Count's Ruins Cake with Prunes
8 servings
200 minutes
The 'Graph's Ruins' cake with prunes is a masterpiece of Russian cuisine that delights with its lightness and refined taste. It resembles architectural ruins arranged chaotically yet surprisingly harmoniously. The light meringue soaked in a delicate cream of condensed milk and butter is complemented by the rich sweetness of prunes and the crunch of walnuts. This dessert combines textural variety and exquisite flavor, making it an ideal treat for family celebrations and formal events. The origins of its name are unknown, but it is believed to have emerged during the Soviet era as a variation of the classic meringue cake. This cake not only impresses with its appearance but also offers unforgettable gastronomic pleasure to anyone who tries it.
1
Cool the eggs; separate the whites from the yolks; beat the whites to a stiff foam, gradually increasing the speed, add sugar in small portions and beat until the sugar is completely dissolved, for at least 7 minutes.
- Chicken egg: 8 pieces
- Sugar: 400 g
2
Place parchment paper on the baking tray and spoon the meringue. Make five or more meringues with peaks to place on top.
3
Bake the meringue in the oven at 100 degrees for 150 minutes, increase the temperature to 120 degrees and bake for another 25 minutes; let the meringue cool.
4
Chop the nuts and prunes finely or pass them through a meat grinder.
- Walnuts: 120 g
- Prunes: 200 g
5
Beat the butter with a mixer, add condensed milk, and mix with nuts and prunes.
- Butter: 200 g
- Condensed milk: 120 g
- Walnuts: 120 g
- Prunes: 200 g
6
Place a spoonful of cream on the plate, spread it out and start laying meringue around the entire diameter of the plate. Place the next layer of meringue on top, spreading the bottom of each meringue; continue stacking the entire cake in a mound, spreading cream on each layer.
7
Chill before serving.