Strawberry Pavlova Cake

Name: Strawberry Pavlova Cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 300 g Strawberries; 2 Protein (size M); 1 pinch Salt; 1 TEASPOON Lemon juice; 125 g + 1 tablespoon of sugar; 1 TEASPOON Cornstarch; 200 g Whipped cream; 1 package Vanillin sugar; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

300 g Strawberries
2 Protein (size M)
1 pinch Salt
1 TEASPOON Lemon juice
125 g + 1 tablespoon of sugar
1 TEASPOON Cornstarch
200 g Whipped cream
1 package Vanillin sugar
baking paper

Directions

1
Wash, clean and finely puree 50 g strawberries. Beat the egg whites, salt and lemon juice with the whisks of the hand mixer until stiff. Finally, pour in 125 g sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Mix strawberry puree with starch. Remove 1/3 of the egg white mixture and fold in the puree. Fold the strawberry mixture briefly into the remaining meringue, so that streaks appear
2
Line a baking tray with baking paper. Spread meringue in 6 round blobs on top. Use a spoon to press a depression into each blob. Bake in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for about 2 hours. Switch off the oven and let the meringue cool down overnight
3
Wash, clean and halve 250 g strawberries. Mix with 1 tablespoon of sugar and chill. Whip cream and vanillin sugar until stiff. Spread the cream in the meringue bowls. Add the fruits and serve immediately
4
Waiting time approx. 12 hours