Count's Ruins Cake with Meringue
A delicate dessert made of crispy meringue layers, creamy condensed milk filling, and rich chocolate glaze. A light and airy treat with a nutty finish!
Updated : 16 June, 2025
Easy
About 30 min.
Ingredients
Meringue
200 grams
Sugar
4
Egg whites
1 teaspoon
Lemon juice
1 grams
Salt
Cream
300 grams
Condensed milk
200 grams
Butter
Decorating
100 grams
Walnut
80 grams
Dark chocolate
40 milliliters
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Choose high-quality, proven condensed milk without vegetable fats and additives. The ingredients should only be milk and sugar. The taste and quality of the final dish depend on the quality of the condensed milk. Keep in mind that all ovens are different. The temperature and baking time may vary from those indicated in the recipe.
Preparation
Step 1
First, prepare the ingredients for the meringue. The egg whites should be cold and free from any yolk traces. The bowl must be clean and dry. If even a little water or yolk gets in, the egg whites won't whip properly. You can replace sugar with powdered sugar. Preheat the oven to 90-100°C (194-212°F).
Step 2
In a clean bowl, combine the cold egg whites and salt. Start whipping at low speed, gradually increasing to medium speed. Once the mixture becomes airy, add lemon juice.
Step 3
Increase the speed to maximum and continue whipping while gradually adding sugar. Beat for about 8-10 minutes until the mixture is thick and glossy. The exact time depends on your mixer’s power. When you turn the bowl upside down, the whipped egg whites should not fall out.
Step 4
Transfer the meringue to a piping bag fitted with a "rose" or "star" nozzle.
Step 5
Pipe small stars (Ø 4-5 cm) onto a parchment-lined baking tray. Place the tray in the preheated oven at 90-100°C (194-212°F) for about 1 hour. Make sure the meringues don’t burn at the bottom. The baking time is approximate. Let the meringues cool completely in the oven. If the air is humid, store them in an airtight container.
Step 6
Now prepare the cream. The butter should be at room temperature, so take it out of the fridge in advance.
Step 7
Beat the softened butter with a mixer until fluffy. While continuing to mix, gradually add the condensed milk. The cream should be light and smooth, holding its shape without running.
Step 8
Transfer the cream to a piping bag and cut off the tip. Spread a bit of cream on the bottom of each meringue and stack them into a pyramid shape on a serving plate. Fill any gaps between them with the remaining cream.
Step 9
To prepare the glaze, melt the chocolate and milk in a small saucepan over low heat, stirring until smooth. Let the glaze cool slightly so it doesn’t melt the meringue.
Step 10
Drizzle the chocolate glaze over the cake. Decorate with walnut halves. Serve the Count’s Ruins Cake immediately before it absorbs moisture. Store any leftovers in an airtight container. Enjoy your meal!