Cherry Louise Pavlova Cake

Hi Everyone,

For anyone who already loves the traditional Louise slice – this cherry Louise pavlova cake is a real delight.

Much easier to make than it looks, easy to prepare in advance, it makes for a great dinner party dessert. Serve with some lovely double cream on the side. A little decadent but worth it – smile!

Some like to use a simple sponge cake as the base but I like to make mine somewhat more compact.

Keep reading for this super easy but tasty Cherry Louise Pavlova Cake recipe.

 

Cherry Louise Pavlova Cake

Line 25* 25 cm baking tin with baking paper. Preheat oven to 180°c

Ingredients Base:

• 150g butter,
• 1/2 cup sugar,
• 5 egg yolks, (save the egg whites for the pavlova)
• 1 teaspoon vanilla sugar,
• 2 cups flour,
• 1 teaspoon baking powder

 

Ingredients Pavlova Topping & Filling:

• 6 egg whites,
• 1 + 1/2 cup sugar,
• 1 + 1/2 tsp white vinegar
• 1/4 cup almond meal
• 1 tbsp cornflour
• 250g good quality cherry jam

 

Recipe:

Base:

Cream butter and sugar, add vanilla sugar until mixture is light and fluffy.

Beat in four egg yolks one at a time.

Add flour and baking powder and mix a little only until a crumbly mixture forms.

Press this evenly into prepared baking tin and then brush the 5th egg yolk on top.

Bake on the bottom shelf for 20 minutes.

Once base ready take it out of oven and leave a few minutes to cool.

Reduce oven heat to 110° c

 

Pavlova Topping:

Beat 6 egg whites until stiff peaks form.

This process takes time and you need to be sure the egg whites are very stiff before slowly adding the sugar – keeping your mixer going the whole time.

Once all the sugar has been added and you have a thick glossy mixture, gently fold through the white vinegar.

 

Cherry Filling:

Warm jam in microwave long enough for it to become liquid.

Place 1/3 of the pavlova mixture in a bowl.

Carefully stir through the almond meal and cornflour.

Then add the slightly cooled but still liquid jam.

Spread mixture evenly over the prepared base.

Next place the remaining pavlova mixture into a piping bag and pipe little peaks over the top of the prepared mixture.

Bake on the bottom shelf at 110°c for 40 minutes, once finished leave in oven to cool.

 

Tip: If you don’t have a piping bag you can also use a piece of baking paper rolled from one corner to form a funnel. Place the pavlova mixture into your funnel before cutting the tip to enable piping.

This dessert is so delicious I am almost certain that once mastered,  it will become one of your favourites going forward.

For pretty serving sprinkle with icing sugar and top with almond slithers. Do remember a dollop of double cream on the side. A little decadent but certainly worth the treat.

 

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Enjoy!

 

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