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Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

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Andraž Gavez
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RECIPE: Pavlova cake
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Pavlova cake

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  • Preparation time: 2 h
  • Difficulty:
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  • Number of ingredients: 5
pavlova cake

What is the famous "Pavlova cake"? Pavlova is a dessert popular in New Zealand and Australia, and increasingly popular here. From the ingredients themselves, it sounds perfectly simple to prepare, as Pavlova cake is made from egg whites that are slowly baked in a relatively cold oven. A Pavlova cake is a cake where the egg whites produce a chewy-crunchy texture on the top, a soft texture is waiting inside and the edges should be crispy-crunchy. That's three completely different textures in one bite.

She likes to be covered in a variety of toppings, fresh whipped cream and piles of fresh fruit. It's gluten-free, light, sweet and, above all, it loves to refresh on a hot day.

Preparing a Pavlova cake will not be difficult, as long as you follow the ingredients and the procedure.

BAM tip: use room temperature egg whites so they will whip into a fluffy texture sooner.

Recipe for other fruit cakes or fruit desserts can be found here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients:

  • 4 large room temperature egg whites
  • 200 g sugar
  • 1 teaspoon BAM vanilla paste
  • 1/2 teaspoon of cream of tartar
  • 1 teaspoon cornstarch
Tiktok mojacokolada Tiktok mojacokolada

Instructions:

preparation process:

1
Preheat the oven to 175 °C. Line a large baking tray with parchment paper or a silicone baking mat.
2
Beat the egg whites with a hand mixer until soft peaks form, about 5 minutes. Add the sugar in two parts, beating on medium speed for 30 seconds, then beating again on high speed until glossy stiff peaks form, about 2 minutes. The peaks should be very stiff, so stiff that you can hold the whisk upright and the peaks will not move.
3
Add the BAM vanilla paste and whisk for 1 minute. The peaks should still be very stiff. If they are not, continue mixing at high speed. Using a pastry spatula, slowly add the cream of tartar and cornstarch.
4
Spread the prepared Pavlova cake batter into a 20 or 23 cm diameter baking pan. If desired, you can use the back of a large spoon to make decorative peaks. Make sure that the edges are relatively high.
5
Place the Pavlova cake in the oven. As soon as you close the oven door, turn the heat down to 95°C. Bake until the cake is set and dry, about 90 minutes. If you see spots that turn brown, rotate the baking tray. Open the oven as few times as possible, as the cold air will slow down or affect the baking of the pavlova cake.
6
Once the cake is baked, turn off the oven and leave it to cool in the oven. Once cooled, you can keep it covered at room temperature for up to 2 days. For an even better taste, you can top it with BAM toppings, fruit or additional whipped sweet cream. And have a good run!

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-0,99 €
Total:
9,90 €8,91 €
-10%

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Pavlova cake

Preparation time: 2 h
Difficulty: 1
Number of ingredients: 5

Ingredients:

ingredients
  • 4 large room temperature egg whites
  • 200 g sugar
  • 1 teaspoon BAM vanilla paste
  • 1/2 teaspoon of cream of tartar
  • 1 teaspoon cornstarch

Instructions:

preparation process
1 Preheat the oven to 175 °C. Line a large baking tray with parchment paper or a silicone baking mat.
2 Beat the egg whites with a hand mixer until soft peaks form, about 5 minutes. Add the sugar in two parts, beating on medium speed for 30 seconds, then beating again on high speed until glossy stiff peaks form, about 2 minutes. The peaks should be very stiff, so stiff that you can hold the whisk upright and the peaks will not move.
3 Add the BAM vanilla paste and whisk for 1 minute. The peaks should still be very stiff. If they are not, continue mixing at high speed. Using a pastry spatula, slowly add the cream of tartar and cornstarch.
4 Spread the prepared Pavlova cake batter into a 20 or 23 cm diameter baking pan. If desired, you can use the back of a large spoon to make decorative peaks. Make sure that the edges are relatively high.
5 Place the Pavlova cake in the oven. As soon as you close the oven door, turn the heat down to 95°C. Bake until the cake is set and dry, about 90 minutes. If you see spots that turn brown, rotate the baking tray. Open the oven as few times as possible, as the cold air will slow down or affect the baking of the pavlova cake.
6 Once the cake is baked, turn off the oven and leave it to cool in the oven. Once cooled, you can keep it covered at room temperature for up to 2 days. For an even better taste, you can top it with BAM toppings, fruit or additional whipped sweet cream. And have a good run!
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