Try to cook a wonderful dessert "Pavlova" Bashny.Net

If there is something that can be considered the most important Australian dish, this is definitely a cake "Pavlova" - a dessert invented in honor of the great Russian ballerina Anna Pavlova toured in Australia in the 20s of the last century. The problem is that during the tour Pavlov also visited New Zealand.

This led to endless dispute about the right to be called the birthplace of Pav, in both countries, for the sake of brevity referred to as the delicious cake of meringue. The truth is that the "Aussie" and "Kiwi" very little what agree with each other. An example of this historical enmity may be regarded as a curious story of actor Russell Crowe, who, being a New Zealander by birth, but living for many years in Australia, can not get Australian citizenship.




In recent years, there was a theory that no Avstarliya or New Zealand did not invent the recipe Pav, and he seemed to come out of America, which, in turn, came from Germany.

Whatever it was, the New Zealanders and Australians continue to be proud of "his" invention. New Zealand also considers itself the birthplace of kiwi, dessert, decorate these green fruit, while Australians are increasingly using strawberries and other berries and fruits.

I have no own theory about the origin of "Pauline", but since I have prepared a dessert with strawberries, you can assume that I am more gravitate to the Australian version.



Ingredients:

4 protein, room temperature;
225 gr. powdered sugar;
1 tablespoon cornstarch;
2 tsp vinegar;
½ tsp vanilla essence;
strawberries.

For the cream:

1 cup heavy cream (35%);
3 tablespoons powdered sugar;
1 tablespoon lemon juice;
vanilla essence.



Preparation:

Heat the oven to 150C.

Whisk the whites on low speed until soft foam, then increase speed and begin to add the powdered sugar 1 tablespoon

Beat until you get a thick, shiny foam.

In the whipped whites with powdered sugar, add the vinegar, vanilla essence and corn starch, stir whisk.

On a sheet of paper for baking, draw a circle with a diameter of 22-23 cm.

Spoon the protein mass in a circle, making an indentation in the center (like a nest).

Proteins can be given any beautiful shape.

Bake in the oven for 1 hour, then let the cake stand for an additional 1 hour in a closed oven without heating.



Whip the cream with the lemon juice and powdered sugar.

Pour the cream into the center of the cake and decorate with any fresh fruit and berries (strawberries, raspberries, blackberries, kiwi, banana, blueberries).

Author: Olga Baklanov