Recipes for the Count's ruins cake. Count's ruins cake - classic recipe with step by step photos

Beat eggs, add sour cream, sugar and soda slaked with vinegar. Mix well. Then add flour and mix. Divide the dough into three parts, add cocoa to 2 parts, mix. You can add cocoa into the entire dough, then the cake will turn out completely chocolate.

Grease a baking dish with oil and pour a third of the dough into it. Place in an oven preheated to 180-200ºC for about 15-20 minutes. Take out the first cake layer and pour the remaining dough into the mold. The result should be one thin light cake and one thick chocolate cake. Since I added cocoa to all the dough, I have both chocolate ones.

While the cakes are baking, you can prepare the cream. Beat sour cream with sugar until smooth. It is better to take sour cream with the highest fat content.

Chop the nuts and dry them a little at speed.

We leave the first cake as the base of the cake, and cut the second, which is larger, into pieces, which will be the ruins.

Place the first cake layer on a flat plate and coat with cream.

Now take each piece of sliced cake, dip it in cream and carefully place it on the first cake. The Count's Ruins cake should be in the shape of a cone. You can also add any filling: nuts, fruits, etc.

Now you need to prepare the glaze. Melt the butter, add sour cream, sugar, cocoa and cook for 3-5 minutes.

While the glaze is still hot, pour it over the cake and sprinkle nuts on top. The Count's Ruins cake is ready. Place in the refrigerator for several hours until the cakes are well soaked in the cream.

Cake Count's Ruins

Try making the Count's Ruins cake with sour cream using this step-by-step recipe. Cake Count's Ruins with sour cream one of my favorites

4 hours

320 kcal

5/5 (5)

Kitchen appliances and utensils: kitchen blender, two deep bowls, two disposable foil baking dishes, a small saucepan, a 200 ml glass, two tablespoons, a teaspoon, a large knife or strong thread, a dish or a large flat plate.

Ingredients

For the test:

For the glaze:

2 tablespoons cocoa;
2 tablespoons sugar;

0.5 glasses of milk;
100 gr. oils

For cream:

400 grams of sour cream (15-20% fat content);

1 glass of sugar.

How to choose the right ingredients

In the recipe for the Count Ruins cake with sour cream, all the ingredients are very accessible. Everything you need can be bought at any store. However, I would advise you to pay attention to the composition of the products indicated on the packages and the deadlines for selling the products (especially in the summer). Choose fresh food and try not to use products containing vegetable fats. All this will provide your dessert with a pleasant natural taste and excellent quality. It's better to take flour premium . In most recipes that you can see on the Internet, it is recommended to use sour cream 20% fat and more. I recommend less fatty sour cream: firstly, the cream with it turns out to be more liquid and soaks the cake more quickly. Secondly, the cake turns out to be slightly less caloric, and this is important for those who watch their diet - after all, giving up a piece of the additive will be very difficult.

Photo recipe for the Count's Ruins cake with sour cream

Preparing the dough

Did you know? In order for the cocoa to mix with the dough faster, when adding, sift it through a strainer.

Baking cakes

Preparing sour cream

Place sour cream and sugar in a blender bowl and beat at high speed until the sugar grains are completely dissolved and you get lush and uniform creamy mass ( 5-10 minutes).

Did you know?
Another advantage of using less fatty sour cream is that sugar dissolves faster in it, since it is less thick. You will need less time to prepare the cream.

Making chocolate glaze

In the meantime, let's start assembling the cake.

Forming the cake

Did you know?
Using a spoon to spread the icing will help spread the icing more evenly over the cake.

Cake recipe video

You can watch how the Count's Ruins cake is prepared in this video. The author of the video uses pieces of cake cut into small squares when shaping the cake. This option is quite possible. Choose what is most convenient for you.

How to decorate a cake

The appearance of the Count's Ruins cake is very textured in itself. It is decorated with an uncharacteristic pile of sponge cake pieces with a black and white creamy glaze coating, which is uncharacteristic for most cakes. However, if this is not enough for you and your soul asks for a holiday, the cake can additionally be decorated with pieces of crushed nuts, dried apricots, chocolate, candied cranberries and even pieces of bananas. Experiment– your loved ones will definitely appreciate your efforts!

The cream can be prepared faster if you replace the sugar with powdered sugar.

To avoid cooking the glaze, you can melt a bar of dark chocolate in a water bath and mix it with butter.

If you decide to decorate the cake with banana, arrange the banana pieces before serving. If you do this in advance, the banana may darken when exposed to air.

