How to make Pavlova? – Australian cake recipe
This dessert was made by Australia chef Herbert Sachs in the year 1920 when the arrival of Great Russian ballerina, Anna Pavlova; however, the people of Australia and New Zealand are confident that this dessert is much older. This delicious dessert recipe with a lightweight mix, with the main ingredient of eggs, which is placed in a beautiful layer of cream and fresh fruit pieces above, attracts everyone’s interest in tasting it and it’s not surprising that it is considered one of the most popular in Australia.
- Egg whites 6 pcs
- Sugar 1 and a half cups
- Vanilla 1 teaspoon
- Pomegranate juice 1 teaspoon
- Corn Starch 2 and a half teaspoons
- Cranberry juice 1 and a half cups
- Honey 1/4 cup
- Lemon juice 1 tablespoon
- Cream form 1 and a half cup
- Sugar 1 tablespoon
- Cherry 1 cup
To prepare the dessert, place egg whites at ambient temperature for 30 minutes. In this area, place the oven tray with an oiled paper or foil. Draw a circle 22 cm in diameter on the bottom of the paper. Turn the paper back to the bottom of the paper. Then place the oven at 121 ° C. Pour the egg whites into the mixer and stir medium speed to form and leave the mixer blades. Add 1 tablespoon of sugar and half a cup of sugar to make it hard to make the belt firmly, and when the mixer blade is raised, the strainer will have a solid and dry state. Add 1/2 teaspoon vanilla and 1 teaspoon lemon juice. Mix corn starch and egg whites.
Then, pour the material into the circle you drew on an oily paper and round it round a spoon. The edges should be slightly taller so that the material is more easily placed on it. Place the oven tray for 1 hour in the pre-heated freezer. During this time, do not open the oven at all. After that time, turn off the oven and allow Pavlova’s dessert to remain in the oven for an hour. At this point, prepare the sour cherry. Pour cranberry juice and honey into a milk jug and place it on medium heat to boil. Reduce heat when the fluid is boiling. Let it cook for 30 to 40 minutes. Pour the pomegranate juice into a bowl and let it cool.
Then prepare the cream and prepare a tablespoon of sugar and 1 teaspoon of remaining vanilla into the bowl and stir it to get tight and steady. It is best to place the mixer bowl and blades in the refrigerator or freezer for cooling. Remove the oven tray and remove the cooked rind from greasy paper or foil and place on the serving plate. Cast the cream onto it and spread it. Add the cherry seeds on it. Finally, pour the sour cherry onto the dessert. Your task is now finished and your Pavlova is ready.