Cake "Count's ruins" made of meringue

Ingredients

Chicken egg – 4 pcs.

Sugar – 1 glass

Cream:

Chicken egg – 1 pc.

Sugar – 100 gr

Butter – 150 g

Vanilla sugar – 10 g

Dark chocolate – 50 g

227 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

The Count's Ruins meringue cake is a good dessert. High in calories, but light. If you eat little, then there will be no particular harm to your figure.

It's very easy to prepare. The main thing is to properly dry the meringue. You can use whatever cream you like, as long as it’s not too wet. Otherwise, the meringue will quickly become soggy. I have “Charlotte”.

To make the “Count's Ruins” cake from meringue, we will prepare the products according to the list.

Let's start by preparing traditional meringue. This is a French cake, which is also called “forgotten”. Take chicken eggs and separate the whites from the yolks.

Using a mixer or whisk, beat the whites until stiff peaks form. In other words, if you turn the bowl upside down, the whites will not fall out. Then add a glass of sugar evenly and beat continuously. We get a smooth, thick mass.

Using a culinary syringe or bag, we form the meringue and place it on a baking sheet with baking paper.

Dry the meringue in the oven at 75 degrees. Baking time depends on almost all factors and even on the humidity in the kitchen. Therefore, it ranges from 1.5 to 2 hours. As soon as the meringue begins to lag behind the paper, it’s ready.

So, the meringue is ready.

Making Charlotte cream. Break an egg into a bowl and add 100 grams of sugar.

Beat the egg and sugar with a mixer or whisk.

Add 80 ml of warm milk.

Place on the stove, bring to a boil and cook for five to seven minutes, stirring constantly. We get a mass similar to condensed milk. Cool it down.

Beat soft butter with a mixer.

Little by little add the milk, sugar and eggs into the butter and whisk each time. I added a tablespoon at a time.

Charlotte cream is ready.

We collect our count's ruins. Place a heap of meringue on a dish, greased with cream on the bottom, as in the photo.

We get a slide like this.

Melt the chocolate with a small amount of milk and pour over the meringue. I also sprinkled with ground walnuts and cocoa.

The “Count's ruins” meringue cake is ready. Serve dessert with tea or coffee.

Recipe for the “Count's ruins” cake with meringue

Sweet lovers are very familiar with the “Count's Ruins” cake with meringue. Almost everyone adore it for its unusually tender taste. In winter, it’s great to add nuts, dried fruits, boiled condensed milk to such a cake, and in spring and summer it’s good to add strawberries and whipped cream. There are a lot of options for making this cake, anyone can choose it to suit their own taste. Now I would like to show you a spring-summer recipe for the “Count's Ruins” cake with meringue . Or you can say – a cake based on “The Count's Ruins”. You can bake the meringue the day before or even a week before making the cake.

Ingredients

Manufacturing stages

To make the cream, finely chop strawberries, mint, and grate fresh ginger root.

Whip cream with sugar.

Add strawberries, mint and ginger to whipped cream.

Stir and our cream for the “Count's Ruins” cake is ready.

Take the mold and lay out the first layer of meringue.

Cover the meringue with a layer of whipped cream.

Repeat layers. Place the top layer of meringue. You can start drinking tea right away. But the next day the “Count's Ruins” cake will be no less delicious.

Our airy, tender delicacy is ready. The top of the cake can be decorated in different ways, for example, with chocolate. The “Count's ruins” cake with meringue, prepared according to this recipe, has a simply magical taste. Be sure to try!

Have a delicious tea!

Cake "Count's Ruins" with meringue

Cake “Count's ruins” with meringue is a delicious and mouth-watering dessert that will please any connoisseur of sweets. This tender and nutritious sponge cake will lift the spirits of all lovers of savory meringue desserts. This cake goes perfectly with hot tea or coffee. Below we will carefully tell you how to properly prepare this pastry and other cakes and pies. You will not spend more than an hour making this delicacy, but you will give pleasure not only to yourself, but also to your loved ones.

Step-by-step recipe for the Count's Ruins cake with meringue

This fluffy dessert is a must try for any foodie. There are a huge number of options for making the “Count's Ruins” cake with meringue; we will share with you the traditional recipe. The sweet pastries are reminiscent of castle ruins, which is why the cake has such a majestic name. It may seem that preparing such a dessert at home is very difficult, but we assure you that you will only need a little skill and a bit of ingenuity. Just imagine how you will delight your friends with the “Count's Ruins” cake! Your guests will not only love the delicious dessert, but will certainly ask for the recipe for this delicious sweet.

Products you need

To prepare the Count's Ruins cake with meringue and sponge cake, you will need the following set of products.

Ingredients for the crust:

wheat flour – 30 g;
cocoa powder – 10 g;
sugar – 50 g;
starch – 15 g;
two chicken eggs;
baking powder - half a teaspoon;
condensed milk – 200 g.

When cooking, carefully observe the proportions of the ingredients for the shortbread. This is very important, so that the cake comes out juicy and nutritious, follow the tips and advice of experienced confectioners.

