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Pavlova mini cake with strawberries

Pavlova mini cake with strawberries


Mix the egg whites with a pinch of salt, then add one tablespoon of sugar at a time and mix until the sugar is completely dissolved and we get a hard foam. Put the lemon juice, mix well, then in the oven tray lined with baking paper form three circles of foam obtained, spread it, make some spikes on top and put in the preheated oven at 110 degrees and leave for about an hour and something (depending on the oven) with the door ajar. The meringue must be dry and crispy. Leave to cool in the oven.

Beat the whipped cream, clean the strawberries and cut into slices. We take a meringue, grease it with whipped cream, place strawberries over the whipped cream and do the same with the second meringue. Put the last meringue on top and decorate according to your imagination.

The desire to have, that I had!


Pavlova cake with fresh fruit and jam

Method of preparation: Mix the egg whites with a pinch of salt until they become a foam as hard as a meringue (until the bowl turns, the foam must not fall). Gradually add the sugar, mix for about 10 minutes until all the sugar melts. Add starch, a teaspoon of vinegar and sifted cocoa.

The composition is poured into 3 round trays (18cm) lined with baking paper. Preheat the oven and bake the molds for about 120 minutes on low heat (do not open the oven door for the first 25 minutes). It is essential to bake it for a long time (2 hours) at minimum temperature (90-100 C) and leave it to cool in the oven (after turning off the heat). Do not open the oven door for the first 30 minutes. Hot and cold temperature shocks can damage it. The meringue should remain as white as possible and after baking, it should not turn yellow or brown. It should be crispy on the outside, but soft on the inside. Allow the baked meringue to cool well.

Preparation of the filling. The whipped cream is mixed until a strong and firm whipped cream is obtained. Add the mascarpone cream and mix for about a minute until you get a thick cream. Place the first sheet of meringue on a plate. Spread the whipped cream over the first sheet of meringue. Put the finely chopped or whole fruits as desired and 2-3 tablespoons of jam. Add a second sheet of meringue, another layer of whipped cream, and a layer of fruit and jam and so on until the ingredients are finished. Pavlova cake is assembled 2-4 hours before serving, no more.


Pavlova the bowl

Price for cake decoration with 1 floor-160 lei / labor (up to 2 figurines).

Price for cake decoration with 2 floors - 200 lei / labor (up to 3 figurines).

Cake decoration price with 3 floors-230 lei / labor (up to 4 figurines).

The additional figurines are calculated 50 lei / piece / labor.

Decor with 2D edible print: 130 lei.

Decor with inedible print: 80 lei.

For the price of the decoration for cakes larger than 3 floors, ask for the price at: 0730 449 620

* The images of the products are for presentation, the shades used for the models are indicative and can vary the cakes and the figurines are made by hand, therefore they can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended to consume with caution.

** The price of the decoration is calculated per labor, its weight enters the price / kg.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Mini Pavlova with Fruits

Mini Pavlova with Fruits is a fine dessert with meringue, whipped cream and delicious fruits. Due to the shape and color, the children are delighted with this dessert and serve it with great pleasure. I invite you to test the recipe!

Preparation time:

Servings:

Ingredient:

Preparation instructions

The egg whites are mixed with salt until they become a foam.

Gradually add the sugar and mix until completely dissolved (about 12 minutes).

Add the starch, lemon juice, vanilla essence and continue to mix for another 2 minutes.

Pour the composition obtained in the form of baskets into a tray lined with baking paper - see photo.

Put the tray in the preheated oven at 90 degrees Celsius.

Bake for 90 minutes at 90 degrees Celsius with ventilation. After baking we will get a white and hard meringue on the outside.

After cooling, we fill them with whipped cream, sweet and fragrant.

We decorate them with fresh mint fruits and leaves.

Mini Pavlova with fruit keep cold, maximum 24 hours.


Pavlova mini cake with strawberries - Recipes


Tuesday, July 6, 2010

Pavlova with strawberries

Dessert is claimed downunder.
It is not clear if it belongs to Australia or New Zealand, it is certain that it was created in honor of the ballerina Anna Pavlova after a tour of it, in the 2 countries.

The dessert is very simple, a top of a slightly gummy meringue, whipped cream and fruit.
For the shape you can let your imagination run wild. You can make small nests, you can make simple countertops or as I wanted, a simple countertop surrounded by meringue balls and you can get what you wanted or a flying saucer as it turned out for me :)) (I guess it sabotaged me the sugar :( .. :) ).

