Count's ruins with cream. Cake "Count's ruins" with sour cream at home

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.

Luxurious elegant cake Count's Ruins with sour cream is a popular dessert that is distinguished not only by its spectacular appearance, but also by its amazing delicate taste. A beautiful sweet delicacy - ideal for serving at the holiday table.

The famous sweet cake “Count Ruins” is incredibly popular today, however, few people know how to prepare a delicious delicacy at home. In addition, over time, many different recipe options for this amazing delicacy have appeared, because every housewife strives to make the dessert unique and inimitable, to add her own “zest” to it. The Count's Ruins cake with sour cream turns out very tender and at the same time light. To prepare a delicious treat for the holiday table, you will have to work a little, however, the result is definitely worth the time and effort.

Products for the test:

a glass of sour cream;
3 eggs;
a glass of granulated sugar;
a teaspoon of acetic acid;
a teaspoon of soda;
one and a half glasses of wheat flour;
two tablespoons of cocoa powder.

Products you will need to make the cream:

¾ granulated sugar;
500 g sour cream;
150 g walnuts.

To prepare the glaze you will need the following ingredients:

two tablespoons of granulated sugar;
four teaspoons of cocoa powder;
three tablespoons of sour cream;
50 g butter.

Cooking method

For the dough, you need to break the eggs into a bowl, beat them lightly so that the result is a homogeneous mass of yolks and whites. Add a glass of sour cream and a glass of sugar to the mixture. Mix all ingredients thoroughly until the sugar is completely dissolved. After this, quench the baking soda with vinegar (you can also use lemon juice for this purpose) and add it to the flour. Then mix the egg base with flour, divide the dough into two parts in the following ratio: 2/3 for dark cakes and 1/3 for one light cake. Pour two tablespoons of cocoa powder into the dough for dark cakes.
At the next stage of preparation, grease the baking dish with oil, then sprinkle the bottom and sides of the container with breading. Fill out the prepared form with dough. Preheat the oven, then place the cake pan there and bake it for about 20 minutes. Oven temperature 180 - 190 degrees. The first step is to prepare a dark cake with cocoa. After this, bake the light cake. It will take a quarter of an hour to prepare it.
At this time you can start preparing the cream filling. To do this, first crush the walnuts. Then beat the sour cream thoroughly, adding sugar to it, which should completely dissolve in the mass. You should get a mixture of homogeneous consistency, to which you should add chopped nuts. Some housewives recommend adding berry jam to the cream, but this is at your personal discretion.
Give the baked cake base some time to cool. After this, cut the dark sponge cake so that you get two separate cake layers: one will become the base of the dessert, and the second will be located at the very top of the cake.
Take one dark cake layer and generously spread it with a layer of prepared cream. Then place a light sponge cake on top of the filling and also thickly grease it with sour cream. Cut the last dark cake with cocoa into small pieces of different shapes, fill them with cream and place them on the surface of the cake in a careless mound, a neat pyramid, or whatever your imagination tells you. Pour the remaining sour cream filling over the dessert.
To prepare the glaze, mix cocoa powder with sugar, then pour it into the sour cream. Mix everything well and put on low heat. Cook the mixture until the sugar is completely dissolved. After this, remove the pan from the stove, let the glaze cool slightly and, before it has time to set, pour it over the prepared cake. Sprinkle crushed walnuts on top of the dessert.
Place the work of confectionery art in the refrigerator for about three to four hours. During this time, the sponge cakes will be saturated with the cream filling, and the delicacy will harden and take on the desired shape.

Now the luxurious, delicious cake “Count Ruins” can be served and receive praise from enthusiastic guests.

Video recipe for making “Count Ruins” cake with sour cream

Description

Cake "Count's Ruins"- This is a very light, effective and incredibly tasty dessert. Just its appearance already creates a festive mood, let alone its taste. Airy and fluffy cakes, which are completely soaked in the most delicate butter cream, simply melt in your mouth. And pieces of prunes and walnuts tie together this tandem of amazing flavors.

