Pavlova (protein fruit cake)
Overview
Pavlova is a meringue cake with a wonderful taste. It has become popular in New Zealand and Australia since the 1930s. Although both countries argue that they invented this delicious dessert, I think it is the greatest victory to admit that everyone loves this dessert. The name of this cake comes from the Russian ballet dancer Anne Pavlova. It is said that she was on tour at the time. After the cake maker saw the beautiful Pavlova, he created this delicious dessert to praise her beauty and her dance. Like ordinary protein cookies, all Meringue Batters will have a crispy outer shell after baking, which seems to be very hard to the touch. In fact, the crispy shell will crack when touched, but the addition of vinegar/lemon juice in Pavlova makes this Meringue Cake unique. Under the crispy outer shell, there is a soft inner core like marshmallow. The sourness and sweetness of fresh seasonal fruits, the sweetness of cream, the crispy outer skin that cracks when touched, and the soft and sweet inner core like marshmallows, all of this, when you eat it in one bite, melt in your mouth with your tongue, giving your taste buds a wonderful experience...
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Ingredients
Steps
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Prepare the ingredients and separate the egg whites and yolks.
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Beat the egg whites until they are frothy, then add the sugar one tablespoon at a time.
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After all the sugar has been added, pour in the white vinegar and sift in the cornstarch and stir evenly.
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Pour onto oven paper and shape.
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Turn on the low temperature function of the oven, 130 degrees, bake for 60-75 minutes, and turn on the fan.
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After baking, leave the oven door ajar and let the cake cool.
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Stir egg yolks with sugar.
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Sift in the flour and cornstarch and stir.
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Finally add milk and mix well.
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Heat over low heat and stir continuously with a hand mixer until thick and the pastrycream is complete.
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Spread the cooled pastrycream on the protein cake, then top with your favorite fruits, and you’re done!