How to serve this cake correctly

Serve the Count's Ruins cake as a dessert. Get the cake from the refrigerator in advance so that it warms up to room temperature - this will open better taste qualities this wonderful cake.

Serve it with tea or coffee without sugar, since the cake itself is quite sweet. A sugar-free drink enhances its taste. Place the pieces of cake on plates and enjoy the taste and praise from your guests. You can offer children milk for the Count's Ruins cake, classic yogurt or unsweetened compote (for example, from fresh apples).

Other cooking options and ingredients

-Cake count ruins classic recipe— with sour cream this is one of my favorite cakes. Most often I add canned pitted cherries from compote to it. Cherries give the cake a refreshing sourness, which goes very harmoniously with sour cream. If you want to make a cake that will surprise your guests with its delicacy, this recipe is exactly what you need. It will take a little more time to prepare it than to prepare the Count's Ruins cake with sour cream according to the recipe, but the result is worth it. For those who want to diversify the taste of the Count's Ruins cake, but do not want to spend more time on preparation, I suggest preparing this cake with sour cream in cream and condensed milk. Pour a thin stream of liquid condensed milk over the intermediate layers of the “ruins”.

Write in the comments how you prepare the Count's Ruins cake. If you are preparing this wonderful cake for the first time, please share with us how it turned out for you.

This is the second “Count Ruins” cake on my blog. And this is a classic recipe with step-by-step photos. The fact is that some people believe that the “Count Ruins” are. But the classic recipe for the Count's Ruins cake at home is a cake made from pieces of white and chocolate sponge cakes in sour cream. His step by step recipe I made this photo for you today.

This cake is a godsend for pastry chefs or those who like to bake. Instead of throwing away the biscuit scraps, you can simply freeze them. And then, when enough of them have accumulated, make such a cake. And the goodness doesn’t go to waste, and it’s very, very tasty.

My customers have repeatedly left good reviews about this tender, soaked cake (one of the reviews at the end of the recipe).

Also, this cake is very similar to a cake, I actually thought for a long time what the difference was, and I realized that only in the fact that canned or fresh fruit! In general, you can simply prepare the Count's Ruins cake according to the Pancho cake recipe, but do not add pineapples. But still, I specially made the recipe with photos step by step, because it’s more convenient, and in “Pancho” the photos didn’t work out very well.

Cake "Count's Ruins" - homemade recipe

Products:

Biscuits

To prepare “Count Ruins” with sour cream at home, you will need two small biscuits - chocolate and white (vanilla). You can bake according to any recipe you like.

Or according to my recipes, then you will need two biscuits in total:

6 eggs

1 glass of sugar,

1 cup flour,

2 tablespoons cocoa

Cream:

1 kg of sour cream (you can try 700 g of sour cream + 1 glass of sugar if you are economical, but I always use a lot of cream),

1.5 tbsp. Sahara,

vanillin,

you can add walnuts to taste (half a glass/1 glass)

Cake “Count's ruins” - a classic recipe with step-by-step photos

Let's bake vanilla sponge cake. Divide three eggs into whites and yolks. Beat the egg whites and sugar until they form stiff peaks (so you can turn the cup over without them falling out). Then continue whisking, adding sugar. Then beat the yolks a little separately, for about five minutes. Sift half a glass of flour into the whites, add vanillin at the tip of a knife (you can do without it). Pour the yolks over the flour. Mix carefully. Place in a mold with the bottom lined with paper. Bake in a preheated oven for about half an hour. Step-by-step sponge cake recipe.
Making a chocolate sponge cake. Exactly like white, but when the yolks are poured onto the flour, sift 2 tablespoons of cocoa onto them. Then also mix - and hot oven. Step by step recipe chocolate biscuit.
First we make sour cream. Mix 1 kg of sour cream with 1.5 cups of sugar, add a bag vanilla sugar or vanillin on the tip of a knife (optional). Stir and place in the refrigerator until the sugar dissolves. When we start assembling the cake, you will need to beat the cream for several minutes with a mixer. Step-by-step recipe for sour cream.
If you make it with nuts, then chop the nuts.
Don’t look at the fact that in my photo there is a vanilla sponge cake with a slightly burnt crust, I was in a hurry and baked it at elevated temperature, but it will be cut off. So, cut the biscuits into cake layers. Read how to do this. We leave one cake layer - it will be the base of the cake (I have a chocolate one). We cut the rest into cubes with sides from 2 to 4 cm.

