Cake "Earl's ruins"

Category: Confectionery
Count ruins cake

Ingredients

Tortyzhka meringue: for 8 proteins
Protein 8 pcs.
Sugar 534 g
Lemon acid pinch
Cream by Qween: for 8 yolks
Yolks 8 pcs.
Sugar 160 g
Milk 400 g
Butter 320 g
Vanilla
Glaze by:
Sugar 5 tbsp. l.
Cocoa 5 tsp
Thick sour cream 5 tbsp. l.
Butter 50 g

Cooking method

  • Well, there are no instructions as such ... They just stuck everything together and piled it up in a heap ... To the best of their artistic taste ...
  • And for the newcomers, I am throwing links to afftor-kriyeter !!!
  • For meringue (by Tortyzhke):
  • That's how Cake teaches to doCount ruins cake
  • Cake, Queenie, ! I have paraphrased and recounted your recipes a little, I hope that I will not make enemies ...

The dish is designed for

1 cake

Time for preparing:

4 times for 20 minutes, but on different days

Cooking program:

Well, what program can a mixer have ...

National cuisine

from Soviet times

Note

No comment.

Tatiana Gnezdilova
I really like this cake, only I call it "Old Castle" It is easy to bake (if you have a good oven), eaten sooo quickly! Count ruins cake
I was also very surprised that the forum does not have this wonderful recipe.
Anastasia
Quote: Zhivchik

Here Tiga made this cake, but she didn't write the recipe.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12546.0 [/url

There are the usual ruins of the count, made of dough, and at the Hairpin, it is better, from bezeshek, original!
Hairpin
Quote: Anastasia

There are the usual ruins of the count, made of dough, and at the Hairpin, it is better, from bezeshek, original!

Hm ... And for some reason it seems to me that the classic Count ruins are made of meringues ...

Can I have a little monitoring? Which version is classic - with dough or meringue? Everyone who answered me a flower!
Tatiana Gnezdilova
HairpinI've been baking this cake since 1985. Even then, it had different names. :) And just the Ruins and the Earl's ruins and the Old Castle, who likes what more. The main thing is that the cake is very tasty and it is easy to bake it, but who calls it a secondary matter. (My opinion) And about meringues or biscuit pieces, this is also closer to someone. You can call it a ruin, and a pancho, and a curly-haired boy. But in my opinion the Earl ruins are a meringue!
Hairpin
Anastasia! Well, I have it original in that all the ingredients (meringue, cream and glaze) are taken from our forum.

I propose to draw a conclusion from monitoring
Count ruins (generally ruins and castles) are made of meringue, but the analogue of dough - Pancho, Curly Boy, Lads and Pinschers - are made of dough.

Are there any protests?
Tanyusha
Hairpin well done laid out the recipe for this cake, I've been baking this cake since Soviet times, the recipe was published in the newspaper Vechernyaya Moskva, I still have this clipping.
Zest
Quote: Hairpin

Looks like another vote for the meringue!

yes meringues - there were meringues in the Earl's ruins, you can be sure. Only now I can't remember ... it seems that the whole thing was laid out on a dough cake? ..

Quote: Hairpin

We still need to bring to mind Napoleon, Flight, Kiev and Prague. Well, me, at least ...

Ohhh, you will bring me ... to baking cakes which I still strongly resist
lina
protest ... we had the ruins of the count - a sand cake. on it meringues and nuts with some kind of butter cream, a slide, and strips of chocolate poured over.
Hairpin
Quote: Zest

Only now I can't remember ... it seems that the whole thing was laid out on a dough cake? ..

I also think that all this should have been laid out on a biscuit. It's just that I tried it a couple of times, a long time ago, and here I laid it out as it seemed to me to be optimal. Making Charlotte on Full Eggs ...and then where to put 8 yolks? And of the creams on some yolks, I liked most of all from Queenie... But today (on the third day) I can already say from experience that it is leaking. Have Queenie it was laid out on something, but I practically had it on a pallet. And if there was a biscuit, it would absorb it all ... Probably, a biscuit should still be ...

