Mini Pavlov
Sweet mini Paul cakes. I believe there are similar recipes, and I made these by modifying the recipe for Pavlova cake that I had recorded. I like this mini variant more, honestly. I highly recommend it, especially now, as our cheek season is over.
Preparation steps
- Put room temperature egg whites in a deeper bowl. Stir with a mixer so that we gradually increase the speed to max. add a pinch of salt and when it begins to form a thick mass, gradually add crystal sugar and stir until it melts and the whipped cream gets a shiny color. Add the stock and lemon juice with a spatula and lightly assemble.
- Line a large baking sheet with parchment paper. Using a pastry syringe, make 16 bases for mini cakes. Make them a little thicker and stay flat.
- Preheat the oven to 150 ° C. Add the cakes to bake and reduce to 120 ° C. DO NOT OPEN THE OVEN by accident during baking! The crusts need to be dried for about an hour and thirty minutes at this temperature, and after that just turn off the oven and leave them to dry for another 2 hours. BE CAREFUL NOT TO DARK, so during these hours and a half you can occasionally reduce to 100 degrees (it all depends on the oven).
- Meanwhile, make a yellow cream. Mix the egg yolks and sugar, add the pudding, thickener and a little milk and cook all together in the rest of the milk. When the filling thickens, remove from the heat, add the margarine, stir with a wire to smooth it out and put it to cool. Cover with a bag or foil to prevent crusting.
- Finally whip the whipping cream. on the cooled crust, apply the yellow cream with a pastry syringe.
- Over the yellow cream, apply the whipped sweet cream.
- Wash the strawberries and dry them with a kitchen towel. Cut them in halves or quarters if they are larger and decorate mini cakes.
- i also had forest cheekbones so i used them too.
- Keep Mini Pavlovs in a cool place. They are ideal for parties or children's birthdays. I highly recommend.