Red Velvet Pavlova Cake [Recipe]

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?

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.