You can experiment endlessly with this cake recipe. You can use various fruits, nuts or chocolate chips as filling. You can experiment with making creams or even bake protein cakes. If you are sorely short of time, buy ready-made meringue cookies at the store. For the “Count's Ruins” cake, an unsuccessfully baked sponge cake from another dessert is also suitable, because it does not consist of solid cakes, but of cut pieces.

Today this cake can be found under other names. Surely, you have come across it as “Curly Pinscher”, “Royal Castle” or “Caprice of the Actress”. You can buy it in almost any confectionery store. But what could be tastier than homemade baked goods? It’s very easy to prepare “Count’s Ruins” at home. The classic recipe uses a fluffy meringue for the cake base, but we won't spend half a day making these easy cookies. We will prepare a well-known sponge cake, which is in no way inferior to 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.

Ingredients

(2 pcs.)
(1 tbsp for dough and 1 liter for cream)
(1 tbsp for dough, 1/2 tbsp for cream and 3 tbsp for glaze)
(2 tbsp.)
(2 tbsp.)
(200 g)
(200 g)

The airiness of the meringue, the lightness of the protein cream and the tenderness of the buttercream combined with the uneven, high appearance of the delicacy - all this is the Count's Ruins cake. Once upon a time, this dessert was in short supply, and everyone dreamed of getting it for the holiday. Nowadays you can buy it in many stores, but you will not get the same taste as homemade cake. Therefore, we invite you to prepare the dessert yourself, choosing any of the best options offered.

In the 17th century, in a Swiss town, a pastry chef named Gasparini constantly experimented with desserts. One day, while whipping the egg whites, he got carried away and the mass became a thick foam. He decided to try baking it - he laid it out in the form of circles on a baking sheet and dried it. This is how meringues appeared. The delicacy received its name in honor of the city in which it was born.

And our dessert was invented not so long ago, during the Soviet Union. There are rumors that the Kyiv cake was used as the basis, and the name was taken from Gaidar’s story. After all, the delicacy really looks like ruins - a pile of meringue, filled with cream and decorated with stripes of glaze.

Cake "Count's ruins" - a classic recipe with sour cream

Over the years, many options for preparing this delicacy have appeared. But for many, this option remains the most delicious.

Ingredients:

soda – 2 teaspoons slaked;
egg – 2 pcs.;
oil;
sour cream – 210 g;
cocoa – 2 tbsp. spoons;
flour – 225 g;
sugar – 180 g.

Cream:

sour cream – 520 g thick;
sugar – 210 g;
vanillin.

Glaze:

butter – 110 g;
cocoa – 5 tbsp. spoon;
sour cream – 5 tbsp. spoon;
sugar – 5 tbsp. spoons

Preparation:

Pour eggs into sour cream, add sugar and beat. Add flour, beat again, stir in baking soda and leave for half an hour.
Pour the third part into the mold and bake. It will take a quarter of an hour and an oven setting of 180ºC.
Add cocoa to the remaining mixture, beat and pour half of it into the mold. Bake. The time required is the same as for white cake.
Bake the remaining dough in the same form.
Beat the sour cream. Sprinkle with sugar. Stir in vanilla. Leave in the refrigerator for half an hour.
Chop the dark cakes. You can simply break them with your hands.
Place the white cake on a plate and coat with cream. Dip the chopped pieces into the cream and place them in a heap on a white sponge cake. Pour the remaining cream over dessert.
Mix ingredients for glaze and boil - You should get a homogeneous lukewarm mass. It's not worth boiling.

All that remains is to pour the resulting mixture over the treat and leave for a day.

Cooking option with meringue

For the count's ruins with meringue you will have to prepare two creams. This will enhance the taste and make the cake more original.

Ingredients:

sugar – 2 mugs;
powdered sugar - 0.5 cups;
salt;
flour – 160 g;
protein – 2 pcs. for cream;
chocolate bar – 50 g;
soda – 1 teaspoon slaked;
walnut – 0.5 cups;
egg – 5 pcs.;
concentrated milk - can;
protein – 3 pcs. for meringue;
condensed milk - a can of boiled milk;
butter – 210 g softened.

