Cake Pavlova with raspberries and pistachios

5 (1 rate)

6

Portions

3 hours

Cooking time

About recipe

In the summer, you should definitely make pavlova's most delicate cake, and of course it comes with raspberries and pistachios it is a classic combination of flavors. Cooking is very simple! Despite the beautiful and refined appearance of this delicious legendary Pavlova cake, it is very simple to prepare it. A great addition to the bese-based is a creamy pistachio cream with raspberries, which together create a unique gamut of flavors.

Purpose: Pies and cakes

Recipes by ingredients: # Milk products / # Berries

Required ingredients::
Egg white

4 pcs
Icing sugar

175 grams (150 grams
Salt

1 pinch
Lemon vinegar

1 teaspoon (or white wine)
Cornstarch

1 teaspoon
Cream

200 grams (32
Vanilla extract

1 teaspoon (or vanilla sugar)
Pistachio paste 100%

1 teaspoon
Pistachios

30 grams
Raspberries

100~150 grams (fresh)

How to make
1. Prepare the ingredients.
2. Pour the egg whites into a bowl, add a pinch of salt and beat until soft peaks are formed.
3. Pour 1 teaspoon of vinegar, gradually beating, pour in a mixture of powdered sugar (150 grams) and starch.
4. Beat the egg whites until stiff. When turning the bowl, the whipped proteins should remain motionless.
5. Transfer the whipped protein mass to a pastry bag and lay out on a baking sheet in the form of "nests" with a small recess inside. Preheat the oven in the mode "Top, bottom + convection" to 90 degrees, bake (dry) for 2 hours.
6. While the bees are baking, chop the pistachios.
7. To prepare the cream, beat the chilled cream with 1 tablespoon of powdered sugar and vanilla sugar. Beat until a dense mass.
8. Add 1 teaspoon of pistachio paste to the cream, beat until smooth.
9. Fill the holes in the meringues with pistachio cream. It is better to do this through a pastry bag with a curly tip. Spread the crushed pistachios on top of the cream.
10. Decorate pavlova cakes with fresh raspberries and serve.
11. Cakes unusually tender and fluffy. Delicious!

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Source: povar.ru