6. Place the remaining whole cake - the base - on a dish or tray. Lubricate it with sour cream.

7. Next, we begin to dip each piece of sponge cake into a bowl with sour cream and place it on the cake - alternately chocolate - white. If making with walnuts, sprinkle with walnuts from time to time. So we form a slide or whatever shape you want (you can make a regular round cake if you assemble it in a mold).

8. That’s all - the Count’s Ruins cake with sour cream is ready! Now you can pour the remaining cream on top (if there is any left) and decorate as desired. Usually a little glaze is poured on top so that the droplets flow down and sprinkled with nuts. For the glaze, melt 50 g butter + 5o gr. chocolate (step by step recipe). Or, even better, make some from 25 grams of cream and half a chocolate bar (finely chop the chocolate and add to the cream, then melt everything a little in the microwave and mix). Just pour on top and let it drip picturesquely, and then sprinkle with nuts. I made a custom cake in the shape of a mountain, or rather, for a girl who is interested in mountaineering and physics. So I completely covered the cake with ganache.

Earl's ruins - a cake with meringue or with pieces of sponge cake, very tasty and not at all difficult to prepare according to the best recipes.

This one is delicious, beautiful and airy dessert I'm sure everyone has tried it at least once. There are probably as many variations of the Count's Ruins cake as there are housewives who make it. Why this name? Most likely because of the shape of the cake, which is supposed to resemble the ruins of a castle. Be that as it may, lovers of sweets and delicate desserts They will definitely appreciate its taste.

egg white - 4 pcs
sugar - 200 gr
lemon juice - 1 tsp.
salt - a pinch

Oil cream:

butter - 200 gr
condensed milk - 300 gr

Decoration:

walnut – 100 gr
dark chocolate – 100 g
milk - 50 ml

To prepare the Count's Ruins cake with meringue, take egg whites, granulated sugar(Can powdered sugar), butter, sweetened condensed milk, dark chocolate, shelled walnuts, milk (or cream), lemon juice and a pinch of salt.

First, let's prepare the classic white cookies meringue In addition to products, we will need suitable utensils and a mixer. Take a bowl, wash it and dry it thoroughly. They also advise degreasing it lemon juice, and then wipe thoroughly again. Pour in the cold egg whites and add a pinch of salt.

Begin beating the egg whites at low speed, gradually increasing the speed to medium. When the whites begin to foam and become airy, add lemon juice.

We continue to beat at almost maximum speed for another minute or two. While whipping, add sugar or powder one tablespoon at a time. Increase the mixer speed to maximum and beat the meringue, not forgetting about the sugar. If you use a planetary mixer, it will be much easier because your hands are free. Using a hand mixer, beat the egg whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly.

In general, it will take you about 10-15 minutes to beat the egg whites. When the sugar is completely dissolved, the mass will be as it should be.

Look how the finished meringue looks - it is thick and dense, but fluffy.

If you collect it in one place, the meringue does not spread, but holds its shape perfectly.

Now decide for yourself how you will pipe the cookies - I like to use a piping bag with a rose or star attachment. You can just use a spoon.

Line a baking sheet with parchment paper and place the meringue. She keeps her shape perfectly. I ended up with a whole baking sheet of small-sized (4-4.5 centimeters in diameter) meringue cookies.

Now they need to be dried. To do this, turn on the oven (you can do it in advance) and cook the cookies on medium level at 90-100 degrees for about an hour, maybe more or less. I open the door 3-4 times to check the meringue. Make sure that the cookies do not start to darken: meringue is a snow-white delicacy. Although, this is a matter of taste - some people like to brown it. The meringue cookies are ready when they release perfectly from the paper and are light and dry to the touch. You see, the bottom is also white (well, maybe with a barely noticeable cream tint). For now, let’s leave the finished meringue and start preparing the buttercream.

Butter Remove from the refrigerator in advance to allow it to soften. Place it in a bowl suitable for whipping. Beat the soft butter with a mixer at high speed until it becomes fluffy. About 2-3 minutes.

Then, without stopping whisking, pour condensed milk in a thin stream. Here I stopped the mixer specifically to take a photo, but don’t interrupt its work.

Beat the cream until fluffy, glossy and completely homogeneous. This will not take you much time - only 4 minutes.

Ready butter cream with condensed milk it holds its shape perfectly, it is completely homogeneous and shiny. You can work with this cream right away. It fits perfectly using a pastry bag and does not lose its shape.

Finally, we collect the Count's Ruins cake. We take the right one flat dish(preferably wider, since the cake is not particularly small) and place the first layer of meringue on it. This is the base of the cake - it should be approximately round in shape.