Preparation:

Combine the egg with half the amount of sugar, add soda and mix. Add flour and beat.
Transfer to pan and bake. It will take half an hour and an oven setting of 180ºС.
To prepare the meringue, you will need to beat the remaining sugar with the egg whites. The mass will be thick and snow-white. Spread parchment paper, take a spoon (if you have it, a pastry syringe is better) and place the pieces on it. Bake for an hour using an oven temperature of 100ºC.
Now take the whites for the cream, beat them and add powder. Chop the nuts and mix with the mixture.
Add condensed milk to the oil and beat until you get a homogeneous mass. Pour in concentrated milk, stir - the second cream is ready.
Cut the cake in half. Place one part on a plate, coat with butter cream and cover with biscuit. Coat it with the same cream. Dip the meringues into white cream and place them in a heap on the cakes.
Melt the chocolate and pour over the dessert.

Count's ruins with sour cream and condensed milk

Any housewife can make such a cake. It will definitely bring joy to all those with a sweet tooth.

Ingredients:

egg – 4 pcs.;
salt;
soda – 1 teaspoon slaked;
flour – 460 g;
vanillin – 1 sachet;
cocoa – 3 tbsp. spoons;
chocolate – 1 bar;
condensed milk - can;
sugar – 210 g;

Cream:

powder – 1.5 cups of sugar;
sour cream – 850 g fatty;
pineapple pieces - jar;
condensed milk - a can of boiled milk.

Preparation:

Heat the oven (180ºC required).
Mix the yolks with half the granulated sugar, grind and pour in the condensed milk. Add vanilla, add salt, add soda and flour. Beat everything again.
Beat the second part of the sugar with the egg whites (you need a thick foam) and combine with the first mass. Pour half into the mold and bake.
Pour cocoa into the second part and beat it too.
When the white cake is ready, bake the second dark mixture.
Cut the white part horizontally and break the dark part.
Whip the sour cream, add the powder and put the condensed milk out of the can. Beat.
Coat the white sponge cake with cream. Cover with the second part and grease it with cream too. Dip chocolate pieces into the creamy mixture and arrange in a heap. Cover each layer with pineapples.
Melt the chocolate and pour over the treat.

It is better to prepare the sponge cake for dessert in advance and let it dry. Then, when soaked in cream, it will not soften much.

How to make dessert with prunes?

A delicious dessert that requires a minimum of ingredients and is very quick to prepare. With this delicacy you can not only please your family over a cup of tea, but also decorate your holiday table.

Ingredients:

egg – 8 pcs.;
nut – 120 g walnuts;
prunes – 200 g;
sugar – 410 g;
condensed milk – 120 ml;
butter – 210 g.

Preparation:

Beat the whites. When you get a stable mass, add sugar. Beat. The entire process will take about seven minutes.
Place the meringues on the parchment. You can use a spoon or a pastry syringe. Bake for two hours at 100ºС. Then switch the oven to 120ºС and hold for another half hour. Cool.
Chop the prunes, put them in a meat grinder, add nuts to the device and grind.
Beat the butter, add condensed milk and beat. Sprinkle with nut mixture. Mix.
Coat the plate with cream. Distribute the meringue. Miss. Repeat in layers.
The finished dessert can be poured with melted chocolate.

Cooking in a slow cooker

You can cook a delicious cake in a slow cooker. The dessert will turn out beautiful and original.

Ingredients:

flour – 310 g;
vanillin;
sugar – 210 g;
soda – 1.5 teaspoons slaked;
milk – 240 ml;
boiling water – 240 ml;
egg – 2 pcs.;
cocoa – 7 tbsp. spoon;
vegetable oil – 120 ml.

Cream:

sour cream – 270 ml;
granulated sugar – 120 g.

Glaze:

butter – 55 g butter;
milk – 55 ml;
cocoa – 2 tbsp. spoons;
sugar – 3 tbsp. spoons.

