Waching daily Aug 25 2017

Hey everyone I'm Feride Buyuran and you are watching AZCookbook. Today we're

making my personal favorite, cake Pavlova. It's an absolutely stunning and

delicious dessert that hails from either New Zealand or Australia. So let's get

started. We have the ingredients here for the

meringue which is going to be the bottom shell, bottom part of our cake, we have

4 egg whites, 1 cup of granulated sugar, we're going to use corn starch,

also using apple cider vinegar, vanilla extract and for the cream, which is a

second layer, we're going to use heavy cream and granulated sugar, and on the

very last layer we're going to have lots of berries and I'm using blueberries,

raspberries and blackberries. We're going to decorate our cake with fresh mint

leaves from our garden and on the very top goes the powdered sugar

that we're going to sift on the cake. I'm going to start with beating the egg

whites first and I'm going to beat the egg whites until they're just foamy, on a

medium speed for a couple of minutes. This is the texture you're looking for.

I am ready to add the cornstarch and apple cider to my egg white.

The reason why we are using these ingredients in this cake is because

they're going to give us the marshmallowy interior in the

meringue, so a teaspoon of cornstarch and a teaspoon of apple cider.

And I am going to continue beating this mixture until soft peaks form, for a few minutes, maybe three minutes, on a medium

speed

All right, this is ready and we have soft peaks, take a look, this is what you're

looking for after you've added corn starch and vinegar and I'm ready to add

my sugar in it. I'm using superfine sugar, if you don't have super fine sugar use

your processor to just process the regular granulated sugar and you'll get

these fine grains. With this kind of sugar you won't have you know grainy

texture in the meringue, which is great. So I'm going to add my sugar one

tablespoon at a time and continue beating on a medium speed. It's nice and glossy

and it's not falling out, here is a very nice trick for you, it's a trick and a tip, so

if you want to test if this meringue is ready to be baked here's what you do

turn your bowl with the meringue upside down - if the mixture doesn't fall it's

perfectly all ready, take a look, it doesn't fall even if I shake it.

We do a good job here, we're gonna add vanilla extract to it and a half a

teaspoon of vanilla extract is good. In goes the vanilla extract and I am going to give it a whizz, until it's just blended, a couple of seconds. I've preheated my oven to 200 degrees

Fahrenheit and I'm ready to put this mixture on my parchment lined baking sheet. I

have a nine inch plate, I am going to use it to trace the edges of my

meringue shell. So I traced the line and I am gonna turn it upside down, all right, and now this

mixture goes on the circle like this, pour the whole thing, scrape the edges with a spatula, so no meringue is left

behind. Look at this fluffy mixture. It looks delicious already. I am gonna spread it evenly so that it fills the circle completely.

I mean it doesn't have to be perfectly round, make it kind of messy, it looks

authentic in that way and make an indentation in the center like this

thin it out. This is where our cream will go and it

goes in the oven to bake for 1 hour and 40 minutes, after it has baked don't

remove it from the oven let it sit in the oven for 2 hours or until it's

completely cooled off. The meringue shell is ready, take a look at it, I am tapping on it,

and it's nice and crisp, it's firm but I'm sure it's marshmallowy soft

soft inside. I'm going to peel the paper off gently, without breaking the meringue

And it goes on my cake stand. All right. Now we're going to make the

cream that will go on top of our meringue shell. So I have a cup and a

quarter of heavy cream here, make sure that it's very well chilled, if it's warm

it's not going to work, plus it will go bad, it needs to be very

well chilled, so that and a tablespoon of sugar and I'm going to beat it until it's

nice and creamy, the cream is ready, it goes on top of our meringue shell in the

middle. I'm ready to put all our beautiful berries on top of the cream

and the order doesn't really matter, just scatter a little bit

of each alternating the layers. I have blueberries, I have raspberries, that go on top, and now I have blackberries that go on top of the raspberries. Alright, this is ready.

Now I'm gonna sift some powdered sugar on top, for decoration, good enough and I have

fresh mint leaves that I'm gonna just stick in randomly on the berries - tadaaa

Our cake is ready. Let's try, I'm gonna get a small sample for myself, it's a very fragile

cake so I better be careful when cutting it and one very important thing to

remember - assemble the cream and the berries on top of the meringue base right

before you're ready to serve this cake. And I'm ready to try my cake, all right.

It just melts in your mouth, the meringue has baked beautifully, it's not soggy

it's not chewy, it's perfectly marshmallowy, you feel like you're

eating a little cloud. I hope you make this cake

for yourself, for your loved ones, make everybody happy and everybody will be

impressed by how beautiful you cake is. Thank you for watching me, get the

detailed recipe on my blog AZCookbook.com, subscribe to my channel, share it

with your friends and I'll see you next time. Bye!