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Mini Pavlova Cake – Simply, Beautiful


I admit: the first time I made this cake, it was because I loved how it looks!

But as soon as I assembled the first one and tasted, I realised that it was divine. I thought that it would probably taste rather too sweet, but no, it was just right amount of sweet!


Pavlova cake is normally made as one big cake, but this version is smaller portions. I’ve got the recipe from Laura in the Kitchen, but used a different topping and a different type of vinegar. This cake is actually a meringue dessert, it is crunchy in the outside but soft and marshmellow-like on the inside. It takes its name from Russian ballet dancer Anna Pavlova. The dessert originates from New Zealand, after a tour of Anna Pavlova.


You can see that in the basic cake part, the ingredients are quite easy and are found usually in a kitchen. Cream of tartar may be one ingredient that is hard to find in Finland. In Helsinki, you can find it in the shop called “Behnford’s” in City Center. I don’t know about other cities, but if you cannot find cream of tartar, then you can also use a tiny bit of lemon juice. On the cake, there is usually a layer of white cream and then a topping. You can get really creative in the topping side!


Another thing I should warn you about is the total time of baking. In the case where I made each cake about 10cm in diameter, 30 minutes were enough for baking (plus it took about 1 hour for total cooling). If you make larger circles, then you need to bake longer. Or, if you make smaller circles, then you need to bake for a shorter time. You may have to check time to time to find the best amount of time needed for baking.


Hope you make this lovely and easy cake!


For the cakes (makes about 9-10 cakes with a diameter of 10cm)
5 egg whites
1 cup / 2.4 dl granulated white sugar
1 tsp / 5 ml white vinegar (or white wine vinegar or balsamic vinegar)
2 tsp / 10 ml cornstarch
1/2 tsp / 2.5 ml vanilla extract
1/4 tsp / 1.25 ml salt
1/2 tsp / 2.5 ml cream of tartar (or a tiny bit of lemon juice)


For the cream:
1 cup / 2 dl heavy cream (kuohukerma)
2 tbsp / 30 ml powdered sugar


For topping:
Alternative 1:
Caramelized figs: with 4 figs, 50 gr. butter and 2 tbsp / 30 ml brown sugar
Roasted Slivered almonds
Powdered Sugar


Alternative 2:
Fresh fruits, such as blueberries, strawberries or any other fruits


Alternative 3:
Sauce made from fruits


Or any other topping you like!


In the meantime, watch:






1. Preheat the oven to 150C.


2. Take a baking sheet and using something circular with a diameter around 10cm, mark circles on the surface that will stay under while baking. Put the sheet aside (depending on the size of your oven, you may need to prepare 2 baking sheets.


3. In a mixing bowl, pour egg whites and start beating. IMPORTANT: Make sure that your bowl is extremely clean. Beat egg whites in medium speed.


4. When the whites become foamy, add salt and cream of tartar and continue beating in same speed.




5. When the whites become quite thick, start adding sugar. Add 1 spoonful of sugar each time, let it mix well with the egg whites, then add the next spoon of sugar etc.


6. Continue beating the white mixture until it gets thick and creamy as seen in the picture.


7. Add vanilla extract, cornstarch and vinegar and fold until all ingredients mix well. But try not to overfold, do not deflate the nicely beaten egg whites.








8. Take about a spoonful from the mixture and put inside the circles you made on the baking sheet. Spread the creamy mixture to fill all the circles. Make a small well in the middle with the back of the spoon. Put in the oven.


9. Bake the cakes for about 30 minutes. Then turn the oven off, open the oven door and put a wooden spoon to keep the door slightly open. Let the cakes inside the oven as both cakes and oven completely cools down. When they are cool, take them out of the oven.


10. While cakes are baking, make the cream. In a mixing bowl, pour the heavy cream and start beating in slow speed. After about 2 minutes, add powdered sugar and continue beating until the cream becomes ready. Put the cream inside the fridge until you are ready to assemble the cake.




11. When the cake is completely cool and out of the oven, assemble the cake. On each cake, put about a spoonful of cream, the topping of your choice (I put caramelised figs), some powdered sugar and roasted slivered almonds. Alternatively, you can put some fresh fruits, some sauce, or a combination of a few different toppings. Bon ap!



This entry was posted in: Bakery
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I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

1 Comment

  1. Pingback: Christmas Pavlova Wreath – Gluten Free Thursday | My Dear Kitchen in Helsinki

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