A cake called "Grafski ruins" todaycan be bought at any store where there is a confectionery department. However, any home-made cake will still taste better! After all, at home you can try a variety of recipes, you can use different fillings, impregnations, glazes and creams. You can choose your favorite kind of base and bake biscuits or protein cakes or take a ready-made biscuit. Yes, and the process of cooking is no less fun than the subsequent enjoyment of taste. In addition, there is an opportunity to please an unusually gentle taste of homemade pastries of relatives and guests. The recipe for the cake "Grafskie ruins" at first glance may seem complicated. However, not everything is as difficult as it seems. In addition, this cake or pie is a great opportunity to use an unsuccessful biscuit, prepared for another dessert. In general, the recipe for a cake Grafskie ruins must be known to every mistress, because no one is insured against mistakes and failures in the kitchen! By the way, this cake is also known under other names, for example, "Grafsky Castle", "Castle of Love", "Royal Castle", "Pincher", "Caprice of the actress", "Curly Boy". There are as many variants of its preparation as titles. You can only use meringue or just a biscuit, make an interlayer in a biscuit from a protein dough, use chocolate or nuts, butter or sour cream. The step-by-step recipe for any option looks like this:
- baked a biscuit or sand base;
- divided the cake into two cakes;
- one cake was cut into small pieces;
- shot down sour cream or oil cream;
- they gathered a cake: the pieces of the second crust were laid on the base;
- melted down with melted chocolate.
This is a kind of algorithm, which prepares a pie or cake called "Grafskie ruins." However, the recipes for its preparation are very diverse. 
Biscuit cake "Grafskie ruins"
The classic recipe for this cakeimplies the use of a protein test. But from biscuit cakes it turns out not less tasty. However, in this case our cake will more resemble a classic pie with sour cream. Well, pie, so pie. The main thing is to bake for him a delicious and magnificent biscuit, the recipe of which we offer you. Ingredients:
- 2 cups of flour;
- 1 cup of sugar;
- 2 eggs;
- 1 tablespoon of starch;
- 50-100 grams of sour cream;
- 100 grams of chocolate;
- Half a teaspoon of soda;
- Half a teaspoon of table vinegar;
- 1 bag of vanillin.
For cream:
- 1 cup of sour cream;
- 1 cup of sugar;
- Vanillin.
Preparation: Preparing a biscuit for a cake does not take long. First of all, it is necessary to separate the yolks from proteins and whip the proteins into a thick foam. Then you need to mix the yolks with sugar until it dissolves, add flour, sour cream, soda, vinegar, starch, several spoons of protein foam and mix everything thoroughly. Then add the remaining foam carefully to the resulting mass. The result should be an air dough. Sponge cake should be poured into oiled and flour-filled form and bake the cake in a preheated to 180 degree oven for about forty minutes. The baked and baked biscuit cake should be cut into small pieces. Next, you need to prepare a cream for the cake. To do this, you need to beat up sour cream with sugar and add vanillin to the cream. Now it is necessary to collect the pie: on a dish for a cake to put a slice of the cut pieces of biscuit cut into the cream. Pour all the melted chocolate and put into the refrigerator for impregnation and hardening. Ready cake can be served with tea or coffee, or you can taste it with milk or cocoa. 
Cake "Grafskie ruins" with a double cream
This version of the cake Grafskie ruins - alreadyit's the cake, not the pie. The recipe for its preparation will be more complicated than the previous one. It is prepared with two types of cream - a cream of condensed milk and a protein cream. By the way, the preparation of this cake allows you to experiment with not only different creams and fillings, but also with different dough. Ingredients:
- 1 cup of flour;
- 2 cups of sugar;
- 200 grams of butter;
- Half a glass of powdered sugar;
- 5 eggs;
- 5 egg whites;
- Half a can of condensed milk;
- Half a can of boiled condensed milk;
- 50 grams of dark chocolate;
- Half a glass of chopped walnuts;
- 1 teaspoon of baking soda;
- Salt.
Preparation: The recipe is not so simple. In order to bake a cake for this recipe, you need to make both a biscuit cake and a meringue cake. To prepare the cake for the cake "Grafsky ruins" you can use the recipe of any biscuit test. For example, whip five eggs with one glass of sugar in a blender or with a mixer. Then add the flour and soda, extinguished with vinegar, and mix the dough thoroughly. Now you need to cover the bottom of the baking dish with parchment paper, but do not oil the sides of the mold to avoid uneven lifting of the dough. Next, pour the dough for biscuit into a mold and bake the cake in a preheated oven for 180-200 degrees for about thirty minutes. Bake baked cake and cut into two cakes. After baking the sponge cake you need to make a meringue for the cake. For this, three egg whites should be mixed with one glass of sugar, add salt and beat until a thick foam forms. Then follows on a dry baking sheet to spread the parchment paper and lay out the meringue, scooping up a teaspoon of whipped protein foam. To separate the foam from the spoon, use a second clean, dry teaspoon. Bake the meringue in a heated to 100 degrees oven for about an hour. The finished meringue should be cooled and laid separately on a large dish. Before the preparation of a protein cream for meringue proteins must be cooled. Then it is necessary to mix them with powdered sugar and beaten with a mixer. Add crushed nuts to the protein cream in portions and gently mix it. Now you can make a cream with condensed milk. To do this, the softened butter should be mixed with boiled condensed milk and beat into a homogeneous mass. Add simple condensed milk and whisk again the mass into the creamy cream. Now you need to collect the cake. The first biscuit cake should be greased with cream with condensed milk, cover with a second cake, and cover the top with a thick layer of the same cream. Then each meringue should be dipped into the protein cream and placed with a dry side up on the surface of the biscuit, forming another even layer. All greased with protein cream meringue should be laid out in rows in the form of a cone. The surface of the resulting "Grafskie ruins" should be poured from a teaspoon with melted chocolate. If desired, the finished cake can be sprinkled with chopped nuts.
