2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The famous meringue cake with fruit, named after the great Russian ballerina Anna Pavlova, this is her - Pavlova cake. The dessert appeared in the 30s after the tour of the irresistible ballerina in Australia and New Zealand. Then the whole world applauded the Russian ballet, and in honor of the brightest star an irresistible dessert was created.
But the creator of this cake is certainly not known. Two countries are arguing for their rights - New Zealand and Australia.
The New Zealand version
The first is that the cake was invented by the chef of the Wellington Hotel in New Zealand. He prepares for a meeting with the great ballerina and creates the cake, saying that it is as light and ethereal as Anna. And then the cake got its name in 1926. New Zealanders insist and stick to this version.
New Zealand confirms the origin of the cake, and Professor Helen Leach of the University of Otago collects more than 600 different recipes for Pavlova's cake, as well as the very first recipe published in 1929 in a popular magazine.
The Australian version
Australian researchers say the cake was invented much later. In the 1930s, Australian chef Bert Sasha experimented with desserts based on the kissing cake popular in those days. And then, the phrase is also uttered that it is light and ethereal, like Anna!
Thousands of recipes
The very simple idea for a cake - meringue, whipped cream and fruit reaps unprecedented success and so Pavlova cake begins to be prepared worldwide. In Australia and New Zealand, it has become a national dessert. There is a great variety of recipes for the cake and it is not known which is the first and classic.
In the first half of the twentieth century, the cake was most often decorated with kiwis and strawberries. Now the strawberry version is more popular. The cake is accompanied by raspberries and passion fruit, with a wide variety of fresh tropical fruits, garnished with fruit puree.
Secrets in the preparation of Pavlova Cake
- the eggs for the cake must be fresh and chilled;
- the whipping of the proteins must be very vigorous - so that the tips of the resulting meringue do not fall;
- the meringue needs to be baked immediately after its preparation;
- after baking the base, it is left to dry and cool in a dry and warm place for about one night. Then the cake is crispy;
- Decorating the cake with cream and fruit should be just before serving. Otherwise the kiss will soften.
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