Now coat the bottom of each meringue with butter cream. You can use a pastry bag (this is more convenient) or just a spoon.

Similarly, coat all the meringues from below, laying them in a neat, even mound. We decorate the spaces between the cookies with cream so that the cake becomes one whole.

All that remains is to decorate the cake. To do this you need to do chocolate glaze. I recommend using dark chocolate to highlight the sweetness of the cake itself. We break it into slices or finely chop it with a knife. Heat the milk thoroughly until it is hot and pour it into a bowl with chocolate. Stir quickly with a fork so that the chocolate has time to melt without curdling. high temperature. The result is a smooth and shiny chocolate glaze.

Using a tablespoon, pour the still warm glaze over the cake.

And decorate with peeled walnuts. You can chop them coarsely or use halves and quarters.

Homemade cake Count's ruins with meringue and butter cream is an exquisite and very tasty sweet treat that will decorate any festive table. Those with a sweet tooth will definitely appreciate this delicate and satisfying dessert.

Recipe 2: Count's ruins cake at home

How to bake the Count's Ruins cake? Which housewife hasn't asked this question? When I first saw this dessert, I thought that only experienced pastry chef. But I was wrong. You just need to bake two sponge cakes and give them the desired shape. Therefore, I can say with confidence that a simple recipe for the Count's Ruins cake exists.

It's time to present a step-by-step classic recipe for the Count's Ruins cake with photos. Prepare chocolate cake The count's ruins are not difficult.

For the test:

Flour 2 tbsp.
Eggs 2 pcs.
Sugar 1 tbsp.
Cocoa powder 50 g
Sour cream 1 tbsp.
Baking powder 1 tbsp. l.

For the glaze:

sugar – 100 g;
butter – 100 g;
sour cream – 100 g;
cocoa powder – 100 g.

For cream:

sugar – 1 glass;
vanilla sugar– 1 sachet;
sour cream (thick) – 0.5 l.

Combine all ingredients for the dough in a bowl or mixer bowl. Beat until smooth.

Add flour to the resulting mixture (it needs to be sifted) with baking powder. Mix well.

Ready-made cakes remove from the mold and cool.

If you like richer cakes, then take more sour cream. In this case, do not forget to add more sugar to maintain the proportions of the cream.

Beat all the ingredients for the cream until the sugar dissolves. You need to beat it carefully so that the sour cream does not turn into butter. Watch its consistency carefully.

To prepare the glaze, mix all the ingredients in a bowl and place on water bath.

Bring the bath to a boil while stirring the glaze.

When the water boils, immediately turn off the heat. Remove bowl with glaze and let cool.

Place the white cake layer first and brush it with cream.

It is advisable to cut the chocolate cake into cubes, but you can also break it with your hands.

Pieces of cake should be greased with cream and placed in mounds.

The cake is ready. You just need to put it in the refrigerator for soaking. Then it will become even tastier.

Recipe 3: Count's ruins cake with sour cream (with photo)

The cake is easy to prepare, but to make it even easier, I divided the process into several stages. A couple of days before assembly, you can prepare the meringue. The next day, bake the cakes, and at hour X all you have to do is make the cream and assemble the cake. Let's begin!

For the cakes:

100 gr. sour cream;
1 egg;
100 gr. Sahara;
100 gr. flour;
20 gr. cocoa;
1 tsp baking powder.

For the meringues:

3 egg whites;
150 gr. Sahara.

For cream:

200 gr. oils;
1 can of condensed milk.

Meringue contains only 2 components: egg whites and sugar. The classic ratio of components is 1:2. Approximately, we will need 150 grams of sugar for the whites of three eggs. With this simple set of products you can create almost a miracle - delicious crumbly meringues for cake and more. Need step-by-step recommendations?

Separate the whites from the yolks and pour them into a deep bowl. Check that the dishes and whisk are dry and free of grease. We begin to beat the whites. The better you beat them without sugar, the more airy and stable the meringue you will get.

When the protein mass has increased significantly in volume, we begin to add sugar and continue to beat. You will soon notice that the meringue has become so dense that if you turn the bowl over, it will not flow out.

Transfer the whipped whites into a piping bag and add small meringues. In principle, for the cake you can spoon out the meringue. Taste and appearance it won't spoil it.

Dry the meringue in the oven at a temperature of 90-100 degrees for 1-1.5 hours.

Before assembling the cake, store the meringue in a dry place. You can leave it in the cooled oven.

It's time to start baking the cakes. This recipe makes them moist and very spongy, more like a cake than a sponge cake.

