Classic Pavlova cake: step -by -step recipes, photos, videos. The best recipes for the Anna Pavlova air cake-bez with strawberries, blueberries and raspberries, exotic fruits, with nectarines, figs and grapes, with cheese masquearpone, fruit jam

Anna Pavlova cake is the most delicate and air dessert that your guests will surely appeal.

Pavlov’s cake was created by confectioners from Australia in the last century.

• The great confectioners of that time baked this dessert in honor of Russian ballerina Anna Pavlova, who performed with a tour in their country and conquered everyone with her grace, unsurpassed talent, excellent grace and beauty.
• The cake resembles a skirt-tank of the ballerina, and it tastes airy and delicate.
• Below you will find many recipes for such a cake with different fruits.

Cake "Anna Pavlova": classic recipe with photo and video

To prepare such a dessert, you will need some products from which you need to make an air meringue, light and delicate cream cream, as well as a bright decoration of fruits. Here is a classic recipe for Pavlov cake with a photo:

What will be needed for cooking:

Stages of cooking cake:

1. Combine sugar with corn starch.
2. Now in a bowl (it should be completely washed and wiped out), place egg proteins. Beat them with a mixer at small speeds to get foam.
3. Then add sugar with starch 1 tablespoon and continue to mix, increasing the rotation speed on the electromixer.
4. At the end of whipping, add wine vinegar. It can be replaced with lemon juice. The mixture for the meringue should be stable. If it spreads, then the cake will not work, since you cannot lay fruits on its top. After each added portion of sugar with starch, beat the mixture for about two minutes. Wine acetic acid or citric juice is necessary so that the protein mixture becomes elastic. After adding an “acid”, beat the mixture for another minute. The mass is then considered ready when it does not flow from the corolla or spoon with which you scoop it up.
5. Turn on the oven for warming up to 180 degrees.
6. Now on a tin sheet, lay parchment paper and lay out a protein mixture for meringue. The circle should be no more than 20-22 cm with a diameter. Using a spoon, make a recess in the center of the above mass, and form peaks at the edges. Parchment paper does not need to be lubricated. When the merenga dries in the oven, she will then lag behind the paper well.

When the mass is laid out, put a tin sheet with a future cake in an oven, warmed up to 180 degrees. Immediately put a temperature control for 100-110 degrees. At this temperature, bake the mass for a cake for 1-1.5 hours.

Advice: The willingness of the meringue is easily checked: a crispy hard crust forms on top.

It's important to know: During the baking of the protein mass, it is not recommended to open the oven door, otherwise the protein cake can settle down and then it is impossible to fix it later.

Professional confectioners bake the protein cake in the evening, then without opening the electric duch, the regulator is placed on the “0” mark. Leave the meringue to reach the night. The next morning, the cream-layer and berry decoration are already preparing:

• Beat the cold cream from the refrigerator with powdered sugar until the mixture thickens and turns into an air and light mass. Do not beat for a long time so that the cream does not turn into oil.
• Now take the meringue from the oven and put the cream on it.
• Garnish with your favorite berries or fruits on top. The berries can be laid entirely, having previously removed the bones, and it is better to cut the fruits into large cubes.

Do the jewelry of berries or fruits right before serving the guests, otherwise the cake can be drew.

Video: Pavlova cake step-by-step video receptor

Tort-Bez "Anna Pavlova" with strawberries: recipe, photo

Strawberries go well with sweet meringue, so Pavlov’s cake is often made with this berry. For this cake with such a decoration you will need a little more cream, so you need to buy more cream.

Here are the ingredients for cake bez with strawberries:

Preparation - stages:

1. Mix sugar powder (150 grams) with corn starch. If you suddenly did not have this starch, then you can use potato, but you need to put it no more than 1 tbsp. tablespoons, otherwise the mass will turn out too hard.
2. Now put egg whites in a bowl. Beat them with a mixer at small speeds so that the mixture of products turns into foam.
3. Then add a slightly starch mixture a little bit and continue to whip, increasing the rotation speed on the technique.
4. At the end of whipping, add wine acetic acid, citric juice or lime juice. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla or spoon with which you scoop it up.
5. Turn on the oven for warming up to 180 degrees.
6. Now on a tin sheet, lay a parchment layer and lay out the mass for the future cake. Protein cake can be large - up to 25 cm. It can be made even, without deepening and peaks, as in the previous recipe. Parchment paper does not need to be lubricated. When the merenga dries in the oven, she will then lag behind the paper well.
7. Bake the cake at a temperature of 110 degrees, that is, after putting the tin sheet in the oven, put the temperature control controller. In an hour and a half, Korzh will be ready.
8. Leave it in electric breathing until completely cooled.
9. At this time, prepare the cream: mix the cream with the remaining powdered sugar, and beat all this into a homogeneous and air mass.

From the resulting mass for the cake bez, you can prepare two cakes. There is enough cream to smear them both. Put more creams on top, since berries will be laid on it. Then cut the strawberries in half, large - into 4 parts, and lay on the cake. You can decorate strawberries on the cake with mint leaves.

