Pavlov’s cake is a truly legendary dessert, made for summer parties and gatherings with family and friends. The delicate body with a cloud of fluffy cream, decorated with fresh fruits, promises a taste experience only at sight. However, cutting a cake so that it looks beautiful even on a dessert plate is a difficult task. We have an elegant solution. Serve Pavlo’s mini-cakes to the guests.
We will need:
- 4 egg whites
- 400 g of granulated sugar
- 250 g of mascarpone
- 120 ml of whipped cream
- 1 tablespoon of cornstarch
- 1 tablespoon of vinegar
- juice of 1/2 lemon
- fresh berries
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- The secret of Paul’s cake lies in the snow made of egg whites and sugar. It must be perfectly whipped without a single grain of sugar. Beat the egg whites not at the highest speed, but at high speed. That way, not much air gets into the snow and it will be stronger. Sugar is added spoon by spoon and starch and vinegar are added at the end.
- Immediately fill a pastry bag with snow and make small circles on a baking sheet lined with baking paper. We also layer the snow around the circumference of the wheels and get a raised rim.
- Place the full tray in the oven heated to 110°C. The baking time depends on the oven, but is generally around 90 minutes. We can tell if the carcasses are baked by lifting some of them and when they are firm, we can take the tray out of the oven.
- The cream is simple. Just whip the macsarponen with whipping cream, lemon juice and put it in the fridge.
- When the bodies are cooled, we again take a pastry bag and fill it with cream from the refrigerator. We don’t skimp on the cream. Thanks to the edges on the bodies, it will hold nicely. Decorate the top of the cakes with washed fresh fruit and serve with a dessert fork or spoon.
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