Using a mixer, beat sour cream, egg and sugar. We won’t get a very fluffy mass, so we just need to combine the ingredients.

U springform Line the bottom with parchment and transfer the dough. Bake for about 35 minutes at 180 degrees.

Let the cake cool slightly in the pan and then remove it.

Since our cake is made with meringue, we need an oil-based cream. I propose the simplest and tasty option with boiled condensed milk. Most likely, the question of how to prepare such a cream does not arise. Just mix the pack very soft butter and a can of condensed milk, and then beat a little.

All that remains is to assemble the cake. Cut the biscuit lengthwise into two layers. We coat it with cream and add dried fruits to add an interesting flavor accent. Meringue goes well with prunes. Its sourness highlights the sweetness of the dessert. Cover with the second cake layer, which we also generously grease with cream.

It's time to create "ruins" on the cake. Take the meringue, dip it in the cream and spread it first in an even layer as in the photo.

Further, the layers will decrease in diameter and look more and more like the ruins of a tower. So at home we will get an unusual and very tasty cake with chocolate base, crispy layer and interesting fruit accent.

To complete the picture, melt the chocolate directly in a pastry bag and, when it has cooled slightly, pour it over the cake.

I would like to note that the cake turns out to be quite modest in size (20 cm in diameter at the base). Therefore on big company You can safely double the amount of ingredients. And, believe me, he's worth it!

Recipe 4, step by step: Count's ruins cake with meringue

Airy meringue combined with tender sponge cake, layered with delicious cream and nuts. Once you eat just one piece of this delicacy, it seems impossible to stop. The “Count's Ruins” cake with meringue and sponge cake simply cannot but cause delight! Try making this cake, and it will definitely become a permanent “guest” on your table.

For the base:

Eggs - 3 pcs
Vanillin packet
Light flour - 1 tbsp
Full-fat sour cream - 150 g
Sugar - 1 tbsp
A pinch of soda

For the meringue:

Egg whites - 4 pcs.
Citric acid
Sugar - 1 tbsp

Vanilla
A stick of butter
Half a jar of condensed milk (boiled)

For the layer:

Walnuts - 150 gr

We’ll start preparing the “Count’s Ruins” cake by baking the meringue, and only then will we make the sponge cake.
Wash and degrease the dishes in which we will beat the whites, then carefully separate the whites from the yolks. The main thing is that the yolk is not damaged and does not accidentally leak into the whites, otherwise they will not beat.

Add a pinch to the bowl citric acid and begin the beating process at the lowest speed of the mixer. When the mass becomes larger in volume, add sugar in portions, and now set the mixer to maximum without stopping whisking. When the protein mixture holds its shape well, you can bake.

Set the oven temperature to 110˚C and let it heat up. It is advisable to do this in advance. Place on a baking tray parchment paper, and spoon the meringue onto it. You can use it for these purposes piping bag- this way the meringues will turn out beautiful and neat. Place the meringues in the oven for an hour. After that, open the door slightly and dry for about 30 minutes, then turn it off. We leave our fluffy cakes to cool, and only when they have cooled completely do we take them out of the oven.

Now it's time for the biscuit. Mix the ingredients for our cake: first beat the eggs with sugar until foamy.

Add sour cream. Mix well.

Now pour the sour cream-egg mixture into a larger cup, add vanillin, and gradually add flour.

On last stage do not forget to pour in slaked soda. It is best to extinguish with vinegar, but you can also use lemon. The dough should have the same consistency as in the photo.

Set to bake for about 35 minutes at 180˚C. Do not open the oven while cooking, otherwise the sponge cake may fall and then it will not be as tender and fluffy.

The finished cake should be cut into two equal halves and left to cool.

Once cool, cut one part into pieces, like this.

Let's make cream. It turns out to be a beautiful caramel color and tastes somewhat like toffee.

So let's mix boiled condensed milk with butter (it should be soft enough), add vanillin. It is better to mix with a blender, so the cream will turn out more homogeneous and fluffy.

Now let's chop the nuts. Any nuts will do, be it walnuts, hazelnuts or almonds. We used walnuts.

So we have come to the final stage - assembling the “Count's Ruins” cake. Coat the whole half biscuit base cream.

Place pieces of chopped sponge cake and layer with cream again.

Sprinkle with chopped nuts and lay out a layer of meringue. Then we repeat the layers.

Decorate the top of the dessert with nuts. This is how we got the “Count’s Ruins” cake.

It’s not at all difficult to make, but it takes a lot of time to prepare, about three hours. But the result exceeds all expectations. It turns out very tasty and unusual. Enjoy your tea!

