Pavlova Cake

Finally, I decided to share my all-time favorite Pavlova cake recipe! I love this cake, not only for its delicious taste, but also for its beautiful appearance. As many of you know, the cake was named after a famous ballerina Anna Pavlova. I feel like the shape of this meringue cake resembles a ballet dress!

Ingredients (10 servings):

• 4 egg whites
• 1 cup (2 1/2 dl) white sugar
• 1 tsp white vinegar
• 2 tsp corn starch 

Glazing:

• 1 cup (2 1/2 dl) heavy cream (35%)
• 2-3 tsp powdered sugar
• 1 tsp vanilla sugar
• 10.5-14.1 oz (300-400 g) fresh strawberries

Directions: 

1. Preheat the oven to 215 degrees F (100 degrees C).  
2. Using a piece of butter, trace a 9.8 inch (25 cm) circle on baking paper placed on a baking tray.
3. In large bowl, beat the egg whites (start beating slowly, as the 'foam' will start to form, gradually increase the speed): While continuing to beat add sugar, gradually. Beat the mixture until it turns 'shiny' and won't pour out when the bowl is inclined. 
4. Add vanilla sugar and white vinegar to the mixture. Using a sifter, add the corn starch. Mix carefully. 
5. Place the meringue on the buttered circle of the baking paper. Make sure that the sides of the meringue are not higher than the center. Bake for 1 hour and 30 minutes. The meringue should harden on the top, but stay soft on the inside. Place the meringue with the baking paper on a cooling rack.
6. Whip the heavy cream and sugar until soft peaks form.
7. Wash the strawberries and dry them thoroughly.
8. Carefully place the meringue on the serving dish, and decorate with whipped cream and fresh strawberries.

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