Pavlov's cake

Preparation steps

• Turn on the oven to 180C. Mix the egg whites in the snow, then add the sugar a couple of times and mix until you get a shiny and firm foam. Then add the vinegar, vanilla extract and thickener. Mix briefly to connect everything. On baking paper, draw a circle with a diameter of 20 cm and place it on a baking tray. Arrange the nest-shaped sauce and place the oven in a preheated oven and immediately reduce the temperature to 150C. Dry the crust for 70 minutes, turn off the oven and leave it to cool completely in a semi-open oven. I made the meringue crust in the evening and finished the cake in the morning.
• Yellow cream: Mix egg yolks, sugars and thickener with a little milk of those 500ml. Heat the rest of the milk to boiling and add the prepared mixture. Stir until it thickens like pudding. I transferred it to a plastic bowl, covered it with clear cling film to keep the crust from forming, and put it in a larger plastic bowl with cold water. Add 200 ml of whipped cream to the completely cooled cream and mix until a fine smooth cream is obtained. Put the finished cream on the meringue cake.
• Add sliced ​​white chocolate to 50 ml of heated whipping cream and stir until melted. Chill. Mix the whipping cream, add the whipped cream. I mixed all the whipped cream together, so I put a small part in the yellow and added the melted white chocolate to the rest of the whipped cream. Put the prepared whipped cream on the yellow cream and arrange the fruit on it. Cool the cake and enjoy it.