Recipe 5: Count's ruins with condensed milk (step by step)

The Count's ruins cake is gorgeous cake, which can decorate any holiday table. The cake is made from meringue in the shape of the ruins of a palace or castle, which is why it has this name. Airy meringues combined with butter and condensed milk cream, chocolate and nuts will appeal to both children and adults. Cooking is not difficult if you have everything on hand necessary products. You only need the most basic ingredients, but it will work a real masterpiece. The cake is very tasty, prepare it and you will not regret the time spent. The cake is served exclusively from the refrigerator.

egg 10 pcs.
salt 1 chip.
sugar 250 g
butter 200 g
condensed milk 7 tbsp.
vanilla sugar 10 g
walnuts 20 pcs.
dark chocolate 50 g

First, prepare the surface for baking - cover a baking sheet with parchment and grease it with oil.

Take the butter out of the refrigerator and leave it at room temperature for about 30 minutes. To prepare meringue we use only chicken proteins. Carefully separate the whites into a bowl one at a time, pouring each white into a large, dry container; not a single gram of yolk should get into the whites.

Add salt to the whites and beat for 4 minutes at minimum mixer speed.

Then continue to beat the whites with a mixer for 6 minutes at medium speed, adding one spoon of sugar at a time.

And continue to beat for 4 minutes with a mixer at maximum speed.

Getting perfectly whipped protein mass, which does not fall out of the container if it is turned over.

Without hesitation, place the finished dough by the tablespoon onto a prepared baking sheet.

Place the pan in the oven for 2 hours, setting the temperature to 100 degrees; do not open the oven during cooking.

In the meantime, let's chop some nuts.

Fry them for 7 minutes over low heat.

Transfer the roasted walnuts to a plate and leave until completely cool.

While the meringue is cooking, prepare the buttercream. Add vanilla sugar to the butter, whipped for a minute, condensed milk one spoon at a time and continue beating.

Total whipping time 3 minutes, ready cream we leave it aside.

We take it out ready-made meringues and let cool for a couple of minutes.

In the meantime, melt the chocolate in any way.

Assemble the cake in a flat plate. We lay out the first row of meringues, greasing the bottom of each with cream, and sprinkle with nuts.

Coat the bottoms with meringue, place them on top of each other and sprinkle the layers with roasted walnuts.

When assembled, the cake looks like a mound, topped off with one small meringue.

Randomly pour chocolate over it and put it in the refrigerator for 10 minutes.

Ready-made “Count's Ruins” cake. Bon appetit.

Recipe 6: Count's Ruins - Cake with Chocolate Glaze

sour cream – 1.5 tbsp;
sugar – 1.5 tbsp;
chicken egg – 3 pcs.;
wheat flour – 1.5 tbsp;
soda, slaked with vinegar– 1.5 tsp;
vanillin on the tip of a knife.

sour cream – 1 l;
powdered sugar – 0.5 tbsp. (can be increased or decreased depending on taste preferences);
nuts.

cocoa – 6 tbsp;
sugar – 12 tbsp;
butter – 100 g;
milk – 6 tbsp.

Let's start preparing the dough. Turn on the oven at 220°C.

Add eggs and sugar to a deep bowl, and then grind them with a mixer or whisk.

Add cocoa and mix gently.

Add soda, slaked with 9% table vinegar and vanillin.

Sift the flour into a bowl (it is necessary to sift to enrich it with air) and add sour cream. Mix everything thoroughly until a homogeneous consistency is formed. thick sour cream. There is a small nuance: the dough can be divided into two parts and cocoa can be added to only one of them. Then the Count's Ruins cake will look like its brother - Zebra.

Grease the baking dish with sunflower oil or butter (you can additionally sprinkle the walls with semolina or use parchment paper, which will still have to be greased with oil).

Pour the dough into the pan and level it with the back of a tablespoon, and then put it in the oven for about 20 - 30 minutes until the sponge cake is golden brown.

While the dough is baking, make the cream. Pour sour cream into a clean deep bowl and add sugar. It is better not to use a mixer, because... The cream turns out to be very liquid; it will be enough to simply mix everything with a whisk or spoon. Instead of sugar, you can add boiled condensed milk to the cream, it turns out very tasty.

Ideally, you should use walnuts for the cake, but they can be replaced with peanuts. In any case, they need to be lightly fried until golden brown and immediately placed on a board to drain the oil, and then transferred to some container.

