Count's Ruins Cake with Meringue, Cherry and Prunes
8 servings
120 minutes
The 'Grafsky Ruins' cake is an embodiment of exquisite contrasts of flavors and textures that emerged in Soviet cuisine as a symbol of festivity and culinary mastery. The airy meringue, made according to classic rules, offers tenderness and crispy lightness, while the rich creamy filling with condensed milk and liqueur adds velvety depth. Cherries bring a pleasant tartness, and prunes add a subtle fruity sweetness with a hint of alcohol. The composition is completed by walnuts and milk chocolate, giving the cake a rich flavor and visual luxury. This dessert not only impresses with its appearance but also reveals the harmony of classic ingredients, creating a true gastronomic masterpiece. It is often served at festive tables where it becomes a decoration for the feast and a delight for gourmets.
1
Prepare meringue. Pour egg whites into a bowl and add 240 grams of sugar. Place the bowl over a water bath and vigorously stir with a whisk until the sugar dissolves. The mixture's temperature should not exceed 65 degrees, otherwise the egg whites will curdle.
- Egg white: 120 g
- Sugar: 290 g
2
Pour the hot mixture into the mixer bowl and start beating, gradually increasing the speed. Beat the mixture for about 13-14 minutes until it holds well on the whisk and becomes thick and shiny.
3
Place the protein mixture in a pastry bag and pipe meringues in dome shapes with a diameter of 3-4 cm onto a baking sheet lined with a silicone mat or parchment paper. The meringue should fill two baking sheets. Bake the meringues for about an hour in a preheated oven at 75 degrees Celsius on convection mode. Then swap the baking sheets and bake for another 60 minutes. Turn off the oven and let the meringues cool without removing them.
4
If the prunes are hard, soak them in warm water. Then chop finely, pour with liqueur, cover with film, and leave in the fridge until it's time to assemble the cake.
5
Place the cherries in a saucepan, add 50 grams of sugar, and put it on the stove. Mix corn starch with 2 tablespoons of cold water separately. Put the saucepan with cherries on the stove, heat it up, and wait for the sugar to dissolve.
- Frozen cherries: 120 g
- Sugar: 290 g
- Cornstarch: 1 tablespoon
6
Then mix starch into the cherry, boil while stirring for 1.5–2 minutes to cook the starch. Transfer to a bowl and cool.
7
Prepare the cream. Beat softened butter with a mixer for 7-10 minutes until it whitens and increases in volume. While continuing to beat, add condensed milk and cream liqueur, mixing until smooth. Finally, add prunes along with the liqueur.
- Butter: 100 g
- Condensed milk: 120 g
- Cream liqueur: 2 tablespoons
- Pitted prunes: 50 g
8
To assemble the cake, use a dish with a diameter of 24–26 cm. Grease the dish with a thin layer of cream, then arrange meringue in a circle on top. Use a piping bag to fill the gaps between the meringue with cream. Then add some cherries.
9
Continue layering, the meringue should be arranged in concentric circles narrowing towards the top. Fill the gaps between the meringue with cream and cherries.
10
Decorate the cake on top with walnuts, cherries, and swirls of melted chocolate.
- Walnuts: 30 g
- Frozen cherries: 120 g
- Milk chocolate: 30 g