Paul's mini cakes

1. Using a glass, draw circles with a diameter of 8 cm on the baking paper. Separate the yolks from the whites. In a bowl, beat the egg whites with a pinch of salt until stiff. Gradually add granulated sugar spoon by spoonful and beat on a low setting. Finally, add a pinch of citric acid, vanillin sugar, baking soda and cornstarch to the whipped snow. Beat for a while at high speed.

2. Preheat the oven to 120°C. We apply 1 KL of snow to each circle that we have pre-drawn on the baking paper. Put the remaining snow in a pastry bag with a tip and spray it into the prepared circles. Leave space in the middle for the filling. Place in the oven for 60 minutes.

3. After baking, turn off the oven, open the door and let it cool.

4. Fill Pavlova's mini cakes with whipped cream, which we prepare from milk, whipped cream delight and whipped cream thickener. Fill a pastry bag with whipped cream and apply it to the cakes. At the end, pour jam and decorate with fruit.

A good tip:
This version of the recipe is also gluten-free.

Good tip 2:
We can divide the ingredients for the filling and mix the whipped cream stiffener into only one half.