Count's ruins are the perfect recipe. Classic cake count ruins - recipe with photo step by step

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

Lubricate the baking dish with oil and pour a third of the dough into it. We put in an oven preheated to 180-200ºС for about 15-20 minutes. We take out the first cake and pour the remaining dough into the form. The result should be one thin light cake and one thick chocolate. Since I added cocoa to all the dough, I have both chocolate.

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

Grind the nuts, dry a little on the shortbread.

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

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

Now we take each piece of chopped cake, dip it in cream and carefully spread it on the first cake. Cake Count's ruins should be in the shape of a cone. You can also add any filling: nuts, fruits, etc.

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

While the icing has not cooled down, pour it over the cake, sprinkle with nuts on top. Cake Count's ruins is ready. We put it in the refrigerator for several hours so that the cakes are well saturated with cream.

Cake Count's ruins is classic treat which is still popular. special culinary preparation and no special ingredients are required... Despite this, the taste promises to leave the most pleasant experience.

The Count's ruins are amazing cake that has been around for decades. It is believed that this delicacy is a direct relative Kyiv cake. At the same time, the basis of the recipe was invented thanks to the talented employees of the Kyiv factory for the production of cakes named after Karl Marx.

The specialists of the confectionery enterprise tried to actively experiment with various ingredients and their proportions, resulting in a unique cake. Despite the unusual execution in the form of crumbled pieces of dough or meringue-shaped cakes, the taste is stunning.

Dough Ingredients:

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

Cream Ingredients:

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

Ingredients for making glaze:

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

For powdering, chopped walnuts are required.

Cooking steps

1. At the very beginning, beat the three main components: sugar, eggs, sour cream. Stir in additional flour. Only at the very end is it allowed to add soda.
2. The dough should be quite liquid. After its preparation, you need to take half an hour to insist.
3. Now separate one third from total mass. Pour this dough into the prepared form, 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 is determined by the type of oven.
5. It is recommended to check the readiness of the biscuit with a toothpick.
6. Add two tablespoons of cocoa powder to the batter and mix thoroughly. Break it into two parts.
7. Now bake two cakes with cocoa.
8. At this time, you can make a cream. To do this, all its components are thoroughly whipped with a mixer. At the same time, even the smallest grains of sugar should not come across in sour cream.
9. The optimal consistency of the cream will be thick. After all the ingredients are whipped, the cream is recommended to be refrigerated.
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 laid on a light cake. The result should be a cake in the form of a slide.
11. The rest of the prepared cream must be carefully poured.
12. Now prepare the frosting by mixing everything necessary components. Preparation should be carried out in a water bath. Bring to a boil and turn off immediately, as you do not need to boil the glaze. The mass should be thick and glossy.
13. It is recommended to pour the cake with icing, and then sprinkle with chopped nuts.
14. Put the cake in the refrigerator. It should be infused for at least a few hours.

Despite the ease of preparation, you need to understand what scheme to follow for successful cooking goodies.

Cake Count ruins from meringue

If desired, the cake can be prepared on the basis of meringue, with which you will be able to please yourself amazing delicacy. How to cook such a special delicacy?

Ingredients:

• one protein;
• half a glass of sugar;
• a 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.

Cooking:

Despite the fact that there are truly a lot of cake recipes, you can make the most worthy choice for yourself. The classic variation provides obligatory cooking merengue (meringue) for further collection of the castle with the addition butter cream and condensed milk. Wanting to please yourself delicious delicacy, can be used egg yolks for cooking custard.

Consideration must be taken important advice: only fine sugar is allowed, as it must dissolve and guarantee the preparation of meringue and cream uniform consistency.

