The "ruins of the counts" cake really resembles ruins, but this will not affect the taste of the dessert - it is able to decorate any holiday. The recipe for the "count's ruins" itself is quite simple, but you need to take time to prepare a whole mound of meringues.
It is necessary
-
- For the meringue:
- egg whites 4 pcs;
- sugar 1 cup;
- vanilla sugar 1-2 teaspoons.
- For the cream:
- condensed milk 8-10 tablespoons;
- butter 200 g.
- For decoration:
- chocolate bar;
- walnuts.
Instructions
Step 1
Carefully separate the egg whites from the yolks. Whisk the whites into a fluffy and firm white foam. Pour half a glass of regular sugar and a teaspoon or two of vanilla sugar into them in a thin stream. Then add the remaining sugar, gently stirring the mass with a spoon.
Step 2
Place baking paper or oil on a baking sheet. With a teaspoon, lay out the future bezeshki or squeeze them out with a pastry bag. If the mass is whipped correctly, it should hold its shape well when laid out on a flat surface.
Step 3
Bake meringues for 1-2 hours at 80-100 degrees. This process is more like drying than baking, so if the stove is old and overheating, you can open it from time to time (but do not slam, otherwise the mass may settle). The meringue will be ready when it hardens.
Step 4
While the meringue is baking, prepare the cream. To do this, use a mixer to beat the butter until it becomes fluffy (set the speed to low or medium). At the same time, pour in the condensed milk in a thin stream, increase the speed and beat the mass until smooth.
Step 5
Place a thick layer of meringue on a flat dish. Take the next meringues one at a time, dip in the bottom of the cream and spread on the first layer. Place all the rest so that the result is a slide.
Step 6
Melt the chocolate in a water bath, crush the walnuts with a mortar. Pour chocolate over the cake and sprinkle with nuts on top.
Step 7
Refrigerate the cake. When the cream hardens, you can serve the dessert to the table.