Preparation:

Pour sugar over eggs. Beat. Pour in milk, then butter. Mix.
Add cocoa and soda to the mixture, add flour. Beat, add boiling water and stir again.
Pour the mixture into the bowl, set the mode (you will need “baking”), and turn on the timer for an hour.
Do not open the lid after the signal. Leave on heat for another quarter of an hour.
Mix sugar with sour cream. Beat.
Cut the cake lengthwise. Coat the lower part with cream, and cut the upper part into pieces. Dip each of them into the cream and place them in a mound on the first sponge cake. Pour the rest of the cream onto the top of the dessert.
Mix ingredients for glaze and heat. Drizzle over the treat.

With sour cream and chocolate icing

If you are limited in finances, but want to treat yourself to a delicious dessert, then this cooking variation will satisfy all your wishes.

Ingredients:

cocoa – 4 tbsp. spoons;
egg – 2 pcs.;
thickener for sour cream;
sour cream – 260 ml;
vanillin in cream;
sugar – 220 g;
sugar – 310 g for cream;
flour – 310 g;
sour cream – 1000 ml for cream;
soda – 0.5 teaspoon slaked.

Glaze:

butter – 45 g butter;
sour cream – 6 tbsp. spoon;
cocoa – 6 tbsp. spoon;
sugar – 6 tbsp. spoon;

Preparation:

Beat the eggs. Add sugar to the resulting mixture and beat. Pour in sour cream, add flour and beat again. Combine with soda.
Pour half the mixture into the mold and bake. It will take half an hour and a mode of 180ºС.
Pour cocoa into the remaining mixture and beat. When the first biscuit is ready, pour the second dough into the same mold and bake.
Beat the sour cream for the cream, vanilla, thickener and the amount of sugar for the cream.
Cut the white sponge cake lengthwise, coat with cream and fold. Break the second biscuit. Dip into the sour cream mixture and spread in a heap on the white cake layer.
Mix the ingredients for the glaze and boil. A homogeneous, beautiful mass is required. Pour it over the dessert.

With boiled condensed milk and cookies

If you are nostalgic for your childhood and want to plunge into memories, then prepare the dessert that our grandmothers treated us to during the Soviet Union.

Ingredients:

butter – 200 g, softened;
protein – 8 pcs.;
cookies – 230 g sugar;
powdered sugar - 2 mugs;
nut - a mug of walnuts;
condensed milk - a can of boiled milk.

Preparation:

Turn on the oven to warm up.
Beat the whites and pour powder into the resulting foam. Beat.
Place the meringues on a baking sheet. Use a spoon for this. Bake for two hours at 150ºC.
Chop the nuts. Beat the butter, add condensed milk and beat again. Combine with nuts and stir.
Break the cookies and lay them out in a layer. Dip the meringue into the cream. Spread with the next layer. Sprinkle with cookies. Place the meringues with cream again. Repeat the process until you run out of food. It should be a slide.
Sprinkle the treat with cookie crumbs.

With custard

Not everyone can make their own meringue. In this case, the crispy delicacy can be purchased in the store, thereby reducing the time for preparing the dessert.

Ingredients:

starch - 1 tbsp. spoon;
meringue – 420 g;
cognac – 15 ml;
egg – 5 pcs.;
nut – 110 g walnuts;
sugar – 150 g;
chocolate – 110 g;
milk – 460 ml;
butter – 420 g;
flour – 2 tbsp. spoons.

Preparation:

Beat the eggs. Sprinkle with sugar. Beat. Add starch. Mix. Pour milk (100 ml). Combine with flour. Beat.
Boil the remaining milk and pour the egg mixture into it. Stir constantly during this process. Boil - the mass should become thick.
Cool, add butter and beat. Pour in cognac and stir.
Dip the meringue into the resulting mixture, place on a plate and arrange in a heap. Drizzle with remaining cream.
Grate the chocolate. Grind the nuts. Sprinkle over dessert.

Sponge cake

Treat yourself to sponge cakes by preparing a simple cake.

Ingredients:

flour – 310 g;
egg – 2 pcs.;
cocoa – 1 tbsp. spoon;
sugar – 210 g;
chocolate – 150 g;
soda – 1 teaspoon slaked;
sour cream – 200 ml.

