Name: Cake Count's Castle or Count's Ruins
Yield: 0
Ingredients: Chicken egg - 4 PC.; Chicken Egg Protein - 8 PC.; Powdered sugar - 2.5 Art.; Sugar - 1 Art.; Slaked soda - 1 Tsp; Salt - 1 Tsp; Flour - 1 Art.; Condensed milk - 200 gram; Butter - 200 gram; Walnuts - 1 Art.; Milk chocolate - 1 PC.; Vanilla - 1 PC.

Recipe information

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Ingredients for - Cake Count's Castle or Count's Ruins

1. Chicken egg - 4 PC.

2. Chicken Egg Protein - 8 PC.

3. Powdered sugar - 2.5 Art.

4. Sugar - 1 Art.

5. Slaked soda - 1 Tsp

6. Salt - 1 Tsp

7. Flour - 1 Art.

8. Condensed milk - 200 gram

9. Butter - 200 gram

10. Walnuts - 1 Art.

11. Milk chocolate - 1 PC.

12. Vanilla - 1 PC.

How to cook deliciously - Cake Count's Castle or Count's Ruins

1. Stage

You can bake the meringue a few days in advance (it's easier that way). Six whites will make two large trays of meringue, so it's best to whip the whites in two batches to prevent the meringue from settling. Make the first batch: Whip 3 whites into a stiff foam with a pinch of salt and 1 cup of powdered sugar.

2. Stage

With a pastry bag or two teaspoons, place the whites on a baking tray, on parchment (do not grease). Dry the meringue in the oven at 80-100 degrees for about an hour. On the highest shelf. Do not open the oven during cooking, as the protein may settle and no longer rise. Then bake the second batch in the same way.

1. Stage. Cake Count's Castle or Count's Ruins: With a pastry bag or two teaspoons, place the whites on a baking tray, on parchment (do not grease). Dry the meringue in the oven at 80-100 degrees for about an hour. On the highest shelf. Do not open the oven during cooking, as the protein may settle and no longer rise. Then bake the second batch in the same way.

3. Stage

Prepare the sponge cake. Beat 4 eggs with a cup of sugar, add the sifted flour, baking soda and vanilla. Pour the batter onto the greased parchment in a 26-28 cm diameter baking tin. Do not grease the sides, otherwise the fat will not let the biscuit rise. Bake for 30 minutes at 170C.

1. Stage. Cake Count's Castle or Count's Ruins: Prepare the sponge cake. Beat 4 eggs with a cup of sugar, add the sifted flour, baking soda and vanilla. Pour the batter onto the greased parchment in a 26-28 cm diameter baking tin. Do not grease the sides, otherwise the fat will not let the biscuit rise. Bake for 30 minutes at 170C.

4. Stage

Cool the finished biscuit.

5. Stage

Creamy cream. Boil condensed milk in advance. Boil for 2 hours (don't be lazy, boil it yourself; of course, boiled condensed milk is sold in stores, but it is not comparable in taste to boiled condensed milk at home). Whip the soft butter, gradually adding the boiled and uncooked condensed milk.

1. Stage. Cake Count's Castle or Count's Ruins: Creamy cream. Boil condensed milk in advance. Boil for 2 hours (don't be lazy, boil it yourself; of course, boiled condensed milk is sold in stores, but it is not comparable in taste to boiled condensed milk at home). Whip the soft butter, gradually adding the boiled and uncooked condensed milk.

6. Stage

Put the buttercream to cool in the fridge while we make the protein cream.

7. Stage

Protein cream. Beat 2 cooled whites with 0.5 cups of powdered sugar into a stiff foam. Then gently stir in 0.5 cups of crushed walnuts.

1. Stage. Cake Count's Castle or Count's Ruins: Protein cream. Beat 2 cooled whites with 0.5 cups of powdered sugar into a stiff foam. Then gently stir in 0.5 cups of crushed walnuts.

8. Stage

Assembling the cake. Cut the biscuit into two cakes.

9. Stage

Smear the cakes with a thick layer of buttercream and sprinkle with nuts. Leave the cream on the meringue, a little less than half of it.

1. Stage. Cake Count's Castle or Count's Ruins: Smear the cakes with a thick layer of buttercream and sprinkle with nuts. Leave the cream on the meringue, a little less than half of it.

10. Stage

Then take the meringue, dip the top part of it into the protein cream, and place the dry bottom part on the oiled biscuit cake. (This time I put the meringues in reverse, with the top down by mistake, but it did not affect the taste). So lay out one row, sprinkle with nuts. Take a spoonful of cream and pour the threads of the surface of the meringue. In this way lay out the next rows of meringue, reducing each row to a cone.

1. Stage. Cake Count's Castle or Count's Ruins: Then take the meringue, dip the top part of it into the protein cream, and place the dry bottom part on the oiled biscuit cake. (This time I put the meringues in reverse, with the top down by mistake, but it did not affect the taste). So lay out one row, sprinkle with nuts. Take a spoonful of cream and pour the threads of the surface of the meringue. In this way lay out the next rows of meringue, reducing each row to a cone.

11. Stage

Sprinkle the remaining buttercream over the surface of the cake and sprinkle with nuts. Melt chocolate in a water bath and pour over the cake. Or you can sprinkle with grated chocolate. Take it to the fridge for 4 hours, or better overnight. Enjoy your tea time!