Today we bake the amazing cake "Count Ruins" with meringues. A photo of the finished dessert will give the most complete picture of how it may look. The appearance of the dessert is different. It depends on the hostess’s imagination and abilities. But one fact is unchanged - the cake contains egg whites, whipped with sugar.
At the time of perestroika, when shelves of shops and cabinets in the kitchen could not boast of abundance, the cake "Count Ruins" with meringues was adored by children and loved by adults. Products for its manufacture were required a little. It was mainly eggs and sugar. In terms of financial capabilities, various new products were added to the “Count Ruins” cake with meringues and decorated according to their preferences.
This air cake was invented in those not very abundant times of perestroika in the Soviet Union. And now he remains famous mainly in our country and some CIS countries.
Let's start with the budget option of the Count's Ruins cake with meringue. Photos of ready-made chic desserts will awaken your imagination. And maybe it is your "ruins" that will become more picturesque. And then let's move on to more sophisticated recipes that include more ingredients.
Simple recipe
The recipe for "Earl Ruins" with meringues, or more precisely, almost entirely consisting of meringues, we will try to bake first of all.
We collect the necessary products for baking:
- five crude proteins;
- sugar - two hundred and fifty grams;
- condensed milk - you can do half the jar;
- cocoa powder - for sprinkling cake and decorating it - as you see fit;
- coconut flakes - you can use it together with cocoa to decorate the dessert; for those who don’t really like coconut, the absence of chips in the cake “Count Ruins” with meringues will not be critical.
Preparation of protein composition
It is necessary to very carefully separate the yolks from the proteins and leave only the proteins for whipping. With a mixer, we begin beating at medium speed. When the proteins break slightly and begin to bubble, add sugar in small portions. It is better to dissolve each fresh portion of sugar before falling asleep the next. When the protein dough will confidently keep in shape, proceed to baking.
Protein Baking
The sheet on which we will bake the protein meringues for the cake "Count Ruins" with meringues is preliminarily covered with baking paper.
Using a pastry bag or a large spoon soaked in cold clean water, we place the protein air semi-finished products on a baking sheet. In the oven, heated to a temperature of one hundred and forty degrees, bake protein "pyramids" for about an hour. Remove the prepared meringues from the oven and, having cooled, proceed to the formation of the cake "Count ruins" with meringue.
We form a dessert
On a flat and wide dish we lay out a layer of protein "pyramids". Open a jar of condensed milk and slightly water the proteins.
We sprinkle them a little with cocoa powder, using any strainer to sprinkle more evenly.
Then lay out the protein semi-finished products again on top of the first layer. Repeat manipulations with condensed milk and dried cocoa.
The result is a nice slide of meringue, sprinkled with cocoa. It is advisable to stand the finished cake for soaking for at least several hours. After a day, dessert becomes many times tastier. However, to "live" until the next day at the cake "Count ruins" with meringue is rarely obtained, this delicacy is eaten just lightning fast.
The next option is no less popular in the countries of the former Union. In its composition, in addition to the basic elements, there are some additions. This increases the cost of dessert products, but makes the cake even more delicious and nutritious.
"Count Ruins" - a classic recipe with meringues
What is needed:
- two glasses of sugar;
- half a glass of powdered sugar;
- a pinch of salt;
- two proteins - from them we will prepare a cream;
- one hundred and fifty grams of flour;
- fifty grams of any chocolate;
- half a teaspoon of soda, it must first be extinguished with vinegar;
- half a glass of walnuts;
- five eggs - we will use them fully;
- three squirrels - from them we will prepare meringues;
- a jar of sweet concentrated milk;
- one jar of boiled condensed milk;
- butter (pre-soften a little) - two hundred grams.
Cooking cake
Mix five eggs well with half the norm of sugar and beat the mixture. Then put quenched soda and flour into the eggs. Stir the resulting dough.
Lubricate the form in which you will bake sponge cake with vegetable oil without aroma. Now you need to heat the oven when its temperature reaches one hundred and eighty degrees, place the form with the dough inside the oven. After half an hour, the finished cake is removed from the oven and cools on any ribbed surface (so as not to damp the bottom of the received product).
Cooking meringues for the cake. Beat three fresh egg whites, previously separated from the yolks, using a mixer or whisk. The mixer, of course, is more convenient and fast. In the process of preparing meringues in small portions (in two or three doses), add the remaining sugar rate indicated in the recipe. We perform this procedure until the peaks of the egg foam remain stable and snow-white.
We will prepare a sheet for baking egg semi-finished products. To do this, we put in a baking sheet either specially designed baking paper, or ordinary parchment (the difference is small). You can bake meringues by laying a silicone mat under them, which has become a replacement for many kilometers of baking paper. The bottom line is that the bottom of the finished protein blanks does not stick to the baking sheet and does not spoil us all the pleasure of cooking.
We arm ourselves with a confectionery syringe or bag (also a confectionery). If these assistants were not at hand, the use of a regular spoon is acceptable. With a spoon we will spread the air mass on a baking sheet. Before each new serving of egg foam, a spoon should be moistened with cold water. This technique will help to spread the proteins without loss on the baking sheet, they will not stick to the spoon. If you use a bag or syringe - the lesson is greatly simplified. Squeeze the protein air mixture onto the parchment, leaving gaps between the workpieces (about two or three centimeters). Set the oven temperature to one hundred degrees and, warming it, bake protein meringue for one hour.
The next step will be whipping the protein mass for the cream. For this, whisk the proteins intended for its manufacture with a half glass of powdered sugar. All actions are identical with the previous whipping. As soon as the mass reaches stability, carefully add chopped walnuts to it.
Cream
To prepare a thick butter cream, beat a jar of boiled condensed milk with butter. The mass will be homogeneous and thick. Separate the part (for greasing the biscuit).
Pour concentrated milk into the remaining cream and whisk again. This will be the second cream for the cake (you need to dip each piece of meringue into it).
Cake assembly
We cut the cake baked from eggs and flour across into two equal halves. We coat it with a thick cream. Pieces of meringue dipped in liquid cream and distributed in the form of a slide on a biscuit. The finishing touch is to melt the chocolate bar (50 grams), pour the cake with the icing on top and send it to soak in its cream overnight in the refrigerator.