{"id":500,"date":"2020-09-09T16:54:00","date_gmt":"2020-09-09T20:54:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=500"},"modified":"2020-10-06T23:33:31","modified_gmt":"2020-10-07T03:33:31","slug":"pink-ombre-pavlova-cloud-cake","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/pink-ombre-pavlova-cloud-cake\/","title":{"rendered":"The Astonishing and Delightful Pink Ombr\u00e9 Pavlova Cloud Cake"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n
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I was really excited to learn how to make this 5 -Layer Pink Ombr\u00e9 Pavlova Cloud Cake. If you have never tasted pavlova, you are in for a treat! Imagine eating a light, crunchy, sweet cloud that simply melts in your mouth. Then stack it high. That’s what I think this pavlova cloud cake tastes like!<\/p>\n\n\n\n

In the spring of this year, I joined this fabulous group of bakers on Facebook called The Great British Baking Bake Along<\/strong> created by Laura Sampson. I am a big fan of that baking show and thought it would be fun to learn new ideas from them. Little did I know that this group of wonderful people from all over the world would become my source of inspiration and comfort when my family and I were self isolating due to the pandemic. These group of bakers would encourage, give feedback and generally support one another by sharing pictures of their work, recipes, good tips and techniques, and were unstinting with their praise and encouragement. Laura together with Susan, our site moderator, would post a weekly “bake-along” challenge. Due to that prompt, I have probably tried (and succeeded!) to make numerous baked items that were probably out of my comfort zone. I am a much more confident baker today because of them. <\/p>\n\n\n\n

This gorgeous and delicious cake is a wonderful concoction made up of baked whipped egg whites and sugar. Loaded with oodles of fresh whipped cream and topped with fresh strawberries and meringue kisses. This pavlova makes me think of sweet happy summer days…<\/p>\n\n\n\n

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Making the Pavlova Cloud Cake<\/h2>\n\n\n\n

The process of making this is really broken into 2 parts. First, we make the meringue discs and kisses for the cake. And then, we assemble the whole thing together and decorate. Since pavlova requires precision in the ingredients, I will be listing both metrics and imperial measurements for easy usage.<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

These are the items you will need to make the Meringue:
1 2\/3 cup (370g) fine granulated sugar
6 large (180g) egg whites
3 tsp Strawberry Essence for Icing
Red Food Colour Gel
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Prepare these ingredients for assembling and decorating the pavlova:
2\u00bd cup (600ml) heavy cream
\u00bd cup (75g) icing sugar
1 tsp Vanilla Extract
2 tsp Strawberry Essence for Icing
\u00bd cup Fresh strawberries, washed and sliced in half<\/p>\n\n\n\n

You have probably heard that handling meringue is a finicky thing. It is important to not have any grease on any of the surface of the items that we will be using to whip up the eggs whites. To do this, simply wipe down your bowl and attachements with a paper towel soaked with vinegar. This will get rid of any grease that will stop your eggs from whipping up.<\/p>\n\n\n\n

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Preparing to make meringue<\/h3>\n\n\n\n

To begin, preheat the oven to 400\u00baF (200\u00baC). Spread the fine granulated sugar evenly on an baking pan lined with parchment paper and heat in oven for 5 minutes.<\/p>\n\n\n\n

In the meantime, beat egg whites on medium speed for about 2 minutes, or until soft peaks form. <\/p>\n\n\n\n

While the mixer is still running, remove sugar from oven and gradually add the warm granulated sugar to egg whites. Continue and beat mixture on high for 5-10 minutes, or until you can see firm peaks forming. The bowl should be cool to the touch. Add in the strawberry essence and mix well.<\/p>\n\n\n\n

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Reduce oven to 225\u00baF (100\u00baC) and divide the whipped meringue into 6 bowls. Add drops of Food Colour Gel to 4 bowls to reach desired red shades and leave 2 bowls white.<\/p>\n\n\n\n

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Prepare the 5 parchment paper with 7-8″ (18-20 cm) diameter circles traced onto a paper. Then, turn the paper over and transfer meringue evenly to the circles. <\/p>\n\n\n\n

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When done, pop the trays into the oven and bake for 40-50 minutes, or until meringue has dried. You will know it is ready when it lifts easily from the paper. Repeat the same process with the other 4 meringue layers.<\/p>\n\n\n\n

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Using the remaining meringue, paint stripes of red food colour gel into a piping bag (or zip lock bag). Transfer the meringue into the bag and pipe meringue kisses onto a lined tray and bake for 30 minutes. Remove and cool.<\/p>\n\n\n\n

Assembling Ombr\u00e9 Pavlova Cloud Cake<\/h3>\n\n\n\n

Start assembling the pavlova when ready to serve. <\/p>\n\n\n\n

Whip the heavy cream, icing sugar, Vanilla extract and Strawberry essence until medium peaks form. Scoop and add to layer in between the meringue discs.<\/p>\n\n\n\n

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Finally, add a layer to the top and complete the decoration with sliced fresh strawberries and meringue kisses. <\/p>\n\n\n\n

\"Ombr\u00e9<\/figure><\/div>\n\n\n\n

And ta-da! You have just completed your gorgeous Pink Ombr\u00e9 Pavlova Cloud Cake!<\/p>\n\n\n\n

\"Ombr\u00e9<\/figure><\/div>\n\n\n\n

Slicing into the cake is like cutting into light crunchy caramelized sugar.<\/p>\n\n\n\n

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Having a slice of cloud cake is like eating a piece of heaven in your mouth! Bon Appetit! <\/p>\n\n\n\n

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Postscript:<\/h3>\n\n\n\n

I am happy to share that my Pavlova cake entry was selected as the “Star”bucks Baker for the Meringue challenge with my baking group. Besides winning a Starbuck coffee gift card and the coveted Bake-Along Decal sticker, the biggest honor was the bragging rights. \ud83d\ude1c\u2764\ud83d\ude02<\/p>\n\n\n\n

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\"Ombr\u00e9<\/div>\n<\/div>\n

Pink Ombr\u00e9 Pavlova Cloud Cake<\/h2>\n
<\/div>\nJessica Lai Perez<\/span>\n
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A delightful tower of 5-layer light and crispy meringue topped with fresh slice strawberries and meringue kisses. <\/span><\/div>\n
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