Pavlova torta dugo je bila na mom popisu prije nego što sam se odvažila konačno napraviti je...
Svaki strah povezan s neuspjehom u izradi ove torte potpuno je bezrazložan... beze kore uopće nije komplicirano napraviti ... tako da, kad god imate viška bjelanjaka s kojima ne znate što napraviti, savjetujem pripremu ove predivne tortice, koja se zaista topi u ustima...
Originalni receptić iz jedne je stare kanadske kuharice. Ja sam ga pronašla na
ovoj stranici .
Jedine izmjene su te što sam u vrhnje za šlag umjesto šećera u prahu, dodala 2 vanilin šećera i malo ruma. Od voća, koristila sam ananas i breskve iz kompota, koji su mi, kao i bjelanjci, ostali od neki dan objavljene torte od sira, te višnje.
Tortu preporučam svima onima koji vole lagane i voćne torte. A čokoladoljupci neka se ne brinu, bit će i čokoladnih poslastica za njih, vrlo skoro! ;)
Pavlova cake has been on my to do list for a long time... Once I made it, I realized how simple it is to make this cake... I was afraid without a reason!
For those who like very light cakes with fruit in them, I recommend this cake.
This is the recepie;
For the ˝beze crust˝ / beze kore
6 egg-whites/ 6 bjelanjaka (tj. 5 većih ili 6 manjih)
220 g sugar/ 220 g šećera
1/2 teaspoon of vanilla extract/ pola žličice esencije vanilije
1 teaspoon vinegar/ 1 žličica octa (alkoholnog)
Filling/ nadjev
1/2 L cream/ pola litre slatkog vrhnja
2 vanilla sugar/ 2 vanilin šećera
rum
different frut/ razno voće prema željama
Draw 3 circles on backing paper, diameter of 18 cm.
Mix the egg-whites until they are very hard, than add little by little sugar, vinegar and vanilla extract until the mixture is hard and smooth (it doesn't take too long).
Put the mixtute on the circles, and then in the oven for 1 hour on 140 °C.
If you put all three circles on different level/height in the oven, you have to switch the position every 10 min, so that they would be backed even.
After an hour, turn off the oven, open it just a bit and leave the crusts inside for some time (half an hour).
Than take the crusts out of the oven an leave them for a few hours (or over night)
Then take the backing paper off and start layering them with cream you mixed with vanilla sugar and rum (I use 3 spoons of rum or more, but you can use as much as you like, or not use it at all).
And after every layer of cream, comes the fruit; as much as you like and what ever kind you like.
(I used pineapple, peaches and cherries from compot.)
On top you can put some chopped almonds if you like too.
I hope you like this cake!
Have a great day!
Love, Stela
