Classic Anna Pavlova Cake

Delicate, airy, melt-in-your-mouth cake Anna Pavlova. The base of the cake is a meringue crust with a crispy crust and a soft center. In addition, whipped cream and cottage cheese cream and aromatic berries. The cake is very tender. Meringue, cream, berries — everything goes together perfectly, creating the perfect dessert!
cook time: 3h
Ethan Rowley
Classic Anna Pavlova Cake

Nutrition Facts (per serving)

212
Calories
9g
Fat
32g
Carbs
2g
Protein

Ingredients (5 portions)

Korzh:

Egg whites 4 pc
Powdered sugar 230 g
Starch 2.5 tsp
Vinegar 0.65 tbsp

Cream:

Heavy cream 250 ml
Cottage cheese 50 g
Powdered sugar 50 g

Decor:

Strawberry 300 g
Jam 40 g

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 4

Step 4
Then make the sides.

Step 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.

Step 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.

Step 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 whisks. Add cream cheese, mix on low speed mixer until smooth.

Step 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.

Additional rubrics

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