HUNT FOR SUGAR, FLOWER, SPICE, AND EVERYTHING NICE

May 16, 2020

HUNT FOR SUGAR, FLOWER, SPICE, AND EVERYTHING NICE

That day of the month that every third woman curses. Pain, bloating, hormonal fluctuations, and pimple outbreaks are just the part that plagues us. The worst are the cravings. Some women reach for the salty ones, some - and we are amongst them, bury ourselves in sugar. So we decided to introduce you to our favorite dessert. It is legitimate to indulge in a piece of wonderfully fluffy Pavlova cake at least once a month. Dive into our recipe and make it a monthly ritual.

Pavlova recipe by Flower and Spice
6 large egg whites
350g caster sugar
2 tsp lemon juice
2 tsp cornflour
1 tsp vanilla extract
Topping
600ml Double cream
lots and lots of berries
spoon or two of your favorite jam or curd

To make the Pavlova cake, firstly preheat the oven to 130C and line a baking tray with parchment paper. Use the pencil and mark out the circumference of a dinner plate on baking parchment.

Whisk 6 egg whites with an electric mixer on medium speed. At first, the bubbles will be large and the mixture will look rather wet. When the bubble increase in amount, slowly add sugar a tablespoon at a time. Continue whisking on medium speed until the meringue becomes stiff and glossy. You should be able to rub the meringue between your fingers and not feel any sugar grains. Add the cornflour, lemon juice, and vanilla and whisk for a couple more minutes to combine. Scrape the meringue onto the parchment paper, piling it high in the middle. To create a decorative pattern carefully spread meringue to the edges of the circle, and like you’re smoothing the buttercream on the sides of a cake smooth out the sides of meringue, so it is high and smooth. Use the back of your spatula to draw lines onto the sides of the meringue at an angle, repeating around the whole side of the cake; make these marks quite deep as they will lose some definition in the oven.

Bake for 10 minutes before reducing the temperature to 90C, and bake for a total of 90 minutes. Turn off the heat, and let the Pavlova cake cool completely inside the oven. This prevents the meringue from cracking too much.

To serve -  top the Pavlova cake with lightly whipped cream, and lots and lots of fresh berries, mint leaves, and a spoon of your favorite jam. Once topped -  serve immediately. Bon appétit.

P.S. While enjoying the fluffy and delicious Pavlova, indulge yourself a little bit more; put on our Beauty Masquerade enjoy a few fragrant moments, and  relax. 

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