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Raciónes: 12
Ingredientes
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- For the meringue base of the batter you will need:
- 9 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 1/2 cups sugar, separated in 2 portions of 3/4 cup
- 3 tsp vanilla extract
- Beat egg whites and cream of tarter until foamy. Add 3/4 cup sugar gradually until egg whites are stiff.
- Beat egg yolks and 3/4 cup sugar until foamy and thickened.
- Fold beaten egg yolks into the beaten egg whites along with the vanilla
- for only a few turns before slowly and gradually folding in
- the flour and baking powder mixture very gently BY HAND
- using a rubber spatula until just incorporated into the meringue
- mixture. I mix in the dry ingredients in 3 equal portions. Do not over
- mix, you just want the flour to be incorporated; over mixing will
- deflate the egg whites and result in a tough textured final product.
- Pour into 3 un-greased 8 or 9 inch round cake pans with the bottoms
- lined with parchment paper and
- bake at 325 degrees F for 25-30 minutes or until center springs back
- when touched. Cool completely in the pans before running a sharp knife
- around the edge to release the cakes from the pans and then remove the
- parchment paper from the bottoms.
- Pavlova Layers
- Preheat oven to 250 degrees F.
- 4 large egg whites, at room temperature
- 1 cup fine granulated sugar
- 1 tsp vanilla extract
- Whip the egg whites and vanilla to soft peaks and gradually add the sugar
- slowly, whipping until the sugar is completely dissolved. Pinch the meringue
- between your fingertips to feel that all of the sugar granules have completely
- dissolved.
- Sprinkle over the meringue mixture and fold in until completely
- incorporated along with:
- This step helps a crisp crust to form on the meringue. Drop the meringue in two
- halves onto a parchment paper lined baking
- Bake for about 1 hour or until small
- cracks appear in the meringue and it is slightly golden brown. Turn off the oven, leave the door ajar and allow
- the meringues to cool completely in the oven.
- Strawberry Fool
- Whip to firm peaks:
- 3 cups whipping cream
- 4 rounded tablespoons powdered sugar (icing sugar)
- 2 tsp pure vanilla extract
- Gently fold in:
- 2/3 cup roasted strawberry jam (or your favorite good quality jam)
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 511 | |
| Calories from Fat 146 | 29% |
| Total Fat 16.49g | 21% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 382mg | 16% |
| Potassium 236mg | 7% |
| Total Carbs 81.84g | 22% |
| Dietary Fiber 1.8g | 6% |
| Sugars 58.16g | 39% |
| Protein 9.52g | 15% |
