Count's Ruins Cake with Meringue, Cherries, and Prunes

Baking and Desserts | Soviet cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Count's Ruins Cake with meringue, cherries, and prunes

Ingredients

Egg white - 4.2 oz
Sugar - 10.2 oz
Pitted Wild Apricots - 1.8 oz
Egg Liqueur - 2 spoons
Frozen Cherimoya Fruits - 4.2 oz
Corn Starch - 1 tablespoon
Butter - 3.5 oz
Condensed Milk - 4.2 oz
Walnuts - 1.1 oz
Liquid dark chocolate - 1.1 oz

Step by Step guide

Step 1

Prepare the meringue. Pour the egg whites into a bowl and add 240 grams of sugar. Place the bowl over a water bath and, while vigorously whisking, allow the sugar to dissolve. The temperature of the mixture should not exceed 149°F, otherwise the egg whites will curdle.

Step 2

Pour the hot mixture into the mixing bowl and start beating, gradually increasing the speed. Beat the mixture for about 13–14 minutes, until it holds well on the whisk and becomes thick and glossy.

Step 3

Pipe the egg white mixture into a pastry bag and pipe meringue onto a baking sheet lined with a silicone mat or parchment paper, forming domes with a diameter of 3–4 cm. The meringue should fill two baking sheets. Bake the meringues for about an hour in a preheated convection oven at 167°F. Then, swap the baking sheets and bake for another 60 minutes. Turn off the oven and let the meringues cool inside without removing them.

Step 4

If the prunes are a bit tough, soak them in warm water. Then, chop them finely, drizzle with liqueur, cover with plastic wrap, and refrigerate until you're ready to assemble the cake.

Step 5

Place the cherries in a saucepan, add 50 grams of sugar, and set it on the stove. In a separate bowl, mix cornstarch with 2 tablespoons of cold water. Heat the saucepan with the cherries on the stove, warming it up and waiting for the sugar to dissolve.

Step 6

Then stir the cornstarch into the cherries and cook, stirring, for 1.5 to 2 minutes until the cornstarch thickens. Transfer to a bowl and let it cool.

Step 7

Prepare the cream. Beat the softened butter with a mixer for 7-10 minutes until it turns pale and increases in volume. While continuing to beat, add the sweetened condensed milk and the cream liqueur, mixing until smooth. Finally, add the prunes along with the liqueur.

Step 8

To assemble the cake, use a dish with a diameter of 24–26 cm. Spread a thin layer of cream over the dish, and arrange the meringue around the edge. Using a piping bag, fill the gaps between the meringues with cream. Then, add a portion of cherries.

Step 9

Continue layering, arranging the meringue in concentric circles that narrow towards the top. Fill the gaps between the meringue with cream and cherries.