Pavlova cake

This is a big moment for this blog...
I will include the recipe of a divine cake, the one that is needed for an Indian summer period that we are having right now in my place...

Pavlova cake!!!

Gorgeous, royal, "sexy", summer-ish, full of anti-oxidants, tastes like heaven, ... whatever I will say, it will be less for this cake. Just try it yourself and you will see and taste what I mean ;)
Origins of the cake looks like to be New Zealand or Australia and the name comes from a known Russian ballet dancer Anna Pavlova (weird combination, I know). For the fans, check to verify all that by yourselves. Let's concentrate here with the essentials: how to make it!
I would like to thank Joachim, who likes to cook and inspired me with a similar recipe ;)


Ingredients
Base:
4 egg whites
250gr of sugar
1 vanilla
1 tablespoon of corn flour
1 tablespoon of white vinegar (I used apple vinegar)
Cream:
330 ml of double cream
3 tablespoons of icing sugar
Decoration:
lots of red fruits (strawberries, raspberries, redcurrants, ...)

Procedure

1.  Preheat oven to fan and 150 degrees of Celsius.
2. Whisk the white eggs with some salt to a thick meringue.
3. Continue whisking adding little by little the sugar.
4. Stop, add the corn flour and the vinegar and whisk slowly for a minute or two.
5. Empty to an oven tray covered with parchment paper to form approximately a circle of a cake ~22cm (no need to be perfect, it's part of the style :) It has to be quite thick, like 5cm. With a spoon, make something like a crater that will help us empty later there the double cream.
6. Bake for 1h, turn off the oven and let it cool completely inside.
7. Whisk the double cream with the icing sugar to thicken and save it to the fridge.
8. When it is time to serve, empty and fill the crater with the cream. Decorate with lots of red fruits (or any other combination that you prefer) that you add randomly on top.
9. Serve to dear ones that know how to appreciate such things!!!!