Berry Pavlova

The weather is hotter than blazes, soaring over 100 F nearly every day. July is upon us, and with it will come American Independence Day, adventures, alfresco dinner parties & cook outs with friends (if we can survive the heat), and birthdays. July might just be one of my favorite months out of the whole year.

With the weather so stifling, I am less and less interested in turning on my oven to anything other than low. Instead, I search for & create desserts and meals that require little to no heat. Even better are items I can make in our toaster oven & thus not heat up the entire apartment.

Many years ago, I began making a patriotic, red-white-and-blue dessert for my family & friends to eat on 4th of July (American Independence Day). I have tried several different dessert variations over the years, but once I began making the fruit tarts I posted about last year, there was no going back! These tarts have reached legendary status & it is almost expected that I make them each year.  I don’t mind the expectations--I love the fruit tarts just as much as everyone else!

But this year, there are some factors that have inspired me to look beyond my tried-and-true, standby tart.  I need to make dessert for a crowd (which generally is rather difficult in a toaster oven). We’re house-sitting for some friends & I’m lacking in ambition to transport all my tart making supplies to this home-away-from-home (though side note, I LOVE this kitchen! It has windows! And natural light!).

And if I want to be able to partake of this patriotic dessert, it needs to be gluten free (nothing quite dampens a celebration or party like a raging case of hives).  I could make the tart crust gluten free, but honestly, it does get a bit expensive to make gluten free products for a crowd.

Instead, I brainstormed ways to keep the “essence” of my favorite traditional fruit tart (aka, the filling & fruit), but make it in a naturally gluten free form.  Enter the Pavlova.

Pavlovas, essentially a baked meringue made into a large dessert or into individual desserts, are very simple to make. They do not require as much of a time commitment. They are easy to make for a crowd or for a small group.

Pavlovas bake at a very low temperature to remain very light in color and to allow the outside to harden, but the inside to remain slightly soft & marshmallow-y. Pavlovas use minimal, inexpensive ingredients. They are naturally gluten free. And most importantly, they’re really delicious!

Most traditional pavlovas are topped with whipped cream & fresh fruit, but for my 4th of July version, I have made a few adaptions. Instead of just whipped cream as a topping, I’ve adapted my favorite cream cheese fruit tart filling by lightening the texture slightly.  And I finish the pavlova by piling on blue and red berries, like raspberries, blueberries, blackberries & sliced strawberries.

While part of me is sad to not make tarts this year, there is also something rather liberating about daring to try something new. Who knows, the pavlova may even become more popular than the fruit tart!

BERRY PAVLOVA
yields 8 to 10  servings

Pavlova Base
4 ea Eggs Whites 
1 c (7 oz) Granulated Sugar
1 tsp Vanilla Bean Paste (or good vanilla extract)
2 tsp Cornstarch

1. Preheat oven to 250 F. 
2. Line a baking sheet with parchment paper. In pencil, trace an 8” circle on the parchment. Flip the parchment & spray with cooking spray .  
3. In the very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites.  Mix on medium-low speed until they become foamy.  Gradually add the sugar, a couple tablespoons at a time. 
4. Once all the sugar is added, increase the mixer speed to high & whip until the mixture holds stiff peaks and becomes very thick & glossy.  
5. Scrape down the sides of the bowl & add the vanilla bean paste. Mix on high speed one additional minute.  
6. Remove the bowl from the mixer & sift the cornstarch over the meringue.  Use a silicone  spatula to gently fold in the cornstarch, taking care not to deflate the meringue.  
7. Use the silicone spatula or a small offset spatula to spread the meringue into the 8” circle.  Hollow out the center slightly to make room for the filling & fruit that will be added after baking.  
8. Place the pan into the oven & immediately drop the oven temperature to 225 F. 
9. Bake the pavlova for 1 hour, rotate the pan & bake for 45 to 60 additional minutes.  When done, the outside will be dry & firm to the touch, but the interior will be soft & marshmallow-y Ideally, the pavlova should remain very pale cream in color. If it begins to brown, reduce the oven temperature, or even turn the oven off & allow the residual heat to finish the baking process. 
10. Cool completely before assembly. If not planning to assemble & serve the pavlova immediately, tightly wrapped the completely cooled meringue shell & store at room temperature so that it retains it’s crispy shell. 

