Cake Pavlova / Торт Павлова / Pavlova Pastasi

Meringue cake with fresh fruit and cream.
The dessert is named after the great Russian ballerina Anna Pavlova (1881-1931гг.)
The cake was invented by a local cook for the birthday celebration a ballerina when she was on tour in New Zealand. When the cook took out dessert, he said, "Cake is the same as the Pavlova"! And was called the cake "Pavlova".
NEED:
Cake for 8-9 servings
Cakes:
250 gr of powder sugar
5 egg whites (the whites beat better if they stay the night in the room!)
1 tsp lemon juice
2 teaspoon starch
Cream:
400 ml cream (35%) - must be cold!
80 gr powder sugar
2 tsp vanilla extract
Decoration:
Fresh berries taste the best strawberries and raspberries - a lot! You can add not only from the top of the cake and between layers too
DO:
The oven to preheat to 150 C
1. First prepare the CREAM: beat cream with powder sugar and vanilla until thick cream put INTO the FRIDGE!!
2. Prepare CAKES to make meringue right!: whisk the egg whites first on low speed one minute, until light foam, then gradually add the powdered sugar. Then immediately at the maximum speed, continue whisking for 8-10 minutes until peaks
3. Then VERY carefully added toproteins, starch and lemon juice to stabilize whites
4. On the tray lay baking paper and place the whites - make two identical circles - this will be our cakes (Cakes should be from each other at a distance of 5 cm or the layers will stick together when will start to increase in size)
5. Cakes are baked for 45-50 minutes (depends on oven) - they should be crispy on the outside and tender inside
6. Finished cakes leave to cool - about 2 hours
7. Collect the cake: on a cake spread the cream and berries (they must be dry, otherwise the cream will flow), on top of another cake, the cream and prepare the berries.
The cake must stand in refrigerator at least 5 hours, better overnight!
100 gram prepared serving = 208 cal
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Десерт назван в честь великой русской балерины - Анны Павловой
НАДО:
Торт на 8-9 порций
Коржи:
250 гр сахарной пудры
5 яичных белков
1 ч л лимонного сока
2 ч л крахмала
Крем:
400 мл сливок (35%) - должны быть холодными!
80 гр сахарной пудры
2 ч л ванильного экстракта
Украшение:
Ягоды свежие по вкусу
ДЕЛАЕМ:
Духовку предварительно разогреть до 150 С
1. Сперва готовим КРЕМ: взбиваем сливки с сахарной пудрой и ванилью - до густоты крема - УБИРАЕМ В ХОЛОДИЛЬНИК!!
2. Готовим КОРЖИ: взбиваем яичные белки, потом постепенно добавляем сахарную пудру. Потом сразу же на максимальной скорости продолжаем взбивать 8-10 минут до пиков
3. Потом аккуратно вмешиваем в белки крахмал и лимонный сок
4. На противень выкладываем пекарскую бумагу и выкладываем туда белки - делаем два одинаковых круга (Коржи должны быть друг от друга на расстоянии 5 см)
5. Выпекаем 45-50 минут, остужаем коржи
6. Собираем торт: на корж выкладываем крем и ягоды, сверху еще корж, на него крем и оформляем ягодами.
Торт должен постоять в холодильнике минимум 5 часов
100 грамм готовой порции = 208 кал
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MALZEMELER:
Beze:
250 gr pudra sekeri
5 Yumurta aki
1 cay kasigi limon suyu
2 cay kasigi nisasta
KREMA:
400 ml krema
80 gr pudra sekeri
2 cay kasigi vanilya ekstrati
Susleme:
Cok sayida sizin zevkinize gore frambuaz yada cilek!
HAZIRLANISI:
Firinimizi 150 C ye ayarliyoruz.
1. Krema' nin Hazirlanisi: Krema, pudra sekeri ve vanilya' yi koyulasana kadar karistiriyoruz. - BUZDOLABINA KALDIRIYORUZ!!
2. Beze' nin Hazirlanisi - Yumurta aklarini hafifce kopurmeye baslayinca pudra sekerini ekliyoruz. Daha sonra 8 - 10 dk boyunca maksimum hizda cirpiyoruz.
3. Daha sonra dikkatli bir sekilde limon suyu ve nisastayi ilave ediyoruz
4. Tepsiye yagli kagidi koyup uzerine yumurta akindan olusan kopugu yayiyoruz - iki esit yuvarlak olusturuyoruz - Bu bizim bezelerimiz olacak (Bezelerin birbirine uzekligi minimum 5 см)
5. 45 - 50 dk firinda pisiriyoruz
6. Bezeleri 2 saat sogumaya birakiyoruz.
7. Pastayi olusturuyoruz: Ilk bezeye krema ve meyvelerimizi ekliyoruz, uzerie ikinci bezeyi kapatipkrema ve meyveleri koyuyoruz.
Pasta minimum 5 saat buzdolabinda kalmali aksamdan dolaba koyarsaniz daha iyi!

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