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Pavlova

For the meal mentioned at the previous page, my contribution was to bring a traditional Australian cake: the pavlova.

To make the story short, this cake was developed for a Russian ballerina by an Australian baker.

It is a huge meringue topped with fresh whipped cream and an array of exotic fruits. Now the exotic fruits were not sensational so I opted for Kiwis, which bring sharpness to the quite sweet desert. And note the irony here hihi (Kiwi inhabitants of New Zealand, who also claim the origin of the cake!).

The making process was simple but overwhelming in this white velvety mousse: i had to change bowls to a bigger one because, well 6 egg whites whipped into submission are *quite* voluminous!!!

I got the recipe from Marmiton

Ingredients (6 servings)

  • 6 egg whites (a tip I learnt at macaroon class: the meringue will be firmer if you let the egg whites ‘rest’ overnight in an open container, so that it concentrates- and no there is no food risk!)
  • 340g sugar
  • 1.5 tsp white vinegar
  • 1.5tbsp maizena
  • whipped cream
  • fresh fruits

Directions

  • Beat the eggs until they are firm
  • Add the sugar, little by little and then the vinegar and the maizena
  • Bake at 130C for 1h15 min on parchment paper (no mold needed)
  • Let it cool and if you have time put it in the fridge
  • before serving, add the whipped cream and fresh fruit! (if you go to a friend’s house like i did, reserve that topping part until you get there😉 )

Ingrédients (pour 6 personnes) :

  • 6 blancs d’oeufs
  • 340 g de sucre
  • 1,5 cuillère à café de vinaigre (de malt, de préférence)
  • 1,5 cuillere à soupe de Maizena
  • crème Chantilly
  • fraises, framboises, raisins, pêches, nectarines, bananes

Préparation de la recette :

  •  Battre les blancs en neige très ferme. Ajouter le sucre peu a peu. Battre encore. Ajouter le vinaigre et la Maizena. Battre encore. Le mélange doit etre tres ferme et brillant.
  •  Mettre sur une plaque très très légèrement huilée (mieux encore, l’équivalent francais du ‘non-stick baking paper’). On doit le mettre en forme de cercle assez haut (8 à 10cm).
  •  Cuire au Four à 130°C pendant 1h15.
  •  Laisser refroidir. Mettre au frigo. Une heure avant de servir, mettre la chantilly et les fruits par-dessus.

 

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