Classic Pavlova cake with passion fruit pulp
Complexity: average
Servings: 6-8
The Pavlova cake is as light and airy as the ballerina Anna Pavlova, after whom it was named after her tour of Australia and New Zealand. Incidentally, these two countries claim the cake's origins, a fact that has been the subject of much debate and even historical research.
Pavlova cake differs from regular meringue cake in that starch is added to egg whites whipped with sugar and baked in a single, tall layer. This ensures that the outside of the cake becomes firm and crispy after baking, while the inside remains soft and fluffy. Traditionally, the cake is decorated with whipped cream and various berries and fruits, but the classic recipe features passion fruit pulp. Since the original meringue cake's texture quickly deteriorates when exposed to fruit juices, it should be enjoyed immediately after assembly.
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:
Cake
- Whites of 4 large eggs, room temperature
- 1 cup of sugar
- 1 tbsp. starch
- 3/4 tsp cream of tartar
- 1 tsp vanilla extract
Assembly
- 1 cup whipping cream
- 0.5 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 3 tablespoons of sugar
- 0.5 tsp vanilla extract
- 2 ripe passion fruits
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 135°C. Draw a 20cm circle on parchment paper and place the paper face down on a baking sheet.
- Beat the egg whites at low speed first, then, when they become foamy, increase the mixer speed and slowly add the sugar, whisking continuously. Continue whisking until stiff peaks form on the beaters. Separately mix the cornstarch and cream of tartar and add to the whites, mixing by hand, then fold in the vanilla.
- Place the entire mixture in the center of the drawn circle and spread it out with a spatula, creating a check mark pattern on the sides with the spatula (this will give the cake a nice shape).
- Bake the meringue for approximately 60-90 minutes. It will still appear soft on the outside until it cools. However, if the meringue doesn't set crisply on the outside, you can return it to the oven for another 15-30 minutes (temperature and humidity will affect baking time). If the cake begins to darken, open the oven door and continue baking. Cool the meringue completely on the baking sheet.
- Assembly: Whip the cream until soft peaks form and fold in the lemon zest, lemon juice, and then the sugar. Carefully transfer the meringue (using the bottom of a springform pan, for example) to a serving dish, then spoon the whipped cream on top and spread it out, leaving it just to the edges. Halve the passionfruit and scrape the seeds and juice over the whipped cream.
The meringue can be baked several hours before serving, but the cake should be assembled immediately before serving.
Author of the recipe - Anna Olson is a pastry chef and television host.
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