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Pavlova

  • Preparation time:

    3 ure
  • Complexity:

  • Number of integredients:

    8

This cake will impress even the most demanding gourmets. It consists of a crisp meringue crust with a soft middle, whipped cream and lots of fresh berries. It requires a bit of care and more time to prepare, as you need to bake it at lower temperatures to preserve its snow-white color. I made single-serving cakes because I prefer them, but you can use the ingredients to make one larger cake.

If you want to surprise with a dessert where there is a lot of fresh fruit, you can reach for the recipe for chocolate roulade with raspberries.


Makes: 6 small cakes or 1 cake, 20 cm in diameter.

  • Ingredients for Pavlova cake

    • 4 egg whites at room temperature (medium sized)
    • 200 g granulated sugar
    • 20 g starch
    • 1 teaspoon lemon juice
    • 2 pumps BAM vanilla paste
    • 200 g whipping cream
    • 5 g whipping cream stabilizer
    • fresh or frozen berries
  • Preparation

    • Preheat the oven to 100 °C (210 °F). Beat the egg whites to medium peaks, then add the sugar while beating and mix at maximum speed for another 7 minutes. Add the starch, lemon juice and vanilla and beat for a few more seconds to combine the ingredients. You should now have a thick and glossy meringue – when you remove the whisk, a firm and stable peak needs to form.
    • Line a cake pan with parchment paper. Transfer the meringue to a piping bag with a large, open star nozzle. Pipe the meringue in a spiral starting at the middle, forming a cone. I made my meringue cakes with four swirls, the last swirl forms the edge. Make sure that the cakes are adequately spaced out, as they rise slightly during baking.
    • On top of each cake, create a small indentation with the back of a spoon for the filling. Place the pan on the bottom rack of the oven and bake for 1 hour. Turn the oven off and leave the cakes in the closed oven for 30 minutes to cool slowly. Make sure not to open the oven during baking and cooling.
    • After the cakes have cooled, take them off the parchment paper and place them on the cooling rack. Whip the whipping cream with the stabilizer. Use a spoon to place the whipped cream in the indentations and decorate with berries. It is best to fill the cakes just before serving.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier