cake recipes

Protein fruit cake

Protein fruit cake

VicentaLakin

Pavlova is a protein cream cake with a wonderful taste, beginning in 1930, in New Zealand and Australia. Although both countries argued that they had invented this delicious dessert themselves, I think it was the greatest victory to admit that everyone loved it. The name of the cake originated from the Russian ballet dancer Anne Pavlova, who was said to be travelling and to have created this delicious dessert to praise her beauty and her dance after she saw the beautiful Pavlova. Like the usual protein cookies, all MeringueBatter bakes with a soft skin, which is as strong as it feels, and which breaks when it comes to it, but the MelingueCake in Pavlova, which is different because of the addition of vinegar and lemon juice, is a soft inner core like marshmallows, wrapped under a soft shell. The sweetness of the fruit in fresh times, the sweetness of the cream, the brilliance of the skin, and the soft and sweet cores like marshmallows, all of this, when you eat it, melt it in your mouth with your tongue and give the taste bud a wonderful experience..