Cake "Anna Pavlova": recipe with blue and raspberries

In this recipe, we will not just whip cream with sugar, but add cream raw. It will give a layer of tenderness and unique creamy taste. Blueberries go well with raspberries, and if you have the opportunity to use these berries, then try to cook this cake bez and surprise your friends and loved ones.

Ingredients:

Stages of cooking:

1. Mix sugar powder with corn starch.
2. Now place egg proteins in a clean and dry bowl. Beat them with a mixer at small speeds to get foam.
3. Then 1 tbsp. Add sugar with starch and continue to mix with a spoon, increasing the speed of rotation on the mixer.
4. At the end of whipping, add wine vinegar and lemon juice. At this time, put vanilla sugar. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla with which you push it.
5. Turn on the oven for warming up to 180 degrees.
6. Now on a tin sheet, lay parchment paper and lay out the white mass. The cake should be even and large - up to 25 cm. It can be made with the help of cakes. When lay out the whole mass, remove the shape, and make a recess in the middle and with peaks at the edges.

Then follow the stages:

1. Bake the cake at a temperature of 110 degrees, that is, after putting the tin sheet in the oven, put the temperature control controller. In an hour and a half, Korzh will be ready.
2. Leave it in electric breathing until completely cooled.
3. At this time, prepare the cream: put all the components for the layer in a mixer cup and beat to airiness.
4. Then put the cream in the refrigerator.
5. At this time, take care of the berries: wash them and dry them.
6. Now take the meringue from the oven, put it on the dish. Put the refrigerator cream and prepared berries on top. Sprinkle the cake on top of the sugar powder.

Garnish your culinary masterpiece with mint leaves and serve to the table.

Pavlova cake with exotic fruits: recipe, photo

Such a cake is incredibly delicate and tasty. In it, not only cake, but also fruits are lubricated in it with cream. A note of piquancy is given by red currants in the center of the jewelry, which looks appetizing and interesting.

Prepare such ingredients:

To prepare a dessert, follow the stages:

1. Mix sugar powder with corn starch.
2. Now place egg proteins in a clean and dry bowl. Beat them with a mixer at small speeds to get foam.
3. Then 1 tbsp. Add sugar with starch and continue to mix with a spoon, increasing the speed of rotation on the mixer.
4. At the end of whipping, add wine vinegar. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla or spoon with which you will lift it.
5. Turn on the oven for warming up to 180 degrees.
6. Now on the baking sheet, bed parchment paper and lay out the mass for the meringue. Korzhik should be even and large - up to 25 cm. It can be made with the help of cakes. When lay out the whole mass, remove the shape.
7. When the oven heats up, reduce the temperature controller up to 110 degrees, and put the tin sheet with the meringue in it. Bake cake for an hour and a half. Then turn off the oven and leave the meringue to cool.
8. Wash the berries. Clean the bananas and kiwi and cut into slices. Clean orange and tangerine, divide into slices and cut (not very finely).
9. To prepare the cream, mix cream and powdered sugar, and then beat with a mixer to airiness.
10. Remove the meringue from the oven, put on a dish. Put a little cream on top, then alternating, lay out the fruits, smearing each layer with cream. Decorate the top with currant and serve.

It is worth noting: You may not make a large cake, but bake small meringues and make cakes. In this case, you will not have to cut the fragile meringue.

Pavlova cake with cheese mascarpone: recipe, photo

Mascarpone cheese is successfully used by confectioners to create a spicy dessert with a unique taste. This type of cheese gives soft shades of taste and makes the dessert unforgettable.

You need to buy such products for meringues and creams:

Stages of cooking:

1. Mix sugar with corn starch.
2. Now place egg proteins in a clean and dry bowl. Beat them with a mixer at small speeds to get foam.
3. Then add sugar with starch 1 tablespoon and continue to mix, increasing the speed of rotation on the mixer.
4. At the end of whipping, add wine vinegar, lemon juice and vanilla extract. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla with which you will lift it.
5. Turn on the oven for warming up to 180 degrees.
6. Now on a baking sheet, bed parchment paper.
7. Divide the mass for the meringue into 3 parts and put it on the parchment.
8. When the oven heats up, reduce the temperature controller up to 110 degrees, and put the tin sheet with the meringue in it. Bake cakes for an hour and a half. Then turn off the oven and leave the meringue to cool.

Now it's time to cook cream:

1. Melt the chocolate in a water bath along with cream.
2. Cool the mixture.
3. Beat the cheese with melted chocolate, cream and condensed milk. The speed of the mixer should be small.

When the cream is ready, you can collect the cake:

1. Remove the cakes from the oven.
2. Lubricate them with cream and lay them on each other on a dish.
3. Put the remnants of the cream and berries on top. You can sprinkle with powder. The cake is ready!

Serve such a dessert with any hot drinks: tea, coffee, cocoa, hot chocolate.

Cake "Anna Pavlova" with nectarines: recipe, photo

Nectarin is a delicious and sweet fruit that looks like a peach. If you cannot find nectarines, then you can use peaches, but clean these fruits from the skin. Cake with nectarines is prepared almost as well as with other fruits. For a variety of cream for cream, you can whip without sugar, adding vanilla.

