Embark on a journey through the “Noble Ruins” – a cake that weaves together the richness of meringue, the smoothness of butter cream, and the sweetness of condensed milk. Let each bite transport you to a realm of exquisite flavors and textures, making your tea time an indulgent escape. Dive into this culinary masterpiece and savor the decadence. Bon appétit!
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Ingredients:
- Walnuts – 1 cup (about 120 grams)
- Pitted Prunes – 150 g (about 5 oz)
- Chocolate – 50-100 g (about 2-3.5 oz)
For Meringue:
- Egg Whites – 4
- Sugar – 1 cup
For Cream:
- Unsalted Butter – 250 g (about 1 cup)
- Condensed Milk – 8 tbsp
Preparation:
Prepare Meringue:
- Lightly beat the egg whites with a mixer. While continuously beating, gradually add sugar and beat until stiff peaks form.
- Line a baking dish with parchment paper. Spoon the meringue onto the paper.
Bake the Meringue:
- Bake the meringue at 110°C (about 230°F) for 10 minutes. Then reduce the temperature and bake for an additional 2 hours at 95°C (about 200°F).
- Allow the meringue to dry in the turned-off oven for an additional 1-1.5 hours.
Prepare the Cream:
- Beat soft unsalted butter with condensed milk until smooth.
Prepare Additional Ingredients:
- Grind the walnuts into coarse crumbs using a blender or chop them with a knife, leaving a few whole nuts for decoration.
- Pour boiling water over the prunes for 5 minutes. Then remove, dry, and cut them into arbitrary pieces, leaving a few whole ones for decoration.
- Cut the chocolate into cubes.
Assemble the Cake:
- Place the first layer of meringue, dipping each one in the cream. Fill the voids in the meringue.
- Sprinkle all the gaps and irregularities with a mixture of walnuts and prunes.
Layering:
- Place the next layer of meringue in the cream.
- Alternate layers until you run out of meringue. Pour the remaining cream on top of the cake.
- Sprinkle the cake with walnuts, prunes, and chocolate pieces.
Chill and Serve:
- Cool the cake for 6-12 hours before slicing into individual servings.
Enjoy Your Tea Time!
