensed milk. The mixer speed should be minimal.

Everything is ready, the cake can be assembled. Coat each cake with cream, placing berries on top. It should be served immediately, but it is permissible to let it sit for half an hour, so that all the flavors will combine.

Serve this crispy and very tender cake along with your favorite hot drinks and enjoy its divine taste. Bon appetit!

Recipe 6: airy cake Anna Pavlova (step-by-step photos)

Pavlova’s airy dessert will not leave anyone indifferent, and besides, it’s quite simple and quick to prepare. Follow the step-by-step recipe and you will succeed.

Eggs (whites) - 3 pcs.,
Sugar - 150 g,
Starch (potato) - 1.5 table. spoons,
Vinegar (apple or wine) - 1 tsp,
Powdered sugar - 4 tables. spoons,
Cream (35%) - 300 ml,
Fruits and berries - for decoration.

Mix sugar with starch.

Separate the whites from the yolks, preferably chilled, and beat at low speed, gradually increasing the speed and adding sugar and starch in portions. We continue the beating process until the protein mass acquires a glossy appearance.

Pour vinegar into the whites, which can be replaced with lemon juice, and continue beating for another 5-7 minutes. The finished mass should have a dense consistency and not fall off the spoon.

Preheat the oven to 180 degrees. Line a baking sheet with baking paper or parchment. You can first draw a circle on the parchment with a pencil, this will make it easier to lay out the protein mass in the shape of a circle.

Place the future meringue in the center of the circle on parchment. As soon as the baking sheet is in the oven, reduce the temperature to 100-110 degrees. Bake the meringue cake for 1 hour 15 minutes. The finished cake should be slightly browned on the outside and slightly moist on the inside; it is important not to dry it out.

Do not open the oven during baking! After the allotted time has passed, turn off the oven, leaving the meringue in it for at least 1 hour.

Let's move on to the cream for the cake. Whip heavy cream (33% and above) together with powdered sugar until stiff peaks form. The cream should be chilled, as should the container for whipping it.

You can use different fruits and berries as decoration: strawberries, kiwi, blueberries, etc. However, it is better to stick to the classics and decorate the Pavlova cake with fresh strawberries. We cut it into slices.

Assembling the cake. Using a spoon or a pastry bag with a threaded tip, spread the buttercream onto the meringue cake. Place the berries on top of the cream and lightly sprinkle with powdered sugar. Pavlova cake is ready!

Recipe 7: airy cake with nectarines Anna Pavlova

egg whites - 4 pcs.
vinegar 9% - ½ tsp.
cream (fat) - 200 ml
corn starch - 1 tsp.
salt - a pinch
white crystalline sugar - 200 g.
nectarine - 1 pc.

For the cake we will need proteins, sugar, salt, vinegar, corn starch, heavy cream for whipping, decoration (in this case nectarines and powdered sugar, you can use berry puree inside and fresh berries on top).

Preheat the oven to 180 degrees. Pour the whites into the container in which we will beat the whites (it is better to take a deep bowl). Start beating at medium speed. As soon as the foam appears, without turning off the mixer, add sugar and salt in a thin stream. Continue beating until soft peaks form, increasing the mixer speed. Add starch and vinegar.

The mass should become shiny, smooth and thick, such that if you turn the bowl over, it will not leak out. The total whipping time is approximately 6-10 minutes. Divide the mass into 2 even parts.

Line a baking sheet with baking paper (parchment). We spread the whites using a pastry bag, but you can also use a spoon on parchment in the shape of a circle with a diameter of 15 centimeters (for convenience, draw circles with a compass). The height of each circle is about 3 cm. Reduce the oven to 100 degrees, set the oven mode to “convention”. Bake for 1 hour 20 minutes. Turn off the oven and open the door slightly. Leave the cakes to cool completely. They should remain white and acquire a slightly beige tint. The cakes are hard, but inside they are soft, like a soufflé.

While the cakes are cooling, you need to whip the cream. The cream must be chilled, as well as the container in which we will beat it. Whip the cream at low speed first, then increase the speed. You can add a pinch of vanillin for flavor. Cut the nectarines into cubes.

Assembling the cake. Spread half the cream on the first cake layer and add chopped nectarines. Then carefully place the second cake layer and repeat the same thing. Sprinkle with a little powdered sugar. Bon appetit!

Recipe 8, portioned: Anna Pavlova with figs and grapes

Crispy meringue with weightless, but rich in light sweetness cream, enriched with a fig and grape necklace, complementing the dessert as a bright accessory to a stylish dress. Divine, indescribable, hundredfold recommended.

egg whites (4 pcs),
powdered sugar (200 g + 4 tablespoons),
starch (1 teaspoon),
vanilla sugar (½ sachet),
lemon juice (1 teaspoon),
cream 33% (500 ml),
figs (3-4 pcs),
grapes (small branch).

We start by beating the whites. Proteins must be fresh and chilled. The utensils and whisk are clean and dry.

Beat the whites until elastic foam.

Then add powdered sugar little by little, continuing to beat. Add starch and vanilla sugar or vanillin. Lemon juice (by the way, I forgot about it this time, just shh). You should get “sharp peaks” - the mass is elastic, stretches into cones, maintaining its shape.

Preheat the oven to approximately 120-130 degrees. Place the protein mass in the required sizes on baking paper, making a notch in the middle. I didn't draw any circles. I like it better when the meringue has an irregular and even sloppy shape.

Place in the oven and dry at 100 degrees for about an hour. If you see that the crust is not completely dry, you can turn up the heat to 120 degrees and dry for another 10 minutes. By the way, for the Anna Pavlova cake we do the same thing, only the meringue layers are wider.

Turn off the oven, open the door slightly, and cool the meringue. Don't take them out right away! A sudden change in temperature can ruin all the beauty.

Whip the cream. I don’t know how it’s less fatty, but 33% whips up like a charm. Take a whisk and start whisking at medium speed. The main thing is not to overdo it, otherwise the process of separation will begin, but we don’t need it. As the cream thickens, add powdered sugar. Taste. For 500 ml of cream I need 4 tablespoons of powder for my eyes.

For dessert (cake or pastry) “Anna Pavlova”, strawberries, blueberries, and raspberries are often used. These berries look especially impressive and highlight the sweetness with bright sourness. But I missed the whole season, so I had to look for a replacement. The figs and grapes arrived suddenly, but very successfully.

So, put whipped cream in the recesses of the meringue, and on top – randomly chopped figs and grapes.

Serve with tea, coffee or just as is. It's very difficult to break away!