Homemade recipe for Count Ruins Cake. Count's ruins cake - classic recipe with step by step photos

The Count's ruins are exactly the kind of cake that people love not for its beautiful design and abundance of cream flowers. This dessert captivates with its carelessness, protruding pieces and playful streams of chocolate, which are always present in classic recipes. But the unique taste is especially pleasing. Shall we try to cook?

Cake "Count's ruins" classic - general principles of preparation

It is difficult to single out a classic cake recipe, since it is prepared in two different ways: either from sponge cakes or from airy meringue. Often these ingredients are combined in one dessert, which is also not prohibited. If you use homemade meringue, the process may take a little longer. Meringue takes quite a long time to dry in the oven. For a shortcake cake, you need to prepare a sponge cake, which can be made with eggs or sour cream, whichever you prefer.

Creams are used in all versions of the cake. Basically, the layer is prepared from sour cream or condensed milk. Nuts and prunes are often added. Chocolate glaze is always used to decorate the count's ruins. But it should not cover the cake completely. Usually they depict streams of chocolate flowing down a slide.

Cake "Count's ruins" classic with sour cream

The recipe for the classic “Count's Ruins” cake, which is very easy to prepare and does not require scarce ingredients.

Ingredients

0.24 kg white flour (sifted);

1.5 tsp. soda;

230 g sour cream;

2 spoons of cocoa;

0.18 kg sugar.

0.5 kg of fatty, thick sour cream;

0.175 kg of powder;

A pinch of vanilla.

Glaze for decoration: 100 g butter and 4 tablespoons each of sugar, sour cream, cocoa.

Preparation

1. Prepare the sour cream sponge cake in one bowl, then separate half for the chocolate cake. Beat two eggs, you can immediately add sand. Next, add sour cream, but not all of it, set aside 30 g. Stir.

2. Add flour. Immediately extinguish the soda and also pour it out. Stir the dough, separate half.

3. Pour the white part into a 20 cm mold and bake. Temperature 180.

4. Add cocoa and sour cream that remains to the second part. Stir and also pour into the mold, bake following the white cake until cooked. Let all the biscuits cool.

5. To prepare the cream, you just need to mix everything.

6. After cooling, cut the white cake into two plates.

7. After cooling, cut the dark cake into cubes.

8. We coat the white cakes like a regular cake. Place pieces of chocolate sponge cake dipped in cream on top. We form a slide.

9. Make glaze from the ingredients listed above. Then cool the mixture a little; it should not be hot, otherwise the sour cream will flow. We pour glaze over the “ruins”. There is no need to completely cover.

Cake "Count's Ruins" classic with condensed milk

For this cake, the most ordinary sponge cake is baked, but the cream is amazingly tasty and sweet. It is better to prepare condensed milk yourself.

Ingredients

0.14 kg flour;

0.03 kg cocoa;

0.17 kg granulated sugar.

0.4 kg condensed milk;

0.27 kg butter;

25 g cognac;

0.18 kg sour cream.

You also need one chocolate bar and 3 tablespoons of butter.

Preparation

1. Take the butter out onto the table and let it soften. Take out the condensed milk too, so that the temperature of the ingredients for the cream is the same.

2. Place the eggs in a bowl. Beat for a few minutes, then add sugar little by little. Beat for another ten minutes.

3. Add flour and cocoa, stir.

4. Pour the dough onto a baking sheet and bake the crust. Since it will not be thick, set the temperature to 200, time 10-11 minutes. Let cool.

5. While the biscuit is cooling, beat the softened butter until fluffy and only after that add condensed milk in parts, and at the very end sour cream. For richness, you can add cognac, any liqueur or regular vanillin.

6. Cut a circle out of the biscuit - it will serve as the base. Lubricate with cream. You can sprinkle it with coffee or tea before this, it will be juicier.

7. Cut the rest of the cake into pieces, coat each one with cream, and place a mound.

8. Chop the chocolate, combine with butter, and put in the microwave for 20 seconds. Then stir and reheat if necessary.

9. Pour melted chocolate over the “ruins” and let the cake soak.

Cake "Count's ruins" classic with nuts and prunes

For the classic “Count's Ruins” cake, it is better to use walnuts. It turns out much tastier with them. You can decorate it in large pieces, and chop it for a layer of kernels.

Ingredients

0.3 kg butter;

0.4 kg sugar;

10 proteins;

0.3 kg of nuts;

150 g chocolate;

2 lemons;

A can of boiled condensed milk;

150 g prunes.

Preparation

1. Wash the citruses, remove the zest on a fine grater.

2. Take a large bowl. Beat the egg whites and sugar until thick and fluffy, don't be intimidated by the quantity. Squeeze the juice from half a lemon. The rest of the citrus fruits are not useful.

