An unforgettable cherry Pavlova meringue cake with whipping cream. How to make meringue at home? It is very simple: a few egg whites, some sugar, and a powerful mixer - and the meringue cherry cake is ready!
I decorated the cake with dark bitter chocolate; you can use sweet chocolate or refuse it altogether. For the festive table, prepare the meringue in the evening and leave in the oven for the night. Cherry and cream can also be done in advance. Decorate the cake just before serving.
Ingredients
MERINGUE:
4 Large eggs (only whites)
50 g Dark Chocolate
2 tbsp Corn Starch
200 g Sugar
1 tsp Wine Vinegar (or Apple Vinegar)
CREAM
100 ml Whipping Cream
1 bag of Vanilla Sugar
2 tbsp Sugar (or icing sugar)
150 g Cream Cheese (Philadelphia type)
FRUIT FLAMBE'
250 g Frozen Cherries (or canned)
20 ml Cognac/brandy
2-3 tbsp Sugar
INSTRUCTIONS
Cover the baking sheet with a sheet of baking paper, you can glue the paper to the baking sheet with butter. Preheat the oven to 120C degrees.
Separate the egg whites from the yolks very carefully. Start whipping the egg whites with a pinch of salt. When the egg whites start to foam, add sugar in three steps, continuing to whisk. Beat until soft peaks, add vinegar, continue to beat until stable peaks. Sift the starch into the egg whites, gently stir with a spatula, move from bottom up.
Put the meringue on a baking sheet, making a circle with a diameter of about 20-22 cm. Make a small depression in the center of the cake.
Melt the chocolate in the microwave or on a water bath, leave to cool slightly, and pour the chocolate in a thin stream on the meringue. Make the waves with a fork on the surface of the meringue.
Bake the meringue in a preheated oven for 90 minutes (time is indicated for a ventilated electric oven). Turn off the oven and let the meringue cool in the oven with the door ajar for at least an hour.
Cream and Cherries
Put cherries in a frying pan without oil, sprinkle with 2-3 tablespoons of sugar (you can use cane sugar). Fry cherries over medium heat until sugar dissolved. Pour the brandy into the pan and set fire to the cherries with a lighter. Wait until the flame goes out, leave the cherries to cool.
[BE CAREFUL WITH OPEN FIRE! DO NOT LIGHT UNDER RANGE HOOD OR OTHER APPLIANCES FOR RISK OF FIRE, MAKE SURE THE AREA OVER THE PAN IS CLEAR. KEEP A LID CLOSE BY TO COVER THE PAN AND CHOKE THE FLAME IF ANYTHING GOES WRONG. DO NOT DO WHEN SMALL CHILDREN ARE AROUND, IT MIGHT BE DANGEROUS]
If you are not sure, just add cognac to the pan and let it evaporate.
Pour very cold whipping cream into a blender; add vanilla sugar or 1 teaspoon of vanilla extract. You can add any other aromatic essence to your taste. Add sugar (or powdered sugar), whip the cream into a dense foam.
Beat cream cheese until soft, add whipped cream, whisk a little more.
Put the cream on the meringue with a pastry bag (the cake is fragile, do not put the cream with a spoon, you risk to break it). Put the cherries on the cream.
RECIPE AND INSTRUCTIONS
blackpepperche...
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3 окт 2024