Cream cheese/whipped cream Filling

6 oz (3/4 c) Heavy Cream, cold

1.5 oz (3 Tbl) Granulated Sugar  

8 oz (1 brick) Cream Cheese, at room temperature

1 1/2 tsp Vanilla Bean Paste (or substitute good vanilla extract) 

1. Add the heavy cream & granulated sugar to the bowl of a mixer fitted with the whisk attachment. Whip the cream & sugar on medium high speed until medium peaks form.  Transfer the softly whipped cream to a second bowl.  
2. To the same mixer bowl (washing is not necessary), add the room temperature cream cheese. Switch to the paddle attachment & mix the cream cheese on medium speed until the cheese is lighter in consistency & completely smooth. Add the vanilla bean paste and mix until incorporated. 
3. Add half of the whipped cream to the cheese & mix on low until combined. Scrape the bowl & mix again to ensure the cheese & whipped cream are well combined.  
4. Remove from the mixer & fold in the remaining whipped cream.  
5. If not using immediately, store the filling in the refrigerator. Filling may be prepared up to 24 hours before pavlova is assembled. Let the filling sit out at room temperature for 20 minutes before assembly if the filling has been stored in the refrigerator.  

Assembly

1 baked Baked Pavlova

1 recipe Cream Filling

1 pint  (approx) Berries (hulled & sliced strawberries, blueberries, raspberries, blackberries in a mix of your choice) 

1. Wait to assemble until just before serving. 
2. Dollop the cream filling into the center of the baked & cooled pavlova shell. Gently spread it nearly to the edge of the pavlova. 
3. Sprinkle the berries over the filling
4. Serve immediately.  Store any leftovers in the refrigerator, tightly wrapped, for 2 to 3 days. Note that the shell may weep slightly (give off moisture) and will become more soggy.  The fruit also will begin to loose it’s luster, but will still be tasty even if it is not as pretty.  

Flourless Chocolate Cake

Most of the time, I am all for collaboration & sharing.  Perhaps it’s the teacher in me? I want everyone to succeed, especially in the kitchen. And I want to make things as easy as possible for people by sharing things I’ve learned or mistakes I have made.  But every so often, I want to keep things to myself....

I have have a handful of recipes I consider my own “secret” recipes.... Things I kind of consider to be my signature.  Case in point, this chocolate cake. Though I've only made it a couple of times, it's already become one of my favorites.  And I seriously considered keeping my slightly tweaked version of the recipe all to myself....

But since it’s Valentine’s Day, I’m going to share it with you & allow you to add it to your repertoire.  My only request is that you make it for someone you love :)  

It doesn't necessarily have to be a romantic love, but someone who is important to you. Everyone deserves some love (and chocolate), especially on Valentine's Day.

The cake is rather easy to make, but it is very rich (a little goes a LONG way).  The original recipe called for a chocolate glaze on top of the cake.  I find that I prefer if without the glaze, perhaps also because I also prefer to eat the cake warm.  I like to serve it with a scoop of good vanilla ice cream, a slight dusting of powdered sugar & a couple of berries.

Flourless Chocolate Cake
adapted from Whole Foods Market 
Yields one 8” cake or two 4” cakes 

8 oz Bittersweet Chocolate {Use the best quality chocolate you can find} 
6.33 oz Butter
1.20 oz Granulated Sugar
pinch Fine Grain Sea Salt 
4 whole Eggs
2 oz Cocoa Powder

1. Preheat the oven to 375 F. Liberally coat one 8” springform pan or two 4” springform pans with cooking spray.  Set the prepared pans onto a baking sheet 
2. Melt together the chocolate & the butter, either in a double boiler on the stove, or by microwaving in 30 second intervals, stirring often.  Cool slightly.  
3. Whisk together the granulated sugar, sea salt & whole eggs.  Add the slightly cooled chocolate mixture & stir to combine.  
4. Sift the cocoa powder over the batter & stir to just combined. 
5. Portion into the prepared pans.  
6. Bake until the cake increases in volume & the center is just set.  
7. Cool slightly & serve.  
8. Store any leftovers, wrapped well, in the refrigerator.  Reheat before serving, if desired.  