While the cream was being prepared and the nuts were being fried, a sponge cake was baked, the readiness of which can be checked with a toothpick or a match; they should remain clean if the baked goods have been sitting in the oven for too long. Remove the baked goods from the pan and let cool slightly.

We take a wide and sharp knife and, stepping back from the surface somewhere 5 - 10 mm, cut off the top.

We soak the resulting cake with milk (you can prepare special impregnations for sugar syrup, liqueur or rum).

Cut the remaining top of the sponge cake into medium-sized cubes approximately 2.0 - 2.5 cm.

IN standard recipe It is suggested that each cube be dipped in cream and placed in a heap on the prepared cake layer. However, it is much easier to add all the pieces to the cream at once.

Mix the cream and biscuit cubes very carefully by hand.

By this time, the cake has already been soaked a little and slowly we begin to lay out pieces of biscuit on it.

Periodically sprinkle the steps of the slide with fried nuts.

When the “ruins” take their proper place, you can begin preparing the glaze. Combine milk, sugar, cocoa and butter in a container. Instead of cocoa, you can use a 100 g chocolate bar.

Over low heat, with constant stirring, cook the glaze for about 5 - 10 minutes (until it begins to thicken) and immediately remove from heat.

There is no need to wait for the glaze to cool; just pour it over the outside of the cake. Here you can do two things: completely hide the contents of the cake under chocolate fudge or simply decorate the treat with thin sprinkles.

Recipe 7: Count's ruins cake with chocolate

Today we bring to your attention a step-by-step recipe with photos of making the “Count's Ruins” cake at home. The “Count's Ruins” cake is far from new today. However, it has not lost its popularity to this day, because does not require fancy ingredients or special culinary training. It is prepared very easily, from pieces sponge cakes, but it turns out soaked, tender, moderately sweet and incredibly tasty!

eggs – 2 pcs.,
flour – 250 gr.,
cocoa powder – 2 tbsp.,
baking soda – 1 tsp,
sugar – 300 gr.,
sour cream – 500 gr.,
dark chocolate – 100 gr.

Combine 100 ml of sour cream with 100 g. sugar and beat with a mixer until doubled in volume.

Add the eggs and beat again until smooth.

Add flour and baking soda. Using a mixer, knead the dough until smooth.

Divide the finished dough into two parts: 1/3 and 2/3. Add cocoa powder to most of it and mix it well.

Pour both types of dough into molds. Place the light one in the cake pan, because... this will be the crust base, and pour the brown dough into any convenient form, because the cake will crumble.

Bake the cakes at 180 degrees. The light cake will be ready in 10 minutes, the brown cake in 20-30. Check readiness with a wooden splinter - it should be dry. Cool the finished cakes and place the light cake on a plate to decorate the cake.

Cut the brown cake into any pieces about 1.5-2.5 cm in size.

Combine the remaining sour cream and sugar in a bowl and beat with a mixer until fluffy. This process will take you about 10 minutes.

Place the slices using a tablespoon onto the crust in a heap. If there is any cream left, pour it on top of the cake.

Break the chocolate into pieces and combine with butter.

Melt the chocolate until liquid consistency, but do not bring to a boil. Mix it with butter until smooth.

Drizzle chocolate glaze over cake. Do this with a teaspoon so that the glaze is applied in a chaotic manner. Place the cake in the refrigerator for 3 hours to soak. As you can see, it’s not so difficult to prepare the Count’s Ruins cake at home if you use this step-by-step recipe with photos.

Recipe 8: Count's ruins with prunes and nuts

It’s very easy to prepare “Count’s Ruins” at home. The classic recipe uses a fluffy meringue for the base of the cake, but we won't spend half a day making this light cookies. We will prepare a well-known biscuit that is in no way inferior airy meringue. The dough that we will prepare will be just as light and porous.

Let's quickly please our family and friends with this delicious cake. Our step-by-step recipe with photos will help you prepare this version of the “Count’s Ruins.” Everything is so simple that the cooking process itself will give you no less pleasure than further enjoyment of this most delicate taste.

chicken egg - 2 pcs
sour cream - 1 tbsp. for dough and 1 liter for cream
sugar - 1 cup for dough, ½ cup for cream and 3 tbsp. for glaze
wheat flour - 2 cups
baking powder for dough - 2 tbsp.
prunes – 200 gr
walnuts – 200 gr
cocoa powder - 1-2 tbsp. for dough, 3 tbsp. for glaze
cream 10% fat - 3 tbsp.
butter - 50 g

First, let's prepare the dough. Take a deep glass container, pour granulated sugar into it and add eggs. Using a mixer, beat them until they form thick foam. Wheat flour sift through a sieve several times. Add sifted flour, sour cream and baking powder to the sugar-egg mixture. Mix all ingredients thoroughly.

