How to make Pavlova Cremeschnitte fruit cake ?
Everything is accidentally
This is one of those posts and recipes which happens by accident.
- 6 egg whites
- 600 gr cristal sugar
- 1 teaspoon starch
- 1 teaspoon lemon juice
- 3 tsp vanilla extract (or vanilla flavoring)
- 4 egg yolks
- 0,4 l heavy cream (double cream)
- 6-7 sheets of jelly
- Several of drops of lemon extract
- 125 gr raspberries
- 125 gr blueberries
- 250 gr strawberries
- Little for decoration powder sugar
- Several of pieces mint leaves
- The first we are making the basis of cake exactly crusty meringues. Preheat oven to 150 ° C. Then, whisk all 6 egg whites.
- After 3 minutes we have to add 400 g of sugar and a teaspoon of starch then mix all together the next 10 minutes.
- Reduce the mixer speed and add a teaspoon of lemon juice and vanilla extract again mix all together no more than a minute.
- Turn beaten egg whites on the baking paper, then add little a bit of chocolate, squeeze it over the cake and spread it a little with a fork for a rustic look.
- Put in the oven and dry the crust for 90 minutes. The best deal is to prepare meringue one day earlier.
- For the cream, I used 4 yolks and 200 g of sugar, two teaspoons of vanilla extract (or vanilla flavoring) and 4-5 drops of lemon flavoring. And then I added heavy cream (double cream)
- Cook over the steam but gradually warming. Also gradually add 0,4 l of heavy cream (double cream)
- It takes at least 20-30 minutes, medium temperature, for the cream to be cooked well, but to prevent it from boiling
- Then take it off from the stove and put 6-7 sheets of gelatin that are prepared according to instructions on the bag.
- Mix all together and let it cool down.
- Again part with meringue: When the meringue is done, take it from the oven and leave it to cool completely.
- On the top of the meringue put cooked vanilla cream and cool it down. In the fridge is one of the option.
- When it cools down, add the fruit according to your taste, put the mint leaves and some sugar powder on the top of it.
- Leave it in the fridge for about an hour and then serve.
Today is my special day, my birthday. It’s not special just because it’s my birthday and so many of you remembered to send me your great wishes, although that is important too, but it is also special because I finally got the biopsy results for my doggy.
The results say… there’s a lot going on with her, but she doesn’t have a tumor!!
And since I dried up all my tears struggling with her vomiting, thin and bloody stool, loss of appetite and high temperature in the past few months… there came a moment when I reached the end of the tunnel and saw the light everybody talks about.
I guess I lived to see that light on this special day!
A special cake for a special day
I wanted to make something special, to put everything I like into the same dish.
I like everything crispy… from bread crust to chocolate with hazelnuts and crispy cakes.
Where there is meringue, there are crispy cakes 🙂 .
So, I made meringue (a basis for Pavlova cake) of 6 egg whites, 400 g of sugar, a teaspoon of starch, a teaspoon of lemon juice and a teaspoon of vanilla extract (you can use a vanilla pod or vanilla flavoring instead).
To make proper meringue, beat the egg whites first, then about 3 minutes later add sugar, starch and mix 10 more minutes at greater speed. Lower the speed and add lemon juice and vanilla then mix about one minute more.
Mix everything well until you get a tough mixture which does not drip from the dish. You should get a very thick and sticky mixture.
Turn the mixing dish upside down, above your head and if nothing falls right onto your forehead, the density is excellent.
Turn beaten egg whites on the baking paper and use a spoon, ladle, fork… anything you can grab to make a desired rustic shape of your “Special day” cake to-be.
Oooh, since I loooove chocolate… I had to add a little of it as well.
Instant topping for ice cream (from a tube)… squeeze it over the cake and spread it a little with a fork or a knife… Look at my picture, how colorful it is… with white, cream and brown colors blending.
The only thing left for the basis of Pavlova is to turn on the oven and set it on 150°C. Dry the crust for 90 minutes. You’ll know it’s over when its surface starts to crackle. Then, the meringue should be cooled to room temperature. My recommendation is to make it a day earlier.
You’ll know it’s over when its surface starts to crackle. Then, the meringue should be cooled to room temperature. My recommendation is to make it a day earlier.
Then, the meringue should be cooled to room temperature. My recommendation is to make it a day earlier.
Cremeschnitte or krempita (as we call it in Serbia) cream
I adore krempita that is cremeschnitte! If I don’t have time to make them myself I buy those made by Stamenski co. So, I nicked the cream recipe from krempita. But I cooked it myself, I did not use an instant version. Mixing was painful, an excellent exercise for biceps though 🙂 .
Mixing was painful, an excellent exercise for biceps though 🙂 .
For the cream, I used 4 yolks and 200 g of sugar, two teaspoons of vanilla extract (or vanilla flavoring) and a few drops of lemon flavoring. And then I added heavy cream (double cream).
A short digression, every morning my granny used to beat two yolks with a teaspoon full of sugar for me to be healthier and stronger. I love that taste even today, yum yum.
So, again something I love very much… beaten eggs 🙂 .
I beat eggs and sugar well for about 10 minutes. If the sugar does not melt completely don’t worry, after beating there’s steaming.
I turned on a burner, having prepared two dishes for steaming. To be more precise, a saucepan and a dish for beating eggs.
That means one bigger and one smaller.
I poured water into the bigger one, and beaten eggs with sugar, vanilla and lemon flavorings into the smaller, and slowly heated water and eggs at the same time.
It is important not to throw eggs into boiling water because you will get an omelette, but without ham and with loads of sugar 🙂 .
Then, I gradually added 0,4l of heavy cream (double cream) and cooked it together with beaten eggs.
It takes at least 20-30 minutes, medium temperature, for the cream to be cooked well, but to prevent it from boiling. This means, arm yourself with patience.
That day, you should be relaxed… and in case you don’t succeed, you will mend it in the end… like I did…
You will know that the cream is well-cooked when it becomes sticky and thick, so that it glides from the ladle in streams.
OK, a little bit of jelly saves the day 🙂 … (6-7 sheets). When you remove the cream from the burner, dissolve the gelatin according to the instruction on the bag and pour it into
When you remove the cream from the burner, dissolve the gelatin according to the instruction on the bag and pour it into still hot cream, and then stir, and stir, and stir… and then stir again until you get a smooth mixture.
We have a crispy crust with a little chocolate (you can make a crust a day earlier), vanilla cream with lemon flavoring (what a combination 🙂 ) ?)… and now I need something fresh…
Like fresh fruit, for example.
Fruit cake and Fruity part
Raspberries and blueberries are very expensive right now. My sins are forgiven because of my special day. Anyway, you can use kiwi, peach, mango… instead of raspberries and blueberries. I also added strawberries since it is their season so the price is better.
But, relax a bit and put some exotic fruit like passion fruit… pineapple or something like that as a detail.
Take a cake stand (I indulged myself and bought a new one for my special day), put a crispy crust first, then vanilla sauce.
When you start pouring the vanilla sauce, expect a mess, because it will find its way through the cracklings in meringue and run down the stand… but when it thickens it will be yummy.
I couldn’t stop licking the leftovers 🙂
Decorate this “Special day” cake with mint leaves and with a little help of powdered sugar add some snow to Spring 🙂 .
Enjoy every bite.
Today is the day for sin, I will regret it tomorrow 🙂 !!