Spice Cake with Blackberry Preserves and Cream Cheese Icing

My grandpa's birthday falls just a few days before Christmas.  And since I came back to North Dakota a few days prior to his birthday, I was able to make his birthday cake!

I had asked him what kind of cake he would like (or wouldn't like) and he gave me a few ideas of things he likes, but really told me it was up to me to make whatever I wanted.....  One of the ideas he gave me was for spice cake, so I started searching for spice cake recipes.

I found a recipe on Epicurious.com that just seemed to click, even though it seemed an odd combination: Spice Cake with Blackberry Filling and Cream Cheese Icing.  See, my grandpa really likes spice cake, but he also really really likes blackberry and also likes cream cheese!  The recipe had good reviews, with nearly everyone saying they'd make it again.  So, I decided to give it a try!

I made a few modifications, however.....  With it being December in North Dakota, I couldn't find any fresh blackberries, and I knew frozen blackberries would be way too messy! So, I found a good (seedless) blackberry preserve and decided to use that between the layers instead.

Cream Cheese icing is one of my enemies, so I also decided to add toasted pecans to the sides of the iced cake.  After all, a mistake isn't a mistake if it can be hidden!  (Thank you, Chef Gronert for teaching me that!).  I just cannot seem to get cream cheese icing very smooth.... Guess I need more practice!

Grandpa pretending a candle from the table decor is his birthday candle.

Despite some issues icing the cake, most of which included me questioning and questioning why on EARTH I decided to use hateful cream cheese icing, I was pretty happy with the results of the appearance.

Thanks to my sister for photographing while I sliced the cake!

And my family was even more happy with the taste!  Although the combination of spice with blackberry and cream cheese does seem an unusual one (and a taste you can't really envision before you actually try it), it was delicious.  And I agree I would make it again!

mmmmm.... Cake with Kahlua 

Recipes:

Spice Cake with Blackberry Filling and Cream Cheese FrostingBon Appétit | July 2001

For cake

2 cups cake flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups (packed) golden brown sugar

3 large eggs, separated

1 cup sour cream

For filling 3 1/2-pint baskets blackberries 1/4 cup sugar **Note, I just used 1.5 jars of the Dickinson Spreadable Fruit Seedless Blackberry For frosting 1 1/2 8-ounce packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 5 cups powdered sugar (about 1 1/4 pounds) 2 tablespoons sour cream 1 teaspoon vanilla extract 1 1/2-pint basket blackberries Make cake: Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack. Make filling: Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour. **Note: I used preserves in place of this. Make frosting: Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries. Laura's Variation: Simple Syrup: I used a 1:1 ratio of sugar to water, with a splash of lemon juice, that was boiled and cooled to make a simple syrup. I soaked each layer with the syrup before adding the preserves, just to make sure there was enough moisture. Pecan garnish: I toasted pecans in a low temp oven for around 10 minutes until they were fragrant. I then gently patted them on the sides of the cake after it was iced. I think next time, I may also add a sprinkle of nuts between the layers as well. Blackberry preserves garnish: Instead of fresh blackberries, which I could not find, I piped little dots of blackberry preserves over the surface of the cake. Chocolate writing: I melted some dark chocolate chips (I usually use Ghiradelli) and added a few drops of blackberry brandy to thicken the chocolate for piping.  Assembly variation: I did crumb coat the cake and then do a second layer of icing, chilling between applications. I also added a reverse shell pattern around the top edge. This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased  after an Amazon link is clicked with no additional cost to you. Thanks for your support.