Today will tell you how to cook a simple dessert "Pavlova" with lemon cream and fresh summer berries.
I'm in the candy has been a regular summer hit - a Pavlova with fresh seasonal berries. The basis of the cake is made up of meringue with moist center and crunchy sides.
Previously, I did Pavlova cream based white chocolate, but this summer decided to try the lemon Kurd, and he went perfectly. The cake is perfect for summer holidays over a cup of tea or coffee.
Protein 170 c (egg C1 5 pcs)
Sugar 230 g
Starch 16 grams (I use corn)
Proteins whip at medium speed until foamy state and begin to gradually add sugar. I continue whipping proteins to increase in volume and compaction. Weight should be glossy.
When proteins are already whipped, add cornstarch and gently stirred spatula until uniform.
Spread weight of the pan, the laid parchment and scapula I form the cake. Process simple, but to make it easier, I filmed it on video.
Bake for about 2.5 hours at 90 ° C, mode "up-down + convection". Ready cake has to keep up with the parchment. After baking the cake I leave the inside until cool.
Cream 25 gr
Lemon juice 60 g (1 lemon)
Corn starch 4 g
Yolks 55 g (3 pcs egg C1)
Butter 50 gr (room temperature)
Lemon juice and cream in a saucepan, I bring to a boil. While the cream is heated in a separate bowl mix until uniform yolks, sugar and corn starch. By yolk mass pour hot cream with constant stirring whisk.
Decant back into a saucepan and set over medium heat. Stirring constantly until thick I bring a Kurd. Be careful, the weight is easily burnt. Hot Kurd I shift in a separate bowl and give to cool to room temperature.
When Kurd cool, add butter and knocking a blender to uniformity. I cover it with cling film into contact and put away in the cold for 5-6 hours.
Lemon Kurd 100g
Cheese 100 grams mascarpone
Curd cheese with the whip until creamy. Cream prepared.
Assembling the cake
The basis of the meringue are passed on to the dish. The deepening spread all cream, then most of the Kurds.
Curd after cooling becomes dense, it should stir whisk until smooth. Spread on top of fresh berries or fruit. From the remnants of Kurds do smudges. The cake is ready.
On a note
✔ Pour sugar into proteins gradually rather than all at once. If you pour at once, it will settle on the bottom and not vzobetsya.
✔ To perevzbit proteins, I always whip them at medium speed, about 10-12 minutes.
✔ It is best to start to prepare this cake in advance. I'm starting in the evening and in the morning the next day can already serve. Before serving, I give the cake to stand for 2-3 hours to become impregnated with cream and meringue was damp inside.
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