Count's ruins with sour cream. Count's ruins sponge cake

Airy meringue, delicious sponge cake, protein cream, chocolate glaze combined with a mouth-watering delicacy - this is all the classic recipe for the Count's Ruins cake. Once upon a time, sweetness was in short supply and it was not so easy to get it. But if it appeared on the table, then a real holiday began. Today you can buy baked goods in almost every confectionery store. However, to get a truly exquisite taste, it is better to prepare the cake at home. Moreover, there are enough variations! Choose!

With homemade meringue

This recipe for the Count's ruins is one of the simplest, because it consists only of meringue and cream. So preparing a treat for your family will not be difficult.

Products

8 eggs;
2 tbsp. Sahara;
200 g butter;
200 g condensed milk;
1 tbsp. prunes and walnuts.

Preparation

Eggs must be chilled. Separate the whites and yolks. Beat the first ones well with a mixer to get peaks. Add sugar little by little while increasing the speed of the beater. The whole process will take about 7-10 minutes until the mass acquires a thick, homogeneous consistency.
Place baking paper on a baking sheet and soak it in oil. Spoon the meringue onto it using a regular bag or spoon if you don't have a pastry syringe.

Bake the future meringue at a temperature of 100 degrees for about 1.5 hours. Do not open the oven until the allotted time has expired. Cool the preparations.

Using a blender, puree the prunes and nuts.

Also beat the butter separately until fluffy, add to the prunes, add condensed milk and mix again.

Apply 1 tbsp to the bottom of the dish. l. butter cream, then lay out the meringue, brush generously with cream. While assembling the cake, lay out the meringue in a heap, grease each layer generously.

Refrigerate the sweet for at least 2 hours to completely harden.

With sour cream

The classic and very simple recipe for the Count's Ruins cake consists of affordable ingredients that every housewife will find in the refrigerator. Follow our tips to create a delicious treat.

Products

Dough:
1 glass of sugar;
2 eggs;
1 cup sour cream (at least 20% fat);
1 tsp. soda quenched with vinegar;
3 cup flour.

Glaze:
2 tbsp. l. cocoa;
2 tbsp. l. Sahara;
100 ml milk;
100 g butter.

Cream:
400 g sour cream (no more than 20% fat);
1 tbsp. Sahara.

Preparation

In a blender bowl, beat the sugar and eggs until the first ingredient is completely dissolved. Add sour cream, soda, mix.

From the resulting dough you will have 2 biscuits. Place a mold with one portion of dough in a preheated oven (180-200 degrees), after greasing the sheet with oil. Baking time 20-25 minutes. Same with the second portion. After this, cool the bases thoroughly. Next, cut each into 2 pieces lengthwise. There will be 4 cakes.

To prepare sour cream, use a blender to beat sour cream and sugar (5-10 minutes).

Tip: it is better to use not too fatty sour cream for the cream, since sugar will dissolve in it faster due to its less thickness.

Make the frosting before assembling the cake. The process is quite simple: pour sugar into a saucepan, add cocoa, pour in milk. Set on heat, stirring until smooth. Boil for 3 minutes over low heat, keep stirring. After removing from the stove, add the butter, mix it well and begin to build a mound of cakes.

To begin, place the first cake layer on the dish, brush it with cream, cover it with the second one, and do the same. Break the two cakes that you have left into pieces of arbitrary size and shape. Dip each slice in cream and place on the cake. Place the larger pieces first, then use the smaller pieces on top. Form the cake into a conical shape and then carefully pour the frosting over it. Place the treat in the refrigerator for 3-4 hours.

Ingredients for cream:
250 g sour cream;
250 g condensed milk;
250 g cherries (canned).

Bake the biscuits, cut them in half lengthwise. You will have 2 white and 2 chocolate bases.

Make a cream by whipping sour cream and condensed milk. Drain the cherries, if they are canned, in a colander, discarding the juice. If the berry is fresh, then remove the seeds from it.

First put a light base on a plate and apply the creamy mixture. Next, cut the remaining biscuits into cubes, alternating, dip into cream and place in a mound shape. Place cherries between each layer.

Pour glaze over the top, preparing it according to the technology of the previous recipe.

Soak the treat in the refrigerator for several hours. Garnish with hazelnuts.

1. If you need a larger cake, then you should increase it not only in height, but also in diameter. When the mound is too high, it becomes heavy, the sponge cake gets compressed and, as a result, the dessert becomes less tasty.

2. To decorate the treat, you can use nuts, coconut shavings, colored dragees, puffed rice, and grated chocolate.

3. To fill the cake, take fruits and berries that are not too juicy so that they do not drip, or combine them with thick cream.

4. You can prepare the biscuit base even 2-3 days before assembling the baked goods. Store it in the refrigerator, wrapped in a paper bag.

5. Now about how to submit correctly.

By preparing the classic recipe for the Count's Ruins cake at home, you can please your family with a delicious dessert. Before serving, remove the baked goods from the refrigerator and let them sit for a while. This will reveal all the taste qualities and unique aroma. It is worth washing down the dish with coffee or tea without sugar, since the unsweetened drink emphasizes the taste of the dessert. Milk, compote, and classic yogurt are also ideal for the cake. Bon appetit!

Every sweet tooth has been familiar since childhood with the amazing taste of the Count's Ruins cake, prepared with sour cream and condensed milk. This delicacy can be tried not only in professional confectionery shops, but every housewife can prepare such a simple delicacy on her own, because the recipe is very simple.

To prepare it you will need a small amount of ingredients and a little patience. Let's sort things out in order.

The “Count's Ruins” cake made with condensed milk is just as popular as the classic cake recipe. The delicacy based on condensed milk and sour cream has an amazing taste and will appeal to all your household members. The process of preparing such a delicacy is not much different from the “Count's Ruins” sponge cake.

