Preparation. Cake “Pavlova”
Air, crunchy, like a pearl white meringue!
- Proteins – 3 pieces
- Powdered sugar – 150 g
- Cornstarch – ¼ tsp
- Lemon juice – 0.5 tsp
For the cream:
- Eggs – 2 pcs
- Sugar – 100 g
- Lemon juice – 3 tbsp
- Lemon zest – 2 tsp
- Cream – 200 g
Mix cornstarch and powdered sugar (2:1) and the roll frozen cherries and raspberries. Put in the fridge to defrost sensitive to berries do not lose a lot of juice.
Tip: maize starch 2 times better than potato, retains moisture.
Separate the whites from the yolks. Use eggs room temperature. Protein whisk until stable peaks, while whisking, add the lemon juice. Qualitatively, the beaten egg whites should be drawn for a whisk. Then portions add sugar and continue beating on low speed to powder better merged with a porous structure. After adding corn starch to ductility.
Tip: To quickly whipped proteins, utensils must be clean and dry and free of grease.
Cover the baking parchment, otsadit circle with a diameter of 15 cm and a thickness of 3 cm. Bake at 100 degrees for 1 hour. For air circulation in the oven door slightly open slightly. When the cake is ready, leave it in the oven to cool off.
Lemon cream. Eggs grind with sugar until smooth, add the lemon juice and lemon zest. Continue whipping cream in a water bath so that it thickens. Cook until smooth honeyed texture. Remove from heat, cool.
Cream whisk mixer until soft peaks form.
Formation of cake. Korzh lay on a dish in the center of the cream, spread evenly on top of the ball whipped cream. Garnish with berries and powdered sugar pritrusite.