|Proteins — 3 pcs .|
|Sugar — 170 gr.|
|Corn starch — 20 gr.|
|Lemon juice — 1 teaspoon|
|Vanillin — 0.5 gr.|
|Powdered sugar — 100 gr.|
|Butter — 100 gr.|
|Salt — a pinch|
|Cocoa — 15 gr.|
|Chocolate — 50 gr|
|Milk — 1-2 tablespoons|
Such cakes are easy to prepare, the main thing is to beat the whites well. You can decorate cakes with ordinary protein cream, chocolate, and cheese. You can decorate the top with berries or a variety of dragees.
How to cook Pavlov’s Mini Meringue with chocolate cream
Pavlov’s meringue cake is an unusually delicious dessert, which is a delicate meringue, decorated with cream on top. The recipe for such a cake appeared about 100 years ago, was invented in honor of the Russian ballerina Anna Pavlova, it is as delicate and airy as the ballerina herself.
Separate the whites from the yolks. Try to do this very carefully, because if the yolk gets to the protein, the proteins will not climb as needed.
Beat the whites a little with a mixer, then gradually add sugar (you can replace it with powdered sugar), add lemon juice and beat until a thick white cap.
Put parchment or baking paper on a baking sheet and use a pastry bag to lay out the meringue in the form of nests.
Put in the oven preheated to 80-100 degrees for 1.5 hours. Then, after the specified time, open the oven door slightly and let the meringue cool down without pulling out.
At this time, we will prepare a chocolate cream. Beat the softened butter with a mixer. Add powdered sugar, cocoa, melted chocolate, a pinch of salt, mix. Then add the milk and beat again with a mixer.
Using a pastry bag, put the cream on top of the meringue. Decorate the top with chocolate dragees. Let it stand in the refrigerator for a while. Pavlov’s delicious mini meringue is ready.
Have a nice tea party!