3. Transfer the meringue into a pastry bag or into a simple bag; in the second case, make a cut. Squeeze small meringues onto a baking sheet. Dry in the oven for 80 minutes (approximately) at 90-100 degrees. If the temperature rises higher, then periodically open the door.

4. Mix butter and boiled condensed milk.

5. Lay out the meringue in layers, grease with condensed milk and sprinkle with nuts along with the zest. Scatter pieces of prunes here and there. We collect the whole cake.

6. Melt the chocolate and pour over the top of the cake.

7. Arrange the remaining nut kernels. To make them stick, spread them over the chocolate.

Cake "Count's ruins" classic made of meringue with custard

A simplified recipe for the classic “Count's Ruins” cake, which is prepared with regular custard, is easier than the versions made with condensed milk.

Ingredients

250 g granulated sugar.

0.2 kg butter;

3 yolks;

0.5 tbsp. Sahara;

2 tablespoons flour;

0.2 l milk;

Vanilla, cognac.

For the top decoration, chocolate, optional nuts.

Preparation

1. Prepare meringue. Beat the whites until fluffy, add sugar. It is desirable that it be small.

2. Place small meringues on a baking sheet, no more than three centimeters in diameter. Dry until ready at 100 degrees.

3. Cook the cream. The good thing about this recipe is that you don't have to think about the yolks. They will all leave. Add sugar to the yolks and grind. Next add flour and milk.

4. Place the cream in a saucepan on the stove and cook until the consistency begins to resemble condensed milk. Stir constantly.

5. Remove the thickened cream from the heat and cool. Add softened butter and vanilla.

6. Grease the meringue with cream and assemble the cake.

7. Pour over melted chocolate, you can sprinkle with nuts. Leave to soak for 10 hours.

Cake "Count's Ruins" classic with prunes

A variation of a wonderful prune cake, which is prepared with traditional sour cream. The sponge cake is also made with sour cream, but in theory you can use any other cakes.

Ingredients

3 tbsp. flour;

Four eggs (large, take 5 small);

4 spoons of cocoa;

260 g sour cream;

A glass of sugar;

2 tsp. ripper.

600 g sour cream;

250 g prunes;

180 g of powder.

Chocolate;

40 g sour cream.

Preparation

1. First make a general dough. Then we will divide. Whisk together 200 g of sour cream, sugar and eggs, add baking powder and flour to them, stir and divide into two parts. One half can be immediately poured into the mold and placed in the oven. We bake at 180.

2. Add sour cream and cocoa to the second. Stir and bake at the same temperature.

3. Fill the prunes with warm water, soak, squeeze and cut each prune into four parts.

4. Mix the cream ingredients.

5. Grease the white cake. If possible, it is better to cut it and soak it inside with cream.

6. Place a layer of chopped prunes.

8. Drizzle the cake with melted chocolate and sour cream glaze.

Cake "Count's ruins" classic from ready-made cake layers and bananas

A no-bake version of the classic “Count's Ruins” cake. You need to buy a package of sponge cakes and in 15 minutes a wonderful cake will be ready! Bananas are used for the layer, but you can take berries or other fruits; you don’t need to add much.

Ingredients

Packing of cakes (3 pieces);

1 stick of butter;

1 can of boiled condensed milk;

0.5 cans of white condensed milk;

2 bananas or other fruits.

Also 80 g of chocolate and 20 g of butter.

Preparation

1. Mix softened butter and boiled condensed milk, then dilute the cream with white milk.

2. Cut bananas into small pieces of any shape.

3. Cut the cakes into 2 cm cubes. Leave one for the base.

4. Assemble the cake according to the classic scheme: base, pieces dipped in cream, but do not forget to place bananas between them. They will make the dessert more interesting.

5. Chop the chocolate, put it in a water bath to melt, add butter, stir.

6. Pour glaze over the formed “ruins”, then remove to soak and harden in the cold.

Classic “Count's Ruins” cake – useful tips and tricks

The cake can be assembled from purchased meringue. It also turns out delicious.

If the cream is thick, the pieces will take a very long time to soak. It is better to dilute the mass a little with sour cream or boiled, but not hot, milk. Liquid condensed milk is also suitable.

The cream will be softer and fluffier if you beat the butter with a mixer before adding it to the rest of the ingredients.

To fill the count's ruins, you can use any berries and fruits; it works amazingly with marshmallows. You can add marmalade and colored dragees to your children's dessert.

Do not pour hot chocolate over the cake. It will quickly drain, lie unsightly, and melt the cream. The glaze should be warm, but not thick.

Step 1: Prepare the dough.

