Cream for cake "Earl ruins": recipes and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There is hardly a single person who would not like the "Earl's ruins" cake. It is difficult to resist this delicacy not only for those with a sweet tooth, but also for people who do not eat sweets. If you love pampering family and friends with this homemade dessert, then take note of the article.

Italian roots

To describe the moment of the birth of the "Earl's ruins" cake, one should delve into a more detailed description of it, connected with the emergence of such a delicious substance as meringue in the confectionery business. Meringue came from the hands of the Italian confectioner Gasparini, who lived in the Swiss city of Meiringen in the seventeenth century. The confectioner, with passion and passion inherent in all Italians, loved to experiment and once, carried away by whipping egg whites with sugar, he got a very cool, strong foam. Putting it on a heated baking sheet in small portions, the size of a spoon, he dried the foam and got a magnificent, crispy, moderately crumbling dessert,who named meringues. The name seems to echo the name of the city.

French meringue life

After some time, the French picked up the dessert recipe and, renaming it in their own way - meringue - began to sell it in huge quantities to spoiled French gourmets.

Meringue was used both as a decoration and as a base for other desserts. Well, the cake itself was invented by Soviet confectioners, who took meringue as a basis. And, laying it out in layers, they flavored it with a huge amount of magnificent cream. And if there are two cake recipes - based on a biscuit and a classic, based on meringue, then a large number of recipes for making cream for the Count Ruins cake have appeared over time.

Biscuit cake

If you took a biscuit as the basis for the cake, then prepare the following products in advance to receive it:

• chicken eggs - 4 pieces;
• white sugar - 2 cups; brown - 1.5 cups;
• sour cream - 450 grams;
• soda - on the tip of a knife;
• flour - 200 grams;
• condensed milk - 1 can;
• vinegar - 1 teaspoon.

The recipe for the "Earl ruins" cake at home has the same cooking sequence as in industrial production. Let's start by preparing the dough. Put sour cream in a deep bowl and pour the composition of soda slaked with vinegar into it. Mix well with a spoon, and then beat with a mixer for about three minutes. Thenyou need to set aside the resulting cream to rest. At this time, you need to beat the eggs with sugar. Take the eggs out of the fridge before you start cooking so they can come to room temperature. So they will give a more magnificent foam. Replace the attachment on the mixer with a whisk and beat the eggs for about ten minutes, see for yourself, until a strong foam is obtained. After that, in a thin stream, you need to introduce condensed milk into the resulting mixture and beat at high speed for another five minutes.

Then you need to reduce the whipping speed to the minimum and carefully add sour cream with soda. Again, carefully move everything with a mixer at minimum speeds.

Second stage

Cooked flour, about 200-300 grams, must be sifted in advance so that no lumps come across. Sifted flour combines better with the rest of the mass, and the dough is more tender and thin.

Preheat the oven to 180 degrees. Pour a few tablespoons of melted butter into hot molds, and you will need two of them, and spread the dough, evenly distributing it throughout the mold. To make the surface smooth, you can dip a tablespoon in cold water and run it over the dough several times, as if leveling the borders. Bake in the oven for about half an hour. Take out, cool. Then cut one cake in half. Spread one half with cream, cover with the second half. Break another cake into several dozen pieces, mix with cream and put on a whole biscuit. Drizzle with remaining cream and decorate as you like. This cake recipe"Count ruins" at home, created from biscuit, is very popular.

Meringue cake

Another option is meringue. The meringue cake recipe is as follows. We will need:

• chicken eggs - 4 pieces;
• granulated sugar - 200 grams;
• a pinch of s alt;
• lemon juice - 1 teaspoon.

The cooking steps are as follows. In this meringue cake recipe, unlike the biscuit one, chicken eggs should be cooled as much as possible in the refrigerator before cooking.

Deep, preferably metal, dishes should be thoroughly washed and dried, and then degreased. Lemon juice is perfect for this. Then wipe dry again. We break the eggs and add only proteins to the cup. Remember, the eggs must be refrigerated. Add s alt and begin to beat with a mixer at the lowest power, gradually increasing the speed. A light foam should form. At this stage, pour in the lemon juice and continue to beat for several minutes at the highest speeds. Gradually add sugar or powdered sugar in small portions, it depends on who likes how, and continue to beat. If you are using a hand mixer, please note that it is best to make movements in the form of a figure of eight. Such movements allow you to beat the mass thoroughly and evenly. Whisk until the sugar is completely dissolved. This usually takes about fifteen to twenty minutes. The result should be a dense, thick, airy foam that does not drip off a spoon or mixing paddle.

Finished massspread with a pastry syringe or a regular teaspoon on a hot baking sheet and place in the oven to dry. The temperature for drying meringues usually ranges from 90 to 100 degrees. Cooking time is about an hour. Make sure that the meringue does not blush, because it is a snow-white dessert. During the baking process, you can open the oven several times to let the meringues air out.

What method of cooking the bulk of the cake to choose - decide for yourself. Now let's move on to the main thing - preparing the cream for the "Count ruins" cake.

Creamy of condensed milk

This is one of the most delicious fillers. Cream for the cake "Count ruins" from condensed milk is prepared quite simply. From the products you will need:

• one can of condensed milk, not boiled;
• butter - 250 grams;
• vanilla sugar - 25 grams;
• a few grains of s alt.