But nuts are never superfluous ... It's just that I don't eat all nuts ...
Tanyusha
In my recipe from the newspaper, it is called Airy like a veil and there is not any cake there, one meringue and walnuts are added to the cream, but when I add, and when not.
Suslya
And here (it was also in the 80s, namely in Kazan) the ruins of the Count were made of meringues and with nuts. Thank you Shpilechka for reminding me, thanks to Tortyzhka I learned how to make bezeshki, now I will make a cake
Aunt Besya
Well, I got there !!!! Hairpin! You amaze me, surprise and delight me this week !!! Judging by the recipe, the cake is delicious and original. To my shame, I have not tried this and have not seen this, and in the past, including
And tell the ignorant Aunt Bessa how the meringue behaves on the second day, does the cake settle? What it becomes in consistency and taste. In the cake, the meringue layer in combination with the non-butter cream almost dissolves, but gives an original taste. And here?
In general, you are well done !!!!! And in general (in a whisper) I love you !!!
Hairpin
Aunt Besya!
1. I love you too! (even though you are a brake!)
2. Partially meringues are soaked in cream. The main thing here is that there is no extra meringue left. Otherwise, the layers of cream will be unnecessarily large.
3. Cream. Lisss correctly wrote that sometimes you do not want the cream to be oak. Well, it's clear when we make roses. But then ... So where we don't need a shape, the cream should be gentle, but here it leaks. I think there should be a biscuit at the bottom.
4. On the third day, the cake does not settle and does not lose its shape.
sve
Be sure to do it for every New Year's table. Condensed milk cream + sl. oil. Sprinkle with walnuts (in moderation). It is impregnated well. Very sweet, but we love.
Crochet
Quote: tanya1962

In my recipe from the newspaper, it is called Airy like a veil and there is not any cake there, one meringue and walnuts are added to the cream, but when I add, and when not.
Yeah, I also have the same recipe, there is also sugar in teaspoons indicated, as I remember now, 65 tsp. ...tanya1962, and in your recipe sugar is also in teaspoons?
Anastasia
Well, here are my ruins. Many thanks to the hairpin - for me such ruins were a discovery! At the bottom is a biscuit soaked in cherry liqueur.

Count ruins cake
zvezda
Anastasia !!!!what a handsome man !! ! straight to the festive table !!! Have you impregnated with cream?
Anastasia
zvezda, Zhivchik!

Thank you so much for the praise! I tried hard! As a result, and with the help of Tortyzhkin lessons, the meringue turned out to be amazing - no toffee inside and the most tender outside. Itself is very glad, because the take-away cake is going, so to speak, to the court of eaters.

Quote: zvezda
Have you impregnated with cream?

Yes, with custard cream, the bottom of each bezeshka and put it on a pile. This is how the dome came out.
Kvitka
There are a lot of wonderful cakes in this topic, I was in no hurry here with my recipe, but on the insistent recommendation of my fellow countrywomen after our meeting, I post it here. The photo can be seen: Count ruins cake

Count ruins cake

The cake turns out to be very tender, melts in your mouth. I recommend for sweet lovers
Kvitka
Alena, thanks!
natamylove
I will bake, I will bake

I have chickens every day 10 eggs are hurray !!!!!!
May @
Oh, when I remember this cake ... how delicious
Thank you Vitulya for sharing the recipe with us.
Natusichka
Vikusya !!! And I want HIM again !!!! Thank you for the recipe! And you still hid it !!!!!

Natasha, good for you, chickens will bring you eggs, homemade ... And I, you know how I love them (raw yolks!)

Alyona! And I do not know how to transfer pictures from topic to topic .... But your peppers have already done !!!!!! Well, my boys have already eaten ... What a yummy !!!!! Everything is decided, open the topic !!!
natamylove
I already skimp on the cake, now I need to bake the meringue, scared, I never baked it before.
chapic
in the photo there is something ruddy in the context of these meringues or are they cakes and white meringues?
Kvitka
Quote: chapic

in the photo there is something ruddy in the context of these meringues or are they cakes and white meringues?
The cake consists of some meringues, just 10 proteins - these are 4 large baking sheets of meringues, and during the drying process some turned out to be absolutely white, and some - just ruddy, but they taste exactly the same

Quote: Natusichka

Vikusya !!! And I want HIM again !!!!
We are looking for some reason, or we just come up with it (reason), we get together and ....... we eat a cake
natamylove
So I did a heroic act, sama, made meringues with my hands, which turned out to be easy. It worked the first time

Count ruins cake

And naturally a cake

Cake with 15 proteins, all exactly what Kvitka's recipe.

Count ruins cake

THANKS KVITKE !!!!!!!!!!!!!!!!
May @
Natasha, class, but does it taste like a meeting?
natamylove


I don’t know the taste, it is still soaked

but the meringue-otpad were

and the size of a good cake.

