The Trickiest Cake Ever! Master Its Secrets or Miss the Magic!

Pavlova is a light and crispy meringue dessert, typically topped with whipped cream and fruit. It was first baked in the early 20th century in either Australia or New Zealand (a point of debate among experts) and was named in honor of the Russian ballerina Anna Pavlova.

Despite its simple ingredients—mainly egg white meringue and sugar—and its seemingly easy baking process, this cake has crucial details that must be carefully followed. Even the slightest alteration can prevent achieving the desired result.

Ingredients:
4 egg whites
½ teaspoon white vinegar or cream of tartar
1 teaspoon vanilla extract
1 cup fine sugar
1½ teaspoons cornstarch
1 gram salt

Instructions:
1. Preheat the oven to 140°C (284°F).

*Secret #1:* To ensure the egg whites whip properly and the sugar dissolves well, allow the eggs to reach room temperature before starting.

2. Separate the 4 egg whites and add ½ teaspoon of cream of tartar and 1 gram of salt. Beat at a low speed for about a minute until foamy.

*Note:* Vinegar or cream of tartar plays a crucial role in stabilizing the egg whites, helping the meringue maintain its structure. Its acidity ensures the egg whites achieve a better rise and a light, crisp texture.

3. After one minute of beating, increase the speed and slowly add the sugar—one spoonful at a time—while continuing to beat.

*Secret #2:* The sugar must be fine; otherwise, undissolved sugar granules can ruin the texture.

4. Once all the sugar is incorporated, pinch a bit of the mixture between your fingers. If no sugar granules are felt, it means the sugar has fully dissolved.

The mixture should be beaten until stiff peaks form. When the whisk is lifted, it should move with difficulty, and the meringue should remain firm when the bowl is inverted.

*Secret #3:* If the sugar isn't fully dissolved, it can melt in the oven, causing syrupy drips from the meringue.

5. The entire beating process, from adding the sugar, takes about **5 to 8 minutes**.

6. Sift the *cornstarch* over the mixture and gently fold it in using a spatula.

*Note:* Cornstarch absorbs excess moisture, giving the meringue a crisp and airy texture.

7. Shape the batter using a *piping bag* or *spoon* onto parchment paper in the desired size. Place the baking sheet into the preheated oven.

8. Once the tray is inside the oven, reduce the temperature to **110°C (230°F)**. Bake for **1 hour and 30 minutes**.

**Note:**The oven's heating mode should be set to evenly distribute heat from both the top and bottom, with the fan turned off.
Heat with the fan on causes the color of the paint to change.

*Secret #4:* After baking, gradually lower the temperature every *10 minutes* until fully turned off. Keep the oven door closed; the pavlova should remain inside for at least *3 hours* to cool slowly.

9. Once cooled, whip some pastry cream and pipe it over the pavlova. Garnish with *juicy summer fruits* for a beautiful, mouthwatering touch.

Enjoy! 🤤

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