Cake “Earl Ruins”
by Editorial Staff
Dedicated to all sweet tooth and baking lovers! Today we have a meringue cake “Earl Ruins” with butter custard on yolks.
Ingredients
For the cake:
- Egg white – 1 pc.
- Sugar – 0.5 cups
- Butter – 100 g
- Soda – 0.25 teaspoon
- Flour – 0.5 cups
For meringue:
- Egg whites – 5 pcs.
- Sugar – 3 cups
- Salt – 1 pinch
For the cream:
- Yolks – 6 pcs.
- Sugar – 0.75 cups
- Milk – 70 ml
- Butter – 300 g
For decoration:
- Chocolate
Directions
- The egg white with sugar is beaten into a foam. Then softened butter is added and a homogeneous mass is kneaded.
- Soda is added to the flour and together they are sent to the oil-protein mass. The mold is coated with butter and lined with oiled baking paper. The dough for the crust is laid out in a prepared form and placed in a preheated oven.
- The cake is baked for a short time, for 15 minutes at a temperature of 180 degrees. The base for the cake is cooled and separated from the baking paper.
- Whisk the egg whites with a pinch of salt until crisp.
- Then sugar is added to the proteins. Continue to beat the whites with sugar for about 8 minutes, until a very dense mass is obtained that remembers its shape well.
- Now we just need to shape and dry the meringues (or meringues) in the oven. Put the oiled paper on a baking sheet and on it – future meringue blanks. You can spread it with a teaspoon or dessert spoon, I used a pastry syringe. Leave the distance between the meringue figures about 3 cm, as they will still increase in volume.
- I had the meringues on three trays, and I decided to dry them in the oven at the same time.
- The temperature for baking meringues should be 100-110 degrees, no more! The time for baking meringues depends on the size of the meringues themselves, for small ones it will be enough 1 hour, a little larger ones are baked for 1 hour 30 minutes. An hour later, we begin to spy on the behavior of our meringues.
- They should be dry and lightweight. Since I saved on time and baked all the meringues at the same time, I had to take off the finished meringues not immediately, the upper baking sheet cooked faster. Cool the meringues and remove them from the baking sheet.
- According to this meringue recipe, you can make cakes by combining 2 pieces with buttercream.
- Beat the yolks with sugar. Pour milk into the yolks and cook, stirring constantly, over low heat (or on a steam bath) until thickened. Next, cool the mass to room temperature and combine with whipped softened butter.
- So we came to the assembly of the cake “Count’s Castle” or “Count’s Ruins” with meringue.
After several such cakes, I understood why they call him that. It’s just that when you cut this cake, the meringues crumble, and that’s what ruins are obtained.
Enjoy your meal!
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