The recipe for making the "Earl Ruins" cake is to help everyone who has decided to bake some spectacular cake for a festive table. It will be much easier to prepare it with step by step photos;)
Cooking description:
I am telling you how to bake "Count Ruins" - a very tasty and spectacular cake. My kids love it more than any other homemade cakes, so I bake it about once every three months. Naturally, the hand is already full:) So I am sharing my best, proven recipe for this cake - I hope you will find it useful and enjoyable. I must say right away that making the "Earl Ruins" cake is a very laborious task, so get ready - you will have to work hard. However, it's worth it!
Purpose: For children / For dessert / For a festive table
Dish: Baking / Cakes
Cuisine geography: Russian cuisine
Ingredients:
- Milk - 1.25 Glasses (1 - in cream, 0.25 - in chocolate cream)
- Eggs - 5 Pieces (4 - in a biscuit, 1 - in a cream)
- Sugar - 2.25 Glasses (1 - in a biscuit, 0.25 - in a cream, 1 - in a meringue)
- Flour - 1 Glass
- Slaked soda - 1 teaspoon
- Egg whites - 4 pieces
- Vanillin - - To taste
- Chocolate - 60 Grams
- Butter - 125 grams (100 - in cream, 25 - in chocolate cream)
- Vegetable oil - 1 tbsp. the spoon
Servings: 8
How to cook "Cake" Earl Ruins"
Preparing the dough for the cakes. To do this, beat four eggs and a glass of sugar until smooth, then add flour and soda there. Whisk. Pour the resulting dough into a greased mold. We put in an oven preheated to 180 degrees and bake until tender (we check the readiness with a toothpick - if it comes out dry, then it’s ready). Cut the finished cake in half lengthwise. We leave one cake intact, cut the other into cubes. Now let's prepare the cream. Mix a glass of milk, an egg, a tablespoon of flour and half a glass of sugar in a saucepan. We put on fire and cook until thickened, whisking constantly. Add 100 grams of butter and vanillin to the cooled cream. Now let's prepare the meringue. To do this, mix 4 egg whites, a glass of sugar and a little vanillin. Mix, put in a water bath and cook, whisking constantly, for 5-7 minutes. Put the resulting mass in a pastry bag in portions on a greased baking sheet. We put in the oven, preheated to 100 degrees, and dry for 1 hour. Then turn off the oven and keep the meringue in the off oven for another 1 hour.