Cake "Grafsky ruins" from meringue and dried fruits
The classic version of the "Grafski ruins" is notonly a cake made from biscuit, but also a delicate, delicate meringue cake, which is also known as the "Caprice of the actress". But the recipe can be varied, for example, adding dried fruits to the cake. Ingredients:
- 5 eggs (proteins);
- 2 and a half glasses of sugar;
- 1 can of condensed milk (boiled);
- 200 grams of butter;
- 1 glass of walnuts;
- 1 cup prunes;
- 1 cup dried apricots.
Preparation: How to bake a classic version of the cake "Grafsky ruins" from meringues? To dry the meringue, you can use both a microwave oven and an oven. The recommended temperature for baking meringue is 80-100 degrees. Do not overheat the oven, otherwise the meringue will crack and darken. The recipe for meringue can be used any of the known. But the classic version looks like this. First we separate the proteins from the yolks and the proteins are well chilled. Then chilled egg whites are beaten until white steep foam forms. Sufficient density of foam is checked by turning the pan. If the protein does not flow out of the inverted pan, the foam is ready. Now we start gradually adding sugar to the proteins, continuing to whisk them. Bake meringue for the cake is needed in the oven for about an hour. To do this, we spread the protein dough on the baking sheet covered with parchment paper, forming small pellets or one layer from it. We put the pan in the preheated oven and do not open it until the mice are ready. Then turn off the oven and leave the meringue in it until it cools down (preferably at night). The finished meringue is broken into pieces, and the nuts are fried in a dry frying pan. Mix meringue with nuts and add to this mass of dried fruits. To do this, first dried apricots and prunes are poured with boiling water and let them swell. Then dry the dried fruits, finely chopped and added to a bowl with meringue and nuts. Now you need to make a cream. To do this, soften the butter with a mixer, add a can of boiled condensed milk and continue to whip the cream until it is splendid. Put the cream in a mass of meringue with dried fruits and nuts and form a cake in the form of a slide. We remove it in the refrigerator to freeze. 
Cake "Grafski ruins" with prunes
Another classic recipe for "Grafsky ruins." The way to prepare it is different. This cake we will do with prunes, and collect from protein cakes. Ingredients:
- 5 eggs;
- 1 cup of sugar;
- 200 grams of butter;
- 200 grams of walnuts;
- 300 grams of prunes;
- 1 can of condensed milk;
- 1 teaspoon of lemon juice or a quarter teaspoon of citric acid crystals;
Preparation: To prepare "Grafskie ruins" from meringue with prunes, it is necessary to dry the basis of the cake correctly - meringue. For this, first of all, you need to carefully separate the proteins from the yolks. By the way, if at least a drop of yolk gets into the protein, it is better not to use it, as it will have to be beaten for a long time, and the result may not be successful. So, egg whites are cooled, add lemon juice to them and beat them with a mixer until white foam and solid peaks form. Now add the parts, sprinkling a thin trickle, sugar into the mass and whisk until it completely dissolves, and the protein foam will not become lush and elastic. Now cover the baking tray with parchment paper or grease it with vegetable oil. Oven heat up to 100 degrees and lay the protein dough on a baking tray with small cakes. Spread it best with a confectionery syringe, but you can use a teaspoon. The main thing is to observe the distance between the meringue, so that during the drying process the products do not stick together. By the way, in the first thirty or forty minutes the oven should never be opened, so that the meringue does not settle. It is also necessary to monitor the temperature. If the oven gets very hot, the meringue will crack and darken. After an hour and a half oven off, but the baking tray is not removed. And only when the oven has completely cooled down, we get the finished meringue. While the meringue cools, start making a simple butter cream for the cake. To do this, beat the softened butter with condensed milk. True, with this cream, the cake will have a very sweet, even sugary taste, so we'll dilute it with prunes. We prune the prunes, fill the berries with boiling water. We extract pits from prunes and finely chop the flesh. Grind walnuts, add them to prunes and mix. And now we collect the cake. On the dish lay out the "foundation" - densely laid cakes of meringue. Lubricate this layer with cream and sprinkle with prunes and nuts. Thus, we stack all the meringel cakes in the form of a slide, not forgetting to dip them into the cream and sandwich them with prunes. We decorate the top of the cake with prunes and nuts. If you use this recipe for cooking, you can also make another stuffing, for example, from cranberries or from cherries. We remove the finished cake in the fridge so that the cream stiffens. Then the cake will be easier to cut into portions. Cut it best with a thin sharp knife, and in order not to crumble the meringue, the knife can be dipped in boiling water. Here is a different pie or cake "Grafskie ruins" from a biscuit dough or meringue you can cook. By the way, for it you can use ready-made protein cookies or biscuit (honey) cakes. And knowing the process of cooking, you can and modernize the recipe. For example, the cream can be made with sour cream and powdered sugar, and also add fresh berries, nuts and chocolate. In short, choose a recipe and decide what you will do - a pie or cake. Experiment and cook with pleasure. Enjoy your appetite and success in the culinary field! We advise you to read:
