Cake "lock Count" or "the ruins of the Earl"
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One of the most popular cakes in our family. The result is worth the effort, and being prepared is a snap. Surprise your friends and family a delicious "lock Count" from the biscuit and meringue with cream and protein creams. Of course, there are many variants of this cake, but still venture. The recipe was taken from the magazine "Recipes for an encore", the author Galina Indjukova. For which she thanks a lot!
Ingredients for Cake "lock Count" or "the ruins of the Earl"
- Chicken egg - 4 PCs
- Egg white - 8 PCs
- Powdered sugar - 2.5 stack.
- Sugar - 1 Cup.
- Soda slaked vinegar - 1 tsp.
- Flour - 1 Cup.
- Condensed milk - 200 g
- Butter - 200 g
- Walnuts - 1 Cup.
- Chocolate milk - 1 piece
Step by step instruction of cooking Cake "lock Count" or "the ruins of the Earl"
Whites using a pastry bag or two teaspoons to spread on a baking sheet, on parchment (not grease).
Dry the meringues in the oven at 80 - 100 degrees for about an hour. On the very top shelf. During cooking, open the oven, as squirrels can settle down and never to rise.
Then bake second batch same way.
Prepare the sponge cake.
Beat 4 eggs with a glass of sugar, to enter the sifted flour, soda and vanilla.
In the form 26-28 cm in diameter on oiled parchment, pour the batter. The sides of the form does not lubricated, otherwise the fat will not allow the biscuit to rise. Bake for 30 minutes at 170S.
Ready biscuit cool.
Pre-cook the condensed milk. Simmer 2 hours (do not be lazy, cook for yourself; of course, sold in stores boiled condensed milk, but its taste is not like condensed milk at home).
Soft beat butter, gradually adding the boiled and not boiled condensed milk.
To put cream to cool in the fridge while we prepare protein cream.
2 chilled protein vzbit with 0.5 cups of powdered sugar in a cool foam.
Then gently stir in 0.5 cups of crushed walnuts.
To assemble the cake.
Sponge cake cut into two layers.
Cakes to grease with a thick layer of butter cream and sprinkle with nuts. Leave the cream on the meringue, somewhere a little less than half.
Then take the meringue, dip the top part into a protein cream and dry the bottom part to lay on the oiled sponge cake. (This time put the meringue on the contrary, the upper part of the down by mistake, but the taste is not affected). So to lay out a single row, sprinkle with nuts. A spoon to collect the butter cream and pour over the thread surface of the meringue.
Thus to put the following rows of the meringue, reducing each number on the cone.
To make the remaining butter cream streaks on the surface "slides" sprinkle with nuts. Melt in a water bath chocolate and pour on top of cake. Or you can sprinkle with grated chocolate. Put into the refrigerator for 4 hours, and preferably overnight. Enjoy your tea!