Cake "Count's Ruins" with meringue

The “Count's Ruins” cake with meringue made from a delicate, nutritious sponge cake will please any sweet tooth. A little effort and the cake, which looks like castle ruins, is ready. This dessert, which was once in short supply in the Soviet Union, can now be prepared at home. Don't forget to cool the meringue whites and you can start making the cake.

1. Calories
   356 kcal
2. Protein
   7,62 gram
3. Fat
   18,78 gram
4. Carbohydrates
   40,41 gram
5. ~ Time
   5 H 30 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Chicken egg

   ---

   
   4 pcs. = 240 g
2. The protein of chicken eggs

   ---

   
   8 pcs. = 264 g
3. Powdered sugar

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   1.5 cup = 210 g
4. Sugar

   ---

   
   1 glass = 180 g
5. Cocoa powder

   ---

   
   50 g
6. Soda

   ---

   
   1 tsp. = 5 g
7. Salt

   ---

   
   1 pinch = 1 g
8. Wheat flour bakery

   ---

   
   200 g
9. Condensed milk

   ---

   
   200 g
10. Butter

    ---

    
    200 g
11. Walnuts

    ---

    
    1 glass = 130 g
12. Dark chocolate

    ---

    
    1 piece = 90 g
13. Vanillin

    ---

    
    to taste

Steps:

1. 
   Get the butter out in advance. Crush the walnuts.
2. 
   Beat the whites with a pinch of salt and 1 cup of powdered sugar in two additions, it’s easier this way.
3. 
   Place the finished protein mass on parchment with a spoon in the form of small cakes and place in the oven, preheated to 80-100 ℃, for an hour.
4. 
   Prepare a sponge cake. Beat 4 eggs with a glass of sugar, add sifted flour, vanillin, cocoa and slaked soda. Pour the dough into a 26-28 cm diameter mold on oiled parchment. Bake at 170℃ for 30 minutes. Remove the finished biscuit to cool.
5. 
   For buttercream, beat soft butter, gradually add condensed milk. Place the cream in the refrigerator.
6. 
   For the protein cream, beat 2 chilled egg whites with half a glass of powdered sugar until stiff. Gently stir half a cup of crushed walnuts into the protein mixture.
7. 
   Assemble the cake. Cut the biscuit into 2 layers. If necessary, cut the biscuit into 2 layers. Grease them with buttercream and sprinkle with nuts. Dip the top part of the meringue into the protein cream and place the bottom part on the buttered crust. Scoop the buttercream into a spoon and pour the strings over the surface of the meringue.
8. 
   Melt the chocolate in a water bath and pour it over the cake. Refrigerate for 4 hours or overnight.
9. 
   Decorate the cake with grated chocolate.