Cream:

sugar – 1.5 cups;
sour cream – 1000 ml thick;
vanillin.

Preparation:

Beat the eggs, sprinkle with sugar, add soda, pour in sour cream and beat everything. Combine with flour and beat again.
Pour cocoa into half. Bake two cakes. The oven mode will require 180ºС. Time - half an hour.
Whisk the ingredients for the cream.
Break or cut the finished cakes. Dip each piece individually into the cream and arrange in a mound.
Melt the chocolate bar and pour over the dessert.

How to beautifully decorate and serve dessert?

The most common option is to form a cake in the form of a slide, which is poured with chocolate icing.

If you want to make the cake more original, you can choose the following products for decoration:

Coconut flakes. It is sold in different colors. Therefore, you can make the treat bright and colorful.
The grated dark chocolate topping looks beautiful.
Cover the dessert with dark glaze and sprinkle powdered sugar on top.
Any pastry takes on a unique look when decorated with fruits and berries.
Any type of nuts can transform the appearance of the cake. You can sprinkle crushed or whole.
Decorations made from candied fruits and poppy seeds look beautiful and festive.
If you have time, you can make decorations from marzipan or mastic.

The “Count's Ruins” cake is a classic recipe for simple homemade baking, the list of ingredients of which includes simple and affordable products without overseas “animals” - mascarpone, almond flour and coconut milk. And the design concept for this dessert is so simple that it is simply impossible to spoil its appearance.

There are two versions of this cake. The first uses sponge cakes with or without the addition of cocoa and a cream based on sour cream and sugar. This dessert turns out juicy and tender.

In the second version, the confectionery “ruins” are airy clouds of meringue, glued together with condensed milk and butter cream. This cake turns out very sweet and crispy. In both cases, the traditional decoration is a chaotic pattern of thin threads of chocolate glaze.

Of the two versions of the Count's Ruins cake, the most truthful story of the origin of only a dessert based on meringue is known. The date of his confectionery birth is considered to be 1965, when Ukrainian confectioners, inspired by the success of the cake called “Kyiv”, decided to create another dessert that would contain the same ingredients.

As for the sponge cake version with sour cream, there is no information here. Perhaps because the dessert prepared in this way is often found under other names: “Curly Boy”, “Curly Vanka”, “Pancho”, “Black Poodle” and “Curly Pinscher”. Only regarding the last name, there is a version that this pastry was invented by an English pastry chef named Pincher, but how true this is is not known for certain.

Cake "Count's Ruins" - a classic recipe with sour cream

The classic recipe for the Count's Ruins cake is a sour cream sponge cake, soaked in sour cream and decorated with chocolate glaze.

To bake such a delicacy, for the biscuit you need to take:

2 eggs;
180 g sugar;
200 ml sour cream;
5 g slaked soda;
390 g flour;
40 – 60 g cocoa powder.

Ingredient proportions for sour cream:

400 ml sour cream;
200 g sugar.

The chocolate glaze will include:

50 g cocoa powder;
50 g sugar;
100 ml milk;
100 g butter.

Step-by-step instructions for baking a cake:

Prepare biscuit dough by beating eggs with sugar and sour cream, then adding soda and flour. Divide the resulting mass into two parts (not necessarily equal). Add cocoa to one of them and bake two sponge cakes, which we let cool and spread into two layers each.
For the cream, using a mixer, beat sour cream and sugar until absolutely all the sweetener crystals dissolve. The cream for this cake can be prepared even from not very fatty store-bought sour cream (20%), sugar will dissolve in it faster, and the “ruins” will come out juicier. To thicken the cream a little and not drip off the biscuit, you can put it in the refrigerator for half an hour before further use.
In a saucepan, place milk, sugar and cocoa on the fire. With constant stirring, cook the glaze for two to three minutes after boiling. Remove from heat and add oil.
Place one layer of cake of any color on a serving dish and generously soak it in cream. On top is a biscuit of a different color, also generously greased with cream. The remaining two layers should be broken into pieces and placed on the cake, after dipping in the cream.
Spread the remaining cream over the biscuit mound. Pour glaze over the top of the cake, put it in the refrigerator for a couple of hours to soak, and you can taste it.