In a deep bowl, whisk together the eggs and granulated sugar. Add sour cream and mix well again. Then quench the baking soda with vinegar and place it on a plate with the rest of the ingredients. Stir.
Now start adding wheat flour in small portions, thoroughly kneading the dough. You should get a fairly thick mass.


Divide the resulting dough into two equal parts. Leave one as is, and add cocoa to the second and mix thoroughly.

Step 2: Bake sponge cakes.

Preheat oven to 180-200 degrees. Prepare your baking pans by lining them with baking parchment. Pour the white dough into one, and the cocoa dough into the second. Bake together if oven size allows, or separately 20 minutes each cake
Check the readiness of the dough with a toothpick, just pierce the cake with it and take it out; if there are no pieces of dough left on the toothpick and it itself is dry, then the dough is baked and you can remove it from the oven, otherwise cooking should continue.
Carefully remove the finished biscuits from the mold and cut each one lengthwise into halves using a strong thread. Or you can leave them to cool at room temperature and only then separate them using a long knife.

Step 3: Prepare sour cream.

Using a mixer, beat the sour cream, and then gradually add sugar to it, constantly stirring. When you add all the sugar and it is completely dissolved in the sour cream, the cream is ready.

Step 4: Prepare the glaze.

Place the saucepan over low heat and pour the milk into it, add cocoa and sugar. Stirring all the time, cook for 7-10 minutes. Remove the saucepan from the heat. Add butter to the glaze and stir until completely dissolved.
Allow the contents of the pan to cool slightly, this will make it easier to apply the glaze to the cake.

Step 5: Form the cake.

Take a flat plate and place one of the cake halves in it, cut side up (chocolate or not, it doesn’t matter), coat with sour cream and cover with a cake half of a different color on top.
Break the remaining parts of the cakes and cut them into pieces of various sizes. It’s better to make them smaller, then the cake will look more appetizing.
Now dip the biscuit pieces into sour cream and place on the base of the cake.


First, choose larger pieces, then smaller ones and leave the smallest ones on top. The shape of the cake should be conical.
At the very end, when the sponge pieces are finished, carefully pour the remaining sour cream on top of the cake.


At the end, pour the "Count's Ruins" cake with sour cream and chocolate icing. I usually scoop the frosting into a spoon and gently pour it on top to spread it evenly.
That's all, the cake is ready, put it in the refrigerator for a couple of hours so that it soaks in a little better and the glaze hardens.

Step 6: Serve the cake.

The "Count's Ruins" cake with sour cream must, of course, be served as a dessert, it cannot be otherwise. Brew hot tea or strong coffee with it, but only without sugar, since the cake itself turns out very sweet. Cut it into pieces and place it in portioned plates, and then all you have to do is enjoy the delicate sour cream dessert.
Bon appetit!

For the glaze, you can use dark chocolate mixed with butter and melted in a water bath.

The top of the “Count's Ruins” cake can be decorated with crushed nuts, grated chocolate and even fruit; several times I came across the option of making this cake with bananas.

To make sour cream faster, add powdered sugar instead of granulated sugar; it will dissolve and mix more easily.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Soft sponge cakes, delicate creamy filling, airy meringue and a characteristic uneven surface are the distinctive features of this exquisite cake. The dessert is also known as “Pincher”, “Curly Boy”, “Castle of Love”, “Caprice”. However, most people know it as the Count's Ruins cake. You can easily buy a confectionery product in a store, but if you dare to cook it at home, you will understand the difference. The taste and aroma of home-baked goods cannot be compared with factory-made products.

Preparing Baking Products

The hardest thing to make is meringue. Those who bake a cake for the first time rarely manage to make it successfully. It is important to observe the exact proportions of the products: for one egg weighing 65-75 g you should take 50 g of sugar. Important: you cannot use powdered sugar, otherwise the consistency will be too liquid. The ideal option is to buy regular fine-grain sugar. In addition, it is worth considering the following important points when preparing a cake:

• when separating the whites, try not to get even the slightest part of the yolk into them;
• the container in which the meringue will be whipped must be completely dry;
• Before beating the whites, they need to be cooled;
• to get an airy meringue mass, salt the whites while whipping;
• to check if the meringue is ready for baking, turn the bowl of whipped cream over: if the mixture holds its shape and is shiny, everything is fine;
• Do not grease the parchment with butter when baking the meringue, otherwise it will turn out soggy on the bottom or soften.

Cake recipes Count's Ruins

There are several variations of the preparation of the Count's ruins: cake with meringue (classic), with boiled condensed milk, with creamy caramel or custard, with chocolate cake, on a sponge cake basis, others. Each cooking option is interesting, so it’s worth trying them all to decide which cake recipe you like best. If desired, anyone, even an inexperienced cook, can make the Count's Ruins.

