Unusually tasty and delicate cake "Count ruins" - sweet taste of meringue soaked in cream on condensed milk, complemented by walnuts, and prunes give a piquant sourness.
It is necessary
- - protein of 3 eggs
- - 1, 5 cups of sugar
- - can of condensed milk
- - butter 200 g
- - half a glass of prunes
- - half a glass of walnuts
- - 1 tbsp. spoon of cocoa powder
- - 2 tbsp. spoons of milk
- - 2 tbsp. sour cream spoons
Instructions
Step 1
Pour the cooled proteins into a small saucepan. Begin to beat with a mixer, gradually adding sugar. When white foam appears, add the entire glass to the end, the remaining sugar will be needed later. Beat the whites with sugar until, when the mixer is turned off, the foam stops spreading, but remains stable peaks.
Step 2
Preheat oven to 100 degrees. Line a baking sheet with oiled paper. Using a pastry syringe or a tablespoon, place small meringue cakes on a baking sheet of protein mass, keeping a distance of 3-4 cm between them, otherwise they will stick together during baking. Bake the cakes for 1, 5-2 hours, until the middle is completely dry. If the entire protein mass does not fit on a baking sheet, you can bake the meringue in several stages, well-beaten proteins do not fall off for a long time at room temperature.
Step 3
While the meringues are baked, let's prepare the cream. For the cream, it is better to use pre-cooked condensed milk. Put butter softened at room temperature in a cup, add a third of condensed milk there, beat with a mixer until a uniform structure. Add the remaining condensed milk and whisk again. If the meringues are not yet ready, put the cream in the refrigerator.
Step 4
Sort walnuts from partitions, rinse and fry. You can fry in a dry frying pan, stirring constantly, or in the microwave, setting first for 2 minutes, then stir and turn on the microwave for another 2 minutes. Cool nuts and chop coarsely.
Step 5
Soak prunes in hot water for 10-15 minutes, then rinse and dry slightly. Cut into large pieces.
Step 6
Everything is ready to assemble the cake. Put meringue in one layer on a large dish, fill the gaps between them with cream, sprinkle with nuts and prunes. Then dip each meringue in cream and spread on the cake, also sprinkling the layers with nuts and prunes. Assemble the cake in the form of a cone. Put in the freezer for the cream to harden.
Step 7
While the cake is frozen in the freezer, let's start making the icing. Pour the remaining sugar and cocoa into an enamel ladle, pour in milk and mix. Place the ladle on the stove and bring the mixture to a boil, stirring constantly. Once the sugar is completely dissolved, remove the chocolate mass from the stove, add the sour cream and stir thoroughly until smooth. Allow the icing to cool to 40-50 degrees, take the cake out of the freezer, pour the icing over it and put it in the refrigerator for 2-3 hours. The cake is ready!