Another classic with meringue

Another version of the classic, although less popular due to the “capricious” meringues that housewives often fail to produce, is the count’s ruins with meringue.

To make this cake, which combines a whole range of flavors and textures, for the chocolate sponge cake you need to use:

2 eggs;
50 g sugar;
5 g vanilla sugar;
15 g starch;
10 g cocoa powder;
4 g baking powder;
30 g flour.

To make the biscuit juicy, it will need to be coated with impregnation from:

50 ml water;
10 g sugar.

For airy meringue clouds you will need:

4 egg whites;
150 g powdered sugar.

The cream that holds all the parts of the cake together consists of:

100 g soft butter;
200 g boiled condensed milk.

For the classic cake design - chocolate glaze - you need to take:

50 g dark chocolate;
30 g butter;
50 – 70 g crushed walnuts.

Sequence of actions:

For the meringue, beat the whites with powdered sugar until stiff peaks form. so that the white foamy mass does not fall out of the bowl when turning it over. Using a pastry bag or bag with a corner cut off, place small pyramids of meringue onto a prepared baking sheet and dry them for 1 - 2 hours in the oven at 100 degrees.
After preparing the meringue, you can make the sponge cake. Beat the whites into a fluffy mass, and foam the yolks with sugar until light and creamy. Combine both compositions and carefully mix with bulk ingredients. At 180 degrees in a preheated oven, bake a sponge cake from the resulting dough with a diameter of 20 - 22 cm.
Pour the cooled biscuit with sugar dissolved in hot water. While the biscuit is soaking, prepare the cream. For this, while beating soft butter with a mixer, add boiled condensed milk a tablespoon at a time. The cream will be ready when both masses are completely combined.
Grease the “base” of the cake with cream, place a row of meringues on it, and fill the space between them with nuts. Next, generously coat the bottom of each meringue with cream and place it on the cake in a mound, and fill the voids between them with nuts.
Decorate the formed cake with a “spider web” pattern drawn with chocolate icing made from chocolate melted with butter.

With sour cream and condensed milk

Each housewife can make her own changes to the composition of the dough and cream of the classic recipe for this pastry. Perhaps this is how the “Count Ruins” cake with sour cream and condensed milk as part of the sponge cake appeared.

In this case, for the test you need to take:

2 eggs;
200 g condensed milk;
200 ml sour cream;
100 g sugar;
40 g cocoa powder;
5 g soda;
240 g flour.

The ratio of ingredients for sour cream will be as follows:

400 ml sour cream;
200 g of powdered sugar.

For the glaze you will need:

60 ml milk;
75 g cocoa powder;
90 g butter;
100 g sugar.

Baking algorithm:

Mix eggs beaten with sugar with condensed milk and sour cream. Sift the bulk ingredients into the resulting mixture, mix and bake a fluffy sponge cake, which is then cooled on a wire rack.
Beat sour cream for cream with powdered sugar. To make the glaze, combine all ingredients in a thick-bottomed container and heat over medium heat until smooth.
Dissolve the chocolate sponge cake into two layers. Place one of them on a dish and grease with cream, cut the second into squares with sides of 2 cm. Place them in a bowl with cream and mix.
Next, place the sponge “ruins” in a heap on the cake greased with cream. Pour the cooled glaze over the cake and place it in the refrigerator to soak.

How to make dessert with prunes

Count's ruins with meringue confuse many with their cloying quality, but in this recipe, prunes added to the cream balance the sweetness with its sourness.

For this version of the cake you need to take:

8 chicken egg whites;
400 g sugar;
200 g butter;
120 g condensed milk;
200 g pitted prunes;
120 g walnuts.

