Ingredients :
Walnuts – 1 Cup
Prunes pitted – 150 g
Chocolate — 50-100 g
For meringue:
Egg whites – 4 PCs.
1 Cup sugar
For the cream:
Butter – 250 g.
Condensed milk – 8 tbsp.


Egg whites slightly beat with a mixer. Gradually while beating add sugar. Beat egg whites to obtain stable peaks.

A baking sheet or a baking dish cover with parchment paper. With the help of a spoon to spread the proteins on the paper.

Bake meringue for 10 minutes at 110 ° C. Reduce the heat and bake 2 hours at 95 o C. After that, it is advisable to leave the meringue to dry in the turned off oven for another 1-1. 5 hours.

To prepare the cream. Beat the soft butter with condensed milk. Condensed milk can be used cooked, but you can not cook. If the cream is very liquid, put it on for 10-15 minutes in the refrigerator.

Nuts crushed into large crumbs in a blender or chop with a knife. A little nuts leave whole for decorating the cake.

Prunes are steamed for 5 minutes with boiling water. To get. Dry. Cut into arbitrary pieces. A little bit of prunes to leave whole for decoration of the cake.

Chocolate dice.

The first layer to spread the meringue. Each meringue dipped in cream and put on plate. Meringue can break and dip into the cream, filling the voids.

Then, fill all voids and irregularities nuts with prunes.

The next layer again to put the meringue in the cream.

Alternate the layers until then, until the meringue. Pour on top of cake with remaining cream.

Sprinkle cake with nuts, prunes and «bricks» of chocolate.

Leave the cake in the cold for 6-12 hours. With a sharp knife to cut into portions and serve.

Enjoy your tea!


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