Which recipe for Pavlova cake you choose depends on you and what you want to get. If you don't mind the cracking and a little yellow color of this cake, then you can relax and be very flexible when it comes to preparation and baking/drying. I wanted to create a recipe for Pavlova that doesn’t crack, that isn’t yellow but snow white and that isn’t too sweet. It took me 4 weeks to get to that, to understand all that affects the cracking, the color but also the fine structure, ie Pavlova cake which is finely baked or dried and which is crunchy all around and spongy inside.
As with everything, the effort pays off and it is my pleasure to show you this recipe. I hope it will help those who want to make this cake in its most beautiful edition as I wanted.
Enjoy this recipe.
The translation is generated directly via google translate and does not always give the best choice of words as in this case where it translates the name of the cake itself and does not leave the original name.
Ingredients:
5 egg whites
250 g powdered sugar
10 g of corn starch
1 tablespoon lemon juice or vinegar
For filling:
250 ml whipping cream
fruit as desired
powdered sugar
Preparation
Prepare 5 eggs and separate the egg whites from the yolks. Leave the egg whites at room temperature for about half an hour before preparing the cake.
The first important tip when making Pavlova is not to whisk the egg whites at too high speed before adding sugar.
Although it will not be noticeable to the eye, this will create excessive air bubbles in the foam and they can lead to cracking during drying.
When the egg whites are beaten just a little, just enough so that you don't see pure egg whites that aren't frothy, start adding powdered sugar.
Using powdered sugar will reduce the length of whipping a lot.
To get a fine and smooth Pavlova sugar must be completely melted in egg whites. In case you use ordinary crystal sugar, the whipping time must be very long for it to dissolve.
Add powdered sugar spoon by spoon and stir until you get a completely smooth and firm mass.
Once you have added all the sugar you can increase the whipping speed.
Add 1 tablespoon of lemon juice or vinegar.
Add 10 g of cornstarch gradually with a strainer and stir briefly.
Prepare one baking tray and baking paper. Put a little mass on the baking tray to make the baking paper stick easier.
Transfer the table for Pavlova over the paper.
Another important piece of advice is about shaping the cake.
Take care that when you put the egg white mass on baking paper and when you shape Pavlova, you do it in a way that you do not leave a lot of empty space in the crust, ie you do not have large air bubbles because they will grow due to heat during baking and lead to cracking of the crust.
Roughly shape Pavlova and later make patterns with a spoon as in the video if you want.
The third important tip is regarding the baking temperature, i.e. drying.
Bake or dry the crust at 100 °C for 2 hours. Many say that it is better to dry the crust without a fan. I dried it with a fan and it didn't cause it to crack.
Drying or baking temperature is important because of the color you want to get. Pavlova can be baked at a higher temperature for a short time, but then it will turn yellow while it is baked.
The fourth and most important piece of advice about Paul is to leave it in the oven to cool completely after you turn off the oven.
If you open the oven after drying and if colder air reaches the crust, it will crack immediately. This simply happens because Pavlovas walls are very dry and hard and even small changes in temperature can lead to cracking.
It is enough to leave the crust in the oven for about 4 hours after you dry it and trun off the oven, but I left it overnight because I didn't need the oven.
Pavlova is classically filled with whipped cream and fruit, but in order to use the egg yolks, you can make a pastry cream and fill it with it.
This time I filled it classically by whipping 250 ml of whipped cream, breaking the top of the crust and putting whipped cream in Pavlova's cracks.
It is also nice to put pieces of fruit in the cracks because they give flavor, freshness and enrich this cake.
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