This cake, which is decorated with cream and various fruits on the mereng base, was inspired by the dance of the most successful Russian ballerina Anna Pavlova. This national dessert of Australia and New Zealand is hard and crunchy on the outside, soft on the inside, fluffy, cool, fun and very light flavor.

Preheat the oven upside down and without fan at 150 degrees. Put 4 egg whites at room temperature into the bowl and add 1 pinch of salt and froth the egg whites with a mixer.

Sift 1 cup of powdered sugar and add spoonfuls and beat for 15-20 seconds after each spoon addition. Separate 2 tablespoons of powdered sugar and mix with flour, starch and vanilla. Add 3 tablespoons of sugar to the whipped merenge and seven to seven. Add the dry mixes and mix gently with a spatula without extinguishing the meringue.

Finally, add the vinegar and mix it with a spatula, then spread the mortar on the baking tray on which you lay oily paper. At this point, you can make it round, if you want, in a ring shape. Lift up the edges with a spoon.

I reduced the oven to 120, placed the tray on the lower shelf of the middle shelf of the oven and baked it for 90 - 110 minutes. I never opened the lid after it was cooked. Leave it in the oven for 1 hour and remove it. While Pavlova is cooking, whisk the ingredients for the cream with the mixer until it is solid and put it in the fridge.