400 g sour cream (20-30% fat content) or whipping cream
100-150 g powdered sugar (to taste)
1 tsp. vanilla sugar or vanilla extract
For the glaze:
100 g dark chocolate
50 ml cream (or 50 g butter)
Optional
Nuts (walnuts, almonds) – 50-100 g, chopped
Fruit or berries (for decoration)
Preparing the meringue:
Preheat the oven to 100-110°C. Line a baking tray with parchment paper. Whisk the egg whites with a pinch of salt in a clean, dry bowl until soft peaks. Gradually add the sugar, continuing to beat until the mixture is stiff and glossy (about 7-10 minutes). Add the lemon juice for stability. Transfer the mixture to a pastry bag (or use a spoon) and drop small meringues onto a baking tray.
Bake for 1.5-2 hours at a low temperature to allow the meringue to dry out and become crispy
Preparing the cream:
Whisk the sour cream (or cream) with the powdered sugar and vanilla until thick. If using sour cream, you can chill it slightly before whipping for best results. The cream should be delicate but hold its shape
Assemble the cake:
Place the first layer of meringue on the dish – this will be the base. Spread it with the cream. Add the meringue chaotically, layer by layer, smearing the cream. Create the “ruins” – the shape should be sloppy, as if the tower has collapsed. If using nuts, sprinkle them between the layers.
Preparing the frosting:
Melt the chocolate and cream (or butter) over a water bath or in the microwave, stirring until smooth. Pour the glaze over the cake, allowing it to drip down the “ruins” in picturesque streams.
Decorating and serving:
Add berries, fruit or nuts on top if desired. Place the cake in the refrigerator for 1-2 hours to allow the cream to set and the flavors to meld.
Serve chilled – enjoy the airy and sweet wonder!
Tips:
If the meringue is too crispy, you can let the cake stand longer – it will soak up the cream slightly. For variety, add cocoa or melted chocolate to the cream.
3 Comments
Ingredients
For the meringue:
4 egg whites (chilled)
200 g sugar
A pinch of salt
1 tsp. lemon juice (optional, for stability)
For the cream:
400 g sour cream (20-30% fat content) or whipping cream
100-150 g powdered sugar (to taste)
1 tsp. vanilla sugar or vanilla extract
For the glaze:
100 g dark chocolate
50 ml cream (or 50 g butter)
Optional
Nuts (walnuts, almonds) – 50-100 g, chopped
Fruit or berries (for decoration)
Preparing the meringue:
Preheat the oven to 100-110°C. Line a baking tray with parchment paper. Whisk the egg whites with a pinch of salt in a clean, dry bowl until soft peaks. Gradually add the sugar, continuing to beat until the mixture is stiff and glossy (about 7-10 minutes). Add the lemon juice for stability. Transfer the mixture to a pastry bag (or use a spoon) and drop small meringues onto a baking tray.
Bake for 1.5-2 hours at a low temperature to allow the meringue to dry out and become crispy
Preparing the cream:
Whisk the sour cream (or cream) with the powdered sugar and vanilla until thick. If using sour cream, you can chill it slightly before whipping for best results. The cream should be delicate but hold its shape
Assemble the cake:
Place the first layer of meringue on the dish – this will be the base. Spread it with the cream. Add the meringue chaotically, layer by layer, smearing the cream. Create the “ruins” – the shape should be sloppy, as if the tower has collapsed. If using nuts, sprinkle them between the layers.
Preparing the frosting:
Melt the chocolate and cream (or butter) over a water bath or in the microwave, stirring until smooth. Pour the glaze over the cake, allowing it to drip down the “ruins” in picturesque streams.
Decorating and serving:
Add berries, fruit or nuts on top if desired. Place the cake in the refrigerator for 1-2 hours to allow the cream to set and the flavors to meld.
Serve chilled – enjoy the airy and sweet wonder!
Tips:
If the meringue is too crispy, you can let the cake stand longer – it will soak up the cream slightly. For variety, add cocoa or melted chocolate to the cream.
Oh myy gosh🤤
😲👏🤩