Russian Merringue Cake ”Grafskiye Razvalini”

I love Meringues for couple of reasons;One,they feel so light and not as heavy as cakes with flour. And two, it  tastes so good it just melts in your mouth.
This Cake does not require cutting,so just take by piece one after one until……. Its all gone!
4 egg whites room temperature
1 1/2 cup sugar
1 condensed milk
3  sticks softened butter
1 ½ – 2 cups finely crushed walnuts or toasted hazelnuts
Chocolate glaze-
1 tbsp sour cream
¼ cup milk
2 tbsp sugar
1 tbsp cocoa ( I prefer dutch)
2 tbsp. Butter
Heat oven to 275 degrees.
Beat egg whites with sugar until very stiff .
Line a baking sheet with parchment paper.Fill pastry bag with egg whites mixture. Squeeze medium size swirls on the baking sheet.Bake for another 3-3 ½ hours.
Beat butter,gradually add condensed milk .Beat well until well combined and slightly fluffy.
Chocolate glaze:
In a small sauce pan, combine milk,sour cream, sugar and cocoa. Simmer over medium heat. Add butter. Cook until thickens.(if the chocolate sticks to the spoon, then its ready)
Take one meringue cookie at a time dip it in to cream then in the bowl with walnuts/hazelnuts.Stack it on a flat plate in to a mountain shape.Using a  tablespoon pour the chocolate over the cake. Keep it in the fridge.


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