Cake "Earl ruins" with meringue: step by step recipe with photo

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

Today we will bake an amazing cake "Count ruins" with meringue. 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 imagination and abilities of the hostess. But one thing remains unchanged - the cake contains egg whites whipped with sugar.

During the time of perestroika, when the shelves of shops and cupboards in the kitchen could not boast of abundance, the cake "Count ruins" with meringue was adored by children and loved by adults. Few products were needed to make it. Mostly it was eggs and sugar. According to financial possibilities, various new products were added to the cake "Earl ruins" with meringue and decorated according to their preferences.

This airy cake was invented in those not very plentiful times of perestroika in the Soviet Union. Andnow he remains famous mainly in our country and some CIS countries.

Let's start with the most budgetary version of the "Earl ruins" cake with meringue. Photos of ready-made chic desserts will wake up your imagination. And maybe it is your "ruins" that will become more picturesque. And then move on to more complex recipes with more ingredients.

Easy recipe

Earl's ruins recipe with meringue, or to be more precise, almost entirely consisting of meringue, let's try to bake it first.

Collecting the right products for baking:

• five raw proteins;
• sugar - two hundred and fifty grams;
• condensed milk - you can get by with half a jar;
• cocoa powder - for sprinkling the cake and decorating it - as you see fit;
• coconut shavings - you can use it with cocoa to decorate the dessert; for those who do not really like coconut, the lack of shavings in the cake "Earl ruins" with meringue will not be critical.

Preparation of the protein composition

You need to very carefully separate the yolks from the whites and leave only the whites for whipping. With a mixer, start beating at medium speed. When the proteins are slightly broken and begin to bubble, add sugar in small portions. It is better to dissolve each fresh portion of sugar before adding the next one. When the protein dough is confidently holding its shape, let's start baking.

Baking protein dough

The sheet on whichwe will bake protein meringues for the cake "Count ruins" with meringue, pre-line with baking paper.

Using a pastry bag or a large spoon dipped in cold clean water, place airy protein products on a baking sheet. In the oven, heated to a temperature of one hundred and forty degrees, we bake protein "pyramids" for about an hour. Remove the finished meringues from the oven and, having cooled, proceed to the formation of the cake "Earl ruins" with meringue.

Shaping the dessert

Put a layer of protein "pyramids" on a flat and wide dish. Open a jar of condensed milk and lightly water the whites.

Sprinkle them a little with cocoa powder, using any strainer for a more even sprinkling.

Then lay out the semi-finished protein products again on top of the first layer. Repeat the manipulations with condensed milk and cocoa powder.

The result is a pretty mound of meringue sprinkled with cocoa. It is advisable for the finished cake to stand for impregnation for at least a few hours. After a day, the dessert becomes many times tastier. However, "survive" until the next day at the cake "Earl ruins" with meringue rarely turns out, this delicacy is eaten just like lightning.

The next option is no less popular in the countries of the former Soviet Union. In its composition, in addition to the main elements, there are some additions. This increases the cost of ingredients for dessert, but makes the cake even more delicious and nutritious.

"Earl ruins" - classicmeringue recipe

What you need:

• two cups of sugar;
• half cup of powdered sugar;
• a pinch of s alt;
• two squirrels - we will make cream from them;
• one hundred and fifty grams of flour;
• fifty grams of any chocolate;
• half a teaspoon of soda, it must first be quenched with vinegar;
• half cup walnuts;
• five eggs - we will use them completely;
• three squirrels - we will prepare meringue from them;
• jar of sweet concentrated milk;
• one jar of boiled condensed milk;
• butter (pre-soften a little) - two hundred grams.

Cooking the cake

Five eggs mix well with half of the total amount of sugar and beat the mixture. Then add quenched soda and flour to the eggs. Mix the resulting dough.

Lubricate the form in which you will bake the biscuit 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 cooled on any ribbed surface (so that the bottom of the resulting product does not get damp).

Cooking meringue for the cake. Three fresh egg whites, previously separated from the yolks, beat using a mixer or whisk. With a mixer, of course, more convenient and faster. In the process of preparing the meringue, 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.

Let's prepare a sheet for baking semi-finished egg products. To do this, we put either specially designed baking paper or ordinary parchment in a baking sheet (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 do not stick to the baking sheet and spoil our whole cooking pleasure.

We arm ourselves with a confectionery syringe or a bag (also confectionery). If you don’t have these helpers at hand, you can use a regular spoon. We will spread the air mass on a baking sheet with a spoon. Before each taking a new portion of egg foam, the spoon must be moistened with cold water. This technique will help spread the proteins without loss on a baking sheet, they will not stick to the spoon. If you use a bag or a syringe, the lesson is greatly simplified. We squeeze the protein air mixture onto parchment, leaving gaps between the blanks (about two or three centimeters). Set the oven temperature to one hundred degrees and, after heating it, bake the protein meringue for one hour.

The next step is to whip the protein mass for cream. To do this, beat the proteins intended for its manufacture with half a 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 part (for lubrication of 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

The cake baked from eggs and flour is cut across into two equal halves. We coat it with a thick cream. Dip the meringue pieces into the liquid cream and distribute them in the form of a slide on the biscuit. The final touch is to melt the chocolate bar (50 grams), pour the resulting icing on top of the cake and send it to soak in the cream overnight in the refrigerator.