Pavlova cake

Named after Russian ballerina Anna Pavlova, this meringue cake has become very popular in New Zealand and Australia, where she toured in 1926. Here you will find a vegan version of the famous dessert.

Ingredients:

1 cup of aquafabs

½ cup icing sugar

¼ tsp tartar

½ cup of your favorite berries

6 tbsp. l soy yogurt

Recipe: 1. Preheat oven to 225 °. Cover the baking sheet with parchment paper. Draw on paper a circle with a diameter of 6 cm. 2. Mixer (or in a blender), beat the aquafab for about 5 minutes. Continue whisking, gradually adding sugar and tartar. Aquafab should thicken. 3. Gently spoon with a spoon aquafabu on a baking sheet, along the circle drawn. 4. Bake meringue for 2.5 hours. Remove the pan from the oven, let it cool. Carefully separate the meringue from the paper, transfer to a serving plate. 5. Pour the meringue with yogurt, put the berries on top. Sprinkle with powdered sugar.