The dessert is named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. Moreover, the Australians and New Zealanders still cannot share the primacy of creating this dish.
According to research, the recipe for the cake appeared in New Zealand. Keith Money, biographer of Anna Pavlova, found that the chef of a restaurant in a hotel in Wellington, New Zealand, created this dessert in 1926 to treat a ballerina with it during her world tour.
However, in Australia it is believed that the dessert was first invented by the chef Bert Sachet in 1935, when he worked at the Esplanade Hotel. The cake was made on the occasion of the birthday, and, introducing the new dessert, the chef exclaimed: "As airy as Pavlova." According to this version, this is how the name was assigned to the dessert.
Anthropologist Professor Helen Leach of the University of Otago, New Zealand, has compiled a cookbook library containing 667 recipes for this dessert from 300 different sources. In her book Pavlova's Dessert Story: A Piece of New Zealand Culinary History
At the heart of this cake is a meringue, apparently reminiscent of a white ballerina's pack, and this cake is decorated with white cream made from cream and fruits (kiwi, strawberry, mango).
If the cake looks hard, then inside it is a delicate soft sweetness. The main thing in this recipe is to bake the meringue correctly. It is necessary to accurately withstand the temperature in the oven, and if during baking of the meringue you see sweet droplets forming on the surface, then your oven is very hot. If droplets form after removing the cake from the oven, it is not baked enough.
For six people you will need:
2 teaspoons of cornmeal (if not, I guess potato starch)
1 coffee spoon of lemon juice
- Stir until firm and shiny. Put this mass on a baking sheet lined with oiled paper so that you get a circle with a diameter of 20 cm, but make something like a crater towards the center.
- Bake for 5 minutes at 180 degrees (thermostat 6) and then lower the temperature to 120 (thermostat 3) and continue baking for another 1 hour.
- Whisk in fresh cream and icing sugar until creamy. The cream is made according to the following recipe: cream 250g, preferably 35%, beat with powdered sugar, about 100g, if you do not want a very sweet cream, then to taste, beat until a rather "strong" consistency, if very thick, add a little milk. Here, as you like, but the cream should not be liquid ... about like thick sour cream, it would not spread.
- Place on meringue and garnish with fruit, preferably strawberries.
In February 1999, the Te Papa Tongareva Museum of New Zealand, which is New Zealand's national museum located in Wellington, celebrated its first "birthday" with the creation of the largest Pavlova cake. This huge 45 m long cake was named "Pavzilla". It was cut by then New Zealand Prime Minister Jenny Shipley.
However, in March 2005, students from the Oriental Institute of Technology in Hawke’s Bay, New Zealand prepared a 64 m long Pavkong. It took 5, 000 egg whites, 150 kg of sugar and 150 liters of cream to make ...