For the countertop
4 egg whites + 220-225g sugar + 1 tablespoon vinegar + 1.5 tablespoons starch + 1 teaspoon salt + optional 1 knife tip tartar cream

- beat the egg whites with the mixer
- add sugar and salt in the rain, followed by vinegar, tartar cream and mix until a hard foam is obtained
- the starch is added at the end, mixing with delicate movements from top to bottom until it is completely incorporated in the egg white
- on a tray covered with parchment paper we draw a circle with a diameter of 22-24cm
- with the help of a douille pocket (I miss the term, thousands of apologies) pour the meringue starting from the middle of the circle towards the edge, forming circles until we reach the drawn edge
- follow the small meringues lined up next to the counter and everything is put in the preheated oven at 320F for at least 60 minutes
- I left it for 75 minutes then I put out the fire and left the countertop there for another 15 minutes.
- the exterior is slightly colored, it is a beautiful beige, the interior is gummy and very pleasant

Fill with whipped cream (about 250ml) and your favorite fruits.
Cream should not be sweetened because the top is sweet enough, but some seeds from a vanilla pod or 1 teaspoon of vanilla extract does not bother her at all.

An optional addition would be the fruit sauce (s)
I had a very ripe mango, I cleaned it, cut it into small cubes, boiled it for 2 minutes and mixed it well with the manual blender. I slipped it to be fine and I started decorating the UFO :))

Taina:
- Tartar cream is used by chefs around the world to get a perfect meringue / meringue. Stabilizes egg whites and helps them maintain their shape / texture during baking.


Mini Pavlova with sugar-free strawberry cream and syrup

Lately I've been incredibly happy: I've been from sugar-free politics, from going to the gym, from the positive thoughts I've started to express, from the wonderful people I have in my life, I have no idea I have. It is certain that my hair no longer falls out and I feel that this is our goal in life, in general: to be happy. A few days ago I turned a wonderful age & # 8211 which, between us, seems much too advanced compared to the 19 years I feel I actually have & # 8211 and I decided to wait for my friends with a special dessert, as low on sugar as possible. For me without sugar, of course. The variant I chose was the eternal, too-wonderful, too-diaphanous Pavlova, the cake that DOES NOT FAIL (thank you Cata for pouring on me the first Pavolva in my life and the wisdom of this finding).
This cake is fantastic. Fantastic. Meringue top, fluffy cream, appetizing syrup, fresh fruit on top, possibly some nuts, an unforgettable aftertaste, the consistency of cloud that melts in your mouth & # 8211 tell me, what other cake can boast of all this? Come on, I just crave it and I haven't even tasted it!

  1. Preheat the oven to 90C with ventilation. Mix the sugar, starch and cream of tartar.
  2. Beat the egg whites with a pinch of salt until the meringue starts to take shape at this point, start adding the sugar mixture, spoon by spoon, incorporating lightly and leaving mixing time so that the meringue does not leave. Mix until you get a glossy and strong meringue.
  3. Wallpaper two large trays with baking paper. Divide the meringue into 10 equal parts and form a mini-counter on the baking paper, using a spoon. Bake for 1 hour, 1 hour and 10 minutes (depending on the oven). DO NOT open the door during this time then close the oven and leave it closed for 15 minutes, then open the door and let it cool in the oven overnight. The next day you can peel the meringue tops off the baking paper.

I know, you'd expect the sauce to be sour. It's not, at least it wasn't mine. I love this way of getting sweeteners by boiling for a long time. Even though all fruits and honey have sugar, I still think that our body is super wise and processes completely different information from a natural source, compared to a completely chemical one. Let me live with this beautiful thought :)

For me, I should have prepared some jars of creams made of cream + syrup + nuts (that is, everything except the top, layered in a glass), but I didn't feel like it. But I said I would share the idea with you, if you dream of something sweet and good, or you want to celebrate without sugar and you don't know how. In other words, my beloved blessed me with a gift that I have wanted for a long time, a beautiful coconut that cooks in a halo! I've already tried it (I made a sticky rice for mom-mom!) And I'm fascinated and in love with the way she loves food. Nothing sticks to it, it keeps food hot for a long time, it is spacious, it does not burn and it does not stick to the ingredients put in the oven, it goes in the oven, it will be ideal for mayonnaise bread, it has the perfect diameter for my steam sieve. May, I have to stop here, I don't want to make you feel bad & # 8230 Because I had money left over from the voucher I also took a Green Pan frying pan, I hope I didn't make a bad investment -friendly, they are non-stick but do not have Teflon and any other chemicals that could become toxic in food preparation. At first use it behaved well, but I read some things on the net that worried me, so I would be happy if you would share with me your experience with this pan. I also really liked the fact that it has a metal handle and can be put in the oven without any problems, which is super cool!

