Cake Earl ruins
All of us are familiar with the taste of my mother's childhood meringue! And, although there are many variations of making this cake, I like to do it without sponge cakes. Only meringue, nuts, cream and chocolate. What could be more delicious !!!
cake Earl ruins we need:
- 5 eggs;
- cup of sugar;
- pack of butter;
- 1 can of condensed milk;
- chocolate bar;
- 50 ml of milk
- 100 grams of walnuts
To begin, including our oven. It should warm up. We put the temperature at 150 degrees, and proceed to the preparation.
Separating the proteins from egg yolks. Mixer begin whipping proteins as long as they do not turn into a lush lather. Continuing to whisk, gradually add sugar. Note that proteins require to his caring attitude, so a few rules:
1. Proteins must be cold, i.e. just before cooking eggs should be removed from the refrigerator.
2. When the whip whites, try not dramatically change the speed in a blender. Chosen whipping speed and operate in this mode.
3. For more tips on lubrication utensils lemon, etc. I consider a waste of time.
Gradually enter into proteins cup sugar while whisking continuously. Wait until the sugar has dissolved it is not necessary, because for a long time beating with a mixer, we can do a disservice to our proteins, and they will turn into a liquid mass.
When you whipped whites until stable peaks, 50% of the cake is ready.
Your task is to put a teaspoon of proteins on a baking sheet.
Put the meringue in the oven. First, the temperature in the oven must be 150 degrees. Our objective is to meringue grabbed at a higher temperature and not spread out on the baking sheet. After 5 minutes, -7 lower the temperature to 120 degrees. Meringue should dry in the oven. 100-120 minutes will be enough to become a firm meringue.
Within an hour, not to open the oven, or your meringue will settle, and even the taste of meringue of their "fall" does not affect, then the appearance of exactly !!!
Until the meringue in the oven, we prepare our krem.to need cream Earl ruins
Oil is necessary to get a pack from the refrigerator in advance, so that it becomes soft, but in any case not in the microwave to heat it, otherwise your cream will turn into a liquid cream consistency. Mixer, beat butter, gradually add condensed milk him.
Beat for 3 minutes. Cream prepared.
The next step. Take and melt the chocolate bar on its plate with milk. Milk need no more than 50 grams, so that the chocolate was not very thick, and stood on the cake lumps.
Peeled walnuts break your hands or cut with a knife.
Meringue is ready. We begin to gather our cake.
Spread on a round form one layer of meringue, dipping each cake in our cream, topped with cooled down with liquid chocolate and sprinkle with nuts, then the next layer.
Spread need to slide in the shape of a cone. The number of layers depends on the diameter of your form. Posted last layer, also poured chocolate and sprinkle with nuts.
Now the hardest part. Our cake has to stand in the refrigerator for at least an hour to harden the cream had.
That's all. Bon appetit!!! ort Earl ruins ready
Read other recipes with chocolate:
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