Pavlova cake

This refined delicacy, which makes everyone who sees it want to try it, was named after one of the most famous ballerinas of the 20th century, Anna Pavlova.

The story of Pavlova’s cake originates from the time when the famous Russian ballerina Anna Pavlova visited Australia and New Zealand during her world tour in 1926. Then this cake was made for her. Since she liked it very much, they named it after her. Since then, until today, these two countries have been fighting over who first made Paul’s cake and named it after Anna.

However, the history of Paul’s cake does not begin in Australia or New Zealand, but in Austria.

There are historical records, or more precisely recipes, which prove that this type of cake (pusla crust, filling and fruit) existed in Austria as early as 1800. At the end of the 19th century, German immigrants brought the recipe for a crust made of beaten eggs to America, where numerous variations on the given theme were born. It is thought that the recipe for pusala was brought to Australia via cornstarch packaging. Cornstarch manufacturers have written a short recipe for Pusla on the back of the product, which of course also contains one teaspoon of their product. That’s how chefs in Australia came up with the idea for Paul’s cake. Although this is not 100% a recipe that originated in Australia or New Zealand, they can certainly be credited with the copyright for the name they gave it and by which this delicacy is known and popular around the world today.

Pavlov’s cake should be tried first in its original version, and only after that make changes or add what you think would fit well. When you try real Pavlov’s cake, without adding other fillings, I’m sure you won’t need to change anything.


5 egg whites
200g of sugar
1 teaspoon of lemon juice
1 teaspoon of vanilla extract
1 teaspoon of Schar Mix B flour

200 ml of sweet cream
fresh fruit


– Whip the egg whites and sugars into stiff cream. It is recommended to beat them for at least 10 minutes.
– When the egg whites are whipped so that they stand firmly on the mixer, add the rest of the ingredients and mix gently so that everything is combined.
– Pour the whipped cream into a pan lined with baking paper.
– Form a circle with a diameter of about 15-20 cm.
– First bake the crust for 10 minutes in a heated oven at 150ºC, then reduce the heat to 100ºC and bake for another hour. After that, turn off the oven and leave the crust in the closed oven for another 2 hours.
– When the crust has cooled completely, whip the sweet cream and put it on the crust.
– Decorate the fruit as desired over the sweet cream.

Yes, this is Paul’s cake. Gentle and refined just like herself – Ana Pavlova.

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