Molly and Pavlova cake with Camy cream and fruit
Today’s recipe is another cake that is a real temptation: Molly cake with Pavlova meringue, Camy cream and fresh fruit. The Pavlova part is slightly more carmelized than the classic white meringue so that it can support the weight of the abundant cream made with mascarpone and condensed milk. Everything is placed on a soft Molly cake that uses whipped cream in its batter which makes it particularly delicate. The cake is garnished with fresh fruit and is perfect for different seasons. The meringue remains soft inside while the outside is crunchy and delightful. A delicious light combination, perfect for practically any occasion.
Molly cake (whipped cream sponge cake) with Pavlova meringue and Camy cream (mascarpone, condensed milk and whipped cream) and fresh seasonal fruit.
Ingredients
- 250 g of all-purpose flour
- 250 g of white sugar
- 250 ml of cold whipping cream
- 8 g of baking powder
- 2 teaspoons of vanilla extract
- lemon zest from 1 lemon
- 2 eggs
- 75 g of white sugar
- 1/2 teaspoon of potato starch
- 1/2 teaspoon of lemon juice
- 200 – 250 g of mascarpone cheese
- 125 g cold whipping cream
- 100 ml of condensed milk
- oranges and blueberries
- a few mint leaves
- Instructions below.
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Instructions Molly and Pavlova cake with Camy cream and fruit
For this recipe I used silicone mould “Dot” made by Silikomart.
Instructions Molly cake
Grease and lightly dust with flour the baking pan.
Beat the eggs with the sugar for 10 – 15 minutes or until they become very light and frothy.
Add sifted flour and baking powder, lemon zest and the vanilla extract. Mix everything briefly.
In the second bowl, whip the cold whipping cream and gently incorporate it into the batter with gentle movements from the bottom to the top.
Pour the mixture into the pan. Bake in a preheated static oven at 170 ° C for about 40 – 50 minutes or until the toothpick inserted in the center of the cake comes out clean.
Remove from the oven and let it cool down for 10 minutes. Gently remove the cake from the pan and let it cool down completely.
Instructions Pavlova cake
Whip the whites until stiff. Gradually ad suger while whipping. The final result should be a white mass and well incorporated sugar. Add the lemon juice and whip again. Add the potato starch and whip briefly just to incorporate it.
Line the pan with parchment paper on which you need to drawn a circle approximately 15 – 20 cm wide. Turn the paper over to the other side and place the whites over the drawn circle. Make the edges even with a spoon and preheat the static oven to 180 ° C.
Bake the Pavlova at 180 ° C for 5 minutes. Lower the temperature to 140 ° C and bake for another 80 minutes. Once ready, remove the pan from the oven and let it cool down completely.
Instructions Camy cream
Whip the cold whipping cream and set it aside. Meanwhile, whip the mascarpone with the condensed milk. The cream will go from fairly liquid to firmer and more spreadable as you continue to whip.
Add the whipped cream to the mascarpone mixture and gently incorporate it with movements from the bottom to the top.
How to assemble Molly e Pavlova cake with Camy cream
Fill the hollow space of the Molly cake with a part of the prepared cream. Place the Pavlova on top and add more Camy cream. Don’t worry if the middle part of the meringue collapse, it’s completely normal.
Garnish with fresh fruit and a few mint leaves and serve. To be store in the refrigerator. Here is the cake cut with all the layers.
lot of love. B.
p.s. If you don’t like the cake base made with whipped cream you can replace it with another base. For example this simple Italian sponge cake with butter. (foto below)