Cake "Count's Ruins"

Almost every one of us has encountered such a delicacy, and many remember the amazing taste of such a dessert based on sour cream and condensed milk. And with our biscuit recipe, you can prepare this dish yourself at home.

List of products

To prepare the “Count's Ruins” recipe with condensed milk, you need to select high-quality ingredients for the product so that the dessert turns out with that unforgettable taste.

To make a homemade cake you will need 3 groups of ingredients.

For the test take:

• chicken eggs – 3 pcs.;
• a glass of wheat flour – 300 g;
• sugar – 200 g;
• sour cream – 300 g;
• cocoa powder – 20 g;
• soda – 1.5 teaspoon.

Ingredients for the Count's Ruins cake

These ingredients will be enough for the test. Now you need to prepare the products for the cream:

• sour cream – 600 g;
• condensed milk – 300 g;
• nuts – 100 g.

If the cream turns out to be too thick, you can dilute it by adding a small amount of milk.

For the glaze:

• sour cream and sugar or better powder - 2 tablespoons each;
• cocoa powder – 1 tablespoon;
• butter – 50 g.

Choose only high-quality ingredients for your delicacy to create a real cake.

Video of making the “Count's ruins” cake

httpss://youtu.be/_V7z057-ZEY

Cooking steps

1. Place the eggs and sugar in a mixer bowl and beat until fluffy foam forms and the contents noticeably increase in volume.
2. In a separate container, add soda to the sour cream and stir until the powder is completely dissolved. Then add sour cream to the eggs with sugar and beat a little.
3. Add flour to this mass in small portions and stir constantly. You should get a homogeneous consistency, which in structure resembles sour cream.
4. Divide the resulting mixture into 3 parts. Mix one part again and pour into a baking dish, its diameter should be 22 cm. Distribute the entire mixture evenly, in a thin layer. Preheat the oven to 180°C and place the first cake there for 15 minutes.
5. As soon as the cake is ready, you need to give it a little time to cool; to do this, immediately put it on a beautiful plate. The base should be level, so cut off a small part if necessary.
6. Add sifted cocoa powder to the remaining 2 parts and add 2 tablespoons of sour cream so that the mixture is not very thick. Mix everything thoroughly to obtain a homogeneous chocolate-colored consistency. Then pour the whole mass into a baking dish with a diameter of 22 cm and place in the oven. Bake at 180°C for half an hour. Cool the resulting baked goods.
7. Cut the resulting dark sponge cake into cubes.

Everything is prepared, it's time to start assembling:

1. First, let's prepare the cream. To do this, add condensed milk to the sour cream and stir with a spoon. The cream is ready.
2. Coat the base of the cake with the count's ruins cream made from condensed milk, chop the nuts separately and sprinkle them over the cake.
3. Dip the pieces of chocolate cake into the cream, and then place the cubes scattered on the cake. Sprinkle this layer with nuts as well.
4. Then repeat the procedure several times until you get a slide.

The last step is to prepare the glaze:

1. In a saucepan, mix sour cream, butter, cocoa powder and powdered sugar.
2. Place the container on the stove and cook over low heat, stirring regularly. The consistency should be uniform and the powder should be completely dissolved.
3. Let the glaze cool, then pour into a piping bag and pour over the top of the cake.
4. Decorate this slide with the remaining nuts.

Let the dessert brew for a while, and then serve it to the table.

Cake "Count's ruins" based on meringue

Biscuits can be prepared in a variety of ways using a variety of ingredients. The result is a delicious dessert with a familiar taste. To make the sponge cake truly amazing, use a few of our recommendations:

1. Some housewives assemble the “Count Ruins” cake based on boiled condensed milk using store-bought meringue. The result is no less amazing taste.
2. If the cream for baking or soaking the cake is too thick, it will take more time for soaking. Therefore, dilute it with warm milk, water, or liquid condensed milk.
3. To obtain a fluffy and delicate cream, some housewives, before preparing it, take the butter out of the refrigerator and let it sit for a while until it reaches room temperature. Then beat the butter with a mixer and only then add it to the remaining ingredients.
4. You can decorate this simple sponge cake with various ingredients. Some people add fresh berries, an amazing delicacy is made with the addition of marshmallows, and for a children's party you can decorate the sweetness with marmalade and colored dragees.
5. When making the frosting, it is important to let it cool slightly when using it. Warm glaze will quickly drain, melt the cream, and the cake will not be beautiful. The same goes for chocolate. You can’t water the goodies with them.

When purchasing ingredients, always pay attention to the expiration date. Stale products will spoil the taste of the delicacy and cause harm to health.

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 a detailed recipe, we will show you all the cooking 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)

For cream:

• 1. Sour cream (at least 25% fat) - 1000–1200 g
• 2. Sugar - 450 g

For the glaze:

• 1. Sour cream - 4 tablespoons
• 2. Cocoa - 4 tablespoons
• 3. Sugar - 6 tablespoons
• 4. Butter - 30 g

For filling - any dried fruits and any nuts to taste. We have:

• 1. Raisins - 150 g
• 2. Dried apricots - 150 g
• 3. Walnuts (shelled) - 100 g
• 4. Prunes - 150 g

Preparation:

• 1. Making the first cake. In total we will need 2 of them. One is white, the second is chocolate. Pour the flour into a mixing bowl.
  

Attention new!
We invite you to buy a postcard and your favorite recipe will always be at hand.



• 2. Add 0.5 cans of condensed milk, ...
  
• 3. ... 0.5 cups of sour cream, ...
  
• 4. ...break 1 chicken egg.
  
