In a kiss, you know everything I have quiet

Today, love and lovers, and after walking by three of the most beautiful cities worldwide, I bring this delicious recipe to which have much affection because it is from my grandmother that has been in my family since always.

As I tell in my post about Valentine, It is a traditional festival of Anglo-Saxon countries which has been gradually gaining ground in other countries such as ours.

Pavlova is a meringue made cake and that is named in honor of the deballet Russian Dancer Anna Pavlova is a crispy cake is (meringue is baked to give that crisp touch) but at the same time creamy and fresh thanks to the cream and fruit that generally it accompany.

This white chocolate and lavender pavlova He has been at family parties of my house has always and is a recipe from my grandmother. The best.

PAVLOVA CAKE FROM THE LOLETA ANGEL 01

PAVLOVA CAKE FROM THE LOLETA ANGEL 02

PAVLOVA CAKE FROM THE LOLETA ANGEL 03

PAVLOVA CAKE FROM THE LOLETA ANGEL 04

C122 LOLETA ANGEL CAKE ING1

2 THE LOLETA ANGEL CAKE C122

3 THE LOLETA ANGEL CAKE C122

4 THE LOLETA ANGEL CAKE C122

5 THE LOLETA ANGEL CAKE C122

6 THE LOLETA ANGEL CAKE C122

7 THE LOLETA ANGEL CAKE C122

PAVLOVA CAKE FROM THE LOLETA ANGEL 05

Ingredients

For the cooked meringue base:

  • 6 large egg whites €0.70
  • 200 gr of icing sugar €0.60
  • 200 g of sugar normal €0,20
  • 1 tablespoon of pure vanilla essence €0.30
  • 2 tablespoons of lemon juice - I added also the zest of half a lemon €0.25

For the filling:

  • 200 ml cream 35% fat at least €0.55
  • 3 tablespoons sugar €0,20
  • 3 tablespoons mango or Peach jam €0.45
  • 1 can of peaches in syrup €1.32

Total €4.57, or what is the same, €0.32 per person. You won't find a cheaper dessert!

Directions

1 turn on the oven to 150 degrees.

2 separate the egg yolks from the egg whites. It is important that the whites are at room temperature when it comes to installing them. If they are not, we can separate the egg yolks and let the egg whites in a bowl about 30 minutes until they have lost the cold. Buds keep them to do anything else (I'm going to make a delicious Bacon from heaven).

3. put the egg whites in bowl of electric mixer and beat on medium-high speed start.

4. Once you have foaming, we will start adding the white sugar in grain (normal sugar). Start adding the sugar with a spoon in the form of rain, i.e. dropping the sugar over the egg whites gradually.

5 blend for about 2 or 3 minutes and then gradually add the confectioners sugar, alternately with vanilla and the juice and zest of lemon.

6 beat for five minutes more hsta meringue is hard and glossy and form stiff when you get the rod.

7. now we need to fill our mold. For this pastry can be used a sleeve. We will put a large round tip or just cut the end of the hose with a pair of scissors. Beginning with one outside to fill the mould completely, we will train circles around the mold. Then we fill the surroundings of the mould with another layer so that the Center will be emptier. If we don't have sleeves pastry, we can do it just with a spatula, taking into account that the Centre should be more empty than the edges.

8 Bake at 150 degrees for one hour. After this time, turn off the oven and leave meringues inside for one hour more.

9 cool completely before filling.

10 crush a little the edges of meringue that have been higher to try to match the height of the cake.

11 top with mango jam.

12 mount the cream with the sugar until 1que firm peaks are fitted but with care of not passing us beating because it could make butter.

13. with the help of a sleeve pastry, cover the cake. If we don't have a sleeve can do it with a spatula but is more beautiful if we help a sleeve with a spatula.

14. once covered, place the pieces of fruit. In my case, and with the help of a saca bolas melon, I made a ball of peaches in syrup.

15. Finally grate a bit of dark chocolate on top. I used Valrhona chocolate 70%. A delicious touch. Enjoy!

Tips and Tricks

  • Difficulty level: intermediate
  • Preparation time: 2 hours approximately
  • Guests: 14 people
  • Instead of peach you can use berries, mango or strawberries, passion fruit (which will give you a very grateful acid touch)
  • You can replace the mango jam for your favorite jam.
  • Prepare the cake with time. You can do the merengue in advance (up to two days before), but you have to wrap it well the plastic wrap and do not store it in the nvera. you have to do it in a cool place
  • With this soft delicious cake I am going to recommend for lovers of rum cream liqueur: Barceló Cream. A rum cream that will contrast very well with the sweet of our cake today. Bottle €9.84.

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

OK
Cookies notice

Pin It on Pinterest