Cake "Pavlova" From Seleznev - A Step By Step Recipe With A Photo

The light, airy dessert "Pavlova" was named by the French in honor of the Russian ballerina Anna Pavlova. Today I will share a recipe for making a Pavlova cake, an equally popular version from Seleznev.

Cooking description:

Preparing the Pavlova cake is very simple, but it turns out delicious and beautiful. Such a dessert can be prepared by a man as a surprise to his beloved (for example, on March 8th). Stick to this recipe and the surprise will be great!

Purpose: For dinner / For a banquet table / Inexpensive

Main ingredient: Fruits / Eggs

Dish: Baking / Cakes / Desserts / Meringue / Sweet

Geography of cuisine: Russian cuisine

Ingredients:

• Egg whites - 3 Pieces
• Sugar - 100 Grams
• Powdered sugar - 100 Grams
• Salt - 1 Pinch
• Raspberry jam - 100 grams (or confiture)
• Fresh berries and fruits - 200 Grams
• Sugar - 125 Grams
• Eggs - 3 Pieces
• Milk - 1 Liter
• Wheat flour - 1 tbsp. the spoon
• Potato starch - 1 tbsp. the spoon

Servings: 8

How to cook "Cake" Pavlova "from Seleznev"

1 Whisk the cooled egg whites with a pinch of salt. Gradually adding the powdered sugar and (optionally) some lemon juice, beat the whites until firm peaks. 2 Place a sheet of baking paper on 2 trays. Place the whipped egg whites in a pastry bag and, while spinning the whites in a spiral, make 2 identical circles. 3 Bake the meringue cakes at 100 degrees for about 1 hour. 4 With the last 5 ingredients, make a custard: in a bowl, combine eggs, sugar, 1 tbsp. flour and 1 tbsp. starch. While stirring, add boiling milk and simmer the cream over low heat for 2-3 minutes until thickened, then let cool to room temperature. 5 Chill the finished meringue cakes on a wire shelf on the table. 6 Place one crust on a serving dish and brush with a layer of raspberry jam.