Cake “Noble Ruins” with Meringue, Butter Cream, and Condensed Milk

Print Friendly, PDF & Email

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!

Even more interesting recipes on our Facebook page. Click here to open!

Cake "Noble Ruins" with Meringue, Butter Cream, and Condensed Milk

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.

Cake "Noble Ruins" with Meringue, Butter Cream, and Condensed Milk

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.

Cake "Noble Ruins" with Meringue, Butter Cream, and Condensed Milk

Chill and Serve:

  • Cool the cake for 6-12 hours before slicing into individual servings.

Cake "Noble Ruins" with Meringue, Butter Cream, and Condensed Milk

Enjoy Your Tea Time!

Cake "Noble Ruins" with Meringue, Butter Cream, and Condensed Milk

Rate article
TASTYDONE
Add a comment