My aunt calls this marzipan pavlova the Katja cake. Originally I got the recipe from my friend’s mother, who served it for a birthday many years ago. With the berry season coming up I though I’d share it with you. Ready, set bake! It’s so good.

It’s the easiest cake in the world and it’s always a big hit because it’s both beautiful and delicious. You can easily prepare the pavlova the day before. It won’t get dry. Just stick it in a plastic bag with baking pan and everything after it’s cooled down. You can also whip the cream a few hours in advance. Then you just need to assemble the cake right before serving.

For a baking pan size marzipan pavlova, all you need is …
1.7 cups of egg whites
1/2 teaspoon vinegar
14 oz of powdered sugar
17 oz of marzipan

Fresh berries (as many as you can get your hands on)
4 cups of cream
Seeds of one vanilla pod
Powdered sugar for serving

It might be a good idea to divide the recipe in two, since that many egg whites take up a lot of space when whipped. The following procedure is for the entire batch.

1. Preheat the oven (conventional) to 300 F degrees. Cover a baking tray with baking paper – also up the sides.
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2. Beat the egg whites with half of the powdered sugar and 1/2 teaspoon vinegar. When stiff, carefully stir in the remaining powdered sugar in the mass and grate the marzipan directly into the mass. Make the mass homogeneous without beating out the air.

3. Carefully scrape out the mass on to the baking pan and spread it so that it is approx. 0.6″ in hight.

Have you decided to divide the recipe in two, just repeat this point with half recipe and assemble the two masses in the baking pan.

4. Bake the pavlova until it is stiff, but still soft in the core (40-60 min.). Let it cool in the roasting pan.
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I served the cake in the baking tray. Of course you can also choose to serve it on a platter, possibly cut out in smaller pieces.

5. Whip cream and vanilla seeds into a light foam and spread it on the pavlova – all the way to the edges so that all pieces are equally good!

6. Lay out the rinsed and dried berries over the cake so they’re evenly distributed on the whipped cream. I used strawberries, blueberries , blackberries and raspberries last time I made it.

To give the cake a nice touch “dust” it with the icing sugar using a sieve just before serving. Bon appetite!
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Psst! Replace 1/2 or 1/3 of the cream with Greek yogurt (2%). This makes the cake slightly less sweet and a little bit healthier. Danish? Well, why not get the recipe in Danish then. Find it here.