PAVLOVA

By VicentaLakin

PAVLOVA
The cake is a magically sweet souffle-fruit cake of the Western world's famous traditional pastry of Pavlova, whose name comes from the Russian ballet dancer Anne Pavlova, and whose beautiful Pavlova has been so passionately created and named by her name to praise her beauty and her dance. Pavlova's cake has a beautiful and rich face, a strong, soft base of heart is made of materials like protein, and the top-covered, colorful, and time-sensitive look of fresh fruit, like that woman's beauty, Pavlova's tastes are not always warm, but it's good to eat with ice cream

Recipe Recommendations

  • protein of 2
  • fine sugar 106 grams
  • corn starch 8 grams
  • lemon juice 10 grams
  • vanilla extract 4 grams
  • light cream 100 grams
  • strawberry appropriate amount
  • mint leaves appropriate amount
  • biscuit bar appropriate amount

Steps for PAVLOVA

  • 1
    ONCE ALL THE MATERIAL IS READY, THE FINE SUGAR B MIXES WITH CORN STARCH, LEMONADE MIXES WITH VANILLA
  • 2
    The oven preheats 150°C
  • 3
    THE PROTEIN IS PLACED IN THE CONTAINER AND ADDED TO THE FINE SUGAR A IN FRACTIONS, WHICH IS THICK AND BRIGHT. STATUS
  • 4
    A mix of corn starch and fine sugar
  • 5
    Finally, the lemonade mixed with vanilla
  • 6
    Toaster tarpaulin or tarp
  • 7
    Naturally adjust the mixed protein to 4 with a spoon, which causes the middle to fall down
  • 8
    The temperature of the oven is down to 130°C, it's baked for 70 minutes, when the oven is closed, and the protein cakes continue to be placed in the oven until it's completely cooled
  • 9
    It's completely cooled out
  • 10
    Light cream with sugar
  • 11
    I'll put light cream on the protein cake, with strawberries cut in small pieces, with mint leaves and strip cookies
  • 12
    Fruits can be replaced with other fresh fruits

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