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Cake “Count ruins”. Video recipe
Cake “Count Ruins” is a worthy decoration for any festive table and a real find for those with a sweet tooth. An unusual successful combination of airy meringue and the most delicate sponge cake in tandem with light cream makes this dessert truly aristocratic and simply fabulous.
Cake “Earl Ruins”: video of preparation
Ingredients for the Earl Ruins cake
For biscuit:
– sugar – 1 cup; – flour – 1 cup; – baking powder – 1 teaspoon; – lemon juice – 1 teaspoon; – eggs – 5 pieces; – a pinch of salt.
For meringues:
– egg whites – 3 pieces; – sugar – 1 glass; – lemon juice – 1 tsp.
Meringue proteins must be prepared in advance, they must stand in the refrigerator in a bowl covered with plastic wrap for at least 12 hours
For protein cream:
– chilled egg whites – 2 pieces; – lemon juice – 0,5-1 tsp; – sugar – 0,5 cups; – walnuts – 0,5 cups.
For condensed milk cream:
– butter – 200 g; – condensed milk – 0,5 cans; – cream – 0,5 cups.
To decorate the cake:
– dark chocolate – 50 g; – walnuts optional.
The classic version of the “Earl Ruins” cake is decorated in this way. But you can experiment! You can use anything for decoration: dried fruits, colored sprinkles, fresh fruits and berries, marmalade. There are no prohibitions, it all depends on your imagination and preferences.
Cover the baking sheet with parchment paper, grease with butter. Sift the flour twice, mix it with baking powder and salt. Separate the whites from the yolks, refrigerate the whites. Beat the yolks with sugar until smooth. Then carefully add flour in portions and mix well with a mixer. Add lemon juice to the cooled egg whites and beat until stiff.
Sponge cake is a very tricky pastry, so every little detail is important when preparing it. Make sure that all utensils you use are clean and dry and that the proteins are sufficiently cooled
Add the egg whites to the egg yolk, sugar and flour mixture, gently so that the foam does not settle, stir with a spatula or a wooden spoon. Pour the resulting batter onto a prepared baking sheet or baking dish. Smooth the surface and bake for 30 minutes in an oven preheated to 200 degrees.
Remember to turn on the oven first. If your dough waits for the oven to heat up, the squirrels will shrink and the biscuit will be hopelessly spoiled.
Allow the biscuit to cool well after baking.
Meringue should be prepared correctly. A few simple ones will help make your count’s cake unique.
To prepare meringues, take fine granulated sugar. You should not use powdered sugar so that your cake does not look like a “wreck”. The powder will make the meringue “melted” inside.
Particular attention should be paid to the cleanliness of dishes and hands. Even the slightest drop of water in the bowl or on the mixer whisk can affect the whipping process and the consistency of the protein foam.
It is worth remembering that the number of ingredients in the recipe is given approximately, and in order for the meringue to work out, you need to observe clear proportions of the products: for a chicken egg weighing approximately 65-75 grams of sugar, you need to take 50 grams.
Beat the prepared proteins with sugar in a cool foam. Place the round meringues with a tablespoon on a baking sheet covered with parchment paper. Bake at 100 degrees for 45-60 minutes.
To prepare a good protein cream, you definitely need an assistant: either a food processor, or someone at home. One cannot cope here.
While whipping the proteins with lemon juice, when they have already whipped into a foam, but not yet steep, sugar melted in a steam bath is poured into them in a thin stream.
Sugar during heating in a water bath must be constantly stirred and controlled so that it does not burn
If you think this is too difficult for you, then instead of sugar, you can take powdered sugar and simply beat the proteins with the powdered sugar until smooth. Add chopped walnuts and stir.
Cooking condensed milk cream
The butter for the cream must be removed from the refrigerator a few hours before using it so that it becomes soft. In a deep bowl, mix the butter with the condensed milk, add the cream, stir at first with a whisk, and then beat until smooth with a mixer.
Formation of the cake “Count ruins”
Cut the cooled biscuit cake into two parts.
You can cut with a long, thin and very sharp knife. Sometimes a thin, predominantly silk thread is used
Next, you need to put a half of a biscuit cake with a browned part on a cake stand and generously grease it with condensed milk cream.
Meringue cake “Earl ruins”: video recipe
Cover with the second half of the cake, also generously grease with cream, you can even smear the edges of the cake layers.
Further, the technology is quite simple: you should dip the meringue in a protein cream and lay it on a biscuit-cream base, while forming a cone. Melt the chocolate in a steam bath, cool slightly and pour over the cake. Decorate the dessert with walnuts if desired.
A step-by-step recipe for making the Count Ruins cake will help you create a culinary delight no worse than in a photo from a culinary magazine.