Pavlova Cake
I first had this yummylicious stuff almost a year ago, when I was in the last leg of my pregnancy. Our Danish neighbour, who's a good friend made this for us. And, oh boy, was I thrilled or was my baby inside more than me!
The sweet and sour combo for a dessert was sort of new to me. But, there was something that this vanilla flavoured sweet cake, grated chocolate and a generous sprinkle of passion fruit did to me.
History has it that Anna Pavlova was a Russian ballet dancer. This cake was created to honour her during one of her visit to Australia. Wow, to be honoured with cake! And this sort...
You could get really experimental with the Pavlova. Add some cocoa powder, mix fruit combos of your choice, alter the percentage of dark chocolate, whatever suits your palate!
Ingredients
4 egg whites
250 grams sugar
1 teaspoon vanilla sugar
1 teaspoon vinegar
Method
Beat the egg whites until they turn fluffy. Keep adding sugar in batches and continue beating till the mixture gets thicker and fluffier. Add the vanilla sugar and vinegar and continue beating for another 2 minutes. Pour the batter in a greased plate and bake for an hour at 120°C. Remove and cool when done. The cake must be crusty on the outside and soft, chewy and mellowy inside. Take 250 ml cream (At least 38% fat content) and whip it well. Add about 1/2 tablespoon vanilla sugar and continue whipping. Spread on the cake after it has cooled down. Add chocolate shavings or just finely chopped dark chocolate on top. Add some passion fruit over the chocolate for a little sour effect. You could also add raspberries, kiwis or strawberries. I personally like it with strawberries and kiwis or just passion fruit.
Optional: If you're really into chocolate and are those who swear by cocoa, add about 1/2 tablespoon cocoa powder while making the batter. Chocolate pavlova tastes delicious too.
The sweet and sour combo for a dessert was sort of new to me. But, there was something that this vanilla flavoured sweet cake, grated chocolate and a generous sprinkle of passion fruit did to me.
History has it that Anna Pavlova was a Russian ballet dancer. This cake was created to honour her during one of her visit to Australia. Wow, to be honoured with cake! And this sort...
You could get really experimental with the Pavlova. Add some cocoa powder, mix fruit combos of your choice, alter the percentage of dark chocolate, whatever suits your palate!
Ingredients
4 egg whites
250 grams sugar
1 teaspoon vanilla sugar
1 teaspoon vinegar
Method
Beat the egg whites until they turn fluffy. Keep adding sugar in batches and continue beating till the mixture gets thicker and fluffier. Add the vanilla sugar and vinegar and continue beating for another 2 minutes. Pour the batter in a greased plate and bake for an hour at 120°C. Remove and cool when done. The cake must be crusty on the outside and soft, chewy and mellowy inside. Take 250 ml cream (At least 38% fat content) and whip it well. Add about 1/2 tablespoon vanilla sugar and continue whipping. Spread on the cake after it has cooled down. Add chocolate shavings or just finely chopped dark chocolate on top. Add some passion fruit over the chocolate for a little sour effect. You could also add raspberries, kiwis or strawberries. I personally like it with strawberries and kiwis or just passion fruit.
Optional: If you're really into chocolate and are those who swear by cocoa, add about 1/2 tablespoon cocoa powder while making the batter. Chocolate pavlova tastes delicious too.
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