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Pavlova cake
Pavlova cake
4.5
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I have wanted to try to make my own pavlova cake for a very long time, and last weekend I finally gave it a try. This is my homemade version of the famously Pavlova cake. A crisp and soft marshmallow-like center, topped with whipped cream and fresh fruits.

Ingredient List for 12 servings:
Button Cake
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4 Egg whites
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250 gr Sugar
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1 teaspoon White wine vinegar
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1 pinch Salt
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50 gr Pistachio nuts
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0.5 teaspoon Corn starch

Button Topping
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3 Passion fruits
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300 ml Whip cream

Oven temperature:
130 degrees Celsius
Instructions:
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Preheat the oven at 130 degrees Celsius.
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Whip the egg whites and salt to a hard foam with an electrical mixer.
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While still whipping add the sugar bit by bit.
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Cut the pistachios small pieces.
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Pour the white wine vinegar, pistachios and corn starch in the bowl and mix gently with a wooden spoon.
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Place a baking paper on a baking sheet with approx. 35x 40 cm.
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Spread evenly the cake batter on the paper and place in the middle of the oven for 1 hour and 15 minutes.
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Turn off and open the oven. Let the cake cool down in the oven.
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Before serving the cake whip the whip cream and spread evenly on the cake.
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Divide the passion fruits in half. Scoop out with a small spoon and spread it oven the cake.
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