• 5. Mix lightly.
  
• 6. Quench 1 teaspoon of soda with vinegar, ...
  
• 7. ... and knead the dough.
  
• 8. Grease a baking sheet with butter.
  
• 9. Pour the dough into a baking tray,...
  
• 10. ... and distribute evenly. Place in the oven preheated to 150–170°C for 40 minutes.
  
• 11. To make a chocolate cake, repeat all steps and add 2 tablespoons of cocoa, ...
  
• 12. ... and knead the dough.
  
• 13. Grease the mold with butter.
  
• 14. Pour the dough into the mold and distribute it evenly. Place in the oven preheated to 150 – 170°C for 40 minutes.
  
• 15. While the cakes are baking, we prepare the filling.
  
• 16. Wash red and yellow dried apricots and prunes and pour boiling water over them...
  
• 17. ... leave for 5 - 10 minutes.
  
• 18. Wrap the peeled walnuts in a towel, place on a cutting board, ...
  
• 19. ... crush with a rolling pin ...
  
• 20. ...can be small, or larger, as you like.
  
• 21. Cut red and yellow dried apricots into cubes the size of raisins.
  
• 22. Cut the prunes in the same way.
  
• 23. And we mix all this beauty.
  
• 24. Our filling is ready.
  
• 25. White cake...
  
• 26. ... and the chocolate cake was baked, we took them out of the oven and left them to cool.
  
• 27. Making cream. Take sour cream. The fattier the sour cream, the better the cream will whip up. We have 400 g bags and sour cream 27% fat. And we take such packages - 3 pieces.
  
• 28. Add 450 g of sugar...
  
• 29. ... and start whisking. Beat for at least 15 minutes at maximum speed. But so that the sour cream does not begin to flake off, i.e. so that liquid does not appear.
  
• 30. Take the chocolate cake and cut...
  
• 31. ... in random pieces.
  
• 32. We do the same with white cake.
  
• 33. During this time, sour cream and sugar were whipped. It increased in volume by about 3 times and became airy and thick.
  
• 34. Take a piece of cake on a fork...
  
• 35. ... dip in cream ...
  
• 36. ... and start putting it on the dish.
  
• 37. Pieces of white and chocolate cakes can be alternated in absolutely any order. When the first layer has been laid out, sprinkle with walnuts,...
  
• 38. ... and dried fruits.
  
• 39. And we continue, alternating in the same style, laying out pieces of dough and filling.
  
• 40. We finish everything with dried fruits.
  
• 41. Let's start making the glaze. You can cook it yourself, like we did. Take 4 tablespoons of sour cream, add 6 tablespoons of sugar...
  
• 42. ... add 30 g of butter ...
  
• 43. ... and 4 teaspoons of cocoa.
  
• 44. Stir.
  
• 45. Place on low heat or water bath and stir constantly.
  
• 46. ​​Until the glaze becomes more liquid and homogeneous. If you think the glaze is too thick, add a little water until you get a consistency that suits you.
  
• 47. And before the glaze hardens, pour it over the cake.
  
• 48. Or the icing can be made from regular dark chocolate (at least 70% cocoa). Let's make a water bath.
  
• 49. Break chocolate into a saucepan.
  
• 50. And, unlike the first method, we don’t touch it at all. We're just waiting. When the chocolate has melted.
  
• 51. And in the same way, until the chocolate has cooled down, pour over the cake.
  
• 52. This is how beautiful it turns out.
  
• 53. Leave the cake overnight in a cool place so that it is thoroughly soaked. And the “Count Ruins” cake will become your favorite cake! It turns out not dry, but well soaked, and therefore tender, moderately sweet and simply amazingly tasty!

  Lick your fingers!

  By the way, click on the envelope and buy a laminated card with the recipe so that you always have it on hand!

  

This name appeared due to the external similarity. There are several options for making it: the Count's Ruins cake with sponge cake and meringue. In both cases, the dessert is given the appropriate shape by arranging the pieces in artistic disorder. The entire structure is soaked in syrup, covered in cream, and then poured over with chocolate.

The pile of ruins is constructed from small meringues or pieces of biscuit. Everything is glued together and soaked in cream. Then it is generously poured with glaze, this is an integral part of the dessert. The preparation is simple, although very time-consuming, and everyone likes the result. Unlike some dishes, this cake turns out better at home than in a restaurant or cafe due to proven and high-quality products.

Cake "Count's Ruins"

The count's ruins are one of the interpretations of the famous Kyiv cake, which the workers of the confectionery factory named after. Karl Marx was once presented to General Secretary Brezhnev. The cake consisted of meringue layers, cream and hazelnuts. When it went on sale, people lined up to try the delicious dessert, which combines a crispy base and delicate cream. Many came to Kyiv to try it or bring it home as a gift as a valuable souvenir.

There are several versions of creating such an unusual combination. According to one, 60 years ago the head of the confectionery shop decided to hide the mistake of the workers, and as a result he created a masterpiece. According to another, the recipe was created over many years by trial and error. And then it was patented in 1973 under the name “Kyiv”.

Its recipe is still kept secret. And housewives, trying to please their families, selected recipes to replicate the taste of the famous brand. It was this popular dessert that became the basis for the “Count’s Ruins.” Most likely, the form was created for convenience, since in Soviet times few people had the opportunity to decorate confectionery products like in a factory.

There was also no high-quality baking paper on sale; silicone mats and cakes often broke or got slightly burnt. Also, not everyone had the opportunity to purchase a pastry syringe. And the unusual democratic form was convenient because it made it possible to hide minor errors.

Until now, neat and even meringues are chosen only for the visible part. The cream for the “Count's Ruins” is prepared depending on the type of cake or base. It can be Charlotte, custard, sour cream, whipped cream and cream. Below are some of the best recipes.

