If you ever needed a time to set your oven to only 180 degrees, the time is now. It’s almost AUGUST. The hottest time of the year. I have happy thoughts for all of the other 11 months, but August? There is just darkness. So, when a cake recipe only requires you to set your oven on to a slight 180 degrees and then serve said cake with cold whipped cream and fresh chilled berries? I’m all over it.
I’ve been watching my little Finlee girl for the past few days since her parents are on a mission trip to Mexico. The guest bedroom has been transformed into a pink girly “princess room.” We have been making pink velvet chocolate chip cookies, taking bubble baths, and watching all the movies. It’s been wonderful.
P.S. She woke up at 5 A.M., not so wonderful.
I think she is going to be a future cook because she wants to make everything. She points her tiny little finger at every picture on my Instagram feed and says in her tiny little squirrel voice “let’s make that.” How can I resist? More cooks in the family! Hazzah!
But back to the Summer Fruit Pavlova cake, geez louise guys, stay on topic.
Pavlova is basically a soft, egg white cookie (or meringue) that you can top with whatever you have on hand. It’s super delicate and tastes, what I assume, how a cloud would taste.
Some notes before you attempt to make this:
*If you have never worked with egg whites before, look into the differences between soft peaks, stiff peaks, shiny stiff peaks etc.
*Don’t put the whipped cream on the cake until the very last minute. The cream will start to break down the meringue after about 10 minutes, so serve immediately.
*You will need some patience. The pavlova will cook in the oven for 90 minutes and then stay in the oven to rest for another 60. Just compare it to a slow cooker meal. Deal?
Bon appétit!
Summer Fruit Pavlova Cake
Pavlova is a soft meringue-like-cookie that is then topped with fresh summer fruit and a generous dollop of real whipped cream.
- Prep Time: 15 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 2 hours 45 minutes
Ingredients
6 egg whites, at room temperature
Pinch of salt
1 1/2 cups granulated sugar
3 teaspoons cornstarch
1 1/2 teaspoons white wine vinegar
1/2 teaspoon real, high quality vanilla
|| Toppings ||
Fresh whipped cream
Fresh fruit such as: blackberries, peaches, cherries, strawberries etc.
Instructions
Preheat the oven to 180 degrees
In a standing mixer whip the egg whites and salt on high until they reach firm peaks. About a minute. While the mixer is on high, slowly add the sugar. Continue to whip on high until there are thick, shiny peaks.
Sift in the cornstarch, add the white wine vinegar and the vanilla, and fold into the egg whites gently.
Divide half the mixture in two separate piles on a parchment lined baking sheet and spread into two rounds about 8-9 inches in diameter. Place in the middle rack of the preheated oven for 90 minutes. Then turn off the oven and let it cool in the oven for another 60 minutes.
After the 60 minutes of resting is up, it’s ready to assemble. Layer the cake with fresh whipped cream and the fruit you have on hand. Drizzle with honey or agave.
Keywords: cake, pavlova, fruit, desserts
