Pavlova cake
By VicentaLakin
PAVLOVA COMES FROM AUSTRALIA, AND THE NAME IN CHINESE IS CREAM AND EGG CREAM CAKE, WHILE THE ENGLISH NAME IS PAVLOVA TO COMMEMORATE A RUSSIAN DANCER. IT'S NOT EXACTLY A CAKE IN THE FULL SENSE, BUT IT'S A SPECIAL TASTE, AND IT'S HARD ON THE SHELL. AND IT'S SOFT INSIDE, LIKE COTTON CANDY。
Recipe Recommendations
- protein of 3
- white granulated sugar 150 grams
- corn starch 13 grams
- lemon juice 15 grams
- vanilla extract 5 grams
- light cream 200 grams
- fruit 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Pavlova cake
1
Prepare cake food
2
15 grams of white sugar mixed with corn starch3
The eggs were divided three times with white sugar (total 150 decomposition to 15 grams) and struck into a dense state
4
Mixtures with corn starch (figure 2)
5
When you're mixed, add lemonade, vanilla, blend
6
Put a spoon in the oven. Put a spoon in the middle. Down
7
The oven is preheating 150 degrees in advance
8
Out of the oven, completely cool or overnight。
9
Fancy cream, 'cause the cake's sweet. I don't have any sugar
10
Decoration is free
11
DecorationPavlova cake Make Tips
This cake is really sweet, but it has a soft, special taste。