Baking recipe step by step:

Using a mixer, beat the whites until strong, stable peaks form, gradually adding granulated sugar. Place the resulting air mass on a silicone mat or parchment (you can lay it out with a spoon) and dry it in the oven. First 150 minutes at 100°C, and then another 25 minutes at 120°C. Let the meringue cool.
Beat soft butter for cream with condensed milk. Steam prunes in boiling water. Lightly fry the walnuts in a dry frying pan. Then mince the prunes and nuts and mix with the cream.
Place a spoonful of cream on a flat plate to form the cake, which is then spread over the entire surface of the dish. Place a row of meringues on top of the spread cream. Next, coat the bottom of each piece with cream and place it on the previous row, forming a mound. The top of the cake can be coated with the remaining cream and sprinkled with chocolate chips.

Cake "Count's ruins" in a slow cooker

Baking biscuits remained an impossible task for many housewives until the advent of multicookers. Therefore, many sponge cake recipes have started to be prepared using these smart gadgets. The classic recipe for the Count's Ruins cake was no exception.

To cook it in a slow cooker, you will need for the biscuit:

2 eggs;
180 g sugar;
200 ml milk;
100 ml vegetable oil;
320 g flour;
140 g cocoa powder;
8 g baking powder;
8 g soda;
2 – 3 g vanillin;
200 ml of boiling water.

Sour cream ingredients:

250 ml sour cream;
100 g sugar.

Chocolate glaze for decoration is prepared from:

50 ml milk;
50 g butter;
50 g granulated sugar;
30 g cocoa powder.

Work progress:

Beat eggs with sugar with a mixer for 7 - 10 minutes. Pour milk and vegetable oil into the resulting eggnog and mix. Sift the mixture of loose dough components and when all the lumps are mixed, pour in boiling water. Quickly stir the dough and pour into the prepared multi-pan.
Close the lid of the device, turn on the “Baking” program for 80 minutes, and after it ends, leave the biscuit on the heat for another 20 minutes. Cool the finished cake on a steamer rack.
Cut the cooled biscuit into two layers. Grease one with cream from sour cream whipped with sugar, and cut the second into small cubes, roll them in the cream and place them in a heap on a solid layer.
Combine the glaze components together and keep on fire until a homogeneous consistency is obtained. Drizzle a little cooled glaze over the top of the cake.

For the biscuit base of this cake you need to take:

210 ml kefir;
3 eggs;
200 g sugar;
10 g soda;
75 g cocoa powder;
335 g flour.

For the filling you need to prepare:

500 ml of very rich homemade sour cream;
200 g sugar;
200 g canned pitted cherries (or other fruits).

Chocolate glaze will be made from:

100 g dark chocolate;
60 ml milk.

Baking steps:

Mix baking soda, cocoa powder and flour and sift through a sieve. Beat the eggs with sugar, pour kefir into them and stir in the mixture of dry ingredients. From this dough, bake one sponge cake, which, after cooling, cut into small cubes.
Beat sour cream with sugar until fluffy. Place a small part of the cream in a separate bowl, and add cherries and crushed cake to the rest. Mix everything well and place in a heap on a plate, pour the reserved cream on top. Place in the refrigerator for 30–40 minutes.
Break the chocolate into pieces and melt with milk. Allow the glaze to cool to 30 - 40 degrees and pour it over the cake, which has had time to cool slightly.

With boiled condensed milk and cookies

Among the different variations of the “Count's Ruins,” cake with condensed milk is no less common than with sour cream. The processes for preparing desserts were described above, where condensed milk was a component of sponge cake and cream, but there is another delicious baking recipe with boiled condensed milk and sugar cookies.

It is prepared from:

5 egg whites;
300 g powdered sugar;
370 g boiled condensed milk;
200 g butter;
200 g sugar cookies;
160 g chopped nuts.

Preparation:

Form and bake meringue from whipped whites with powdered sugar at a temperature of 100 degrees for 1.5 to 2.5 hours (depending on the characteristics of the particular oven).
Beat the butter together with boiled condensed milk, and then mix with chopped nuts. Break the sugar cookies into smaller pieces if necessary.
On a serving platter, form a mound of meringue and pieces of sugar cookies, securing all the details of the structure with cream. Let the dessert soak for a couple of hours.

It is unlikely that the preparation of the “Count's Ruins” will cause any difficulties. The dessert is quite simple to make and is prepared from available products. Try it, and you will definitely succeed!