Layered Pavlova Cake
Ingredients
Pavlova:
7 egg whites
1 ½ cups caster sugar
1 ½ Tbsp Maizena, sifted
1 ½ tsp white vinegar
Filling:
2 x 250ml Bonlé Fresh Cream
4 tbsp castor sugar
1 tsp vanilla extract or essence
1kg Bonlé Double Cream Strawberry Yoghurt (strained overnight)
Topping:
Fruit of choice. We used strawberries and pomegranates
Method
- Preheat oven to 170°C
- Separate the egg whites and yolks.
- Place whites in a bowl. Beat at high speed until soft peaks form.
- Add sugar 1 Tbsp at a time, while beating.
- After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the mixture between your fingers, there should be no sugar grit – that means it is ready.
- Add Maizena and vinegar, beat on low for 5 – 7 seconds until just mixed through.
Baking the Pavlova
- Prepare baking trays for 3 Pavlovas by lining with baking paper.
- Gently place a third of the egg mixture onto the baking paper creating 3 equal circles, (about 24 cm in diameter, a cake pan can be used as a guide).
- Make each pavlova about 4-5cm thick and flatten on top.
Carefully place in the oven, gently close the door and turn oven down to 115°C (100°C thermo-fan). - Bake for 1 ½ hours – do not open oven in this time.
- Turn oven off, leave the door closed and leave Pavlovas in the oven overnight to cool to prevent any cracking.
Topping
- Place cream, sugar and vanilla in a bowl. Beat cream until firm.
Cake assembly
Transfer Pavlovas to a serving platter and layer in the following sequence:
- Pavlova
- Whipped cream mixture
- Pavlova
- Strained yoghurt
- Pavlova
- Whipped cream
- Fruit topping
