Russian Merringue Cake ''Grafskiye Razvalini''

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I love Meringues or ''bize'' in Russian 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!

Ingredients:

4 egg whites

2 ¼  cup sugar

1 condensed milk

4  sticks softened butter

1 ½ - 2 cups finely crushed walnuts

1 tbsp sour cream

¼ cup milk

2 tbsp sugar

1 tbsp cocoa ( I prefer dutch)

2 tbsp. Butter

Directions:

Heat oven to 300 degrees.

Beat egg whites with sugar until very stiff (about 20 minutes)

Line a baking sheet with parchment paper.Fill pastry bag with egg whites mixture. Squeeze medium size swirls on the baking sheet. Bake for 30 minutes on 300 degrees then reduce to 250 degrees. Bake for another2 1/2 -3 hours depending on your oven.

Cream:

Beat butter,gradually add condensed milk . beat well until well combined and slightly fluffy.

Chocolate syrup:

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)

Assembling:

Take one meringue cookie at a time dip it in to cream then in the bowl with walnuts.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.