Pavlova cake
Ingredients
Servings 6- cream cheese 500 g
- sugar 270 g
- vanilla 10 g
- Custard cream 200 g
- mascarpone 300 g
- gelatin sheet. 24 years
- cream 35% 400 g
- black currant puree 90 g
- raspberry puree 100 g
- raspberries 100 g
- blackberry 100 g
- dove 20 g
- strawberries 80 g
- sugar 100 g
- 6 g of pectin
- sugar 100 g
- protein 100 g
Cooking
Step 1
Meringue. Heat the sugar in the oven at a temperature of 175 degrees, 5 minutes, put the protein to beat in parallel, carefully pour the warmed sugar in a thin stream. Beat to a good peak. Place blanks on parchment on a baking sheet in the form of small cones and dry at a temperature of 90 degrees for 30-40 minutes.
Step 2
Berry filling. Bring the puree to a boil, then add the berries, stir and add the sugar and pectin. Boil 2 min. and pour into small molds in the form of a hemisphere and put in the freezer until it freezes well.
Step 3
Cream. Mix cheese, sugar, vanilla extract with a spatula until smooth, add custard. Then carefully mix with melted gelatin and add whipped cream.
Step 4
In a silicone hemisphere mold, deposit part of the cream, put the berry filling and cover with cream again. To freeze. Put the studied workpiece on a meringue substrate and decorate with meringue peaks. Cover with velor and decorate with fresh blueberries.