Pavlova (food)
Pavlova (sometimes written Pawlova in German ) is a filled with cream and fruit pie in a meringue, which is seen both in Australia and in New Zealand as a national dish. Both countries claim the invention of the dessert itself. It is clear that the cake was named after the Russian ballerina Anna Pavlova, in both countries made guest appearances in the late 1920s. The Oxford English Dictionary lists New Zealand as a place of origin, because the oldest known recipe of this name appeared there in 1927.
Nature
The special feature of the Baiserteigs at Pavlova is that only the outer shell is hard, while the interior remains soft, which is achieved by the addition of a little vinegar or lemon juice and cornstarch in the preparation of the dough. After baking, the meringue pie is cut open and filled with whipped cream and fruits and decorated. Particularly is traditionally considered the use of passion fruit.
Origin dispute
Who created the Pavlova first time, has been controversial for decades between Australia and New Zealand. In Australia, the version is favored by the German-born Herbert axis as chef of the Hotel Esplanade in Perth this cake invented in 1935 and with the Remarks use "It [ the meringue ] is as light as Pavlova " is named after Anna Pavlova, where he was inspired by the tutu of the Russian ballet dancer. The name Pavlova was proven in 1927 used in New Zealand, but first for another dessert. The New Zealand anthropologist Helen Leach has after extensive research found more evidence that the cake was known in New Zealand before 1935. In a New Zealand cookbook from 1929, a recipe for " Pavlova Cakes " is included, which largely correspond to the known Pavlova, with the difference that this acted to several small tarts. Similar recipes published in the following years, so that it can be assumed that the axis is not the inventor.