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Pavlova Cake with Thermomix

Pavlova Cake with Thermomix

Do you want to prepare a cake using only egg whites? I recommend you to try the Pavlova cake. This recipe was given to me by Vitina Maio, a fan of the Ricette Bimby (Italian Version of Thermomix Recipes) Facebook page, who got it from Coquinaria's forum.

Deliiiiiiciouuuus! A real bomb-shell, but a good one! Meringue, cream, and fresh seasonal fruit. Very sweet, but fresh.

The Pavlova is a typical cake from Australia and New Zealand. From Wikipedia I have learned that it was created in 1935, by the chef of a Perth hotel, after the Russian ballet dancer Anna Pavlova.

With this cake you will make an excellent impression, especially on big occasions. Some say that to bake this cake you need a good cooking experience. Well, with Thermomix anything is possible!

If you have some egg whites left, alternatively, you can prepare also some "Lingue di Gatto" (Cat's tongues, typical Italian dry biscuits) or a Lemon Pie.


Ingredients

- The whites of 3 eggs
- 250 gr Caster Sugar
- 1 Teaspoon of Vinegar
- 1 Teaspoon of cornflour
- 1 Pinch of salt
- Whipped cream, sweetened according to taste
- Seasonal fresh fruit, as much as you like (preferably Kiwi, Strawberries or Fruits of the forest)


How to prepare the Pavlova

Place the butterfly in the mixing bowl.

Pour the egg whites and a pinch of salt. 7 Min. 40° Speed 3.

After 3 Min. add the sugar, little by little.

At the end, pour the vinegar and the cornflour in the bowl. Mix with Speed set on 2.
Turn on the oven at 200°.

Cover a confectionery plate with baking paper and grease it with some form oil or butter.

Place the meringue so as to have a circle 5 or 6 cm high. Its surface has to be quite uniform but not smooth.

Place the Pavlova in the pre-heated oven, close the door and turn off the oven. Leave the cake in the closed, turned-off oven for 50 Min.

Afterwards, remove the Pavlova from the oven and leave it to cool.

Whip the cream.

Delicately place the meringue on a platter, spread plenty of cream on it and decorate with the fruit that you prefer.

Wait one or two hours before serving.


My advice

As an alternative to whipped cream, you can make chantilly cream, by mixing whipped cream and custard in same quantities.

To whip-up the egg whites to perfection, have a look at this post on whipping egg-whites into stiff peaks.

To lay the meringue on the baking paper you can easily use a pastry bag!


How to prepare the Pavlova cake without the Thermomix

http://www.bbcgoodfood.com/

http://www.simplyrecipes.com/


Album di katiesw1








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