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Cake (Pavlova) | Transcription of the recipe by Hôtel de Mikuni

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材料

  • egg white : 1 piece
  • グラニュー糖 : 40g
  • (A) Cornstarch : 小さじ1/2
  • (A) Vinegar : 小さじ1/2
  • 生クリーム : 150cc
  • てんさい糖(クリーム用) : 20g
  • mixed berries (frozen) : 100g
  • てんさい糖(ソース用) : 20g
  • orange : 適量
  • グリーンキウイ : 適量

所要時間

150分

手順

  1. 1) cut fruit 01:23

    Cut the orange into pieces that are easy to serve, crush a few and squeeze the juice.
    Cut the kiwi so that it is easier to serve.

  2. 2) make the meringue 03:57

    Put egg whites in a bowl and mix with a whipper.
    When the egg whites are foamy, add the granulated sugar in 2-3 batches and whisk until peaks form.
    Add (A) and whisk lightly.

  3. 3) squeeze the meringue 05:41

    Put 2 into a piping bag.
    Spread a parchment paper on a square plate in the oven and draw circles along the tart ring with a pen.
    Turn the cooking sheet inside out and squeeze out the edges while following the shape.

  4. 4) オーブンで焼く 07:13

    Place in a preheated oven, bake at 100 degrees for 60 minutes, and dry in the oven for 60 minutes.

  5. 5) クリームを作る 07:26

    生クリームを泡立て、てんさい糖(クリーム用)を加え軽く泡立てたら冷蔵庫に入れておく。

  6. 6) ソースを作る 08:10

    Heat a frying pan over high heat, add the beet sugar (for the sauce), add the orange juice squeezed in step 1, heat, and caramelize.
    Add the mixed berries (frozen) at once, mix once, turn off the heat, and remove when the sauce and berries are mixed.

  7. 7) 盛り付ける 09:47

    Remove the baked meringue from the oven sheet, put 5 on top, and serve 6.
    Arrange the fruits from step 1, and finally add the fruit from step 6 so that it overflows.

Point

・A recipe for 3 to 4 pieces with a diameter of 8 cm.
・Oranges and kiwis can be replaced with other fruits of your choice.
・It is easy to use if you attach a piping bag to the nozzle and stand it upright on the cup.
・Cool the bowl, egg whites, and fresh cream so that they can be whipped easily.
・You can whip the meringue with a hand mixer.
・If you don't have a tart ring, you can use a plastic bottle instead.
・It is recommended to lightly oil the cooking sheet to prevent the bottom from peeling off after baking.
・Do not move the pan while caramelizing.

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