Classic cake, Count's ruins - general principles of preparation

Cake "Count's Ruins"

“Count's ruins” cannot be confused with any dessert. Most often it has the shape of a slide, where a sponge cake and meringue are “thrown out”. Sometimes the role of “ruins” is played by cream decoration. For aesthetics, neater meringues or slices of sponge dough are used in a prominent place on top.

To bake the classic version of the Count's Ruins cake, firstly, you need to set aside enough time, especially if you don't bake sponge cake very often. It is on the basis of sponge cakes that this dish is prepared. To get the “Count’s Ruins”, sometimes you just need to “fill” your hand.

Secondly, in order for the first test to be successful, you need to follow several rules:

1. For biscuits and cream, you need to use only high-quality products. The eggs must be fresh, the flour must be tested, and the sour cream must be natural and thick.
2. A lot in the dough depends on flour. Its quality depends on gluten, the percentage of which is indicated on the pack. To prepare an excellent dough, you will need a gluten content of at least 28%. This is usually designated as “highest grade” or “1st grade”.
3. Be sure to sift the flour. This way you can not only get rid of debris and small particles, but also saturate it with oxygen during the sifting process. Baking made from such flour turns out more fluffy.
4. Flour is never added to the dough in the entire amount specified in the recipe. Experienced confectioners know that flour can vary in quality, which affects the dough. Also the amount of liquid (egg) varies. The fat content of products such as sour cream, milk, kefir also affects flour consumption. You need to focus on consistency.
5. The thickness of the biscuit dough can be described as very thick sour cream. It does not pour, but slowly slides from the bowl into the mold.
6. You can improve the structure of the dough by adding half a tablespoon (tablespoon) of starch to the flour. It is best to use cornstarch. But, if it is not there, then add potato. Dough with starch does not settle as much and becomes more durable. But you shouldn’t overuse starch either, otherwise the biscuit will become tough.
7. The eggs for the biscuit are not separated into white and yolk, but rather beaten together. The main thing is to be patient and achieve a good result. This is a rather long and labor-intensive process, so a regular mixer comes to the rescue, set at medium speed. The beating time depends on the quality of the eggs and their quantity, but usually it does not exceed 10 minutes.
8. Beginners need to remember one of the rules for beating egg whites and eggs: they start adding sugar only after the eggs have already been whipped into a strong foam.
9. Sugar for biscuits does not have to be ground in a coffee grinder; the result will be the same in both cases.
10. To make the sponge cake fluffy, only 3 components are used: flour, sugar, eggs. But it won’t be tasty enough for the “Count’s Ruins.” The dough made with kefir, cream, and sour cream will not be as fluffy, but more tender and soft. The same thing happens when fats are added: vegetable oil or butter.
11. Sour cream is whipped like protein cream - until it reaches a stable foam. To do this, you need to take only high-quality natural sour cream, with a fat content of at least 20%. The higher the fat content of the sour cream, the better the sweet sauce. Sour cream with a fat content of 15% is not suitable for “Count Ruins”. The resulting cream will flow down and not stick evenly throughout the dessert from bottom to top.
12. A cake decorated with chocolate is the hallmark of the “ruins.” To prepare the glaze, you will need chocolate or a mixture of cocoa powder and butter, sour cream, and cream.
13. Cocoa powder for glaze is used only of good quality, with a high cocoa content. There is no need to take ready-made mixtures for making drinks - in addition to sugar and milk powder, they often contain flavorings and colorings.
14. If the sponge cake uses only eggs, sand and flour, then there is no need to add baking powder. If the composition includes such “heavyweights” as butter or sour cream, you must definitely use baking soda (alone or with vinegar) or baking powder. It is best to mix it with flour, then it will be better distributed.

Making the Count's Ruins cake

To make the “Count's Ruins” cake at home, first you need to bake the biscuits, then the cream. The assembly of this structure is a separate story. Each piece (or meringue) is dipped in cream and assembled into a tall “pie”. It consists of pieces of dough soaked in a sweet sauce.

Usually the lower part of the dessert consists of whole cakes that decrease in diameter. Pieces of biscuit are placed on top. There is another option: from top to bottom, the “Count’s ruins” consist of broken cakes. The pieces below can be whatever you want. On the outside, for decoration, they need to be made smaller and more neat.

How to make the Count's Ruins cake at home

The classic recipe for the Count's Ruins cake is prepared virtually without baking, so the first stage (preparing the sponge cake) can be planned in advance. For example, 1-2 days before preparing dessert, you can bake cakes. During this time, their taste will only improve. For example, the intense omelette smell, characteristic of baking eggs, dissipates only after a few hours.

And you can assemble the dish on the day when you are planning a reception or a home celebration. This is very convenient, given the busyness at work and the extended preparation time for “Count Ruins.” The assembly itself does not take much time.

You just need to take into account that you can store biscuits wrapped in linen or cotton cloth. If the cakes dry out a little, they need to be soaked a little. Any option that will be combined with the base and cream is suitable. It can be compote syrup mixed with liqueur or honey with coffee and cognac.

There is no need to make changes to the dough recipe at first. It is best to gain experience and master the basic recipe, and only then make adjustments. The presented recipe contains sour cream, which significantly changes the structure of the dough. Of course, for an airy sponge cake this is a whole challenge. But the result is worth it: the cakes turn out very tasty even without cream. And along with it, it will be a delicacy that no one can refuse.

Ingredients (dough):

• flour - 1.5 cups;
• sour cream - 150 ml;
• sugar - 150 g;
• eggs - 4 pieces;
• cocoa powder - 3 tbsp;
• 1 tsp soda;
• vinegar 9% - half tsp.

