CAKE «ruins of the princely»

CAKE «ruins of the princely»

ruins of the princely

Ingredients :

Nuts — 1 cup
pitted prunes — 150 g
Chocolate — 50-100 g

For the meringue:
Egg whites — 4 pcs.
Sugar — 1 cup

For the cream:
Butter — 250 g
Condensed milk — 8 tablespoons


Egg whites lightly beat with a mixer. Gradually add sugar stopping beating. Beat whites until stable peaks.

Baking tray or baking dish lay a parchment paper. With the help of a spoon to put whites on paper.

Bake the meringues for 10 minutes at 110 ° C. Then reduce the temperature and bake for 2 hours at 95 ° C. After that, it is desirable to leave the meringues to dry off the oven for another 1-1.5 hours.

Prepare the cream. Beat the soft butter with condensed milk. You can use condensed milk boiled, but you can not cook. If the cream was very liquid, then put it on for 10-15 minutes in the refrigerator.

Nuts to grind in a large crumb in a blender or chop with a knife. Few nuts leave a whole cake decorating.

Prunes steamed for 5 minutes in boiling water. Get. Drain. Cut the slices of arbitrary. A little prune leave whole cake decorating.

Chocolate cut into cubes.

The first layer put the meringue. Each meringue dipped in cream and put it on a plate. Meringues can be broken and dipped in cream, filling the void.

Then fill all the voids and irregularities nuts with prunes.

The next layer of meringue put the cream again.

Alternate layers until then, until the end of the meringue. Pour on top of cake remaining cream.

Sprinkle cake with nuts, prunes and «bricks» made of chocolate.

Leave the cake in the cold for 6-12 hours. With a sharp knife cut into portions pieces and serve.

ruins of the princely 1

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