Pavlov's airy and weightless cakes are small copies of the famous Pavlova cake made from crisp meringue, a delicate creamy cheese cream and fresh ripe berries.
Type of kitchen:
Cooking method :
In the oven
- 4 egg whites
- 200 grams of powdered sugar
- 1 tsp. starch
- a few drops of vinegar 9% or lemon juice
- pinch of vanillin
- 250 g mascarpone
- 250 g ricotta
+ 200-300 g fresh or thawed berries
Recipe for cooking at home
Squirrels are separated from the yolks and left for a couple of minutes in the freezer. Starch sift through a sieve together with powdered sugar and vanillin in one bowl, mix with whisk. Beat the cooled proteins with vinegar or lemon juice mixer until firm peaks and gradually introduce the powdered sugar with starch. Beat until smoothness and thickening of proteins. Should be about the consistency of the cream, as in the photo.
Fill the confectionery bag with the protein cream and pour out 5 cakes onto a baking sheet covered with parchment paper. “Draw” the cakes spirally from the center to the edge, and then additionally make the rims in a circle (along the edge of the cake).
You can bake Pavlov’s cakes for an hour and a half at 80-100C for a snow-white surface and a crisp texture, or about an hour at 150C to get a golden surface, like on a photo, and a gentle meringue inside. Watch products so they do not burn out from above. When baking, in any case, you can not open the oven to prevent cakes from falling out. After the end of baking, turn off the oven, open the door and completely cool in this position cakes (without removing the baking tray from the oven).
For cream, combine in one bowl the ricotta with mascarpone and grate the whisk, mixer or spatula to a gentle and homogeneous consistency.
Cooked Pavlov cakes are covered with cream (preferably with a confectionery syringe with a figured nozzle in the form of an asterisk) and decorate with fresh berries of your choice. Serve products to the table immediately after preparation. Bon appetit!