Put the butter in a deep bowl. Before whipping, it is advisable to divide a piece of butter into several dozen small pieces. So it will be easier and faster to whip it into a homogeneous mass. Beat for two or three minutes. Add vanilla sugar. Beat for one more minute. Continuing to beat, add the condensed milk one spoon at a time, in parts, and continue to beat at high speed until an airy mass is obtained. The cream is ready. Now it remains to combine it with cakes, pour over chocolate, sprinkle with nuts, finely chopped walnuts are best, and raisins. Place the cake in the refrigerator for two hours. Serve withgood mood and hot tea.

Chocolate cream with condensed milk

Recipe for cream cake "Earl ruins" can be performed in an exclusive version. For example, with chocolate. The products for such a cream will need the same as for the classic condensed milk cream, plus chocolate. Chocolate can be taken in a tile and melt it in a water bath. You can buy a pack of regular cocoa and add it to your taste at the time of whipping the bulk of the cream. Don't forget about allergic reactions. In a rush to please your family and friends with an unusual dessert, be sure to check if anyone is allergic to chocolate so that your work is not in vain.

Prune cream

How to make cream for the cake "Earl ruins" unique and interesting, many housewives ask on the forums. Many do not like raisins, and it does not make sense to use them to decorate a cake. But you can use prunes to make cream to give the cake a personality. As a basis, you can take any cream recipe. The bottom line is to properly cook prunes. Before adding to the cream, it must be pitted, if any, and then finely chopped, rubbed through a sieve, chopped in a meat grinder or in a blender. Such a kind of puree can be added to the cream. Beat well again after adding.

Sour cream

Cream for cake "Earl ruins" from sour cream is prepared as easy as shelling pears. What does that require? You will need:

• sour cream 15% or 20% fat - 500 grams;
• sugar-sand - 1 cup (if sugar is not very sweet, then 1.5 cups);
• a few grains of s alt.

Before you buy sour cream for cream, be sure to check its expiration date. If you have the opportunity, purchase sour cream from home producers. For example, in a village or in a courtyard. Homemade sour cream does not contain preservatives and additional elements. cream from it will turn out incomparably tastier, he althier and more appetizing.

Put sour cream into a deep bowl. It is better to start whipping it at low speeds, gradually moving to high ones. After the sour cream turns into a dense thick fluffy mass, add sugar in small portions. Beat for another ten minutes until the sugar is completely dissolved in sour cream. It is better to choose low-fat sour cream. Firstly, such a cream will turn out to be more liquid and light, it will better soak the cakes. Secondly, with such sour cream, the cream will turn out to be less high-calorie. And this, you see, plays an important role in the absorption of desserts, because it is very difficult to refuse the next addition of a magnificent cake.

Sour cream and condensed milk

The recipe for the cake "Earl ruins" with sour cream can be made complex. For example, add condensed milk. Products needed:

• sour cream - 400 grams;
• condensed milk - 200 grams;
• granulated sugar;
• s alt on the tip of a knife;
• vanilla.

First put sour cream in a deep bowl. We begin to beat it at low speeds, graduallyadding vanilla and s alt. Increasing the speed, add the condensed milk in a thin stream, continue to beat at high speed. Then add sugar. Whip until you get a homogeneous dense dense mass. Ready. Now you can add cream to pre-cooked cakes, decorate and serve. It is best to decorate such a cake with chocolate, nuts, dried apricots and raisins.

Custard "Charlotte"

The "Count ruins" cake with egg yolk cream is also very tasty. The refined delicate taste of such a cream finds admirers from the first acquaintance. To prepare it, you will need a simple set of products:

• butter -200 grams;
• milk - 125 grams;
• granulated sugar - 100 grams;
• chicken eggs - 3 pieces;
• vanillin on the tip of a knife or a teaspoon of cognac.

Starting cooking. A step-by-step recipe for a classic custard begins with separating the yolks from the whites. Put them in a deep bowl. Pour sugar and grind the mixture until a homogeneous composition is obtained. It is better to grind with a wooden spoon so that the yolks do not acquire a metallic tint of taste. Add vanilla or cognac. Mix again. While stirring, add milk. It is better to divide it into three parts and add in small portions. After the egg mass is mixed with milk, put the dishes on the fire. The fire must be strong. An important condition is continuous stirring, be sure to draw a spoon along the bottom so that the mixture does not burn. As soon as the squad startsthicken, reduce the heat to a minimum, and, continuing to stir, bring to a complete thickening. After cooking, leave the cream for the cake "Earl ruins" to cool. After that, you can finish cooking the cake.

Additional ingredients

As additional products for decoration, you can use not only chocolate and dried fruits. The cake will look great with peaches, grapes, pineapples or strawberries. You can use a mixture of chocolate: milk, bitter and white, laying them out in original layers. The cake can also be decorated with coconut flakes.

Lifehacks

If you are an inexperienced or inexperienced hostess, or you are using the classic step-by-step recipe for custard for the first time, you can use a water bath. Of course, the cooking time will increase much, but the mass will definitely not burn, and it will have a delicate creamy taste. If the cream has thickened in lumps, there is no need to panic. Just take a blender and whip the mixture. As a result, the cake cream "Earl ruins" will turn out to be very delicate, airy and velvety. And in order for the mass to cool down quickly, you can place the dishes in which you prepared the cream in a saucepan with cold water.