Pavlova Cake ~ Pavlova
1.
Prepare various materials in advance
2.
Beat the egg whites at a low speed until the eyes are soaked, and add one-third of the fine sugar
3.
When it's a little delicate, add lemon juice and vanilla extract, change to high speed and beat
4.
The egg whites are beaten to hard, you can see that the high-sugar egg whites are very delicate...
5.
Sift in cornstarch and stir evenly, don’t worry about defoaming, meringue with high sugar content is relatively stable
6.
Place the meringue on the egg beater on the baking tray
7.
Oiled paper
8.
Pour the meringue into the middle of the baking tray, and make a round shape ⭕️ with a concave shape in the middle
9.
Preheat the oven 150 degrees in advance, then put it in the middle of the oven, turn 130 degrees, and bake for 1 hour until the surface is slightly browned
10.
The cake is baked, it can't come out right away! Use gloves to separate a gap of about 2cm in the oven door, and let the cake cool naturally inside
11.
While cooling, do surface decoration! (I forgot to follow the picture.) Since the cake is high in sugar, I used yogurt and strawberry jam ➕ light cream to make the glaze... (Whether the light cream until 6 or 7 is distributed, then add the yogurt and strawberry jam and mix well. After glazing, decorate the fruits at will, and the beautiful products will come out! This cake is sweet, with a slightly sour glaze and strawberries, which neutralizes the taste... The cake is crispy on the outside and like marshmallow on the inside. It's awesome!
Tips:
1. Don't reduce the amount of sugar casually, it will affect the egg white, and then directly affect the finished product.
2. Be sure to use fine granulated sugar for baking. Ordinary household sugar is a bit coarse, which will cause small bubbles in the finished product and affect the appearance.
3. Remember to bake the cake, don't take it out immediately, let it cool naturally in the oven.