Ingredients for meringue:

four egg whites;
sweet sand – 200 g;
one teaspoon of lemon juice;
a pinch of table salt.

Lemon juice will add zest to the future meringue. Just don’t overdo it, add a spoonful and that will be enough.

Products for buttercream

To make cake cream you will need:

condensed milk – 300 g;
butter – 200 g;
sugar – 50 g.

Products for protein cake

To prepare a tender and appetizing meringue you need:

four egg whites;
sweet powder – 150 grams.

Products for protein cream

The following products are required for protein cream:

proteins – 200 grams;
bahar – 100 grams.

Manufacturing stages

We have collected the necessary ingredients, now we will tell you how to make a meringue cake. Start the cooking process evenly.

Baking meringues

First, start making the meringue. Take egg whites, sweet sand, butter, cream, a pinch of salt, lemon juice, sweetened condensed milk and a few walnuts for decoration. Further:

Prepare a deep bowl and take a mixer. Rinse the dishes and dry them thoroughly. We recommend degreasing the surface with lemon juice. Then pour in the egg whites and add a pinch of salt.
Beat the mixture at low speed, gradually increase the speed of the kitchen appliance and continue to beat at medium speed. When the whites become fluffy, add lemon juice.
Now beat at high speed for another two minutes. Add sugar evenly, powder will also work. If you are using a hand mixer, beat as if you were drawing a figure eight. This is necessary so that the mass beats moderately.
It will take you about 15 minutes to beat the whites. The sugar should be completely dissolved. If the meringue looks shaggy and thick, then you have achieved the desired result.
Gather the meringue into one small pile; it will retain its shape.
Now you need to decide how you will plant the meringue. You can use a pastry bag with a rose tip, or a regular tablespoon will do.
Prepare a baking dish. Line a baking sheet with parchment paper and start placing the meringue on it. Meringue cookies should be no more than 4 cm in size.
Start drying. Turn on the oven and cook at 100 degrees for 1 hour. We recommend not opening the door during production, otherwise you will ruin the final result. To make sure the meringue cookies are ok, turn on the oven light and look through the glass. An important point: you must constantly watch so that the cookies do not become dark. Meringue is a white and delicate delicacy. The cookies will be ready when they obediently move away from the paper. Look closely at the bottom of the product; if it is snow-white or slightly beige, then the baked goods are ready. Leave the meringue aside and move on to making the buttercream with condensed milk.

Video of making a meringue cake “Count's ruins”

Secrets of making airy sponge cake

In the recipe for the “Count's Ruins” meringue cake, the sponge cake plays an important part. A true chocolate sponge cake should be lofty and fluffy. Unfortunately, few people know the tricks and aspects of its manufacture. We will share with you tips from experienced chefs.

The result directly depends on the test. For biscuit dough you need to take 6 eggs, 130 g of wheat flour and 210 g of sugar. Be sure to separate the yolk from the white. We advise you to cool the eggs, then they will beat faster. Add sugar and a little vanilla to the yolks. Beat the resulting consistency with a mixer or whisk. The higher the speed of whipping the consistency, the better.

Beat the whites in a separate bowl. Work at low speeds, when foam appears, then increase the speed to the highest speed. When the whites become thick, add sugar and beat thoroughly again. Next, add flour, stir and place in a bowl with the whipped whites and stir again.

Whip the butter and egg white cream

Remove the butter from the refrigerator. Place it in the microwave for a few seconds to soften it. Place the prepared product in a deep bowl and beat the butter at highest speed until it becomes fluffy. Continue beating the butter for about 3 minutes. After:

Pour the boiled condensed milk in a narrow stream, while continuing to beat the consistency with the mixer.
Beat the cream until smooth. This should take you no more than 5 minutes.
The buttercream holds its shape perfectly, pipe it using a pastry bag.
Now start collecting the “Count's Ruins” cake. We advise you to take the widest plate in your kitchen arsenal, because the dessert will turn out huge. Place the first layer of protein consistency on the dishes. The baking base should be round in shape.
Coat the bottom of each meringue with buttercream. For convenience, we recommend using a tablespoon;
Use the same method for the rest of the cookies. Arrange the meringue in small crumbles. If there are small gaps between the meringues, cover them with cream so that the cake becomes one whole.

The Count's Ruins cake is a unique and nutritious dish that will be the perfect end to a gala evening. The delicacy must be served chilled.

Assembling and decorating the dessert

The “Count's Ruins” cake must be decorated. We will share with you a step-by-step recipe.

To make the dessert look even more beautiful, we recommend creating a chocolate glaze. Take bitter chocolate, it will slightly highlight the sweetness of the baked goods. Break the chocolate into small pieces. Take out the milk and heat it in the microwave. Then add the hot milk to the bowl of chocolate and start stirring with a spoon. The chocolate should be completely melted, but try not to curdle the product. As a standard, you will get a chocolate and shiny glaze. Next, take a tablespoon and pour the purchased glaze over the “Count’s Ruins.” At the end, you can add walnuts if you wish.