What's more, I have to conclude that certain tools in the kitchen matter. Of course, it can be cooked without Kitchen Aid, Staub, Mac, Green Pan, Hurom, pasta machine or steam sieve, but brother, brother, when you have them and see the difference & # 8230 How to express myself to be as plastic as possible ? It's like going to the supermarket with Trabant or a Hummer: you get to your destination, but it also matters how and how fast. I declare myself a fan of the top smart gadgets in the kitchen: it makes our lives easier and raises our food to another level, maybe the level is not noticeable for a non-passionate, but for me it is :) Now I feel food in my foot after a Vitamix and I'm looking for resources to stop because I have a feeling that someone you love will hit me in the head (ah, nut butter, where art you ..).

Last but not least, thank you for my birthday wishes! I kiss and love you!


We also need fruits, preferably strawberries, berries, etc. I used strawberries because we are in high season.

To beat the egg whites we need a very clean and dry bowl. To make sure it is very well degreased, we can wipe the bowl with half a lemon and then with a paper towel.

Put the 7 egg whites in the bowl together with the salt and mix lightly until they start to get consistent. Gradually add the sugar with a spoon and continue mixing. Do not add another spoonful of sugar until the one put before is well melted.

We have to get a very strong meringue. Add the lemon juice, starch and vanilla and mix a little more.

The oven must be set to the lowest temperature.

Divide the composition obtained into equal parts in the mud and put a part on a baking paper trying to give it a round shape.

Bake for about two hours, and the meringue should have a crispy appearance.

After both meringues are cooked, let them cool very well. Meanwhile, prepare the mascarpone cream with whipped cream. Beat the whipped cream very well, then mix the mascarpone cream and get a light, aerated cream.

When we assemble the cake we put a meringue on the serving plate, a little cream some fruit then the other meringue and the rest of the cream. Decorate as you like and let it cool. It should not be assembled long before serving, only 2-4 hours before.

I melted the chocolate on a steam bath, then with a spoon I made small marks after I finished decorating the cake.

When you use high quality products such as Delaco mascarpone cream and the result is just right.


Mini strawberry cake March 8

Strawberry fluffy top cake with cheesecake cream inside and strawberry sauce, garnished with fresh fruit, pistachios and edible flowers.

Ingredient list

Vegetable cream 15% (water, non-hydrogenated vegetable fat-palm-, sugar, lactose, milk proteins, stabilizer - sorbitols, hydroxypropylcellulose, sodium algite-, emulsifier (esters of mono and diacetyltartaric acids with mono and diglycerides of fatty acids, lecithin of SOIA , acidity regulating agent - potassium phosphates, salt, carotene dye), Comprehensive premix (sugar, white wheat flour type 650, starch-wheat, modified starch, whey-milk-powder, emulsifier-esters of lactic acid with mono- and diglycerides of fatty acids- E472b- palm, mono- and diglycerides of fatty acids- E471- palm, sodium stearoyl-2-lactylate E481- palm, iodized salt, gluten-wheat, loosening agent-diphosphates E450, sodium carbonates-E500, vegetable oil-rapeseed, thickening agent-carboxymethylcellulose-E66, guar gum-E412, enzymes) eggs,powdered sugar, oil, strawberries, strawberry gel flavor (Demineralized water, flavorings, solvent (propylene glycol), thickeners (xanthan gum), preservative (sodium benzoate)) pink dye Glycerin, propylene glycol, colors: E133, emulsifier (E551)), edible flowers, pistachios.

Contain: gluten, eggs and by-products, lactose. May contain traces of peanuts, nuts.


The restaurant at home

It was meant to be a Fraisier Cake, but I think it's too much to call it that, because I've changed the recipe quite a bit. The virus hit me during the Bake Off Romania show and I didn't get rid of it. I found the recipe on their website, but I changed the countertop, and on top of the marzipan I put sugar paste on top.

Necessary ingredients:
- pt. top: 5 eggs, 5 tablespoons sugar, 5 tablespoons flour, 1 teaspoon vanilla extract, 2 tablespoons oil, a pinch of salt
- pt. mousseline cream: 250 ml milk, 1 vanilla stick, 63 g sugar, 25 g egg, 38 g yolk, 23 g starch, 125 g butter at room temperature
- 500 g strawberries
- pt. syrup: 50 ml water, 50 g sugar, 100 g strawberries
- pt. decoration: 150 g sugar paste (if you have marzipan, it is preferable), 100 g dark chocolate, 3 strawberries
- round shape 21 cm