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Pavlova meringue cake
How to cook Pavlova meringue cake
Step 1
Line a baking sheet with parchment paper. Preheat the oven to 110˚C. Start whipping egg whites. Gradually add vanilla sugar. Beat until a stiff foam is formed and all the sugar has dissolved. Pour in the sifted cornmeal and fold it into the beaten egg whites.
Step 2
Using a pastry bag, release half of this mass onto a baking sheet in the form of a circle with a diameter of 22-24 cm. Release the second half of the mass onto the base of the cake along the edges in the form of balls. Dry the meringue in the oven for 1.5 hours, then turn off the heat and leave the meringue in the oven for another 15 minutes.
Step 3
Rinse strawberries, rub half in mashed potatoes and mix with 2 tbsp. l. powdered sugar.
Step 4
Whip the cream with the rest of the powdered sugar into a thick foam, sprinkle with vodka and fill the base of the cake. Put strawberry puree and whole berries on top of whipped cream.
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