A cherry Pavlova cake perfect for summer
With a light, crispy base and pillowy whipped cream. When the cooler months have us craving more comforting treats laden with caramel sauce or decadent ganache, summer calls for something on the lighter side.
4 cups and 2 tbsp sugar
2 tbsp white vinegar
4 tbsp cornstarch
12 oz fresh cherries
2 ½ cups heavy cream
6 oz cherries
1 tbsp rose water
1 tbsp vanilla
Preheat the oven to 250F.
In a bowl, crack 8 eggs, keeping the whites, and placing the yolks aside.
Begin to beat the eggs with a mixer on high.
Slowly begin to add 2 cups sugar to the egg mixture, while continually mixing.
When thick peaks have formed, stop mixing, add vinegar and cornstarch to the bowl, then slowly mix again.
Transfer the whipped egg to a piping bag.
Place a cookie sheet down on a baking tray. Trace a cake size circle on the cookie sheet with a pencil. You can use a cake pan to trace. Then, flip the cookie sheet over.
Begin piping in a swirling motion to fill in the entire traced circle. Continue piping in a circle, with the cake growing taller, until all of the egg mixture is used.
Once finished, use a small frosting spatula to create little peaks all around the cake.
Bake for 75 minutes.
While it is baking, begin pitting the cherries.
Then, place 6 oz of cherries (half of them) in a pan on medium heat, and add 3 tbsp water, 2 tbsp sugar, and 1 tbsp rose water. Simmer until a thick sauce forms.
In a small bowl, combine heavy cream, 2 cups sugar, and 1 tbsp vanilla extract. Whisk to create a whipped cream.
Once the cake is ready and cooled, top it with the whipped cream, 6 oz fresh cherries, and a drizzle of the cherry sauce.