Count's Ruins cake with condensed milk

Sweet tooth will not resist! Incredibly delicious and very fast! Perhaps someone will be very surprised by such a culinary recipe of the "Count Ruins" cake. I must admit, I was amazed myself. I firmly believed that the recipe for the Count's ruins was invented due to some mistake in the manufacture of a sponge cake) And in order not to receive a mournful sponge cake from the ruins, it was decided to call the ruins proudly: count's! However, no. The classic recipe for this cake is exactly this. It consists of meringue filled with chocolate.

Katerina

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Powdered sugar

Vanilla sugar

Butter

200

Condensed milk

Chocolate

100

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 38 % 27 g

Carbohydrates 54 % 39 g

412 kcal

GI: 3 / 3 / 95

Step-by-step cooking

Cooking time: 3 h

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Meringue should be prepared in advance. The day before the cake is made.
We prepare as follows. Carefully separate the protein from the yolk. Whisk the protein very well into a foam. Gradually add powdered sugar (you can also add sugar, of course, but the smaller the grains, the better) and vanilla sugar. The mass should be quite dense. Then, using a pastry syringe or an ordinary spoon, we spread the future cakes on a baking sheet covered with foil or pastry paper. Bake (or rather, even dry) for about 2 hours.
Preparing the cream. Remove the butter from the refrigerator, let it become soft. Beat it until it gets a lush mass and pour in condensed milk. Whisk together with condensed milk.
Then we lubricate each cake with cream and stack it beautifully in the form of a slide.
Drown the chocolate, pour it over the cake. Sprinkle with nuts.
Bon appetit!!