This is it on my washing machine is-on the floor of the washing machine-OUR SIZE !!!!!
natamylove
I eat it
and enjoy
Natusichka
Natuska! Well, you're a fine fellow! Vika turned out to be an excellent teacher! Maybe I’ll get my hands on such a cake !!!!!
Quote: natamylove

I eat it
and enjoy

Wow!!! Is there a cake at 22-46? !!! Although ... and I love this !!!!
Antonovka
Hairpin, I was ripe for the Earl ruins (it began to ripen from the end of October).
My son said that he didn’t eat a cake tastier - it’s about yours, sent to him on December 10 ... So I’ll try to portray mine now, I hope I don’t hit my face in the dirt
Hairpin
Antonovka, but pay attention, there is a portion for my cake. I advise you to do half of it if you are not expecting guests!
Antonovka
Hairpin,
Yeah, just now I printed out the recipe and divided the doses in half. Although they (husband and son) would be happy with a whole cake :)
SchuMakher
I'm afraid to ask ... but how to collect it ... it is not written there ... but at Shpily I did not eat it
Hairpin
Schumacher, spread the meringue on one floor on a plate. Then you take the bezevin, spank it into the cream with the bottom, and sprinkle it with the second floor. When you spandor the entire second floor, you move on to the third ... Well, until either the meringue or the cream runs out ...

Hairpin
In general, according to experimental data, it turned out that it makes sense to build all this on a biscuit ... I'll have to make a photo with a biscuit ...
Antonovka
I'm without a biscuit, I'm already doing
SchuMakher
Hairpin And how do you put off the bezeshek and what?
Antonovka
Ta-ah-ah, I am ignored ... Mashko, at Spiers there is a confectionery bag And you can cut off the corner and a plastic bag and them ... Have you ever done bezeshki ?? And as many bezenges are made as possible .. And if in the end either cream or bezeshki remain, then they are simply eaten ...
Hairpin
Dap is an incorrect question. Dap bounces, drain and plant.

I plant it through the largest nozzle "Open Star" (if on a sober head. On a drunk one, I can through the "Closed Snowflake" ... Well, if I drink a lot, then through a small "Leaf"). Disposable pastry bag from VTK.

If the jambs are with attachments, then I’m even ready to photograph them for you ... Only then, stomp to me in Preparatory. Well, as soon as you distinguish an Open Star from a Closed Star, and in general a Star from a Leaf, I'll trample you into the topic of nozzles.

Well, the main question ... DO YOU HAVE YOUR NOZZLES? !!!
Hairpin
Quote: Antonovka

Ta-ah-ah, they ignore me ...

No, well, not a fig? Where am I ignoring you?
Antonovka
Spire, me SchuMakher ignores - you can imagine - she thinks, if I do Graf's for the first time, then I don't know how to meringue ...
T. p. humiliation on the basis of an insane sign, however, there is

Right now, doKhtur will put me in an enema ... I ran to the kitchen
Antonovka
Hairpin, I made the cake yesterday, but today it is almost gone. As my son said, I told you that I had to do it like a Hairpin for 8 proteins. It turned out very tasty, thank you very much! I wanted to post a photo as proof, did not find a card reader
natamylove
Dear Moderators,
in the subject have connected 2 recipes for some reason,
which are similar, but they are 2 different recipes
and even though they made a table of contents,
but recipe discussions are jumbled and very inconvenient.

This is the same as standing on different sides of the same road along which cars are driving and talking.

I remember that the author of the Meringue recipe was unhappy that you moved this recipe into this thread.

I beg you to share these recipes.

I regularly bake a Meringue cake, constantly take the recipe from this topic and constantly feel uncomfortable.

There are many recipes for pancakes, they are similar, but this does not mean that they need to be put in the same thread with a ribbon, each of them can exist separately,
these 2 recipes can also be separate because they are different.
You are welcome!
Well, what do you feel sorry for, chtoli ??
well divide.
aniko
I forgot to report.

After baking the cakes, there were a lot of proteins left, there was no time to invent anything. I beat the whites in a strong foam, added sugar, poured them onto a baking sheet, and dried them in the oven over very low heat. In the meantime, I made a cream of condensed milk with butter. Unfortunately, one cake was badly burnt, and it became the basis of the ruins. I cut out the crumb and put it on a plate. She mixed the broken meringue with cream and laid it in a slide on the cake, covered it with chocolate. The cake went off with a bang.
Thanks for the recipe !!!
Count ruins cake

Tat_yanka
Here are my ruins (did half serving):
Count ruins cake
And these are the insides:
Count ruins cake
Hairpin! Thank you very much!!!
Of course, I am not very friendly with meringues (because of sugar). Well, he doesn’t want to dissolve with me, he even whipped it in a water bath and still didn’t dissolve in some places. The cream was afraid that it would not work, since I don’t do it with oil at all. But nothing like, though after beating finished it felt like it was about to exfoliate, it seemed like there was no complete homogeneity .... BUT! Despite my inept performance - the TASTE is wonderful, delicious. I have long dreamed of making ruins. Thanks again! Stole the recipe
LubaFish
When I was young, I made this cake - but I had meringue, cream with condensed milk and prunes according to the recipe
SchuMakher
Let me report back!

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