Classic recipe with meringue

The traditional recipe for the Count's Ruins cake does not involve a complex cooking process, so even a teenager can master the technique. The main thing is to strictly follow the recommendations for preparing meringues. Do not open the oven during the first 30 minutes of baking the meringue to prevent it from settling. To save time, you can heat the oven to 180-200 degrees and bake for 30 minutes rather than 2 hours. When the meringue acquires a beige tint, it can be removed.

Ingredients for impregnation, filling:

• sugar – 1 tbsp;
• squirrels – 4 pcs.;
• butter – 220 g;
• vanillin – ½ tsp;
• condensed milk – 8 tbsp;
• walnuts;
• chocolate - 1 bar.

Step-by-step preparation of classic Count ruins:

1. To make the meringue, beat the egg whites until foamy, add sugar and vanilla. Continue whisking the mixture until you obtain a thick substance.
2. Line a baking tray with baking paper and spoon out the meringue using a spoon or syringe. Dry it for 2 hours at 100 degrees.
3. Combine the melted butter with condensed milk and beat until fluffy and smooth. Then put it in the refrigerator for 20-25 minutes.
4. Dip the finished meringues into the cream and fold into a pyramid.
5. Melt the chocolate, pour it over the cake, sprinkle crushed nuts on top. Serve the Count's Ruins after a couple of hours.

With condensed milk and fruit

To make the dessert lighter and less cloying, use fresh fruits and berries. Cherries add a special piquancy to the cake, which can be used even when frozen (the main thing is to let the berries thaw). Fans of exotic fruits will love the filling with pineapple or bananas. Any juicy and soft fruit will be suitable for the Count's Ruins, so don't be afraid to experiment.

Ingredients for the crust:

• sugar – 1 tbsp;
• chicken eggs – 2-3 pcs.;
• 1st grade flour – 1.5 tbsp;
• 20% sour cream – 250 ml;
• soda slaked with vinegar - 2 tsp;
• cocoa powder – 2 tbsp.

Ingredients for impregnation, filling:

• 20% sour cream - 2.5 tbsp.;
• condensed milk – 5-6 tbsp;
• granulated sugar – 1.5 tbsp;
• cocoa;
• banana and canned apricots.

Preparation of Count's ruins with fruit:

1. For the dough, beat eggs, sugar, sour cream. Slowly add flour while continuing to beat the mixture with the mixer. Add soda at the end.
2. When the biscuit dough for the cake has been left for half an hour, divide it into three parts, add 1 tbsp to 2 of them. cocoa. Bake the cakes at 200°C for 15 minutes.
3. Whisk 2 tbsp. sour cream with condensed milk - this will be the impregnation for the cakes.
4. When the sponge cake layers are ready, spread the white one with sour cream and place the chopped fruit on top.
5. Cut the finished brown cakes into cubes approximately 2.5 cm by 2.5 cm. Dip them into the resulting cream and place on top of the fruit.
6. Pour the remaining cream over the Count's ruins. Cool the dessert and serve.

With custard on egg yolks

This cake is valued for its unusual, tasty cream, which, however, is not suitable for people on a diet. The fatty and rich impregnation of the Count's Ruins is prepared from butter. This recipe is good because it does not involve waste: both whites (in the meringue) and yolks (in the cream) are used. Not everyone manages to cook the Count's Ruins perfectly the first time, so don't despair if you fail - just try again.

Ingredients for impregnation, meringue:

• sugar – 2 tbsp;
• fresh milk – 2 tbsp;
• chicken eggs – 4 pcs.;
• 1st grade flour – 2-2.5 tbsp;
• butter – 210-220 g;
• walnuts, almonds.

Preparation of the Count's ruins with custard:

1. Chilled eggs should be divided into whites and yolks.
2. Beat the whites until foamy for 3 minutes. Then add a little salt, 1 tbsp. Sahara. Beat the mixture at high speed with a mixer/blender, gradually adding sugar (1 cup in total).
3. When the consistency of the meringue becomes thick and sticks to a spoon, place the mixture on a baking sheet using a spoon, forming small circles.
4. Place the baking sheet on the bottom shelf of the oven, turning on 100 degrees, for 2 hours. The oven must not be opened at this time. When the time is up, turn off the oven, wait another half hour and only then can you take out the meringue.
5. While the meringue cream for the cake is being prepared, you can prepare the custard. Take yolks, flour, 1 tbsp. sugar and beat the ingredients with a mixer. You should get a light, homogeneous mass.
6. Add milk to the cream, whisk the cream again and place on the burner, turning on low heat. While the cream is heating, stir it with a whisk so that the mass does not burn on the bottom. Before boiling, you will notice how the cream has thickened greatly - immediately remove the pan from the heat.
7. Beat the melted butter with 2 tablespoons of sugar, add the mixture to the custard gradually - 2 tablespoons at a time. Beat the ingredients until smooth.
8. Grind the nuts, prunes and immediately add to the cream.
9. Place the meringues on a plate, covering them with cream. When you form a slide, sprinkle the Count's ruins with nuts and put them in the refrigerator for a while so that the cream hardens.

