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pavlova cake currant gluten free recipe

Heart-shaped Pavlova cake with currant

Ingredients

  • Three eggs
  • 120 g of sugar - 80g in the egg whites 40g in the cream
  • 50 g of currants
  • 2 dl whipping cream
  • A quarter of a vanilla pod
  • 1 teaspoon of corn starch optional
  • 1 teaspoon of white vinegar

Instructions

  1. Separate yolks and whites with all three eggs. Store the yolks in the fridge and use them for some other dish.
  2. Add 80g of sugar, a tablespoon of corn starch (can also be omitted) and a teaspoon of white vinegar to egg whites. Beat the egg whites until soft peaks start to form.
  3. Place the beaten egg whites on a baking tray in any shape you like. Mine are shaped like hearts but you can make classic round Pavlova cake or any other shape. Place the baking tray in an oven that was preheated to 110°C for one hour.
  4. After one hour has passed, turn off the oven but let the egg whites sit in it for another half an hour.
  5. Save a couple of the currant berries for the decoration. Blend the rest of the currant berries and strain them to get currant juice.
  6. Add 40g of sugar, vanilla seeds scraped for the quarter of vanilla pod and currant juice from the previous point to whipping cream.
  7. Whip the mixture. If you're using red or black currants, the whipped cream will have a beautiful pink color.
  8. When the egg whites cool down, apply a layer of currant-infused whipping cream on top of it. Add the remaining currant berries on top of the whipped cream.