Pavlova layer cake
From ahmed1 17 years ago
- 75 minutes to make
- Serves 10
As Pavlova meringue cakes don’t hold for more than a few hours. I added a sponge Layer cake in the base of the meringue in order to absorb the cream. The combination Was just perfect. A little bit soggy sponge layer with a crunchy meringue. Read more Feel free To choose your favored fruits. See less
Ingredients
- Meringue Cake: shopping list
- 6 large (120 grams) egg whites shopping list
- 1 1/2 cups (castor) sugar shopping list
- 1 teaspoon white vinegar shopping list
- ¾ tablespoon cornstarch shopping list
- 1 20cm thin layer sponge cake shopping list
- Topping: shopping list
- 1 cup (240 ml) heavy whipping cream shopping list
- 1 1/2 tablespoons (20 grams) granulated white sugar shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- kiwi, strawberries, raspberries, blackberries, passion fruit, diced pineapple, or other fruit of your choice shopping list
- toasted almonds shopping list
- icing sugar shopping list
How to make it
- Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 23 cm circle on the paper.
- In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
- Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
- Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
- Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then pipe about ¼ cup in the base of the meringue . Sprinkle
- With some fruits of your choice.
- Place the sponge layer over the cream , sprinkle with diced pineapples then pipe the rest of the cream over the sponge layer covering it completely. Decorate with fruits ,roasted allmonds and icing sugar.
make a circle
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beat egg white
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add cream of tartar when frothy
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add sugar gradually
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beat
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stiff peaks
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transfer to prepared sheet
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smooth base
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make sides
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baked
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cut sponge layer
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pipe cream on base
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sprinkle with fruits
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top with sponge layer
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lightly brush with syrup if you wish
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sprinkle pineapples
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pipe cream again
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covered
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decorate with fruits
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icing sugar sprinkling
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The Rating
Reviewed by 14 people-
Where do you find the time Ahmed? What a beautiful dessert you have prepared and I can imagine how delicious it is. Thank you for all the time you spend on preparing and submitting with your detailed display of pictures. I'm giving you a 10 but the s...more
chacha
in New York loved it
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I've never tried to make a pavlova, but your recipe has inspired me (how can it do anything but?!) - this is beautiful indeed, and a truly special dessert for guests. The sponge layer is such a great idea to absorb the moisture - this is excellent, ...more
krumkake
in Chicago Suburbs loved it
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Another 5 to topple your tower of fives. Superbly crafted, sublimly done and succulently enticing...I will make this very very soon.Thank you Chef for the post!
Your friend, Joymarie
mystic_river1
in Bradenton loved it
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