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Как сделать безе в домашних условиях: 10 простых рецептов (пошагово)

Как сделать безе в домашних условиях: 10 простых рецептов (пошагово)

Как сделать безе в домашних условиях: 10 простых рецептов (пошагово)

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Приготовить такое хрустящее лакомство совсем не сложно. Домашнее безе будет намного вкуснее и полезнее покупного, а в зависимости от рецепта оно может быть кофейным, фруктово-ягодным или ореховым. Выбирай!

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The early history of pavlova can be traced to Australia, where recipes for a very similar dish have been found dating back to 1906, though this dish was only called a ‘cream cake’ and did not yet bear the name ‘pavlova’. [7]

A recipe for «Strawberries Pavlova» appeared in the New Zealand Herald on 11 November 1911, but this was a kind of ice block or sorbet. [8]

A 1922 book Australian home cookery by Emily Futter contained a recipe for «Meringue with Fruit Filling». [9] This is the first known recipe for a food entirely resembling the modern pavlova, though not yet known by that name. [9]

The first known recipe for a dish bearing the name ‘Pavlova’ is from Australia in 1926 published by the Davis Gelatine company in Sydney. [10] [11] However, it was a multi-layered jelly, and not the meringue, cream and fruit dessert known today. [12] [2]

Helen Leach, in her role as a culinary anthropologist at the University of Otago, states that the first recipe from New Zealand was a recipe for ‘pavlova cake’ in 1929. [2] [13] A recipe for pavlova cake was published in The Evening Star on 10 November 1934. [14]

It has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia in 1935. [15] [16] In defence of his claim as inventor of the dish, a relative of Sachse’s wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly. Leach replied they would not find evidence for that «because it’s just not showing up in the cookbooks until really the 1940s in Australia.» However a recipe for «pavlova cake» was published in The Advocate in 1935, [17] and a 1937 issue of The Australian Women’s Weekly contains a «pavlova sweet cake» recipe. [18] A 1935 advertisement for a chromium ring used to prevent the dessert collapsing also indicates that the term «pavlova cake» had some currency in Auckland at that time. [19]

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Other researchers have said that the origins of pavlova lie outside both Australia and New Zealand. Research conducted by New Zealander Andrew Paul Wood and Australian Annabelle Utrecht found that the origins of the modern pavlova can be traced back to the Austro-Hungarian Spanische windtorte. It was later brought to the United States where German-speaking immigrants introduced meringue, whipped cream, and fruit desserts called schaum torte («foam cake») and baiser torte. American corn starch packages which included recipes for meringue were exported to New Zealand in the 1890s. [20]

An article in Melbourne’s The Argus from 17 November 1928 claims an «American ice-cream» was named after Anna Pavlova: «Dame Nellie Melba, of course, has found fame apart from her art in the famous sweet composed of peaches and cream, while Mme. Anna Pavlova lends her name to a popular variety of American ice-cream.» [21] This article may suggest that pavlova has American origins. However, it’s unclear how these words should be interpreted and whether that article is relevant. Firstly, the authors of that article offer no evidence for their claims or any depth of discussion of their claims. Secondly, given that pavlova is not an ice-cream, it is highly unclear as to whether the words «American ice-cream» is referring to the modern pavlova dessert or something else entirely. [21]

Michael Symons, an Australian then researching in New Zealand, has declared that pavlova has no singular birthplace. Rather, published recipes reveal the complex process of «social invention» with practical experience circulating, under a variety of names, across both countries. For example, Australians beat New Zealanders to create an accepted pavlova recipe as the ‘Meringue Cake’. The illusion of some singular invention can be explained by distinguishing a second, associated level of «social construction», in which cooks, eaters and writers attach a name and myths to produce a widely-held concept that appears so deceptively distinct that it must have had a definite moment of creation. [22]

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Matthew Evans, a restaurant critic for The Sydney Morning Herald, said that it was unlikely that a definitive answer about the dessert’s origins would ever be found. «People have been doing meringue with cream for a long time, I don’t think Australia or New Zealand were the first to think of doing that.» [23]

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