How to make crispy, delicious, simple Pavlova for Christmas season

How to Make Pavlova Cake

• 1

  Prepare the Molds

  First, lay parchment paper on a flat surface, while placing the specialized mold (approximately 26cm in diameter) upside down, use a pencil to gently trace the shape of the mold onto the parchment paper.

  Then, continue to place another specialized mold (approximately 20cm in diameter) upside down inside the previously drawn circle so that it is symmetrical and evenly spaced, then also use a pencil to draw a line around the smaller mold.

  Tip: Depending on your preference, you can use molds of different sizes but note that it is best to have one large and one small to create a more eye-catching cake shape.

  

  

  

  
• 2

  Whipping Egg Whites

  Put 4 egg whites (145gr) and 1/5 teaspoon of salt into a bowl, using an electric mixer to whip at medium speed for about 1 – 2 minutes.

  Once you see some bubbles forming in the egg whites, gradually add 220gr of sugar, and continue to whip for another 11 – 13 minutes until the egg whites are completely whipped.

  Next, sift 5gr of cornstarch into the bowl, using a spatula to mix well. Then, add 5gr of vanilla sugar and 5ml of white wine, and mix everything again until well combined.

  How to Quickly Whip Egg Whites

  • Step 1: When separating the yolks and whites, first make sure to avoid any yolk remnants as they can prevent the egg whites from whipping properly.
  • Step 2: After separating the egg whites, ensure that the bowl, whisk, and any equipment used are completely dry and free from moisture.
  • Step 3: Then, whip the egg whites on low speed for about 45 seconds until bubbles form, then add a little cream of tartar or lemon juice, vinegar, and continue whipping until the desired stiffness is achieved.

  See details: How to Quickly Whip Egg Whites

  

  

  

  
• 3

  Bake the cake

  First, preheat the oven to 150 degrees Celsius for 10 – 15 minutes. At the same time, place parchment paper on the baking tray, using a flat spatula and spoon to evenly spread the whipped egg whites onto the parchment paper in the shape you have drawn.

  Next, carefully place the baking tray in the oven, and bake at 150 degrees Celsius for 60 minutes. Once the cake is golden brown, turn off the oven and let the cake cool completely in the oven before slowly removing it.

  

  

  

  
• 4

  Prepare the lemon

  With 2 yellow lemons, wash them directly under running water until clean, then let them drain. After that, use a specialized grater to grate the peel of the 2 lemons into thin strips.

  At the same time, cut the lemons in half lengthwise, then use a juicer to extract enough juice to get 100ml of lemon juice.

  Tip: To avoid the cream becoming bitter, do not grate the lemon peel too deeply, as the white pith will be very bitter.

  

  

  

  
• 5

  Make lemon cream

  Gradually add the ingredients into a bowl, including the zest of 2 freshly grated lemons, 4 egg yolks, 150g of sugar, and 100ml of lemon juice, and use a whisk to mix thoroughly until dissolved.

  Next, place a pot on the stove with 500ml of water and bring it to a boil over high heat. Once the water is boiling, place the bowl of the mixed ingredients on top and steam for about 10 – 12 minutes, while continuously stirring in one direction with the whisk.

  When the mixture has thickened, turn off the heat, carefully place it on a flat surface, and then add 100g of unsalted butter, and continue to mix until all ingredients are well combined.

  After that, pour the mixture into a clean food container, seal it with a lid, and place it in the refrigerator for at least 4 hours.

  Tip: To prevent the cream mixture from becoming lumpy and unappealing, you should continuously stir it while steaming to ensure the eggs do not cook!

  

  

  

  
• 6

  Whipping Fresh Cream

  You continue to add 300ml of whipping cream and 15gr of powdered sugar into the bowl, using a mixer to whip on high speed for about 3 – 4 minutes until the mixture is completely whipped.

  How to properly whip whipping cream (fresh cream)

  • Step 1: You can place the whipping cream in the freezer for 10 minutes before whipping.

  • Step 2: Then, you proceed to whip the whipping cream at a low speed, gradually increasing to high speed until the cream is no longer liquid and streaks appear, then reduce to medium speed.

  • Step 3: Keep whipping until you see the cream thickening, and when turned upside down it does not drip, it is ready.

  See details: How to properly whip whipping cream (fresh cream)

  

  

  

  
• 7

  Cake Decoration

  When the cake has cooled, place it on a specialized turntable, then use a spoon to evenly spread the lemon cream over the entire surface of the cake.

  After that, continue to spread a layer of fresh cream on top. Finally, depending on your preference, decorate with a little bit of wild strawberries, red grapes, fresh pine leaves, and the remaining 5g of powdered sugar to complete.

  

  

  

  
• 8

  Final Product

  The pavlova cake will surely be a wonderful highlight for the upcoming Christmas party. From the very first glance, the cake with its eye-catching layers and meticulous decoration makes everyone reluctant to leave.

  When enjoyed, everyone will be thrilled by the creamy fresh layer, combined with the tangy lemon cream and the very interesting soft and airy cake.