Ingredients (cream):

• sour cream - 2 cups;
• sugar - 1 glass.

Ingredients (glaze):

• butter - 2 tbsp;
• cocoa - 2 tbsp;
• sugar - 3 tbsp;
• sour cream (at least 20% fat) - half a glass.

Ingredients for the Count's Ruins cake

You can work a little on the composition. For example, for the dough, instead of sour cream, use kefir or fermented baked milk. But it must be taken into account that low fat content compared to sour cream will affect the remaining proportions. In this case, you will need a little more flour.

Cocoa can be replaced with a melted and then cooled chocolate bar. You can choose it based on your own taste: bitter, milky. Soda and vinegar can be replaced with baking powder. For this amount of food you will need half a pack. But it is completely undesirable to refuse it, otherwise the biscuit will not rise and will come out too dense, like rubber. Neither impregnation nor cream can correct this quality.

Preparing a biscuit

How to prepare the classic recipe for the Count's Ruins cake:

1. To make the cake intensely chocolate-colored, full-fat sour cream must be mixed with cocoa in advance.
2. Beat the eggs until thick foam.
3. Add sugar little by little.
4. Add cocoa with sour cream to the resulting mass, and then the remaining ingredients.
5. Next you need to put the mixture into a round shape.
6. Set the oven temperature to 180ºC in advance. Bake for 50 minutes.

Even beginners can always make this kind of dough. It is moderately fluffy, tender, and does not break. The cut shows many small bubbles that, like a sponge, absorb the cream. You can determine the readiness of the cakes for the “Count’s Ruins” using an ordinary toothpick, which you need to stick (and immediately pull out) into the sponge cake. If the toothpick remains clean and dry, the baked goods are ready.

Preparing sour cream

The sweet sauce is prepared simply: beat the sour cream with a mixer, add sugar crushed in a coffee grinder. To thicken, place in the refrigerator for half an hour. As you can see, preparing such sour cream will not take much time.

You can simply whip sour cream with sugar, but adding powdered sugar will significantly save time, and vanillin will add sweet notes. “Count's Ruins” with sour cream is the basis, a classic of the genre. You can diversify the traditional taste with the help of various additives: cocoa, orange or lemon zest, vanillin, balsamic vinegar.

If you were unable to buy high-quality thick sour cream, you can add any kind of butter cream for the “count’s” cake. It is prepared as simply as sour cream. It also consists of only two components: fresh sweet butter and sugar. The proportions are as follows: for 1 stick of butter you need to take 1 glass of sugar. The mixture is whipped until fluffy. The butter must first be softened.

Sugar can be replaced with condensed milk. You can add the same additives to cream as to sour cream. And if you replace sugar with custard, you get the second most popular sweet sauce in the “Count Ruins” - Charlotte. It goes well with both the biscuit base and the meringue.

Making chocolate glaze

We prepare the icing for the “Count's Ruins” cake according to one of the recipes. There are many of them, which one to choose is a matter of experience and personal preference. Someone simply melts a bar of chocolate and pours this mixture over the dessert. Some people add a couple of spoons of cream or milk to the chocolate.

We will prepare the glaze, which consists of 4 ingredients. All ingredients for the glaze must be boiled in a saucepan for at least 2 minutes. After the mixture has cooled, pour it over the finished cake. The main indicator of the quality of cake icing is its appearance. It should be dark, shiny, without lumps.

Collecting the Count's Ruins Cake

Step by step recipe:

1. Cut the finished sponge cake into 4 layers (the top one is the thinnest, as it usually deforms a little during baking).
2. Cut circles from 3 cake layers according to the template or, using an inverted plate, according to it. All 3 cake layers must be different sizes. The difference should be barely noticeable. You need to cut it with a sharp knife, gradually reducing the diameter. The thin top cake, as well as the trimmings from the sides, need to be broken into pieces.
3. Three cake layers are combined with cream. On the smallest diameter, top layer, place pieces of biscuits dipped in cream. This can be done with a spoon. The sponge cake is dipped into the cream on a spoon and then placed on the cake. They form “ruins” in the form of a slide. The worst parts are put in first. For decoration, leave the most even ones.
4. To make the cake tastier, it is left to soak for at least 3 hours in the refrigerator or any other cool place.

The “Count's ruins” cake according to the classic recipe is ready. To improve the taste, you can pre-moisten the sponge cake with syrup, honey and milk, a mixture of alcohol (cognac, rum) and water.

This dessert can be served with almost any drink. “Count's ruins” go harmoniously with strong black coffee and tea, hot cocoa with cream and chilled champagne. It will be appropriate for any holiday and celebration, eventually becoming a good reason to gather everyone at one table.

Video of making the “Count's ruins” cake

httpss://youtu.be/_V7z057-ZEY

Count's ruins cake with meringue

The Count's Ruins cake with meringue is easy to prepare at home. A set of products for meringues (cookies made from whipped egg whites with sugar) is affordable. There are squirrels and sand in every home. This is the simplest, but at the same time the most delicate dessert in structure and taste, especially when it sits overnight.

First, the protein base is prepared in the oven. It can be small meringues or a solid protein cake, the size of a baking sheet, which is then broken into pieces. This is not a difficult, but quite responsible procedure. The meringue should not fry, but dry, so the process takes a lot of time.

Let's prepare meringue for the Count's Ruins cake

In the confectionery world there are 2 simple recipes for the Count's Ruins cake: sponge cake and meringue. The version with meringue is distinguished by its simplicity. Its obvious advantage: availability of products and budget. The whites are used to make meringues, the yolks are used to make custard.