Watch the video for another recipe for the Count's Ruins cake with custard.

How to make with sour cream and chocolate glaze

The cake got its name for its unique, unusual appearance, reminiscent of the rubble left over from a beautiful count's estate. Below is a recipe for making this dessert with sour cream cream, which makes the taste of the cake more delicate and light. The sour cream impregnation makes the cakes fragrant and very sweet, and a slight bitterness of the dark chocolate glaze gives the dish a piquant flavor.

Ingredients for the crust:

• sour cream (or mayonnaise) – 1 tbsp.;
• 1st grade flour – 1.5 tbsp;
• condensed milk – ½ can;
• chicken eggs – 2 pcs.;
• slaked soda – 2 tsp;
• cocoa powder – 2 tbsp.

Components for impregnation, glaze:

• sour cream – 1 l;
• butter – 35 g;
• sugar – 12 tbsp;
• cocoa powder – 4 tbsp;
• walnuts – 1 tbsp.

Preparation of the Count's ruins with chocolate glaze:

1. To prepare a sponge cake, mix eggs with sugar, soda with flour. Add condensed milk, sour cream, cocoa to the ingredients. The consistency of the dough will be like thick sour cream.
2. Pour ½ of the resulting dough into the mold so that the thickness of the cake is approximately 2 cm. Bake the sponge cake for 15 minutes at 180 degrees.
3. Place the second half of the dough on an oiled baking sheet and bake for up to 7 minutes at the same temperature.
4. Mix sour cream, cocoa, 6 tablespoons of sugar and beat until smooth.
5. Spread the cream onto the crust and sprinkle walnuts on top.
6. Cut the second biscuit into squares. Dip them in cream and place them on the bottom cake in a pyramid, pouring cream over them and sprinkling with nuts.
7. Make glaze from cocoa, 2 tablespoons of sour cream, 6 tablespoons of sugar and butter. Once the chocolate has cooled, pour it over the cake. Place the dessert in the refrigerator for several hours.

Sponge cake Count's ruins with prunes and nuts

Fans of dried fruits should try baking a cake with prunes. This dessert has a very pleasant aroma and taste. By adding walnuts or roasted peanuts, you get a festive version of the confectionery product. Your family and invited guests will definitely like the taste. If desired, the top of the cake can be poured with melted chocolate or decorated with marshmallows.

Ingredients:

• chicken eggs – 2 pcs.;
• sour cream 20% - 1 tbsp.;
• flour 1st grade – 2 tbsp.;
• sugar – 2 tbsp;
• cocoa powder – 1-2 tbsp;
• baking powder – 1 tsp;
• egg whites – 4 pcs.;
• condensed milk – ½ b.;
• butter - 1 package;
• prunes;
• walnuts;
• chocolate.

How to make prune cake:

1. Beat sugar and eggs until smooth. Add 1 tsp. baking powder, flour, knead the dough. Divide it into 2 baking containers, adding cocoa powder to one.
2. Bake the biscuits in the oven.
3. Beat the egg whites thoroughly and bake the small meringues (at 100 degrees for 2 hours).
4. Beat the butter with condensed milk, coat the white cake with this mixture, place pieces of prunes on top (pre-soak the dried fruit in warm water).
5. Cut the dark cake into cubes, place them on the base mixed with prunes and nuts, and fill with cream. Drizzle the Count's Ruins with melted chocolate on top.

Another video recipe for the Count's Ruins cake.

How to bake with kefir in a slow cooker

Many housewives have already become convinced of the convenience of such a kitchen appliance as a multicooker. With its help, preparing baked goods is not difficult. In addition, in a multi-arc oven, cakes bake faster, burn less often and break when taken out. If you have such a technique in your kitchen, try making Count's Forks with it to see how convenient and simple it is.

Ingredients for the crust:

• sour cream – 1.5 tbsp;
• cocoa powder – 2 tbsp;
• chicken eggs – 2-3 pcs.;
• slaked soda/baking powder – 1 tsp;
• sugar – 1 tbsp.

Ingredients for impregnation, glaze:

• fresh butter – 35 g
• granulated sugar - 3 tbsp. + 6 tbsp;
• 20% sour cream – 350 ml + 6 tbsp;
• cocoa powder – 2-3 tbsp.

