Pavlov cake

To prepare this simple, tasty and light summer cake, take egg whites, sugar, fatty cream, corn starch, wine vinegar and a lot of fresh strawberries. We use cream exclusively fatty, which are suitable for whipping — with a fat content of at least 32%. Corn starch (it will make a crunch of crispy, while preserving the meringue inside soft) can be replaced with potato, then we take 1 tablespoon. Instead of wine vinegar, you can use lemon or lime juice. For the decor, you can still take leaves of fresh mint or lemon balm — it will turn out even more beautiful.

So, first of all, you need to prepare the basis for the cake — meringue. In addition to the products, we still need suitable dishes and mixer. We take a bowl, wash it and carefully dry it. You can degrease it with lemon juice, and then wipe it dry again. Pour cold proteins and, if desired, pour a tiny pinch of salt (but this is not necessary). By the way, the question of protein temperature: some cooks claim that warm (room temperature) proteins as a result give a milder foam. But personally, I like to work with chilled — I did not notice much difference. I must say that my squirrels were frozen, and then they simply tossed it in the refrigerator overnight. I often cook dishes on egg yolks, so I just collect proteins in a bag and keep in the freezer. There is no difference between fresh and frozen proteins for meringue.

We begin to whip egg squirrels with a mixer at low speeds, gradually increasing speed to medium. We continue to whip at an almost maximum speed for another minute or two. In the process of whipping, pour sugar powder along a tablespoon. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about sugar. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly. In general, you will take about 10-15 minutes to whip proteins. At the end, add wine vinegar and sifted starch. We interfere with the meringue neatly and not very actively, folding movements from the bottom-up.

See how the finished merenga looks like for a mocking base — it is thick and dense, while fluffy, smooth and glossy.

Air Mernga holds the form perfectly if it is beaten enough.

It is time to dry the meringue so that it becomes crispy outside, and inside it remains delicate, airy and juicy. You can make one large cake, 2 smaller (like mine) or even cook it portioned in the form of cakes. We lay the meringue on a baking sheet with parchment paper in terms of the size of the necessary circle (circles). Then we level the meringue with a spoon so that the edges of the air cream are a little middle.

The extended blanks must be baked in a preheated oven at 140-150 degrees for 4-5 minutes, after which the temperature decreases to 110 degrees and the meringue is prepared for more than 25-30 minutes. But still, start from the characteristics of your oven! In the process of baking, do not open the oven (the temperature difference is detrimental to the appearance of the meringue), otherwise such a nuisance may happen: I have sagged in the center of the mash. The finished pastries in taste suffered, but brought me a few minutes of aesthetic suffering. We give air blanks completely cool, but for now we are engaged in cream and berries for our Pavlov cake.

In the classic version of Pavlov’s cake, fresh strawberries are used, so we will take it — the good, just a season. My berries, remove the tails, completely (!) We dry and cut into large slices. If you have small strawberries, leave it entirely.

Following, beat the cooled fat cream by a mixer at medium speeds. You can beat the cream with a whisk — so even more reliable. Do not overcome, otherwise you will get oil and serum as a result. Personally, I do not add sugar powder to the cream, since with us they are already sweet enough. You can pour 1-2 tablespoons of icing sugar before whipping. We need to get quite dense, while delicate and air cream cream.

We collect Pavlov’s cake. On a flat dish we put a crisp base-bez.

On top of an uniform layer, we distribute whipped cream (half of the total volume, if you cook 2 cakes, like mine).

The most pleasant part of the preparation remains — we decorate the cake with a decent amount of fresh strawberries (put how much the shower wishes)!

Well, how is it without a green accent? Fresh leaves of fragrant lemon balm or mint will be in handy. And if desired, you can sprinkle the finished dessert with powdered sugar. Similarly, collect the second cake.

Pavlov’s cake is served immediately after cooking. It is perfectly cut into portioned pieces, it turns out incredibly tender, moderately sweet, fragrant .. In general, delightful! Try this truly summer dessert.