Most likely, this economical technique was also invented by housewives, choosing a recipe similar to Kiev cake. Experimenting with the proportions of the base: eggs, sugar, milk, we finally found their wonderful combination in the “ruins”, which has delighted us for decades.

The main difficulty is preparing the meringue. Each stage of this process is extremely important. For example, you can beat the whites correctly and add as much sugar as you need, but ruin everything when drying. Therefore, follow the recommendations exactly. There are several unshakable rules for making meringue:

1. To ensure that the whites are whipped and do not settle prematurely, the dishes and whisk must be thoroughly washed. Squirrels do not tolerate the presence of a single drop of fat in their territory. The bowl intended for whipping can be checked for the presence of fat by running a thin paper napkin along the inner walls. It is good to boil the whisk from time to time with soda or mustard to completely degrease it. It is not recommended to use dishwashing detergents in this case.
2. Water is also unacceptable when beating egg whites, so you need to make sure that its drops do not get into the mass. To do this, you need to thoroughly wipe all the dishes with a towel, or even better, dry them after washing.
3. Do not beat egg whites in an aluminum bowl. A special one made of durable food-grade plastic is best suited.
4. Before whipping, you can place the whites in the refrigerator, this will make them easier to work with. Although there are alternative methods of whipping, beginners can use this initially. Cold is additionally created using a container with ice, where a bowl for whipping egg whites is placed.
5. The whites will whip better if you add a few drops of diluted citric acid or lemon juice to the mixture before the process. Salt is added for the same purpose. Not much, literally a few crystals, which are removed between pinched fingers (a pinch).
6. It’s a paradox, but the whites for whipping into a fluffy foam do not have to be the freshest. Let us remember that when creating the first batch of the Kyiv dessert, the proteins, which were not cooled in time for other baking, also spoiled a little. Without being too fanatical, you should choose not the freshest eggs in the store. Homemade ones are definitely not suitable for good meringues.
7. To better start the beating process, add a few crystals of citric acid or half a pinch of salt to the whites.
8. It is more convenient to beat the whites with a mixer. If you use a whisk, it is recommended to use a large whisk, which will speed up the process a little.
9. The mixer attachments should not have a spiral shape (these are intended for dough); they cannot be used to beat egg whites.
10. You need to add sugar, starting with small portions - first half a teaspoon. Gradually the volume is increased to several tablespoons.
11. To get strong meringues, you need to add corn or potato starch: 1 tablespoon per 7 whites. Starch not only gives the necessary rigidity, the hardened whipped whites will become glossy and shiny.
12. Meringue is considered ready if it is hard not only on the outside, but also on the inside. Sometimes, for some dishes, incomplete drying of the meringue (meringue) is allowed. But in the case of the “Count's Ruins” everything is strict: it is better to make small cookies, but dry them completely.
13. You need to dry the meringue in the oven at a temperature of 100 degrees. If there is a convection mode, then you need to use it, or open the oven door slightly. Drying time depends on the functionality of the oven and the size of the puffed cookies. Lasts on average from 2.5 to 4 hours. Unfortunately, it is impossible to speed it up. If you turn on the gas at high power, the meringues will burn.
14. It is convenient to dry whipped whites in several stages in advance. For example, a day or two before you plan to serve dessert. This way the airy cookies for the “Count Ruins” will turn out tender, crispy, without a raw center inside. First, the meringue is dried in the oven at a temperature of 80-100 degrees for 30-60 minutes.
    The door is kept open. It is convenient to use some small object to prevent the door from slamming shut (for example, a matchbox will do). Then the gas is turned off and the door is closed until it cools down. The cooled meringues are dried at room temperature. The operation is repeated at a convenient time. Here you need to follow the basic rule: it is better to make the temperature a little lower than to throw away spoiled cookies later.
15. For drying, it is better to use a silicone mat or special parchment paper with a baking coating.
16. There are 2 opinions on whether you should grease the paper before baking. Those who do not do this note that the meringues do not stick even without oil, which can cause them to settle.
17. There are several subtleties that relate to proportions. The classic way to prepare meringue is this: take 50 g of granulated sugar for 1 white. You can take powder or brown sugar, but the proportions are determined by weight.
18. You can add various colors and flavors to whipped whites. But you need to remember that only a small amount will not affect the quality: a few drops or vanilla on the tip of a knife. For example, if you add a few spoons of cocoa to meringues, this will change their appearance: the cookies will not hold their shape and will sag. All additives that are used in large quantities are best used in cream.
19. Nuts can be chopped and put into protein dough. But we take into account 2 points. Nuts ground in a coffee grinder are added to the egg whites after they have been beaten together with sugar, that is, after they are fully prepared. Second: the meringue settles heavily from the nuts and becomes not very aesthetic, although tasty. Therefore, you can prepare such cookies inside the “Count’s ruins”, and without fillers - for decoration.

Be sure to balance the capabilities of the oven, the size of the cake and the amount of whipped egg whites. Since the whites take a long time to dry, you only need to beat the amount that will fit on the baking sheet. You can dry in 2-3 “floors” if the number of baking sheets allows, changing them in places during drying.

This is the advantage of “Count Ruins”. While the whipped egg white cookies are drying, you can do whatever you want. The main thing is that the base does not become baked. Then the cake will acquire an unpleasant burnt taste mixed with the smell of omelet.

So, to prepare a sufficient amount of base, you need to take:

• 10 proteins;
• 500 g sugar;
• a teaspoon of vanilla sugar.

