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Pavlova cake

Pavlova cake

I tried it from the "Kitchen Secrets" magazine, but not only with raspberries, as the cake requires, but also with apricots. It is very good! :)

  • 5 egg whites
  • salt
  • 250 g sugar
  • 1 teaspoon vinegar
  • vanilla essence
  • 1 tablespoon instant coffee
  • 200 ml fresh
  • 1 sachet of vanilla sugar
  • 200 g raspberries

Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Pavlova Cake:

Preheat the oven to 200 degrees. Cover a tray with baking paper and draw on it a circle with a diameter of 22 cm, with a pencil. Grease the surface of the circle with a little margarine. Beat the egg whites with 1 pinch of salt and sugar, until the composition hardens and begins to shine. Incorporates vinegar and instant coffee.

The meringue composition is distributed in the circle on the baking paper, using a spoon. A depression is made in the middle. Reduce the oven temperature to 100 degrees and bake the top for about 90 minutes. Turn off the oven and let the countertop cool inside.

Beat the whipped cream with the vanilla sugar and spread it in the middle of the counter. Cover with raspberries. Eventually powdered with sugar.


Pavlova cake recipe

Her name comes from the name of the famous ballerina Anna Pavlova from Russia. The secret is to bake the cake on a very low heat on the 2nd stage of the oven, because the pavlova is soft on the inside and a little crispy on the outside.

ingredients

-a vanilla sugar or a vanilla essence

-1 teaspoon full of starch

The flame must be kept to a minimum when the oven is preheated. Beat the egg whites with the salt until you get a strong foamy paste. Then add the sugar little by little and mix very well. Do not add sugar until the previous one melts. Then add the starch, vinegar and vanilla. Mix everything for at least 15 minutes, until the reverse composition does not flow, then it means it is ready. Line a baking tray with parchment paper and slowly add the meringue until it forms a cake. Bake the meringue for at least an hour on low heat, repeating so that it does not carbonize. It is ready when it remains white but the exterior is slightly crispy.

Some ingredients for decoration

-500 grams of berries

-1 sachet of whipping cream

Mix the whipped cream with the vanilla hardener and vanilla essence and pour over Pavlova when it is very cold and then put the berries on it. This is what the final version of Pavlova cake looks like.


Alcazar cake

A cake with meringue and walnut leaves, fine cream and chocolate icing. In my opinion it is the perfect cake.

Inspirational recipe, Miremirc . If you try the recipe Alcazar Cakes, I look forward to seeing you again and telling me how much you enjoyed it.

  • 9 egg whites
  • 9 tablespoons sugar
  • 18 tablespoons ground walnuts
  • 3 tablespoons grated flour
  • 3 teaspoons vanilla essence
  • a pinch of salt
  • 9 yolks
  • 9 tablespoons sugar
  • 300g butter (at room temperature)
  • 4-5 tablespoons milk
  • a vial of vanilla essence
  • 3 tablespoons lemon juice
  • 3 tablespoons cocoa
  • 150 g chocolate 50% cocoa
  • 50 g butter
  • 4 tablespoons milk


Method of preparation
It was:

Divide the ingredients into three equal parts.
Mix the foam three egg whites with a little salt, then add three tablespoons of sugar in turn and mix well after each one until it dissolves. We will get a strong and glossy meringue. Using a spatula, add 6 tablespoons of ground walnuts in a row, a tablespoon of grated flour, and at the end add a teaspoon of vanilla essence. Spread the mixture in a tray (24x24cm) lined with baking paper. Put the pan in the preheated oven on medium heat - 180 & # 176C for about 15-20 minutes or until the top is lightly browned. We repeat twice more. When the sheets cool, we peel them after the baking paper, passing a knife under them with the blade.
Cream:
Mix (I used the goal) the yolks with the sugar, then add the milk. Boil the mixture on a very low heat or on a steam bath for about 10 minutes or until it thickens. When ready, let the cream cool, then add the vanilla essence. Mix the foam butter. Incorporate in it a tablespoon of chilled cream and a little lemon juice and mix well each time. Divide the cream into two equal parts, and add the cocoa in one.
Glaze:
Put the ingredients in a double-bottomed saucepan, over low heat and mix with a whisk until smooth.
Assembly:
Place the first sheet on a plate and grease it with yellow cream. We put the second sheet, press it a little with the palms and spread the brown cream. Pour the slightly warm icing over the third sheet. Before being portioned, the cake must be refrigerated for 2-3 hours. It is delicious and spicy.
Below I have attached some photos from the preparation.
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Assembly and baking of the Vredens Beste cake top

I heated the oven to 180 C (medium to high for gas). I prepared a 30 x 40 cm tray lined with baking paper. I have at hand the dough, the browned almonds and the meringue.