1. At the very beginning, you should beat a large and thick foam based egg white and sugar. Additionally, melted butter is used. Without fail, the mass must be homogeneous.
2. Add soda to flour and combine with proteins.
3. The baking dish is carefully smeared with butter, after which it is additionally lined with paper. On the prepared surface, lay out the dough for making cakes, which are best baked in a preheated oven.
4. Allow about fifteen minutes for baking. Optimum temperature should be one hundred and eighty degrees. The main cake is recommended to be pulled out and cooled, after which it is carefully separated from the paper.
5. Take care of the meringue. Traditionally, four proteins are used, but their number can be increased to six. As a result, the cake will gain a height of up to 30 - 35 centimeters. Now beat the whites with a small pinch of salt until firm peaks appear. Add sugar. Beat it all for about eight minutes to get a dense mass. After the base of the meringue can be whipped, it is best to bake it in the oven.
6. Small merengue can be laid out with a teaspoon and even a dessert spoon, confectionery syringe. It is necessary to lay out blanks at a distance of 3 centimeters from each other, because an increase in volume will be a mandatory step.
7. If necessary, dry the meringue in the oven on several baking sheets at once (for example, on 2 - 3). The optimum temperature for cooking does not exceed 110 degrees. For baking, take about 1.5 hours, and the cakes should in any case be small and light.
8. Start making 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 step is to assemble the cake. Gently grease the cakes with the prepared cream, after which - lay out small meringues in a slide, while 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 cooking dessert involves the use of custard. Classic taste leave only the best and most pleasant impressions about 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:

1. Please make sure that all products are actually in stock.
2. At the very first stage of the culinary master process, you need to beat the eggs. Then add some sugar to them.
3. Add flour and starch.
4. Pour in one hundred milliliters of milk.
5. All components are recommended to be whipped until smooth.
6. Boil 350 milliliters of milk and pour in a thin stream into egg mixture. Boil this mixture until it thickens.
7. Add melted butter to the prepared cream. Mix everything.
8. Add some cognac and stir again.
9. Gently grease the bottom of the meringue with cream.
10. Spread the first layer and spread with cream.
11. Lay a second layer of small meringues on top. According to this scheme, move to the very top of the tower.
12. The cake is best decorated with shabby chocolate and chopped nuts.

The Count's ruins are amazing a delicious cake, which pleases with a harmonious taste ... Every housewife has the right to cook this dessert. In addition, there are truly many versions of recipes. Perhaps you will still be able to know the classic cake under unusual name"County ruins".

Important confectionery secrets

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

• for sprinkling, it is allowed to use various nuts. The main task is to take into account personal taste preferences. It is important to remember that classic variation dishes include the use walnuts, which should be chopped and slightly fried in a dry frying pan. If desired, add a small amount of granulated sugar, as it will give a caramel tint to the taste;
• chopped nuts can be used to sprinkle the top and sides of the cake;
• dough cubes are best dipped in ready cream based on sour cream, which is used in the general assembly of the cake. If desired, alternate cubes with small slices or cubes of fruit;
Please rate the recipe!

Step 1: Prepare the dough.

In a deep bowl, whisk together the eggs and granulated sugar. Add sour cream and mix well again. Then extinguish the soda with vinegar and put in a bowl with the rest of the ingredients. Stir.
Now in small portions start spilling wheat flour kneading the dough thoroughly. 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 the biscuits.

Preheat oven to 180-200 degrees. Prepare your baking dishes by lining them with parchment paper. Pour into one white dough, and in the second - dough with cocoa. Bake together if the size of the oven allows, or separately 20 minutes each cake.
Check the readiness of the dough with a toothpick, just pierce the cake with it and remove it, if there are no pieces of dough left on the toothpick and it 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 lengthwise into halves with a strong thread. And you can leave them to cool at room temperature and only then separate them with a long knife.

Step 3: Cooking sour cream.

Using a mixer, beat the sour cream, and then gradually add sugar to it, without ceasing to mix everything. When you add all the sugar, and it completely dissolves in sour cream, the cream will be ready.

Step 4: Prepare the frosting.

Place the saucepan on slow fire and pour milk into it, pour cocoa and sugar. Stirring all the time, cook for 7-10 minutes. Remove the saucepan from the fire. Add butter to glaze and stir until completely melted.
Allow the contents of the saucepan to cool slightly, so it will be easier to apply the icing on the cake.

Step 5: Shape the cake.

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


Pick the Pieces First larger size, then smaller and leave the smallest on top. The shape of the cake should be conical.
At the very end, when the biscuit pieces run out, carefully pour the rest sour cream on top of the cake.


At the end, pour over the cake "Earl ruins" with sour cream chocolate icing. I usually scoop the icing into a spoon and drizzle gently over the top to distribute evenly.
That's all, the cake is ready, put it in the refrigerator for a couple of hours so that it is a little better soaked and the icing is frozen.

Step 6: Serve the cake.