1. There is no need to beat all the whites at once. It is enough to take half or a third, which you then dry in the oven and start a new batch.
2. Place the egg whites in a clean, dry bowl and beat with a mixer at medium speed until soft peaks form. What does it mean? Try using a whisk or attachment to scoop a small amount of egg whites and turn them upside down. Sticky proteins will stand and will not change their shape, despite the fact that they have a soft structure. The process of whipping to this state lasts about 10 minutes (with breaks).
3. Now add sugar little by little (half a spoon at a time) to the whites, continuing to beat the whites. Once you have achieved stable peaks, stop beating.
4. Preheat the oven (80-100 degrees).
5. Using a pastry bag with a suitable nozzle, place small-sized (5-6 cm) cookies onto a baking sheet.
6. Place in the oven, open the lid slightly and wait about an hour.
7. Turn off and leave to dry for 3-4 hours. Then repeat the operation.
8. Between drying in the oven, the whipped whites are dried in the room.

The finished products can be placed on a plate and covered with a cloth while the next batch is being prepared.

Preparing cream for the count's ruins

Cream "Charlotte"

Different creams are suitable for “ruins”. Whipped cream (Chantilly) goes well with hardened egg whites. But they have one significant drawback - they do not hold their shape well and can fall off during the time allotted for impregnation. Some people add a special thickener to the whipped mass, which fixes the cream.

For whipping, use cream with a fat content of at least 35%. If you cannot find a thickener, then add a teaspoon of starch or protein to the mass before whipping. This is a natural “fixer”. If desired, you can use sour cream, a relative of Chantilly. But, as practice has shown, it goes better with biscuit than with proteins.

A delicious dessert with butter cream based on butter. In this case, it is necessary to take only a high-quality product, and in no case a spread. Butter sauce has many advantages: it holds its shape well and does not settle, it is not spoiled by the addition of cocoa, and it makes a wonderful chocolate cake.

But the most delicate taste and excellent combination with meringue is obtained when using Charlotte (a combination of custard and butter). It has a subtle delicate taste and delicate structure, characteristic of a sweet custard sauce. At the same time, it holds its shape perfectly, thanks to the oil, so you can use it to come up with various designs and decorations for the finished cake.

Ingredients for Charlotte cream (based on the amount of protein base indicated above):

Ingredients for Charlotte cream

• butter - 1.5-2 packs;
• milk - 2 glasses;
• yolks - 10 pieces;
• granulated sugar - 1.5 cups;
• flour or starch - 2 tbsp. without top.

Preparation:

1. Grind the yolks with sugar and flour into a homogeneous mass, add 0.5 cups of milk. If there are lumps, strain.
2. Heat the remaining milk in a thick-walled container until almost boiling.
3. Add the egg mixture to the hot milk and beat everything well. As soon as the sauce thickens, it should be removed from the heat.
4. After cooking and cooling, butter is added to the cream. Everything is whipped again.

For “Count Ruins”, butter cream with condensed milk is suitable:

• butter - 2 packs;
• condensed milk - 1 can.

This is a very simple and tasty cream, which is obtained by whipping the main ingredients: butter and condensed milk. It is tender, but at the same time holds its shape well, especially when chilled. It will not change its properties if you add cocoa to it. It will be even tastier with chopped walnuts.

Assembling the cake

Cake "Count's ruins" with meringue, decorated with nuts

A dessert made from protein cookies can be shaped like a sweet mound or formed into a traditional shape, heart, etc. based on pieces of protein cake. And decorate the top with neat meringues, walnuts and prunes. In the first case, the cake really looks like ruins.

Decorations can include coconut shavings and chocolate accessories for decorating baked goods. For this cake, various frozen chocolate figures made by yourself are suitable. They are decorated only after the cake has been in the refrigerator.

Count's ruins cake with meringue and sponge cake

If you want to make the “Count's Ruins” cake for some kind of celebration, then there is no better option than a combination of meringue and sponge cake. The biscuit base is at the bottom. It is soaked in syrup or honey and layered with any cream. Meringues in the form of ruins are placed on top and also layered with cream.

There is another option, when sponge cakes are baked and the protein mass is dried. Everything is broken into small pieces, which are then dipped in cream and laid out in any convenient way.

The entire structure is generously sprinkled with walnuts, cashews or hazelnuts, and then drizzled with dark chocolate glaze. The count's ruins with sour cream are especially good. A sauce made from powdered sugar and sour cream gently soaks the biscuit base.

Let's prepare the cake crust

For the combined “Count Ruins” we will prepare a classic chocolate sponge cake. It will require:

• flour - 200 g;
• sugar - 200 g;
• eggs - 6 pieces;
• cocoa - 1 tbsp;
• starch - 1 tbsp.

Cooking will take a lot of time:

1. Mix flour and starch in a bowl.
2. Mix sugar and cocoa in a separate container.
3. Separate the whites from the yolks.
4. Beat the whites with a mixer until they form peaks.
5. As soon as this happens, you need to gradually pour the mixture of sugar and cocoa into the mixer bowl, continuing to beat.
6. Once the mixture is whipped to stiff peaks, you need to add the yolks and beat too. The resulting mass should not spill out if the bowl is turned over.
7. Now you need to mix the flour and egg foam with a spatula, trying to do it carefully so that the mass does not fall off.
8. The resulting mixture is prepared in a baking dish for about an hour at a temperature of 180 degrees. More precise cooking time can be found by checking the biscuit with a match or toothpick.
9. The baked cake for the “Count's Ruins” is cooled and cut lengthwise into several pieces.

Let's prepare meringue and cream

Meringues will decorate the delicious biscuit base on top. In order to prepare them, you need to take:

• 6 proteins;
• 300 g sugar.

