Pavlova cake is a typical Australian desert, it's fluffy as meringue, but more fruity and juicy due to cream and fruits on the top and very easy to make. No flour, no nuts - for those with allergies :) Before we start baking, just a word or two about its origin: the cake was made for Russian ballet dancer Ana Pavlova, when she toured in Australia.
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| Pavlova cake from Melbourne |
- 5 egg-whites
- 150g powder sugar
- 250mL whipping cream
- Fruits for topping (strawberries, kiwi fruits, bananas ...)
Preheat oven to 160°C (fan). Beat egg-whites and powder until stiff, thick and glossy. Place in a cake tin cowered with baking paper and put in the over.
Bake for an hour and DO NOT open the oven in the mean time. When done, turn off the oven and leave it CLOSED for another 30 minutes.
Now take the pavlova cake out, place it on a nice tray, whip the cream and pour it over the meringue base and top it with fruits.
Voila! That's it. It's easy, right? And it's something special, so win-win :)Bake for an hour and DO NOT open the oven in the mean time. When done, turn off the oven and leave it CLOSED for another 30 minutes.
Now take the pavlova cake out, place it on a nice tray, whip the cream and pour it over the meringue base and top it with fruits.
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| Our pavlova for Australia day 2013 |
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