Cake "Count ruins" with sour cream should, of course, be served as a dessert, it cannot be otherwise. Brew to him hot tea or strong coffee, but only without sugar, since the cake itself turns out to be very sweet. Cut it into pieces and place in portion plates, and after that you will only have to enjoy a delicate sour cream dessert.
Bon appetit!

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

From above, the cake "Count ruins" can be decorated with crushed nuts, grated chocolate and even fruits, I have met the option of making this cake with bananas several times.

To quickly prepare sour cream, instead of granulated sugar, add powdered sugar to it, it will dissolve and mix more easily.

Cake Count's ruins

Try to cook the Count ruins cake with sour cream according to this step-by-step recipe. Cake Count ruins with sour cream is one of my favorites

4 h

320 kcal

5/5 (5)

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

Ingredients

For test:

For glaze:

• 2 tablespoons of cocoa;
• 2 tablespoons of sugar;

• 0.5 cups of milk;
• 100 gr. oils.

For cream:

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

• 1 cup of sugar.

How to choose the right ingredients

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

Photo-recipe of cake Count ruins with sour cream

Dough preparation

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

Cake baking

Preparation of sour cream

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

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

Preparation of chocolate glaze

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

Cake shaping

Did you know?
If you use a spoon to apply the frosting, the frosting will spread evenly over the cake.

Cake recipe video

You can see how the Count ruins cake is prepared in this video. The author of the video, when forming the cake, uses pieces of cake cut into small squares. It is quite possible and such an option. Choose whichever is more convenient for you.

How to decorate a cake

The appearance of the Count ruins cake is very textured in itself. It is decorated with an uncharacteristic for most cakes pile of biscuit pieces with a black-and-white cream-glaze coating. However, if this is not enough for you and your soul asks for a holiday, in addition the cake can be decorated with pieces of crushed nuts, dried apricots, chocolate, candied cranberries and even banana slices. Experiment Your loved ones will definitely appreciate your efforts!

Cream can be prepared faster if you replace sugar powdered sugar.

In order not to boil the glaze, you can melt a bar of dark chocolate in a water bath and mix it with butter.

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

How to serve this cake

Serve the Count's ruins cake as a dessert. Get out the cake out of the fridge ahead of time to warm it up room temperature- open up better taste qualities this wonderful cake.

Serve it with tea or coffee without sugar, as the cake itself is quite sweet. A drink without sugar favorably sets off its taste. Arrange the pieces of cake on plates and enjoy the taste and praise of the guests. Children can be offered milk for the Count ruins cake, classic yogurt or unsweetened compote (for example, from fresh apples).

Other Cooking Options and Ingredients

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

Write in the comments how you cook the Count ruins cake. If you are preparing this wonderful cake for the first time, share with us how you got on.

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Cake "Earl ruins" - a classic recipe for a simple home baking, in the list of ingredients of which are simple and affordable products without overseas "animals" - mascarpone, almond flour And coconut milk. And the design concept of this dessert is so simple that spoil it appearance just impossible.

The history of the appearance and description of the dessert

There are two versions of this cake. The first uses biscuit cakes with or without cocoa and a cream based on sour cream and sugar. This dessert is juicy and tender.

In the second version, air clouds of meringue, glued together with a cream of condensed milk and butter, act as confectionery “ruins”. This cake is very sweet and crispy. In both cases traditional decoration a chaotic pattern of thin threads of chocolate icing protrudes.

Of the two variants of the Count Ruins cake, the most famous is true story the appearance of only a meringue-based dessert. The date of his confectionery birth is considered to be 1965, when Ukrainian confectioners, inspired by the success of the cake called Kievsky, decided to create another dessert, which would contain the same ingredients.

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

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

The classic recipe for the count ruins cake is a sponge cake on sour cream soaked in sour cream and decorated with chocolate icing.

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

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

Proportions of ingredients for sour cream:

• 400 ml sour cream;
• 200 g sugar.

