“The Count’s Ruins” Cake
Cakes
There are only two of them. For each of the cakes it is necessary:
4 eggs
100 g of sugar
2 tsp vinegar or citric acid
Eggs should be very fresh and chilled. Then they are better whipped. We take them immediately from the refrigerator. Separate the whites from the yolks. We only need proteins. We put them in a deep bowl and beat them into a foam with a mixer. In the process, pour in two teaspoons of vinegar or lemon juice (this is so that the mass does not fall off). Gradually add sugar little by little. It is better to grind the sugar into powder beforehand, but we do not always do this. The result is the same.
Beat with a mixer to a very steep foam. Meanwhile, preheat the oven to 100 degrees and prepare the container in which we will bake. I have a round shape with a high detachable side. But if it is not there, then you can use a large frying pan without a handle and with a high rim. We cover the form with parchment or baking paper. On the side where the whipped mass will be, lubricate the paper with a very thin layer of oil. This is so that the paper can easily separate from the cake.
Carefully, without stirring, put the whipped mass into a mold and send it to the oven until the mass hardens. It takes from an hour to two. It is better not to increase the temperature in the oven, because then the contents will cease to be white, but will acquire a beige color.
Recently, my husband has adapted to bake cakes for this cake in an aerogrill. Firstly, the condition of the cake is visible all the time, no need to open the oven door and look in there. Secondly, an aerogrill does not heat the kitchen as much as a working oven. And thirdly, we don’t have an oven in our country, we only have an aerogrill.
When ready, remove the first cake from the mold by the edges of the paper, let it cool, carefully turn over and remove the paper.
Repeat the whole procedure for the second cake.
Cream
For the cream, we will need:
180-200 g of butter
1 pack of vanilla sugar
100 g of sugar
1 egg
2 h/l flour
1 cup of milk
We remove the butter from the wrapper, place it in a deep container and leave it at room temperature to soften. Meanwhile, we prepare custard from the remaining ingredients.
Everything that is indicated in the recipe above is placed in a small saucepan or ladle, beat a little with a mixer just to mix everything well. We put it on the stove on a slow fire and stir all the time until it starts bubbling. Immediately remove from the stove and cool to room temperature.
Now beat the butter with a mixer and gradually add the prepared custard to it.
We form the cake. We spread the cream on one cake, paying special attention to the edges so that the cream is everywhere. Then, optionally, you can add on top of the cream: finely chopped walnuts, fresh cranberries, pieces of frozen berries without liquid, finely chopped prunes. Any option is delicious, even without additives.
We put the second cake on top, press it down a little with the whole palm of our hand. Spread with cream. If the cream remains, we also spread the sides of the cake.
Then we decorate, as your imagination tells you. I usually use grated chocolate and nuts for this. That’s it, the cake is ready. Enjoy your meal.
