Unusually delicious and delicate cake "Count ruins" - the sweet taste of meringue soaked in cream with condensed milk, complemented by walnuts, and prunes gives a spicy sourness.
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You will need
- - protein of 3 eggs
- - 1.5 cups of sugar
- - can of condensed milk
- - butter 200 g
- - half a glass of prunes
- - half a glass of walnuts
- - 1 tbsp. spoon of cocoa powder
- - 2 tbsp. tablespoons of milk
- - 2 tbsp. spoons of sour cream
Instruction manual
1
Pour chilled proteins into a small saucepan. Start whipping with a mixer, gradually adding sugar. When white foam appears, pour the entire glass to the end, the remaining sugar will be needed later. Beat whites with sugar until, when the mixer is turned off, the foam does not stop spreading and remains stable peaks.
2
Preheat the oven to 100 degrees. Cover the pan with oiled paper. Using a pastry syringe or a tablespoon, place small cakes - meringues on a baking sheet from the protein mass, observing a distance of 3-4 cm between them, otherwise they will stick together during baking. Bake cakes for 1.5-2 hours, until the middle is completely dry. If the whole protein mass does not fit on a baking sheet, you can bake meringues in several stages, well-beaten proteins do not fall for a long time at room temperature.
3
While the meringues are baked, we will take up the preparation of the cream. For cream, it is better to use pre-cooked condensed milk. Put the butter softened at room temperature in a cup, add a third of the condensed milk to the same place, beat with a mixer until the structure is uniform. Put the remaining condensed milk and beat again. If the meringues are not ready yet, put the cream in the refrigerator.
4
Sort walnuts from partitions, rinse and fry. You can fry in a dry pan, stirring constantly, or in a microwave oven, first setting for 2 minutes, then mix and turn on the microwave for another 2 minutes. Cool nuts and chop coarsely.
5
Soak the prunes in hot water for 10-15 minutes, then rinse and dry slightly. Cut into large pieces.
6
Everything is ready for the assembly of the cake. On a large dish, put meringue in one layer, fill the gaps between them with cream, sprinkle with nuts and prunes. Next, dip each meringue in a cream and spread on a cake, also pouring layers of nuts and prunes. Collect a cone-shaped cake. Put in the freezer to harden the cream.
7
While the cake freezes in the freezer, we will prepare the glaze. Pour the remaining sugar and cocoa into the enamelled bucket, pour in the milk and mix. Put the bucket on the stove, and bring the mass to a boil, stirring constantly. Once the sugar has completely dissolved, remove the chocolate mass from the stove, add sour cream and mix thoroughly until smooth. Allow the icing to cool to 40-50 degrees, remove the cake from the freezer, cover it with icing and put in the refrigerator for 2-3 hours. The cake is ready!
note
So that the cream does not exfoliate, you need to pay attention to the quality of the condensed milk and butter. Choose condensed milk without vegetable oils; only cow's milk and sugar should be in the composition. The same applies to oil, the more additives in it, the less chance there is to whip a quality cream.
Useful advice
Chocolate icing on sour cream, even after the refrigerator, will remain soft and slightly flowing. For a thicker solidifying glaze, you can add butter instead of sour cream.