I poured the dough into the tray and leveled it in a thin layer with a spatula. It is creamy and can be easily smoothed. I spread the meringue on top of the raw dough and smoothed it as well.

I sprinkled the almond flakes and put the cake in the preheated oven at 180 C for 30-35 minutes.

It should lighten slightly but still remain light in color. The pictures below are from Easter and I think we browned it a bit. Recently I managed to make it whiter, lighter in color. The sheet of dough wrinkles when baked, forms waves. That's how it should turn out.

I immediately took the baked sheet out of the tray, with the baking paper under it. I placed it to cool on a kitchen grill. The paper peels off only after it has cooled completely because the sheet is very fragile.

After cooling, I cut the sheet in 2 lengthwise, obtaining 2 strips of 15 x 40 cm. You can also cut it wide and get 2 pieces of 20 x 30 cm.


Pavlova cake

I consulted a lot of magazines with Recipes looking for a perfect cake for Easter and I still couldn't find what I wanted. So the solution came from the same Koala, my best friend, who told me disappointed that she ordered a Pavlova cake at a cafe and they brought her a frozen meringue, so she didn't cut it with two knives :)) I came up with the idea to do Pavlova. I had the recipe in my recipe book for a very long time, but I completely forgot about it.

Pavlova is a cake named after Anna Pavlova, the famous ballerina in Russia. Pavlova is very crunchy on the outside, but the meringue on the inside is soft, like chewing gum. The basic rule is to bake Pavlova on a very low heat, on stage 1 or maximum 2 of the oven.

Ingredient:
& # 8211 4 egg whites
& # 8211 300 gr of sugar
& # 8211 a teaspoon with starchy tip
& # 8211 a teaspoon of vinegar
& # 8211 a vanilla essence or vanilla sugar
& # 8211 a pinch of salt

Preheat the oven, the flame must be at MINIMUM! Then beat the egg whites with the salt until you get a hard and shiny foam. Then add the sugar, little by little (about a tablespoon at a time) and mix well. Do not add any other sugar until the one before has melted. Then add vinegar, vanilla and starch. Mix (at least 10-15 minutes). We know it's ready when we turn the bowl upside down and the meringue doesn't flow.

Wallpaper a tray with baking paper and put the meringue, spoon by spoon and form it, with the help of a round spatula, cake. We bake Pavlova for an hour, in the oven with the flame given on step 1 (yes, I repeat, I know, but I don't want to receive complaints again that the meringue has been charred in 5 minutes, from ladies who don't know how to use the oven & # 8211 I am referring here strictly to the comments from Lemon Pie). Pavlova is made when the exterior is crisp, hard but remains white! It doesn't have to take on color.

Ingredients for decoration:
& # 8211 300 ml of liquid cream
& # 8211 a strengthening envelope for whipped cream
& # 8211 vanilla essence
& # 8211 450 gr of berries

Beat the whipped cream together with the vanilla essence and the whipped cream hardener, put it over Pavlova when it is completely cold, put the berries over it. If you use frozen berries, as I used, be sure to drain them very well before putting them on the cream.

This is what my Pavlova looks like, in the attempt made for Florii. It turned out very good, unexpectedly good, crispy on the outside and soft, creamy on the inside, that's why in the pictures it looks like two creams. The whipped cream gave it more flavor and the berries, a little sour, perfected the taste. What's more, it melts in your mouth, it's an airy dessert, light, perfect after a lamb steak. I hope you enjoy.


Pavlova cake with lilac flowers

The bat descended from the strictly ornamental pedestal and put to intensive gastronomic training. Crispy-spongy meringue top, creamy-fluffy core and acid-fruity accessories and delicate lilacs.

Floral epilogue of a perfect dinner, Pavlova with lilac flowers or graceful dessert like a ballerina and fragrant like a spring garden.