That's all, the delicious delicacy is ready! Place the finished dessert in the refrigerator for a couple of minutes and safely serve.

Tricks and useful tips

You can prepare the “Count's Ruins” cake with meringue and condensed milk faster if you know a few tips from experienced pastry chefs. Beat the yolks with a mixer, this will not only save time, but also speed up the cooking process. The whites will whip faster if you add a little citric acid or a pinch of salt. Beat with a mixer, blender, or an ordinary whisk will do the job. Use only the highest types of flour. Now we’ll share some useful tips when baking the Count’s Ruins dessert.

Before cooking, preheat the oven to 180 degrees in advance. The oven must always maintain this temperature. This is a fundamental point, because biscuit dough cannot stand for a long time.

Bake the biscuit for 30 minutes. Chefs do not advise opening the oven door during baking, because the biscuit may settle, and this will affect the finishing result. At the end you will get a thin pancake, not an airy sponge cake.

To check the readiness of the product, take a toothpick and pierce it. There should be no sticky dough left on the toothpick. Cut the biscuit comfortably using a strong thick thread.

Now you understand how to prepare a very tasty dessert “Count Ruins”. The delicacy will become even tastier if you eat it with condensed milk, it will give an extraordinary aftertaste and will pleasantly surprise you.

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cake “Count's ruins” (meringue with creamy custard on yolks)

Wednesday, April 08, 2015 06:38 + to quote book

Wonderful cake.
Airy, melting in your mouth. Dry meringue crunches pleasantly, and the cream entwines, giving homogeneity. Additional flavors include chocolate and nuts. There is an aspect.
The older the recipient, the fattier and more satisfying this cake seems. But among young people it goes with a bang. The “Count's Ruins” cake has been known to me for a long time. Its romantic name is explained by the fact that the recipe for the count's ruins cake calls for laying out a cake from a meringue base like the ruins of a castle.

chocolate, walnuts

MERINGUE
3 egg whites, 1 glass of small sugar or sweet powder (200g)

CUSTOM CREAM “CHARLOTTE”
200g butter, 0.5 cup milk (125g), 1/2

2/3 cup sugar (100

140g), 3 yolks, 0.5 vanillin powder, or 1

2 teaspoons cognac

Meringue
Separate the whites from the yolks of the eggs.
Set aside the yolks to make the cream.
Beat the whites with a mixer until you get a soft, high foam.
Without ceasing to beat, pour sugar under the mixer blades in a narrow stream.

Beat until the mixture becomes thick and smooth.
For a cake, you can beat the whites until they reach “soft peaks” or “hard peaks.” If the meringue remains soft for a long time, you can add 3

6 tablespoons of sugar.
Transfer the whipped whites into a plastic bag, release the air and screw the neck.

Cut off a corner of the bag.
Place a sheet of baking paper on a baking sheet or wire rack.
Pipe the meringue into small cakes.

Try to keep the cakes flat and not in the form of cones. The smaller the size of the cakes, the faster they dry in the oven.

Place the baking sheet with meringue in the oven at t=80

110°C.
Leave the oven door slightly ajar.
If there is a ventilation mode, turn it on. Ready-made meringues simply lag behind the paper, their bottom is dry and the inside is dry and porous.
Remove the meringue from the oven and cool to room temperature.

Cream
While the meringues are drying, prepare the cream.
For cakes with meringue, you need to create buttercream; the buttercream will melt the meringue.
The cream for the cake can be simple - beat 200 grams of butter with 1 can of condensed milk, both regular and boiled.
But it’s better to create Charlotte custard.
Place the reserved yolks in a small saucepan.
Pour sugar there. Carefully grind the yolks with sugar. It is better to use a wooden spoon for rubbing. Vanillin can be added to the sweet mass for flavoring.
Add milk in three additions, stirring well after each addition.
Place the saucepan on high heat.
Stir the mixture constantly, running a spoon along the bottom.
As soon as the mixture begins to thicken, reduce the heat to low.
Cook the mixture until thickened.

Inexperienced housewives are better off cooking fudge not over a fire, but in a water bath. The production time will increase significantly, but the mass is guaranteed not to burn.

If after making the fudge the fudge has thickened in clumps, you can beat it with a blender. After whipping, the fudge has a smooth, velvety texture.

Cool the fudge to room temperature. To reduce the cooling time, the saucepan with fudge can be placed in cool water.

Remove the butter from the refrigerator in advance and bring it to room temperature.
Beat the butter with a mixer until it becomes creamy.
Continuing to beat, add one tablespoon of cooled custard fudge to the butter.
Add the next spoonful of fudge only after the previous portion has been completely mixed into the butter. The finished cream should be homogeneous and shiny.
In order to give the cream a nutty smell, you can mix cognac into it.

Assembling the cake
Place meringue cakes in one layer on a plate.

Then lay subsequent layers, coating the bottoms of the meringue with cream.

If nuts are used in the cake, you can mix them into the cream or sprinkle them on any assembled layer.
It is better to assemble the cake in the form of a cone - any next row should be smaller than the previous one.