Here are the ingredients for the cake:

Cook the cake like this:

1. Mix sugar with corn starch.
2. Now place egg proteins in a clean and dry bowl. Beat them with a mixer at small speeds to get foam.
3. Then add 1 tablespoon, add sugar with starch and continue to whisk, increasing the speed of rotation of revolutions on a mixer.
4. At the end of whipping, add vinegar and a pinch of salt. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla or spoon with which you scoop it up.
5. Turn on the oven for warming up to 180 degrees.
6. Now on the baking sheet, bed parchment paper and put the protein mass on the parchment.
7. When the oven heats up, reduce the temperature controller up to 110 degrees, and put a baking sheet with the meringue in it. Bake cakes for an hour and a half. Then turn off the oven and leave the meringue to cool.

For the cream, beat the cream into the air mass, sugar can not be added. For aroma, you can put a little vanillin. If you are a sweet tooth, then add sugar powder to the cream (50 grams). Now start assembling the cake:

1. Remove the meringue from the oven, put on a plate.
2. Put the cream on top.
3. Wash nectarines and cut into cubes. Put them on top on a cream cake.
4. Sprinkle fruits with powdered sugar and serve.

The combination of sweet meringue, vanilla cream and nectarine in this cake makes the dessert unique to taste.

Cake "Anna Pavlova" with figs and grapes: recipe, photo

The crispless meringue with notes of figs and grapes is a divine dessert, the taste of which will delight even the most capricious fertilizes. The fig “necklace” in this cake is a piquant addition - unusual and interesting. Mistresses rarely use figs when creating desserts, more and more often cakes and cakes are decorated with various southern fruits, bananas or oranges. Make the Pavlov cake with figs - guests will ask you for its recipe.

Prepare the following products:

The process of preparing such a cake begins with the creation of an air meringue.

Here are the stages:

1. Mix sugar powder with starch.
2. Now place egg proteins in a clean and dry bowl. Beat them with a mixer at small speeds to get foam.
3. Then add 1 tablespoon, add sugar with starch and continue to whisk, increasing the speed of rotation of revolutions on a mixer.
4. At the end of whipping, add lemon juice. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla or spoon with which you scoop it up.
5. Turn on the oven for warming up to 180 degrees.
6. Now on the baking sheet, bed parchment paper and put the protein mass on the parchment. You can do this using baking uniforms. Distribute the mass inside the form, and then remove it.
7. When the oven heats up, reduce the temperature controller up to 110 degrees, and put a baking sheet with the meringue in it. Bake cake for an hour and a half. Then turn off the oven and leave the meringue to cool.

Now it's time to cook the cream:

1. Beat the cream with four tablespoons of powdered sugar.
2. This can be done using a mixer at small revolutions or a conventional corolla.
3. Do not overdo it with whipping so that the cream does not turn into an oil mass.

When the cream is ready, pull the meringue out of the oven, put on a plate. Put the cream on top and decorate with washed and dried fruits of grapes and figs. The figs must be pre -cut into small slices. Mint leaves will add a beauty and aroma cake.

Pavlova cake with fruit jam: recipe with photo

If you do not have fruit, then you can experiment and bake Anna Pavlova cake with Persikov or any other fruit jam. Instead of whipped cream as a cream, you can use ordinary custard cream. It will turn out tasty, gently and original. Here is a step -by -step preparation of a cake with jam and custard cream:

The ingredients necessary for the cake:

Stages of cooking:

1. Mix sugar powder with starch.
2. Now place egg proteins in a clean and dry bowl. Beat them with a mixer at small speeds to get foam.
3. Then add 1 tablespoon, add sugar with starch and continue to whisk, increasing the speed of rotation of revolutions on a mixer.
4. At the end of whipping, add lemon juice, a pinch of salt and vanillin. The mixture for the meringue should be stable. The mass is then considered ready when it does not flow from the corolla or spoon with which you scoop it up.
5. Turn on the oven for warming up to 180 degrees.
6. Now, bed parchment paper on a baking sheet and put the protein mass on the parchment in the form of several small cakes.
7. When the oven heats up, reduce the temperature controller up to 110 degrees, and put a baking sheet with the meringue in it. Bake cakes for an hour and a half. Then turn off the oven and leave the meringue to cool.

Then boil the cream:

1. Pour milk into a bowl and warm up a little (no more than 40 degrees).
2. Add all other ingredients designed for cream to milk. Mix well, you can do this with a corolla or mixer.
3. Put the mixture on the stove, and over low heat, bring to a boil.
4. Do not forget to stir constantly so that the mass does not burn. Cook the cream for a couple of minutes and turn off.

Now collect the cake:

1. Pull cakes out of the oven, put on a plate.
2. Then lubricate each cake and lay it on top of another. Do not put a lot of cakes, otherwise the cake will be inconvenient to eat.
3. Lubricate the upper cake with jam and another layer of cream.
4. Decorate the cake with chocolate waffle tubes or grated chocolate.

Serve dessert to any hot drinks. It is impossible to break away from such a dessert, since with any fruits it will turn out unrealistically tasty and delicate.

Video: Pavlova Cake Cake