How to learn how to cook a delicious cake Earl ruins with meringues 🎂

Kitchen appliances and utensils:

• beaker;
• deep bowl;
• mixer;
• a baking sheet;
• parchment paper;
• a couple of teaspoons;
• oven;
• whisk;
• hob;
• pan;
• cutting board;
• kitchen knife;
• pan;
• teapot;
• paper towels;
• silicone spatula;
• a dish for serving the finished cake.

Ingredients

Step cooking

1. First of all, we are engaged in the preparation of meringues for the cake. To do this, we separate the squirrels from 4 eggs, and while the yolks are set aside, they will still be needed. Transfer 4 squirrels into a deep bowl. Beating whites is required in a clean and dry bowl. In a bowl of proteins, add a pinch of salt and a similar amount of citric acid. Whisk well with a mixer until a lush, stable foam is formed. First, beat at minimum speed, gradually adding speed.
   
2. When a thick foam has formed, without stopping whipping, gradually add 200 g of powdered sugar to the proteins. Beat the mass until stable peaks. The meringue mass is ready, it turns out glossy, and holds its shape well.
   
3. Cover the baking sheet with parchment paper. We spread the resulting protein mass on it. You can do this with 2 teaspoons or a pastry bag. In turn, lay out each meringue piece on a baking sheet.
   
4. Preheat the oven to 100 degrees and send the pan there so that the meringue dries. Drying time for meringues averages 1.5 hours, but it can increase or decrease depending on the quantity and size of meringues. At the end of cooking, turn off the oven, open the door slightly and leave the finished meringue to stand for a while until it cools completely.
   
5. While preparing meringues for the cake, we are preparing the custard. In a pan, put 100 g of ordinary sugar and 10 g of vanilla. We also spread 4 egg yolks, 15 g of cocoa powder, 25 g of potato starch and about 50 ml of milk in a pan to the rest of the ingredients. All actively mix with a whisk until smooth.
   
6. Pour the remaining 150 ml of milk at room temperature into the resulting mass, and mix everything actively.
   
7. We put the pot with the resulting mass on the stove over medium heat. Cook the cream until thickened, stirring regularly with a whisk. We put the thickened custard mass in a deep bowl and let it cool. From time to time, it is necessary to mix it with a whisk, so that the mass cools faster and no crust forms on top.
   
8. In a dry frying pan, fry a little 75 g of walnuts, then grind them a little with a kitchen knife.
   
9. In a deep plate we spread 100 g of dried prunes and pour them with 150 ml of boiling water. We leave it to stand for several minutes, after which we drain all the liquid and dry the prunes on a paper towel. Prepared prunes are cut into medium pieces.
   
10. Using a sharp knife, finely chop 35 g of dark chocolate.
    
11. 200 g of soft butter is transferred to a deep bowl and beat well with a mixer. On average, this process takes 5 minutes.
    
12. To the whipped butter add portionwise custard mass and beat everything with a mixer. It is important that the oil with the mass be the same room temperature. The finished cream is very thick and airy.
    
13. We prepare a dish for serving the cake, greasing it with a small amount of cream. It is convenient to do this with a silicone spatula.
    
14. Put a little chopped walnuts, prunes and dark chocolate on the cream.
    
15. Grease the bottom of each meringue with a layer of custard and spread on a dish in a circle.
    
16. Sprinkle some chocolate, prunes and walnuts on top of the meringues. Then spread the meringues, greased from below with a small amount of cream. Similarly, we form the whole cake so that it turns out to be in the form of a slide.
    
17. Cake Count ruins ready. We spread one meringue on its top. The cake is very tender and light, and its taste is simply unique.
    

Video recipe

The video shows the recipe, according to which you can make beautiful and tasty cake Count ruins at home. The process of making meringue and custard is described in detail, and recommendations are made that make the cake tender and light. All the necessary ingredients are indicated at the beginning of the video, and you need to take them in certain proportions so that the cream and meringues get the correct structure and consistency.