The “Grafsky ruins” cake is one of the most popular and impressive confectionery products, capable of winning the sympathies of both sweet tooths and connoisseurs of exquisite pastries. This cake is often associated with nostalgia and home comfort, because its recipe is passed from generation to generation, acquiring new nuances and interpretations. The
main element of “Count’s ruins” is a combination of soft, fragrant crusts and airy cream based on sour cream or cream, which perfectly emphasizes the taste and texture of the dough. Its composition traditionally includes simple, affordable ingredients, which makes its preparation accessible to every hostess.
Ingredients for meringue:
- Proteins – 4 pcs;
- Sugar – 200 g;
- Starch – 1 tbsp;
- Nuts – 100 g.
Ingredients for the cakes:
- Butter – 100 g;
- Yolks – 4 pcs;
- Sour cream – 1 tbsp;
- Flour – 250 g;
- Baking powder – 1 tsp;
- Salt – a pinch.
Ingredients for the cream:
- Condensed milk – 380 g;
- Cream butter 82% – 200 g.
Preparation of the cake Count’s ruins:
Chop walnuts with a knife and mix them with starch. Divide the eggs into yolks and whites, beat the whites with a mixer, gradually pour together with sugar to stable peaks
. You can add lemon juice to the meringue
.
Pour the walnuts into the meringue, stir.
Place the meringue on a baking tray covered with parchment and bake at 110 degrees for 1 hour. For the dough, mix flour with baking powder and salt, add cold butter and grind into crumbs
. Add yolks and sour cream to the creamy crumbs, knead the dough
.
Leave the soft, non-sticky dough in cellophane in the refrigerator for 20-30 minutes.
Divide the dough into 2 equal parts and roll out into 5 mm sheets. With the help of a plate cut out two even circles, together with the scraps bake them in the oven at 200 degrees for 15 minutes.
For the cream, beat butter, gradually add condensed milk to it.
Smear
the first cake with cream and put the meringues on it.
Then smear the meringues with cream and put the second cake on it. Repeat the procedure with the cream and meringues.
Sprinkle the cake with crumbs from the cake scraps, add the crushed remaining meringue. Leave the cake in the refrigerator for a couple of hours and then serve.
