Aristocrat Cake

An airy, mouth-melting treat for meringue lovers! I was always in a hurry to visit my friend when she baked this cake. I didn't dare to bake protein cakes myself. It seemed too complicated to me many years ago. Having moved to another city, I took with me the recipe of my favorite cake. To be honest, it didn't work out the first time. But knowing what it tastes like, I tried again. Now in my family there is not a single holiday without this cake. It always goes in addition to another one (biscuit or honey), because it is too small for our family in size. But, invariably, this is cake No. 1 for my family and friends.
MarishaAuthor avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 5 g
Fats 32 % 18 g
Carbohydrates 59 % 33 g
289 kcal
GI: 27 / 0 / 73

Step-by-step cooking

Cooking time: 3 hours
  1. Step 1:

    Step 1.

    Cake preparation products. Eggs should be very fresh and cold. Then they will climb well.

  2. Step 2:

    Step 2.

    We put butter to soften. It should be very, very soft. If it is frozen, it is better to put it overnight at room temperature, and cook the cake in the morning.

  3. Step 3:

    Step 3.

    Very carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites. Otherwise, they won't climb. In order to avoid such a nuisance, I separate each egg into a separate dish. Each protein is then poured into a clean, dry bowl, rubbed with a slice of lemon (for better whipping of proteins). I also send the yolks to a separate bowl (3 pcs., we won't need the fourth one).

  4. Step 4:

    Step 4.

    After separating the whites from the yolks, we begin to beat them, adding sugar 1 tbsp.l., until we pour out the whole glass.

  5. Step 5:

    Step 5.

    Whisk the whites to steady peaks. You can add a few drops of lemon juice during the whipping process for better whipping. The sugar should dissolve. But it doesn't always work out. When sugar crystals remain in the proteins, when baked, they turn into caramel on the underside of the cake. Sometimes it does not affect the taste of the cake, and sometimes it is felt in the cakes. I don't even know what it depends on. Therefore, the sugar should be very fine and completely dissolved.

  6. Step 6:

    Step 6.

    Draw a circle on baking paper. To do this, I use the lid d21 cm .

  7. Step 7:

    Step 7.

    Transfer the paper to the baking sheet.

  8. Step 8:

    Step 8.

    We spread half of the protein mass in a circle, going a little beyond the border. This is necessary so that after cutting the finished cake, we have a crumb for sprinkling. We also prepare the second tortilla. At first, I baked one cake at a time, whipping 2 proteins with 1/2 cup of sugar. But it took a lot of time to bake.Now I bake both tortillas at the same time.

  9. Step 9:

    Step 9.

    We put the baking sheets in the oven and bake-dry the cakes at a temperature of 100 degrees. 1.5 - 2 hours in the slightly open oven, changing the position of the baking sheets in places after 1 hour. I have a special device in the oven for fixing the door in the right position. If there is no such device, insert a matchbox between the door and the wall of the oven.

  10. Step 10:

    Step 10.

    While the cakes are being baked, we prepare the cream. Heat the milk, add sugar and cocoa. Mix it up.

  11. Step 11:

    Step 11.

    On low heat, bring to the dissolution of sugar and cocoa. Do not boil! Cool slightly.

  12. Step 12:

    Step 12.

    Lightly beat the yolks, pour into chocolate milk, bring to a thickening. Do not boil! Cool completely.

  13. Step 13:

    Step 13.

    Rub with butter, adding in small portions.

  14. Step 14:

    Step 14.

    Wash the prunes, pour hot water for 30 minutes.

  15. Step 15:

    Step 15.

    Drain the water, dry it on a paper towel.

  16. Step 16:

    Step 16.

    Cut into strips.

  17. Step 17:

    Step 17.

    We take out the finished tortillas from the oven. They should be completely dry, firm, with a slight blow with a finger, make a ringing sound. Carefully separate the paper, cut it to size with a sharp knife. The cakes are very fragile, you can not put pressure on them. But if they do break down, don't worry too much - they will connect with cream.

  18. Step 18:

    Step 18.

    Cut the cakes into crumbs.

  19. Step 19:

    Step 19.

    Three chilled chocolate (you can keep it in the freezer while the cakes are being baked). Mix it up.

  20. Step 20:

    Step 20.

    Putting together a cake. Spread half of the cream on the cake. Prunes on top. Cover with a second cake.

  21. Step 21:

    Step 21.

    Cover the top and sides with cream.

  22. Step 22:

    Step 22.

    Sprinkle with crumbs and immediately put them in the refrigerator for a few hours, preferably overnight.

  23. Step 23:

    Step 23.

    Pour coffee or tea and enjoy the incredible yummy.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Milk-nut chocolate - 542   kcal/100g
  • Nutty chocolate - 580   kcal/100g
  • Porous milk chocolate - 506   kcal/100g
  • Creamy chocolate - 560   kcal/100g
  • Chocolate - 550   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Prunes - 227   kcal/100g
  • Cocoa powder - 374   kcal/100g
  • Lemon juice - 16   kcal/100g
  • Chicken egg - 80   kcal/100g

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