Red Velvet Pavlova Cake [Recipe]

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My all-time favorite cake is pavlova. It’s crunchy and fluffy, crusty and creamy. If you like light desserts as I do, this is the one for you. The crust has a meringue-like texture and melts in your tongue. It goes well with buttery cream and a little acidity. Everything screams red velvet pavlova to me.

Lemon custard with fruit on top is my favorite combination. Nothing surpasses the taste of fresh fruit atop sweet meringue. I’ve cooked it a dozen times in various ways, so I’m going to share my favorite.

What Makes This Red Velvet Pavlova Cake Special?

Red Velvet Pavlova Cake [Recipe]

The traditional Pavlova is pearly white, but this one is red, as the name suggests. I prepared meringue batter but used cream cheese for the filling, similar to red velvet cake. The marshmallow-like substance in the center of the cake is my favorite feature.

The combination of the sweet crust, which melts in your tongue, and the well-chilled cream cheese-based custard is a marriage made in heaven. I prefer to infuse the cake with vanilla and something to punch up the flavor, such as lemon or mint. Are you ready to join me in creating this jaw-dropping love cake?

How to Make Red Velvet Pavlova Cake?

However, just a few basic materials are required. A little expertise and a few tactics are required to make a delicious cake. Don’t worry, the mixer will do the most of the work; your role is only to help. Pavlova is a delicate dessert reserved for five-star establishments. Now that you can make it at home, here are the ingredients for red velvet pavlova cake!

  • beaten egg whites The cake’s foundation is made of egg whites. Use fresh ones and avoid incorporating any yolk into them.
  • granulated sugar You may use white granulated sugar, but powdered sugar will decrease your mixing time in half.
  • Cornstarch It is in charge of the marshmallow consistency in the center.
  • The acidity of lemon juice keeps the egg whites stable and airy. You may use white wine vinegar, apple cider vinegar, or cream of tartar instead.
  • Salt A touch of salt helps to solidify the flavor, but if applied too early, it might ruin the texture.
  • Sugar with vanilla extract I prefer to flavor meringue with vanilla extract. Although vanilla extract is one alternative, sugar is superior.
  • The cream cheese Cream cheese’s sweet tang complements the sugary foundation well.
  • sour cream It contributes to a silky-smooth cream with a rich taste.
  • Pineapple and pomegranate A touch of sourness is required to complement the other tastes.
  • Lemon sugar Zesty taste complements luscious cream well.

Let’s become pastry chefs now that you have a comprehensive list of the components!

Step 1: Making the Meringue

Allow the eggs to come to room temperature for approximately 30 minutes before beginning. Only room temperature egg whites will achieve their maximum fluffiness potential. Carefully separate the egg whites and yolks.

Initially, whisk the egg whites on low speed until foamy. Because you will eliminate air bubbles, the cake will not break as much. Then, crank the mixer to high and continue to mix until firm peaks form.

Add a pinch of salt now, since adding it too soon might ruin the texture. Continue mixing and gradually add powdered red dye, powdered sugar, and vanilla sugar, spoon by spoon. Because the meringue is already created, it will remain lightweight.

I usually use powdered color since I don’t want to add any liquid. Powdered is the way to go if you want it deep red as I do. However, if you like pastel colors, gel food color would also work nicely.

After you’ve added all of the sugar, switch off the mixer and add some lemon juice. Using a spatula, combine it with the foam, softly folding it to maintain it airy. Do the same procedure with cornstarch, but sift it in.

The finished cake batter should be firm, glossy, and satin smooth.

Step 2: Baking

Draw a circle, or in this example, a heart, on the parchment paper and place it on a cookie sheet by distributing a little of the dough between them. Shape a cake using a spoon or spatula, leaving a tiny hollow in the center. You may, however, model it as many times as you like until you’re satisfied with the result.

You may experiment with aesthetics, making it elegant or a little sloppy. Having said that, I quite like it rustic.

Baking is an inaccurate name for this procedure; drying out is a better one. Preheat the oven to 210°F (100°C) and bake the cake for 2 hours. You can turn on the fan if you have one, but it won’t make any difference.

Never open the oven door during baking or until it is entirely cool. Because compressing hot and cold air will cause the meringue to fracture. If you don’t mind, open the oven door slightly after half an hour and let it to cool. The outside of the well-baked cake is hard and crispy.

Step 3: Making the Cheese Cream

Mix cream cheese, powdered sugar, and lemon sugar until satiny. Mix with some heavy cream until it reaches a creamy consistency. The cream should be silky and not too sweet.

Step 4: Decorating

Fill the meringue with custard and crack it on top. Let us now garnish it!

The options are limitless here. I like to top it with fresh fruit and a generous amount of confectioners sugar. Berries sauce and chocolate are also tasty additions.

How to Store Red Velvet Pavlova Cake?

For around two days, the cake will remain fresh and crunchy. The challenge is to keep humidity away from the meringue, which will lose its crunchiness. Airtight containers are the best storage option.


What’s the difference between a meringue and a pavlova?

What Is the Distinction Between Pavlova and Meringue? Meringues and Pavlovas are both formed of whipped egg white, but a Pavlova has a delicate crispy surface with a pillowy soft marshmallow center, while a meringue is dry and crisp all the way through.

What does Pavlova cake taste like?

Pavlova Cake is a tasty and light dessert with a meringue foundation that is often topped with fresh fruits and cream. It features a crunchy outside and a soft, marshmallow-like inside. Pavlova has a sweet taste with a tangy note from the fresh fruits that are often included.

Why add vinegar to pavlova?

Why are cornstarch and vinegar added to the pavlova? An acid is a necessary component in the preparation of meringue. The acid aids in the stabilization of egg whites when they froth. If you don’t have white vinegar, half the quantity of cream of tartar will enough.

Why do you put vinegar in red velvet cake?

A classic red velvet cake is significantly more sophisticated than a chocolate cake colored red. The crimson undertones in the cocoa powder are naturally brought out by the buttermilk and vinegar, giving the cake a red colour. They also help to break down the gluten in wheat, resulting in a softer cake.

How do I stop my pavlova from being chewy?

If you have a chewy pavlova, there is a simple way for treating it. Preheat the oven to 200 degrees Fahrenheit for 10-15 minutes before baking the meringues. Meringues often turn sticky and chewy.

Do you use fresh or old eggs for pavlova?

Make certain that your eggs are fresh.

Older eggs will whip up more rapidly into a foam, but the more solid that foam is, the more likely the egg and sugar meringue mixture will split before baking.

Does pavlova go soggy?

They are sensitive to humidity and moisture, so keep them as dry as possible until the last minute. Cook your pavlova as close to the time you want to consume it as feasible. They may survive up to two days if stored properly.

Why does pavlova go chewy?

What causes a chewy pavlova? A pavlova is similar to a meringue in that it incorporates cornflour (cornstarch) and vinegar to create a chewy center. Allowing the pavlova to cool and dry in the oven for as long as feasible also contributes to the pavlova being extremely crispy on the exterior and chewy in the inside.

What nationality is pavlova dessert?

Pavlova is a treat made of meringue. It was named after the Russian ballerina Anna Pavlova and originated in either Australia or New Zealand in the early twentieth century. Pavlova is a cake-like circular block of cooked meringue with a crunchy shell and a soft, light inside.

Can I leave pavlova in oven overnight?

Turn off the oven and let the pavlova to cool for 5-6 hours or overnight to prevent cracks. The cooled meringue shells may now be stored in an airtight container for several days. When ready to serve, top your pavlova with gently beaten double (heavy) cream.

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