Dessert "Anna Pavlova" is, in fact, a cake called meringue, which is baked without flour from two main ingredients: egg whites and granulated sugar. The basis of the dessert is always the same, but the taste and decoration can be different, as well as the appearance. Consider the most popular dessert recipes.
Dessert "Anna Pavlova" - general principles
To make the dessert a success, it is important to follow some rules for the preparation of products:
· Use only fresh eggs. If you are not sure about the freshness of the product, then it is better to abandon the preparation of dessert.
· Proteins should be cooled before whipping.
· Separating the proteins from the yolks, make sure that not a drop of yolk enters the protein mass.
· Use only dry and clean dishes for whipping.
· Beat the squirrels in one direction, without changing the path of movement of the corolla.
1. Dessert "Anna Pavlova"
Ingredients:
For meringue:
Egg - 4 pcs.;
100 g of powdered sugar;
Vanilla - 10 g;
· Starch - 20 g;
A quarter of a lemon;
Salt - 10 g.
On cream:
· Fat cream - 2 small jars;
Powdered sugar - 80 g.
To decorate:
· 5 fresh strawberries;
Physalis - 3-4 pieces.
Cooking method:
1. First, prepare the meringue: gently separate the egg whites from the yolks. Put the squirrels in a clean, dry cup. Beat with a mixer at low speed until air-resistant foam.
2. In another dry cup, mix the icing sugar, starch, salt and vanillin. In several stages, we introduce the mass into proteins in small portions and beat with a mixer at the same speed for several more minutes.
3. Increase the speed of the mixer, squeeze the lemon juice into the mixture and beat until a stable mass for 3-5 minutes.
4. On a flat sheet we lay parchment paper, sprinkle it with starch a little and lay out about 1 full tablespoon of the protein mass.
5. In the middle of each meringue we make a small hole with a small spoon so that you can put cream on it.
6. Put the sheet in the preheated oven on the lower shelf and dry the meringues at a temperature of 90 degrees 2.5 hours. When baking, the oven does not open, as the meringues can settle.
7. After the allotted time, turn off the oven, but do not remove the sheet, allowing the meringues to cool.
8. While the meringues cool down, make a cream: pour into a deep bowl of cream, pour in powdered sugar and beat at an average speed for 6-8 minutes.
9. We place the cream cream from the pastry bag into the recess of each meringue.
10. Decorate the dessert with strawberry slices and fisalis, sprinkle with powdered sugar.
2. Cake dessert "Anna Pavlova"
Ingredients:
For meringue:
· 4 eggs;
100 g of powdered sugar;
Vanilla - 10 g;
· Potato starch - half a tablespoon;
Vinegar 3% - 20 ml.
Cream:
· 2 jars of fat cream;
Sugar powder - 80 g;
To decorate:
Banana
· canned pineapple.
Cooking method:
1. Turn on the preheat oven to 130 degrees.
2. Meringue: carefully separate the squirrels from the yolks, whisk the whites at low speed in a lush foam. Without turning off the mixer, gradually introduce the powdered sugar and beat for another 5 minutes until a stable foam. Pour starch and pour in vinegar, beat with a mixer for 30-60 seconds.
3. Put a small plate on parchment paper, draw a pencil around the outline. We shift the circle onto a baking sheet.
4. Spread half of the whipped protein mass on the prepared parchment circle, leveling with a spoon.
5. Put in a preheated oven, reduce the temperature to 100 degrees and bake a little more than one hour.
6. Similarly, prepare the second part of the protein mass.
7. Cream: mix the cream with icing sugar and beat for 5-8 minutes.
8. Peel the banana, cut into circles. We open a jar of pineapples, drain the juice, cut into small pieces.
9. On one cooled cake of meringue, spread a small amount of cream, spread it with a spoon over the entire surface.
10. In the middle of the cake, put bananas and pineapples on the cream, cover with the second cake.
11. Put the remaining cream in the pastry bag, decorate the cake with various patterns.
3. Dessert "Anna Pavlova": deep-fried curd balls
Ingredients:
· High fat cottage cheese - 4 handfuls;
1 egg
· 6 tbsp. tablespoons of flour;
· 10 g of salt and baking soda;
35 ml of lemon juice;
· 5 tbsp. tablespoons of sugar;
Sunflower oil - 450 ml;
5 g of vanillin;
40 g of powdered sugar.
Cooking method:
1. Grind the cottage cheese through a sieve, put it in a deep bowl.
2. In a separate container, beat the egg, transfer to the curd, mix thoroughly.
3. Pour sugar into a small cup, mix it with vanilla, add baking soda, quenched with lemon juice.
4. Sift the flour into a separate cup and pour it into the cooked mass from the cottage cheese, add the sugar mixture, knead a thick dough, if there is little flour, then add a little more.
5. From the prepared dough we form balls with a diameter of 2 cm.
6. Pour sunflower oil into a deep metal container, heat over medium heat.
7. Put the curd balls, fry for 10 minutes. You should not put all the balls at once, 5-6 pieces at a time are enough, since during frying they increase in volume, because of which they can stick together.
8. Put the fried balls on paper towels to get rid of excess oil.
9. Sprinkle the balls with powdered sugar and spread in a deep portioned bowl with a slide, serve for tea.
4. Australian dessert "Anna Pavlova"
Ingredients:
· 4 eggs;
250 g of sugar;
· Half a tablespoon of potato starch;
20 ml of vinegar;
Vanillin - 1 pack.