How to prepare the cake:

1. For the dough, mix all ingredients and beat with a mixer.
2. Grease the bowl with oil and pour in the dough. Turn on the device for 1.5 hours (“Baking” option). After an hour of cooking, leave the cake for half an hour in the turned off multicooker. Then take out the biscuit.
3. For impregnation, beat sour cream (350 ml) and sugar (3 tbsp).
4. Using a knife, divide the finished cake lengthwise into two parts. Grease one with sour cream.
5. Cut the other half into cubes and mix with the impregnation.
6. Place the sliced ​​biscuit in a heap on the base, pour the prepared chocolate icing (cocoa, butter, 6 tablespoons each of sour cream and sugar) on top of the Count's Ruins.

How to beautifully decorate a cake

Decorating with berries or fruits is the easiest, most budget-friendly and delicious way to make a dessert more beautiful. Moreover, you can take not only fresh, but also canned and frozen fruits. Strawberries and raspberries, grapes and plums, bananas and peach are perfectly combined in one cake. It’s even easier and faster to decorate baked goods with chocolate chips. To do this, grate the tile, beautifully distributing the resulting curls on the cake.

Openwork chocolate is a more complex, sophisticated option for decorating confectionery products. To prepare it, melt the chocolate over low heat or in the microwave. You need to draw any patterns on parchment paper, and then, filling a culinary syringe with icing, outline the patterns with chocolate. Place the decorations in the refrigerator for a couple of hours to allow them time to harden. Then carefully separate the patterns from the sheet and place on the cake.

Video

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Airy meringue and a surprisingly delicate structure are the distinctive features of the exquisite “Count's Ruins” cake. Of course, you can easily buy this dessert in the supermarket, but if you cook it yourself, you will get a truly amazing masterpiece.

Observe the proportions, follow the instructions, and “The Count's Ruins” will turn out great even for an inexperienced cook.

Classic recipe for the Count's Ruins cake with meringue

Kitchenware: containers of various depths and sizes; kitchen scales and measuring accessories; food processor, blender or mixer; two teaspoons; baking paper; a saucepan or saucepan with a thick bottom; whisk; non-stick frying pan; kitchen knife and cutting board; flat large dish.

Ingredients

Step-by-step preparation

Let's prepare the meringue

Let's prepare the cream

1. Pour 180-200 ml of milk into a saucepan, bring it to a boil, stirring occasionally.
   
   
2. Place four yolks in a separate deep container. Add 100-130 g of sugar, 17-20 g of starch, 12-15 g of cocoa powder and 10-13 g of vanilla sugar.
   
   
3. Mix all ingredients well with a whisk until smooth and the cocoa lumps completely disappear.
4. Stirring the resulting mass intensively, pour in hot milk in a thin stream. Pour the resulting homogeneous liquid mass back into the saucepan and place on low heat.
   
   
5. Constantly and quite intensively stirring the mass, bring it to thickening.
   
   
6. Cool the finished cream to room temperature, stirring it from time to time to avoid the formation of a crust.
7. While the custard is cooling and the meringue is preparing, lightly fry 100-140 g of peeled nuts in a preheated frying pan.
   
   
8. Let the nuts cool slightly, then finely chop them with a knife.
9. Place 180-200 g of pre-softened butter into a clean container. Beat the butter with a mixer at high speed for one minute.
   
   
10. Without stopping beating for a second, add the cooled custard one tablespoon at a time to the butter until it’s all mixed in.
    
    

Assembling the cake

Video recipe for meringue cake “Count's Ruins”

After watching the video below, you will learn how to prepare the “Count's Ruins” cake at home, as described in the recipe above, and learn how to properly prepare a delicate cream for it.

• When separating the yolks from the whites, make sure that not even a tiny particle of yolk gets into the container with the whites.
• In order for the whites to whip better, put them in the refrigerator for about 10-15 minutes; when cold they become fluffy faster.
• Experienced chefs recommend adding a pinch of salt to the whites while preparing the meringue - this will make the mass much fluffier.
• In order to understand whether the meringue is ready for baking, you need to turn the bowl of whipped egg whites over, and if the mass holds its shape and does not fall out, then everything is fine and the meringue can be cooked.

Recipe for the cake "Count's ruins" with sour cream

Cooking time: 1:15-1:25.
Calorie content (per 100 g): 372-376 kcal.
Number of servings: from 7 to 10.
Kitchenware: several containers of various sizes and depths; measuring utensils and kitchen scales; sharpened knife; whisk; blender or mixer; food processor; round baking dish; baking paper; cutting board; glass dish with high sides; fine grater.

