Anna Pavlova’s Butter Cake with Whipped Cream and Fruit

The most delicate Pavlova cake — soft cake with a crispy crust! The cake was invented by New Zealanders who were fascinated by the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. The cake is amazing and not at all difficult to prepare, the main thing is not to rush. The crust is crispy on top and soft on the inside. The cake is covered with whipped cream and decorated with fruits or berries.
cook time: 1h 30 min
Elijah Stroud
Anna Pavlova’s Butter Cake with Whipped Cream and Fruit

Nutrition Facts (per serving)

271
Calories
15g
Fat
31g
Carbs
3g
Protein

Ingredients (6 portions)

For the crust:

Sugar 180 g
Corn starch 1 tsp
White wine vinegar 1 tsp
Chicken eggs 3 pc

For filling:

Powdered sugar 2 tbsp
Strawberry 3 pc
Heavy cream 300 g
Kiwi 1 pc

Recipe instructions

Step 1

Step 1
Required ingredients. It is advisable to use fine crystalline sugar, so it dissolves better. If you don’t have corn starch, feel free to replace it with potato starch, the result will be just as good. Take cream with a fat content of at least 33%.

Step 2

Step 2
Letʼs start by separating the yolks from the whites. Be careful not to get a single drop of yolk into the whites. Pour the whites into a clean, dry bowl.

Step 3

Step 3
Beat the whites to soft peaks and add 1/3 of the granulated sugar. Next, add granulated sugar in approximately equal parts 3-4 times. It is very important to beat the whites for 2-3 minutes after each addition of sugar. If you don’t do this, the meringue will turn out brittle and break under the weight of the filling.

Step 4

Step 4
After all the sugar has been added, add wine vinegar and starch. Also beat for 2-3 minutes after introducing each ingredient. If desired, you can add vanillin to the meringue. Beat the whites until stiff peaks form.

Step 5

Step 5
On a sheet of parchment we draw a circle with a diameter of 20 — 23 cm. I circle the plate. Turn the sheet over with the pattern facing down and line the baking sheet. To prevent the parchment from curling, I glue it onto droplets of whipped egg white.

Step 6

Step 6
Spoon the meringue onto the baking sheet in a circle. Then in the middle we make a small depression for the cream and filling, distributing the protein with a spoon along the edges of the cake. Bake at 130 degrees for an hour.

Step 7

Step 7
Pour the chilled cream into a clean glass container.

Step 8

Step 8
Beat until thick, add powdered sugar and continue beating. Just like in whites, you can add vanillin if desired. If the cream does not whip well, you can add a little citric acid (a pinch) or a few drops of lemon juice. Place the whipped cream in the refrigerator.

Step 9

Step 9
Cut the kiwi and strawberries into slices and dry on a paper towel. Use your favorite soft fruits and berries — raspberries, passion fruit, papaya, mangoes, peaches. In the winter season, you can use canned fruits.

Step 10

Step 10
Take the finished cake out of the oven and let it cool. Place whipped cream in the middle of the cake and decorate with fruit. If desired, you can sprinkle powdered sugar on top. The cake must be stored in the refrigerator

Step 11

Step 11
Thatʼs all! The cake is ready, we can cut off a piece and enjoy the most delicate taste, mentally giving thanks to the New Zealanders :)

Step 12

Step 12
Bon appetit!

Additional rubrics

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