Mini Pavlova Cake

Name: Mini Pavlova Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 42g protein; 20g Caster sugar; 1g corn starch; 50g Light cream; 8g Low-sugar blueberry jam; 5g Low Sugar Pineapple Jam; 2 pcs Fresh strawberries; 1 piece Xu Xiang kiwi

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The best love is just to love each other. Mr. W and I are just like that. No one is chasing the interlayer yarn, and there is no bitter love. We met in just the right time, held hands, and came to the present.

At that time, he loved to eat sweets, and I am not particularly fond of sweets, but at that time we all liked cheesecake from a certain pastry shop. Later, because of him and my children, I fell into the sweet "baking pit" and fiddled with food. If they liked it, I would be even happier.

Pavlova is the Russian ballet dancer Anne Pavlova. Legend has it that a long, long time ago, the beautiful Pavlova was on tour. After seeing the beautiful Pavlova, a cake chef created this delicious dessert to symbolize her beauty and her beautiful dance.

Food and beautiful legends are very attractive.

After reading a lot of recipes, I always feel that it and macarons are super polysaccharides. I don’t particularly like sugar, but Mr. W likes sweet ones. In order to eat less sugar, make a mini one. Right~

Ingredients

Mini Pavlova Cake

1. Put a layer of silicone oil paper in the baking dish in advance.

2. The ingredients are prepared and weighed.

3. Preheat the oven, 125 degrees, upper and lower fire; clean the eggs to dry the surface water, knock to separate the egg white and egg yolk into 2 containers, the egg yolk can be used for other purposes.

4. Add the granulated sugar to the egg whites in 2 or 3 times. Hold the measuring cup with one hand and the electric whisk at level 1 in the other hand.

5. Whip until the egg beater is lifted, the meringue appears hooked.

6. Pour in cornstarch, without turning on the power, first manually beat for a few times, then turn on the power of the whisk, and beat for a while.

7. Put the disposable medium piping bag in a small measuring cup, and put the finished meringue into the piping bag.

8. Cut a hole in the piping bag and squeeze the meringue on the silicone oil paper.

9. Put the baking tray into the preheated oven, middle level, 125 degrees, up and down, bake for 60 minutes, after baking, let it cool naturally in the oven for more than one hour.

10. After the mini Pavlova cake is almost cool, the fruit is processed, peeled and cut into small pieces.

11. Pour the whipped cream into a small silicone measuring cup and add blueberry jam.

12. Hold the measuring cup in one hand and the cooking stick in the other hand to whip the whipped cream.

13. Pay attention to check the whipped condition from time to time. When the whipped cream is thick and has lines, it can be kept in the refrigerator for a while.

14. Take 1 piece of mini Pavlova cake, spread whipped cream, and stack 1 piece. After repeating the 3 pieces, put a little fruit in the middle and squeeze into the pineapple jam.

Tips:
1. Use commercially available low-sugar pineapple jam and blueberry jam with particles that are conveniently packaged, which can be replaced with other jams; the fruit can also be replaced with other sour fruits, which will not taste very sweet.

2. 42 grams of egg white, which is exactly the amount of egg white of a larger egg.

3. The sugar is reduced a lot, and it feels sweet.

4. Add fruit and jam before eating.

5. The oven temperature and baking time are for reference only, and are adjusted based on the actual household oven temperature. The 35-liter flat-type oven I used has three levels of grill.