Blueberry Bublanina
http://worldcupfoodchallenge.blogspot.com/2010/06/day-5-new-zealand-vs-slovakia-cote.html The Pavlova is said to have originated in the 1920's during one of the dancer's visits to New Zealand. More than just a meringue, the Pavlova is low baked, leaving a soft inner texture and traditional decoration with exotic fruits such as passionfruit and kiwi. In honor of its origins, we've decided to go with kiwis. This gorgeous meringue and whipped cream fruit tower named after the famed Russian ballerina has somehow fallen off our culinary radar. In order to create a Slovak element to our Pavlova, we've served it atop a traditional Slovakian pastry colorfully named "Bubbly cake." Slovakia seems to have taken the spicier, tastier end of the Czech republic split in the culinary department and offers some tantalizing dishes. I hope to revisit the Country later on in the tournament. Their desserts are typically built around some sort of pancake or coffee cake and topped with a fruit sauce such as blueberries. The name, "Bublanina" dervies from its bubbling batter during baking. Yes, Bublanina's batter bubbles during baking - say it three times fast! We've adapted the recipe to include less sugar so as to better compliment the Pavlova topping and left the blueberry sauce for final serving atop the meringue. Also, TX blueberries are in season.
Total Steps
16
Ingredients
20
Tools Needed
11
Ingredients
- 1/2 cup butter, softened (1 stick)
- 1/2 cup sugar
- 3 large eggs eggs, divided, at room temperature
- 1 tablespoon Grand Marnier or other orange liqueur(optional)
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 1 pinch cream of tartar
- 1 cup all-purpose flour
- 1 pint fresh blueberries, washed and stemmed
- 1 teaspoon fresh lemon juice
- 2 tablespoons sugar
- 4 large egg whites egg whites, at room temperature
- 1 cup Castor sugar
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whipping cream
- Fresh kiwis, sliced
- 1 tablespoon fresh lemon juice
- 2 cups fresh blueberries, washed and stemmed
Instructions
Step 1
Preheat oven to 350F for Bublanina.
Step 2
Grease a 9 x 9 inch baking pan. In a medium bowl, cream together butter, sugar and egg yolks until light and fluffy.
Step 3
Add liqueur, orange zest and salt, mixing well.
Step 4
In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
Step 5
Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula.
Step 6
Bake Bublanina for approximately 35 minutes or until a toothpick inserted near the center comes out clean.
Step 7
Preheat oven to 275F for Pavlova.
Step 8
Line a baking tray with foil and draw a 7 inch circle on the foil. Set aside.
Step 9
In a clean, medium-sized metal bowl, beat the egg whites with an electric mixer on medium speed until they form soft peaks. Gently sprinkle the Castor sugar into the egg whites, beating until glossy stiff peaks form.
Step 10
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla extract and gently fold the mixture again.
Step 11
Gently spread the meringue in the 7-inch circle on the foil to make a circular base. Ensure the edges of the meringue are slightly higher than the center to create a slight well in the middle.
Step 12
Bake the meringue for approximately 1 hour or until it goes a very pale, pinkish color.
Step 13
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Step 14
For the Blueberry Sauce: Reduce berries in a saucepan until sauce is desired consistency.
Step 15
To assemble: Arrange the Bublanina on a cake plate and top with the meringue.
Step 16
Whip the cream with the vanilla extract until it forms peaks and gently spread the cream on top of the meringue with a spatula. Arrange sliced kiwis on top and drizzle blueberry sauce to serve.