Pavlova
Sursa Pavlova
articol scris de Brindusa blog brindusascheaua.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Scroll down for English recipe
Pavlova este un tort cu fructe si frisca, la care blatul este din bezea. Se spune ca a fost creat in cinstea balerinei Ana Pavlova, care in anii 1920 a facut un turneu in Australia si Noua Zeelanda. Nu se stie nici pana azi foarte sigur din care dintre cele doua tari e creatorul tortului, de aceea Pavlova este prajitura nationala a amindurora.
Ii multumesc lui Marija in al carei blog "Palachinka am redescoperit acest desert usor si pufos, ca o balerina.
In reteta originala de pavlova se folosesc fructe specifice de genul kiwi si capsuni, dar eu am pus fructe de sezon.
Ingrediente pentru blatul de bezea
- 3 albusuri
- 150 g zahar
Frisca
zmeura si visine (sau alte fructe)
Mod de preparare:
- Multa lume se teme sa faca blat de bezea. Va inteleg foarte bine, pentru ca nici mie nu mi-a iesit din prima. Blatul acesta trebuie facut fara graba, si (spun specialistii) folosind telul. Mie mi-a iesit si cu mixerul, dar folosit la viteza mica.
- De asemenea vasul in care se bat albusurile trebuie sa fie din sticla/portelan sau metal (nu aluminiu) spalat foarte foarte bine. Se poate face bezeaua si in vas de plastic, daca e folosit numai pentru asa ceva.
- Incalzeste cuptorul la 120 C (foarte mic) cu ventilator, daca ai.
- Bate albusurile la viteza mica, pana cand spuma se intareste putin si incepe sa-si pastreze forma.
- Adauga o lingura de zahar si bate cu mixerul la viteza mica, pana cand zaharul s-a topit (in jur de 2 minute)
- Adauga iar o lingura de zahar si bate pana cand se topeste. Continua pana ce zaharul se termina.
- Pune o foaie de copt in tava de aragaz si cu ajutorul unei farfurii mici deseneaza pe ea 4 cercuri.
- Pune bezeaua intr-un posh si umple cercurile cu bezea cat mai inalta.
- Coace bezeaua in cuptor cam 50 minute. Opreste caldura si lasa blaturile de bezea inauntru, pana ce se racesc.
- Uneste cate doua blaturi cu frisca, pune frisca deasupra si umple cu fructe.
- Se manaca imediat, pentru ca altfel frisca inmoaie bezeaua si aceasta nu mai este crocanta
- Blatul de bezea se poate pastra cateva zile in cutii inchise etans, in loc racoros.
English version
Pavlova is a cake with fruits and whipped cream, everything put on top of a meringue. They say it was created in honor of the ballerina Anna Pavlova, who in 1920 toured Australia and New Zealand. Till nowadays nobody knows quite sure which of the two countries is the creator of the cake, so Pavlova is a national cake for both.
I thank Marija in whose blog "Palachinka" I rediscovered this light and fluffy dessert, like a ballerina.
The original recipe is using kiwi and strawberries, but I put fruits in season here.
Ingredients
I thank Marija in whose blog "Palachinka" I rediscovered this light and fluffy dessert, like a ballerina.
The original recipe is using kiwi and strawberries, but I put fruits in season here.
Ingredients
- 3 egg whites
- 150 g sugar
- whipped cream
- raspberry and cherry (or other fruit)
Preparation:
Preheat the oven to 120 C (very low) with fan, if you have.
Beat egg whites at low speed until soft peaks are formed.
Add a tablespoon of sugar and beat with mixer at low speed until sugar is melted (about 2 minutes)
Add another tablespoon of sugar and beat until melted. Continue until the sugar is finished.
Put a baking sheet in the tray and using a small plate draw four circles on it. Put the beaten egg whites in a posh and fill the circles.
Bake in oven for about 50 minutes. Stop the heat and let the meringue inside, until it cools.
Join two circles with cream, put whipped cream on top and fill with fruit.
Eat immediately, otherwise the cream softens and the meringue and it is no longer crisp
You can keep the meringue several days in boxes, sealed, in cool place.
Preheat the oven to 120 C (very low) with fan, if you have.
Beat egg whites at low speed until soft peaks are formed.
Add a tablespoon of sugar and beat with mixer at low speed until sugar is melted (about 2 minutes)
Add another tablespoon of sugar and beat until melted. Continue until the sugar is finished.
Put a baking sheet in the tray and using a small plate draw four circles on it. Put the beaten egg whites in a posh and fill the circles.
Bake in oven for about 50 minutes. Stop the heat and let the meringue inside, until it cools.
Join two circles with cream, put whipped cream on top and fill with fruit.
Eat immediately, otherwise the cream softens and the meringue and it is no longer crisp
You can keep the meringue several days in boxes, sealed, in cool place.
