Pavlova cake

Facts about Pavlova cake Pavlova cake is named after the Russian ballerina Anna Pavlova. The dessert has been created in honour of the dancer during her tours to Australia and New Zealand in the 1920s Pavlova cake is not a traditional cake in Norway, but it is a very popular cake to bake. A lot of people makes it for birthday parties and other celebrations. The cake consist of a meringue bottom and vanilla cream topping with berries on top.

Ingredients Topping Meringue 6 eggwhites 2 tsp vinegar 4 dl sugar 2 dl cornstarch 1 ts vanilla sugar Topping 3 dl cream 5 dl vanilla cream 2 tbsp sugar Strawberries and blueberries for decoration

What to do Preheat the oven on 250°C and find a tray covered with baking paper.

Meringue Start beating the eggwhites until it turns pretty solid. Add vinegar while you’re beating the eggs. Mix sugar, cornstarch and vanilla sugar, and add it little by little into the bowl of eggwhites while you’re beating them. When the mixture is smooth and solid, put it down on the tray and spread it all over the tray (make it flat).

Meringue 2. Lower the temperature in the oven to 100 C and put the cake in the bottom of the oven for 60-70 minutes.

Meringue 3. The meringue is now crispy on the outside and soft on the inside. Let it cool down before you decorate it.

Topping Right before serving: Beat the cream solid with the sugar and mix it carefully with the vanilla cream. It’s important to keep the vanilla cream cold before you mix it with the solid cream.

Topping 2. Decorate the cake with the colours you want (we used the colours of the Norwegian flag). You can use berries as decoration if wanted.

Finished result

By Eline, Maria, Camilla and Anna