Divide the resulting dough into two equal parts. Place a few tablespoons of cocoa powder in one half and mix it thoroughly into the dough. Take round shape for baking and grease the bottom and sides with butter. Carefully fold in the light half of the dough. Chocolate dough can be baked in any shape. The baking tray must also be greased with oil first. Preheat the oven to 200-220 degrees. Place both parts of the prepared dough into a preheated oven and bake until full readiness. Now prepare the sour cream. Take a deep bowl, add sour cream, sugar, walnuts and prunes.

Remove the finished cakes from the oven and cool completely. Cut the chocolate cake into cubes so that each side is no more than two centimeters. Place the light cake on a plate and generously brush with sour cream. In order for the biscuit to soak better, make small cuts in it with a knife. Place the chopped chocolate cubes in a container with the remaining cream and mix gently. Make sure that each piece is completely “bathed” in cream on all sides. Now slowly and carefully place the chocolate cubes onto the light cake layer. The resulting cake should have the shape of a small slide. It's time to prepare the glaze. Add three tablespoons of cream and butter to a saucepan and bring to a boil. Add sugar and cocoa. Mix all ingredients thoroughly and cook until the glaze becomes thick. Spread chocolate frosting over cake. Lubricate it the way you want. You can apply thin chocolate lines, or you can completely cover the cake with chocolate.

Place the finished cake in the refrigerator for 3-4 hours. Let it soak thoroughly. Due to the fact that the sponge cake has a porous structure and each cube is coated with cream, this time is enough for the cake to soak. Well, if you leave it in the refrigerator overnight, the next morning you can bite the cake with your lips. Now you can cut your culinary masterpiece. The “Count's Ruins” cake is perfectly soaked, and when cut it looks amazing. Surprise your family and friends with this magnificence. Be sure that this cake will become the favorite treat of all invited guests if prepared in this way!

Recipe 9: Count's ruins cake with orange

Premium wheat flour 2 tbsp
Dishes made from flour
Baking powder 1 tsp
Chicken egg 4 pcs
Brown sugar 1 tbsp
Sour cream 500 g
Cream 33% 500 ml
Poppy seeds 50 g
Cocoa 3 tbsp
Orange 1 piece
Amaretto liqueur 50 ml
Ground almonds 50 g
Maple syrup 50 ml
A pinch of salt

Beat eggs with sugar and sour cream until fluffy.

Sift the flour with baking powder, carefully combine with the egg-sour cream mixture and mix, divide the dough into two parts. Line the pan with parchment, pour out half the dough and bake the white crust. Ready to check for a dry splinter.

Add poppy seeds and cocoa to the second part of the dough, mix and bake a dark cake. Ready to check for a dry splinter.

Prepare the soaking syrup: remove the zest from the orange, squeeze out the juice; pour half a glass of water into the saucepan, add 4 tbsp. sugar, Amaretto liqueur, half a portion of orange zest and juice, boil until the sugar dissolves.

For the cream, mix sour cream, cream, the second half of the zest and juice of the orange, add sugar if necessary. Here you need to adjust according to your taste preferences, if you like custard, then 5-7 tbsp. enough.

Cool the finished dark cake, cut in half and soak the halves in syrup.

Place 3-4 tbsp on top. cream and spread evenly over the entire surface of the dark cake layer. Cover it with the other half.

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The Count's Ruins cake is made from pieces of sponge cake and this recipe is the best. A cake prepared according to our recipe turns out moist, tender, not too sweet and simply incredibly delicious! The Count's Ruins cake is very easy to prepare. IN detailed recipe We will show you all the preparation steps and help every housewife, both young and beginner, and experienced. Once you prepare our recipe, we guarantee that you will no longer look for other ways to prepare the Count's Ruins cake!

Nutritional value:

Serving Size: 100 g
Proteins: 5.4 g
Fats: 13.7 g
Carbohydrates: 52.3 g
Calories: 314.2 kcal

Ingredients:

For the dough (1 cake):

1. Flour - 1.5 cups
2. Chicken eggs - 1 piece
3. Sugar - 0.5 cups
4. Sour cream (at least 25% fat) - 0.5 cups
5. Condensed milk - 0.5 cans
6. Cocoa - 2 tablespoons
7. Soda - 1 tsp
8. Apple cider vinegar - 1 tsp (put out the soda)