On cream:
Sugar - 30 g;
High fat cream - 1 small jar;
Vanillin - 5 g.
For decoration:
· 14 berries of strawberries.
Cooking method:
1. Set the oven to heat up to 140 degrees.
2. We take a clean, dry bowl, put egg whites in it and beat with a mixer first at low speed, and then, when they become resistant, increase to medium.
3. In another bowl, mix sugar with starch, slowly pour them into proteins, beat until sugar is completely dissolved.
4. Pour in the vinegar, add the vanillin and beat for another 5 seconds.
5. We take parchment paper, put a plate on it, draw a circle.
6. We put the paper on a baking sheet, grease it with butter.
7. We spread the protein mass with a spoon, make a drawing in the form of waves or different curls from the edges with a spoon, in the middle we make a small dimple.
8. Put in the oven and bake for 60 minutes. Cool without removing from the oven.
9. Put the meringues on a flat plate.
10. Make a cream: combine the cream with sugar and vanilla, beat with a mixer until splendid.
11. Cream grease the meringue, decorate with strawberries.
12. When serving, cut into small pieces.
5. Dessert "Anna Pavlova" with raspberry sauce
Ingredients;
For meringues:
· Egg - 3 pcs.;
180 g of sugar;
Potato starch - 15 g;
Salt - 5 g.
For custard:
Milk - 850 ml;
· 6 yolks;
125 g of sugar;
Starch - 15 g;
Vanillin - 15 g;
For creamy cream:
130 g butter;
· 4 tbsp. tablespoons powdered sugar.
For raspberry sauce:
Fresh raspberries - 350 g;
Powdered sugar - half a kilogram;
· 2 tbsp. tablespoons of lemon juice.
Decoration:
10 raspberries
· 10 berries of black currant.
Cooking method:
1. Cooking meringues: pour salt into egg whites, beat with a mixer at the slowest speed for 30 seconds. Pour sugar into the proteins, add the speed of the mixer and beat until stable foam.
2. Preheat the oven to 70 degrees.
3. Cover the sheet with parchment paper.
4. The protein mass is planted from the pastry bag in small portions at a distance of 2-3 cm from each other.
5. Put in the oven for three hours. Chill right in the oven.
6. Cooking custard: pour half a glass of milk into the bowl, add the eggs, half the sugar and potato starch, stir everything thoroughly. Pour the remaining sugar, mix. Pour the rest of the milk into a metal container, bring to a boil over moderate heat and slowly pour into the yolks with milk, continuously stirring with a whisk. We cover the finished cream with a plastic bag. Let the cream stand on the table for half an hour, and then remove it to cool in the refrigerator.
7. Cooking the cream: put the slightly melted butter in the bowl, beat at a medium speed mixer. Without ceasing to beat, slowly pour in powdered sugar and beat until fluffy, resistant mass. We also put the cream in the refrigerator.
8. Prepare raspberry sauce: wash my fresh raspberries in a colander, put in a metal bowl, add sugar and lemon juice. We put on moderate heat, cook after boiling for no more than two minutes. We filter. Put raspberry juice on the stove again and boil over low heat to boil the juice 3 times.
9. Form a dessert: mix custard with cream. We take small portioned plates, pour a little raspberry sauce on them, put one meringue on it, place the cream in a pastry bag, put 2 berries of raspberries and black currant on top.
6. Cake dessert "Anna Pavlova" with chocolate and nuts
Ingredients:
Egg whites - 12 pcs.;
· Half a kilogram of powdered sugar;
· 1 tbsp. a spoonful of lemon juice;
Starch - 15 g.
For cream:
· 2 jars of fat cream;
120 g of powdered sugar;
· A small piece of cream cheese;
· Any liquor - 30 ml;
· Cocoa powder - 40 g;
Roasted hazelnuts - 1 handful.
Cooking method:
1. Beat proteins to air mass.
2. Without ceasing to beat, slowly pour in powdered sugar and beat until stable foam.
3. Pour in lemon juice and add starch, mix gently with a plastic spatula.
4. On two parchment sheets, draw small circles with a flat plate, line them on two baking sheets.
5. We divide the protein mass into two identical portions and put each on a separate baking sheet.
6. We set the oven to heat up to 150 degrees.
7. Put the baking sheets in the oven and reduce the temperature to 120 degrees.
8. Dry the cakes for 90 minutes.
9. Turn off and cool the cakes without removing them from the oven.
10. Prepare the cream: in a bowl, beat the cream cheese with icing sugar for 5 minutes. Pour cocoa (you can grated dark chocolate), pour in liquor, beat for 4 minutes. In a separate container, whip cold cream until strong foam. We spread them in a chocolate cream mass and slowly stir with a plastic spatula until a homogeneous consistency. The cream is cooled in the refrigerator for 60 minutes.
11. Apply cream to one cooled cake, spread it thoroughly with a spatula over the entire surface, and glue the second cake.
12. The surface of the upper cake is also greased with cream, sprinkled with hazelnuts coarsely chopped in large crumbs.
Dessert "Anna Pavlova": tips
· Bake cakes on a large baking sheet, but in no case in forms and not in a pan, since when baking, the meringue increases greatly in diameter and height.