Ingredients

selected chicken egg	2 pcs.
granulated sugar	420-440 g
sour cream (fat content not less than 15%)	980-1050 ml
condensed milk	180-200 ml
premium wheat flour	380-410 g
salt	1 pinch
baking soda	6-8 g
vinegar	10-12 ml
sunflower oil	7-10 ml
cocoa powder	13-15 g
medium ripe banana	2 pcs.
large ripe kiwi	3 pcs.
dark chocolate	45-55 g
shelled walnuts	25-35 g

Step-by-step preparation

Let's prepare and bake the dough

Let's prepare the cream

Assembling the cake

Video recipe for the “Count Ruins” cake with sour cream and condensed milk

If you want to learn how to quickly prepare the Count's Ruins cake with condensed milk and sour cream, check out the video below.

• In Soviet times, a biscuit dessert called “Natasha” cake was extremely popular. I suggest you try the classic Soviet-era recipe.
• I advise you to pay close attention to the extraordinary “Pincher” cake. This dessert is so tender and beautiful that it’s hard to resist trying it.
• “Day and Night” cake will meet your expectations at any festive event. An unusual, decent-looking dessert will amaze everyone with its taste and splendor.
• The Armenian “Mikado” cake is an incredibly tasty treat that is easy and quick to prepare and retains its fresh appearance for a long time.

Until new sweet meetings! If you have other recipes for making the Count's Ruins cake, please share the information with me. I just can't resist trying something new! Also tell us if you liked the dessert prepared according to the recipes described above. Health and happiness to you!

The Count's Ruins cake is a classic delicacy that remains popular as before. Special culinary preparation and special ingredients are not required... Despite this, the taste promises to leave the most pleasant impressions.

The Count's Ruins is an amazing cake that has existed for several decades. It is believed that this delicacy is a direct relative of the Kyiv cake. At the same time, the basic recipe was invented thanks to the talented employees of the Kyiv cake factory named after Karl Marx.

The confectionery company's specialists tried to actively experiment with a variety of ingredients and their proportions, resulting in a unique cake. Despite the unusual execution in the form of crumbled pieces of dough or meringue-like cakes, the taste turns out to be stunning.

Count's ruins: classic recipe with sour cream

The first version of the famous cake.

To prepare the cake, certain ingredients are required:

• 2 eggs;
• two hundred grams of sour cream, regardless of its fat content;
• flour (optimal volume - 1.5 cups);
• sugar (classic portion - a glass);
• quenched soda (it is best to increase its portion to two teaspoons);
• natural cocoa;
• a small piece of butter.

The cream is prepared from the following ingredients:

• a glass of sugar;
• 500 grams of thick sour cream (optimal fat content is 20 - 25%);
• vanillin.

Ingredients for making glaze:

• sugar;
• natural cocoa (the glaze should have a chocolate flavor);
• butter packaging;
• sour cream (optimal fat content is about twenty percent).

The powder requires chopped walnuts.

Cooking steps

1.At the very beginning, beat the three main components: sugar, eggs, sour cream. Add additional flour. Only at the very end is it allowed to add soda.

2. The dough should be quite liquid. After preparing it, you need to set aside half an hour for infusion.

3.Now separate one third of the total mass. Pour this dough into the prepared pan, which must first be greased with a thin layer of butter.

4. Allow about twenty minutes for baking. In this case, the temperature should be 180 - 200 degrees. The exact data depends on the type of oven.

6.Add two tablespoons of cocoa to the dough and mix it thoroughly. Break it into two parts.

7.Now bake two cakes with the addition of cocoa.

8.At this time you can make cream. To do this, all its components are thoroughly beaten with a mixer. At the same time, even the slightest grains of sugar should not be found in sour cream.

9.The optimal consistency of the cream will be thick. After all the ingredients are whipped, it is recommended to put the cream in the refrigerator.

10.Cut the finished cakes into small pieces. If desired, break them with your hands. In fact, the size and shape of the pieces do not play any role. Each figure should be dipped in the prepared cream, and then placed on a light cake layer. The result should be a slide-shaped cake.

11.The remains of the prepared cream must be carefully poured out.

12.Now prepare the glaze by mixing all the necessary ingredients. Cooking should be done in a water bath. Bring to a boil and turn off immediately, as there is no need to boil the glaze. The mass should be thick and glossy.

14.Place the cake in the refrigerator. It should sit for at least several hours.

Despite the ease of preparation, you need to understand what scheme to follow to successfully prepare the delicacy.

Important confectionery secrets

To prepare a real delicacy, it is best to understand what aspects should be taken into account for an excellent result.

