Cake Count ruins - general principles and methods of preparation
The combination of delicate meringue, light protein and delicate creamy cream, a characteristic uneven surface - all this is a cake called "Count ruins." And also the Royal Castle, Pincher, Castle of Love, Caprice of the actress, Curly-haired boy, Count of the castle - all this is the same cake under different names. It will not be difficult to buy a once scarce exotic cake in the store, but every housewife will at least once in her life want to try to cook it with her own hands. After all, it is so interesting to experiment with fillings, cream, and decoration. You can come up with and try your own corporate foundation. And the taste of homemade pastries can not be compared with the most beautiful product from the confectionery. Recipe options include cooking with biscuit and meringue, meringue and cream, a layer of meringue. In general, you need to call on all your imagination and compose your personal masterpiece, having understood the main characteristic points.
Cake Count Ruins - Food Preparation
Undoubtedly, a large number of eggs should be stocked. All recipes, one way or another, contain this component. It is important for the preparation of meringues to separate the yolks and squirrels correctly. Butter, sour cream, a little flour and baking powder, and always a bar of chocolate, preferably bitter - these are the main ingredients. In minor variations, raisins, nuts, cream or prunes are added.
Cake Count Ruins - Best Recipes
Recipe 1: Cake "Count Ruins" (with meringue and condensed milk)
In this cake, we use two creams at once: protein and condensed milk. Meringue is an insidious product for those who first try to cook it. In the technology of making meringues, the norms of products are very clearly defined - for one chicken egg weighing 65-75 grams, we take 50 g. Sahara. Powdered sugar will turn our cake into a molten substance, so we take fine-grained sugar. Squirrels are very carefully separated from the yolks so that not a single drop falls. The dishes should also be dry so that moisture does not change the texture of the protein cream.
Ingredients: sugar (2 cups), flour (1 cup), soda (1 teaspoon), eggs (5 pcs), egg whites (5 pcs), butter (200 grams), icing sugar (½ cup). Condensed milk, concentrated milk, walnuts (half a cup each), dark chocolate (50 grams), salt.
Cooking method
Biscuit
A glass of sugar, eggs, slaked soda and vinegar are mixed with flour and beat with a mixer.
Cover the bottom of the form with parchment paper and pour out the dough. Bake at 200 degrees for 30 minutes.
Meringue
Beat three egg whites with sugar (1 cup) and beat until a thick foam forms. On a dry baking sheet we spread parchment paper without fat and spread round meringues with a spoon. Bake in the oven at 100 degrees for an hour.
Protein Cream
Beat two chilled proteins in foam, add powdered sugar and chopped nuts. Gently mix again.
Cream of condensed milk.
Beat softened butter with a jar of boiled condensed milk until a homogeneous buttery mass. Pour in concentrated milk and beat.
And now the most crucial moment is the formation of the cake. Cut the cakes into two flat parts and put one cake on the dish. We coat with condensed milk cream and cover with a second cake. Cream again. Next, dip each meringue in a protein cream and spread on the surface of the cake. We continue to lay out meringues, giving the cake a cone-like appearance. Pour on top with melted chocolate. Decorate the finished cake with nuts. The cake should freeze, and here you have the real Count's ruins - varied, rich, mouth-watering!
Recipe 2: Cake Count Ruins with Chocolate and Nuts
Amazing cake. Airy, melts in the mouth, with an extra nutty-chocolate flavor. The only nuance is that it is very nutritious. You can’t eat a lot of it, and often you can’t feast on it. But once you can!
Ingredients: flour, eggs, (2 pcs), sour cream (half a glass), starch (1 spoon), vanillin, sugar (1 glass), soda (half a teaspoon), chocolate (100 grams), vinegar (6-7%) .
Biscuit
This is a fairly simple action. Separate the yolks and squirrels, beat the squirrels into a dense foam. Grind the yolks with sugar and add flour and starch. Add quenched soda, and a few spoons of protein foam. Mix the mass and add the rest of the foam. Bake cakes, cool a little and cut into pieces.
Cream: beat sugar, vanilla and sour cream.
We collect the cake in pieces. Dip each small biscuit in a cream and spread in the form of a slide. Pour melted chocolate on top. This is the most interesting cake, and most importantly, simple. Let it brew a little, and you can cut it.
Recipe 3. Earl Ruins Cake with Prunes and Chocolate Biscuit
Cake for prune lovers. Lay each layer with prunes and nuts - we get a new taste.
Ingredients: eggs (2pcs), flour (2 cups), sugar, sour cream (1 cup each), cocoa (1 spoon), baking powder for dough.
Meringue: proteins (4 pcs), sugar (1 cup),
Cream: condensed milk with butter (incomplete can plus 1 pack, respectively).
Filling: prunes, chocolate, walnuts.
Cooking method
Beat eggs with sugar until smooth. Add flour and baking powder, knead well. Divide the dough into two parts and add cocoa to one of them. Separately bake light and dark cakes.
Meringue: beat the squirrels to a fluffy foamy mass, so that they stand. Bake small meringue cakes in the oven - the smaller the better.
Oil cream is prepared traditionally - butter with condensed milk is whipped.
We collect the ruins of the count. Cream cake, smeared with cream, then meringue, prunes on top (pre-soak in hot water, and cut into even pieces). Repeat the layers, the top is poured with cream and meringue. On top there are a lot of prunes with nuts, and broken pieces of meringues. Pour over melted chocolate. Beauties and yummies!
Cake "Count ruins" - useful tips from experienced chefs
- It is advisable to bake a cake biscuit in advance so that it has time to dry, and not soften when cream is soaked.
- You can find out that the whites are sufficiently whipped by turning the cup with the contents. A well-whipped protein mixture shines and holds its shape, the contents remain in place when turned over. Properly baked meringue has a characteristic rustling, at the bottom it holds even if crushed. Baking drying can last a long time, up to 2 hours. After the start of baking, reduce the temperature to 100 degrees and tightly close the oven doors.
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