Pavlova cake

Pavlova is my family's favorite cake. I make it on holidays, birthdays and big events. This one I made on the Norwegian National day

I've made many Pavlovas through the years, and the good thing about a Pavlova is; if you have egg whites left over you can make a Pavlova!

For this wonderful cake, you'll need:

Meringue:
6 room temperature egg whites
2 teaspoons white wine vinegar
4 dl sugar
2 teaspoons cornstarch
1 teaspoon vanilla

Place the oven at 200 ° C and find a baking sheet. Draw a circle of approx. 26 cm in the middle of the baking paper.

Meringue:
Start with whipping egg whites into hard foam in a completely clean bowl. Have vinegar while whipping. Mix the sugar, cornstarch and vanilla sugar, and add it to the egg whites a bit while still whipping. When the mass is smooth, smooth and firm, you have it on the baking paper and shape it to a round bottom within the ring
Lower the oven in the oven to 100 ° C and insert the frying pan at the bottom of the oven. Bake the meringue for 60-70 minutes.

Cream:
6 egg yolks
3 dl milk
1/2 dl sugar
1 tablespoon cornstarch (maizena)
3 pieces of gelatin plates
3 dl heavy cream

Have egg yolks, milk, sugar and cornstarch in a saucepan. Cut the gelatin plates and have them in the pan. Warm up stirring until the cream thickens. When the consistency of the cream is like a thick custard sauce, take it off the plate and pour it into a bowl. Cool it down. Whipp the cream easily before use to make it even and lump free. Whip the heavy cream stiff in a separate bowl and turn it together with the egg cream. Add a little bit of lemon juice and decorate with fresh berries 🙂

Have a delicious evening!
-Anna