Pavlova ingredients with lilac flowers:

1/2 cup organically grown lilac flowers (250ml cup)

2 tablespoons food starch

1/2 teaspoon lemon juice

Preheat the oven to 130 degrees with the grill positioned in the middle. Then prepare a tray with baking paper on which you draw with a pencil a circle with a diameter of 18cm and place it on the tray with the undrawed side up (it will help you when you spread the meringue for Pavlova countertop in the tray in an almost perfect circle) .

The flowering bat (which must be from a safe source, grown without a trace of pesticides) is washed under running cold water and, after being allowed to dry, separates into smaller stems and then gently peels off each flower. on the green side, including stamina).

The lilac flowers are sprinkled with the sugar in a blender.

Take two tablespoons of sugar flavored with lilac flowers and combine with food starch in a separate bowl.

Beat the egg whites until they start to thicken slightly. Sprinkle with vinegar and continue to mix with the mixer, gradually adding a tablespoon of flavored sugar, until they become a foam with a very sticky texture (check if the sugar is completely melted by rubbing a little foam between the fingers - it should not be feel no trace of sugar granule).

At the end add the starch mixture with the two tablespoons of sugar and lemon juice. Carefully integrate into the composition, mixing with a spatula from bottom to top.

Spread the meringue top in a uniform layer, in the perimeter of the 18 cm circle drawn on the baking paper on the tray. Then, with the back of a spoon, form a crater in the middle of the round countertop (to create the place where the cream will be placed later) and level the edges so that they are regular and high.

Bake somewhere between 60-75 minutes or until the texture is dry to the touch and lightly colored in a pale cream. Turn off the heat and leave the tray to cool in the oven with the door slightly open (the surface of the meringue countertop will feel firm to the touch, but as it cools small cracks will appear through which it can be seen that, inside, the Pavlova base is soft and slightly spongy).

1 teaspoon vanilla essence

Pavlova cream is a simple, slightly sweetened whipped cream that compliments the seemingly crunchy meringue and floral scent of the syrup.

For a perfect taste, it is important that the whipped cream is homemade, made from fatty cream beaten well in the mixer, with a little sugar and vanilla, until it becomes fluffy, light and airy. Store in the refrigerator until the cake is assembled.

Liliac syrup ingredient:

2 teaspoons food starch

1 cup or ½ cup of organically grown lilac flowers (250ml cup)

2 tablespoons fresh or frozen currants / blackberries

The sugar, food starch and water are mixed in a cooking pot and put on medium heat, stirring for 1 minute.

Add the lilac flowers and blackberries (or currants) and cook for another 2 minutes, stirring constantly.

At the end, strain the syrup through a sieve, without crushing the flowers and boiled fruits. Leave to cool.

It is good that the Pavlova cake is assembled shortly before serving, otherwise the meringue top will soften too much from the moisture of the whipped cream and syrup. Place the meringue base on a serving platter, fill with whipped cream, sprinkle with fragrant syrup, spread blackberries or currants on top and decorate with candied lilac flowers (optional). Serve immediately.

Sweetened bat flowers (optional):

organically grown lilac flowers

The 230 g of sugar are put with water in a pan over medium heat. Stir until the syrup begins to boil slightly.

Once cooled, soak the lilac flowers with tweezers in the sugar syrup, shake the flower off the excess syrup and lightly soak in the caster sugar. Leave it to dry overnight on a waxed paper over which a thin layer of sugar is placed.


Beat the egg whites in a stainless steel bowl with a pear-shaped towel. Then add the caster sugar together with the lemon juice and beat for 2 minutes. it is cheese but only to get hot. When the foam has hardened and only falls off the pan, we put the bowl aside and prepare a tray on which we put the baking paper where we drew a heart on its back. We put the composition in a pocket with a star-shaped dui and we take the shape of the drawing.

Bake in the oven at 130 degrees (very low heat) for 60 minutes. to dry but remain white.
Whip the whipped cream until it stays on the target and put a teaspoon of vanilla almost when we have finished beating.
Slice the strawberries or cut them into quarters.

After the meringue sheet has cooled, add the whipped cream and level it over which we place the strawberries. Consume immediately and if we want for later consumption we will grease the meringue first with a layer of butter cream. (Butter and powdered sugar - so that the cream does not moisten the meringue) Smaller portions can be made.