• You can use various nuts for sprinkling. The main task is to take into account personal taste preferences. It is important to remember that the classic variation of the dish involves the use of walnuts, which should be chopped and lightly fried in a dry frying pan. If desired, add a small amount of granulated sugar as it will add a caramel flavor;
• chopped nuts can be used to sprinkle the top and sides of the cake;
• It is best to dip the dough cubes in ready-made sour cream-based cream, which is used in the overall assembly of the cake. If desired, alternate the cubes with small slices or cubes of fruit;
• glaze can be replaced with melted chocolate;
• You can use more than just nuts for sprinkling. They can be replaced with coconut shavings and dried fruits;
• a small amount of added condensed milk will help prepare a delicious, smooth cream;
• The cake can be prepared according to the classic recipe in a slow cooker. To do this, use the “Baking” mode, set for 50 minutes.

Cake "Count's Ruins" made from meringue

If desired, the cake can be prepared on the basis of meringue, with which you can treat yourself to an amazing delicacy. How to prepare such a special delicacy?

• one protein;
• half a glass of sugar;
• small package of butter;
• a quarter teaspoon of soda;
• half a glass of flour.

• egg whites (the classic amount of 4 should be increased to 6);
• three glasses of sugar;
• a small pinch of salt.

• six egg yolks;
• three-quarters of a glass of sugar;
• three hundred grams of butter;
• seventy milliliters of milk.

Despite the fact that there are truly a lot of cake recipes, you can make the most worthy choice for yourself. The classic variation requires the preparation of merengue (meringue) for further collection of the castle with the addition of butter cream and condensed milk. If you want to treat yourself to a delicious delicacy, you can use egg yolks to make custard.

An important tip to take into account is that only fine sugar should be used, as it must dissolve and guarantee the preparation of meringues and cream of a uniform consistency.

Cooking steps

1. At the very beginning, you should whip up a large and thick foam based on egg white and sugar. Additionally, melted butter is used. The mass must be homogeneous.

2.Add soda to the flour and combine with the whites.

3. The baking dish is carefully coated with butter, after which it is additionally lined with paper. Place the dough on the prepared surface to prepare the cakes, which are best baked in a preheated oven.

4. Allow about fifteen minutes for baking. The optimal temperature should be one hundred and eighty degrees. It is recommended to remove the main cake and cool it, after which it is carefully separated from the paper.

5.Make the meringue. Traditionally four proteins are used, but their number can be increased to six. As a result, the cake will reach a height of 30–35 centimeters. Now beat the whites with a small pinch of salt until stiff peaks appear. Add sugar. Beat it all for about eight minutes to obtain a thick mass. Once the meringue base has been whipped, it is best to bake it in the oven.

6.Small merengues can be spread with a teaspoon or even a dessert spoon or a pastry syringe. It is necessary to lay out the blanks at a distance of 3 centimeters from each other, because increasing the volume will be a mandatory step.

7.If necessary, dry the meringue in the oven on several baking sheets at once (for example, 2 - 3). The optimal temperature for cooking does not exceed 110 degrees. Allow about 1.5 hours for baking, and the cakes in any case should be small and light.

8. Start preparing the cream. To do this, beat the egg yolks and sugar, and then add a little milk. Cook until it thickens completely. Now combine the prepared cream with melted butter.

9.The next stage is assembling the cake. Gently grease the cakes with the prepared cream, then lay out small meringues in a heap, and do not forget to dip them in the cream.

10.The top of the delicacy is decorated with chocolate, which can be melted or grated on a fine or medium grater.

The cake promises to delight with its harmonious taste, which is not so easy to quickly describe in ordinary words... Bliss is the most appropriate definition of taste pleasure!

Cake Count's ruins with custard

Another interesting option for preparing dessert involves using custard. The classic taste will leave only the best and most pleasant impressions of yourself. What is the best way to prepare such a dessert?

Ingredients:

• four hundred grams of meringue;
• five eggs;
• one hundred and fifty grams of sugar;
• 450 milliliters of milk;
• starch (the optimal portion is a tablespoon);
• two tablespoons of flour;
• four hundred grams of butter;
• one bar of natural chocolate;
• one hundred grams of chopped nuts;
• some quality cognac.

Cooking steps

1. Make sure that all products are actually in stock.

2.The very first step of the cooking process is to beat the eggs. Then add some sugar to them.

3. Add flour and starch.

4.Pour in one hundred milliliters of milk.

Boil 6.350 milliliters of milk and pour into the egg mixture in a thin stream. Cook this mixture until it thickens.

7.Add melted butter to the prepared cream. Mix everything.

8.Add a little cognac and stir again.

9. Gently coat the bottom of the meringue with cream.

10.Lay out the first layer and spread with cream.

11Place a second layer of small meringues on top. Using this pattern, move to the very top of the tower.

9. It is best to decorate the cake with grated chocolate and chopped nuts.

The Count's ruins are an amazingly delicious cake that delights with its harmonious taste... Every housewife has the right to prepare this dessert. In addition, there are truly many versions of recipes. Perhaps you will still be able to discover the classic cake under the unusual name “Count's Ruins.”