Pavlova cake with sour milk and honey

Votes: 1

Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 373, total fat 22 G., saturated fats 14 G., proteins 4 G., carbohydrates 42 G., fiber 1 G., cholesterol 82 mg, sodium 53 mg, sugar 40 G.

This cloud-light Pavlova cake is made with airy meringue, covered in a delicate cream and decorated with fresh fruits and berries. Lemon juice is typically used as a stabilizer for egg whites, but in her recipe, Trisha Yearwood replaced it with sour milk and added a touch of honey to the meringue. It turned out amazing!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Whites of 4 large eggs
1 cup granulated sugar
1 teaspoon of sour milk or kefir
1 teaspoon cornstarch
2 tablespoons of honey
2 tsp vanilla extract
2 cups heavy cream
1 tbsp powdered sugar
1 cup fresh mango, finely diced
1 cup fresh pineapple, finely diced
0.5 cup fresh blueberries
2 kiwis, finely diced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mango, Pineapple, blueberry, kiwi, eggs, meringue, starch, cream, sour milk, kefir

Cooking the dish according to the recipe:

Preheat oven to 150°C. Line a baking sheet with parchment paper.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes. Add the granulated sugar 1 tablespoon at a time, beating well after each addition. The whites should be very stiff but hold soft peaks. Turn off the mixer and add the buttermilk, cornstarch, 1 tablespoon honey, and 1 teaspoon vanilla. Mix on low speed.

Place the meringue mixture in the center of the prepared baking sheet. Using a small spatula, spread it into a circle approximately 22 cm in diameter. Bake until the meringue is set, about 1 hour. It's okay if it cracks on the outside. Let it cool completely on the baking sheet before removing it from the pan, about 2 hours.
Meanwhile, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Add the powdered sugar and the remaining 1 teaspoon vanilla extract. Beat on high speed until soft peaks form, 2–3 minutes. Refrigerate until ready to serve.
Place mango, pineapple, blueberries and kiwi in a bowl and mix gently.
Carefully remove the meringue from the parchment and transfer it to a serving platter. Spoon whipped cream into the center. Spread it out with a spatula, leaving a small space around the edges so the meringue is visible. Top the cream with a mound of fresh fruit. Drizzle with the remaining 1 tablespoon of honey and serve immediately.

Protein mass:
On parchment paper, trace a 22 cm diameter shape with a pen. Turn the paper over and place the protein mixture inside the circle.