Meringue is made like this:

1. The whites are whipped into a thick foam. It should retain its shape well when taken out with a spoon.
2. Afterwards, sugar is gradually added to the proteins. This must be done little by little so that the whites do not fall off. Start with half a spoon and increase the amount to several spoons.
3. Once the sugar has dissolved and the mixture has turned boiling white, place it in a piping bag.
4. Place small meringues on a baking sheet.
5. The oven is turned on at a temperature of 80-100 degrees. If there is no convection mode, then you need to open the door slightly. This way the fluffy cookies will dry out rather than fry.
6. In order for it to dry not only outside, but also inside, it will take 1-1.5 hours. If the meringues are large, then it will take more time.

While the protein mass is drying, you can make the sweet sauce, which will not only soak the biscuits, but also mix with the meringues. For this purpose, nothing is better than Charlotte.

To prepare Charlotte with condensed milk you will need:

• butter - 1.5 packs;
• milk - 1.5 cups;
• yolks - 6 pieces (they will remain after beating the whites);
• condensed milk - 5-7 tbsp;
• flour - 1 tbsp.

1. Beat the yolks a little, add the ingredients: condensed milk and flour.
2. Mix everything until the lumps disappear. If it doesn’t work, strain through a sieve.
3. Boil the milk and pour in the mixture, whisking.
4. Transfer again to the bowl where the milk was heated and cook until thickened. This usually takes from 1 to 3 minutes.
5. The mixture should be cooled, and the butter, on the contrary, should be left to soften.
6. Combine butter and sweet custard sauce.

Assembling and decorating the count's ruins cake

Cake "Count's ruins" with meringue and sponge cake

Assembling the Count's Ruins cake with sour cream step by step:

1. We soak the biscuit with any favorite mixture: honey, juice, coffee, milk, alcohol.
2. Each one needs to be spread with cream and the cakes need to be fastened together.
3. Place the meringue on the cake in a heap as follows: take the cookies, spread cream on the bottom and “stick” it on the previous layer.
4. The top of this piece can be decorated with nuts. To do this, chop 50 g of nuts by hand using a knife and sprinkle on the meringue. The remaining cookies are used to decorate the sides of the cake using cream.
5. The design of the classic version of the "Count's Ruins" includes decoration with glaze. Melt a chocolate bar with 2-3 tablespoons of milk or cream and pour the cooled mixture on top.

It’s not at all difficult to prepare real “Count’s ruins”. The only difficulty is finding free time. But the result is completely justified. Let's look at a few possible mistakes that inexperienced beginners make:

Cake "Count's Ruins" with meringue and nuts

1. They often don’t know which dessert option to choose. Preparing meringue, as well as sponge cake, requires increased care. Therefore, you need to decide based on the availability of free time. Baking a sponge cake will take less time.
2. The homemade “Count's Ruins” dessert turns out truly wonderful only if high-quality products are selected and the process is followed. For example, sour cream cream will not work if you take the liquid store-bought equivalent.
3. Inexperienced cooks are often faced with the question: should they put nuts in meringue or not? Whipped whites will sink if you weigh them down with any extraneous ingredients. The meringues will not turn out so beautiful. Therefore, there are 2 options: sprinkle chopped nuts on each layer of the cake or be content with nondescript meringues.
4. One of the secrets to success, which anyone who has tried “Count's Ruins” will tell you, is to let the cake sit for several hours. How long should it steep? The best time for soaking is from 3 to 8 hours. Some people leave it overnight.

The cream is also prepared in different ways. It depends both on the base and on the taste of the pastry chef. For example, the Count's Ruins cake without sour cream is most often prepared for sponge cake. A universal cream for all types of foundation is Charlotte and oil.

Many of you have definitely tried this wonderful dessert at some point, and if you haven’t, you’ve definitely heard about it more than once. This dessert has become so popular that there are currently more than a dozen versions of its recipes. All are very similar to each other in terms of preparation technology, but the ingredients included differ, and this is what affects the taste of the dessert. Today you will learn how to prepare the “Count Ruins” sponge cake with condensed milk. The dessert has a calorie content of 374.86 kcal.

• Chicken egg - 4 pcs.
• Granulated sugar - 150 g
• Sour cream - 250 ml
• Cocoa - 3 tbsp. l.
• Condensed milk - 200 g
• Soda slaked with vinegar or citric acid - 1 tsp.
• Wheat flour - 3 cups

• Sour cream - 500 g
• Condensed milk - 200 g
• Sugar - 150 g

• Sour cream - 300 g
• Sugar - 4 tbsp. l.
• Margarine or butter - 20 g
• Cocoa - 3 tbsp. l.

Preparation

Let's prepare everything you need for the recipe. We had such products.

First of all, let's knead the dough. Using a mixer, beat the eggs and sugar until smooth.

Add sour cream, slaked soda, and mix everything well.

Then pour condensed milk into the mixture and stir again.

Now gradually add flour, whisk everything thoroughly so that there are no lumps.

The resulting dough must be divided equally. Leave one part as is, and add cocoa to the second part and mix.

Heat the oven to 170˚C and begin baking the “Count's Ruins” cake. First, let's bake a white sponge cake. To do this, pour the light dough into a round silicone baking dish and place in the oven for about 17-20 minutes. Check doneness with a wooden skewer or toothpick. If it is dry, it means the biscuit is well baked and you can remove it from the oven.

Place the finished biscuit on the dish where you will collect the dessert. We bake dark cake using the same principle.

While the chocolate sponge cake is baking, let's make the cream for the cake. For the cream, mix sugar with sour cream and condensed milk and beat with a mixer. You can add a little vanilla to the cream.

To prepare the glaze, place sour cream, butter, granulated sugar and cocoa in a small saucepan. Place on medium heat and boil until the sugar is completely dissolved. When it dissolves, cook for another 3-4 minutes and turn off the gas.

Thinly cut off the top of the white cake to level the surface, cut into small cubes.

Cut the entire chocolate cake in the same way.