The composition of chocolate icing will include:

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

Step by step instructions for baking a cake:

1. Cooking biscuit dough by whisking eggs with sugar and sour cream, then adding soda and flour. The resulting mass is divided into two parts (not necessarily the same). We add cocoa to one of them and bake two biscuit cakes, which we let cool and dissolve into two layers each.
2. For the cream, beat, using a mixer, sour cream and sugar so that absolutely all the sweetener crystals dissolve. Cream for this cake can be prepared even from not very greasy shop sour cream(20%), sugar will dissolve faster in it, and the “ruins” will come out more juicy. So that the cream thickens a little and does not drain from the biscuit, you can put it in the refrigerator for half an hour before further use.
3. In a saucepan, put milk, sugar and cocoa on fire. With constant stirring, cook the glaze for two to three minutes after boiling. Remove from heat and add oil.
4. On a serving dish, lay one layer of cake of any color and generously soak with cream. On top - a biscuit of a different color, also generously smeared with cream. The remaining two layers should be broken into pieces and put on the cake, after dipping into the cream.
5. Spread the remaining cream on top of the biscuit slide. Top the cake with icing, put it in the refrigerator for a couple of hours for impregnation and you can taste it.

Another meringue classic

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

To prepare this cake, which combines a whole range of flavors and textures, for a chocolate biscuit you need to take:

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

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

• 50 ml of water;
• 10 g sugar.

For air clouds meringue you will need:

• 4 egg whites;
• 150 g of powdered sugar.

The cream that will hold all the details of the cake together consists of:

• 100 g soft butter;
• 200 g boiled condensed milk.

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

• 50 g dark chocolate;
• 30 g butter;
• 50 - 70 g crushed walnuts.

Sequence of actions:

1. For the meringue, beat egg whites with icing sugar until stiff peaks so that the white foamy mass does not fall out of the bowl when it is turned over. By using pastry bag or a bag with a cut off corner, place small pyramids of meringue on a prepared baking sheet and dry them for 1 - 2 hours in the oven at 100 degrees.
2. After cooking the meringue, you can do the biscuit. Whip egg whites into lush mass, and froth the yolks with sugar until light creamy. Combine both compositions and carefully mix with bulk components. At 180 degrees in a preheated oven, bake a biscuit from the resulting dough with a diameter of 20 - 22 cm.
3. Pour the cooled biscuit with impregnation from dissolved in hot water Sahara. While the biscuit is soaking, prepare the cream. For him, whipping with a mixer soft butter, enter in a tablespoon boiled condensed milk. The cream will be ready when both masses are completely combined.
4. Lubricate the “foundation” of the cake with cream, lay a row of meringue on it, and fill the space between them with nuts. Next, generously smear the bottom of each meringue with cream and lay it on the cake in a slide, and also fill the voids between them with nuts.
5. Decorate the formed cake with a “spider line” pattern drawn with chocolate icing from chocolate melted with butter.

With sour cream and condensed milk

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

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

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

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

• 400 ml sour cream;
• 200 g of powdered sugar.

For the frosting you will need:

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

Baking algorithm:

1. Mix beaten eggs with sugar with condensed milk and sour cream. Sift dry ingredients into the resulting mixture, mix and bake a lush biscuit cake, which then cool on a wire rack.
2. Beat sour cream for cream with powdered sugar. For glaze, combine all ingredients in a heavy-bottomed container and heat over medium heat until smooth and uniform.
3. Dissolve the chocolate biscuit into two layers. Put one of them on a dish and grease with cream, cut the second into squares with sides of 2 cm. Put them in a bowl with cream and mix.
4. Next, lay the biscuit "ruins" in a slide on a cake smeared with cream. Pour the cooled icing over the cake and put it in the refrigerator for impregnation.

How to make prunes dessert

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

For this version of the cake you need to take:

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

Baking recipe step by step:

1. Beat the whites with a mixer until strong stable peaks, gradually adding granulated sugar to them. The resulting air mass is deposited on a silicone mat or parchment (you can lay it out with a spoon) and dry in the oven. First 150 minutes at 100°C and then another 25 minutes at 120°C. Let the meringue cool down.
2. Beat soft butter for cream with condensed milk. Steam prunes in boiling water. Walnuts fry a little in a dry frying pan. Then pass prunes and nuts through a meat grinder and mix with cream.
3. Put a spoonful of cream on a flat plate for forming a cake, which is then spread over the entire surface of the dish. Lay a row of meringues on the smeared cream. Next, smear the bottom of each workpiece with cream and spread it on the previous row, forming a slide. Top the cake with the rest of the cream and sprinkle with chocolate chips.

Cake "Count ruins" in a slow cooker

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

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

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

Sour Cream Ingredients:

• 250 ml sour cream;
• 100 g sugar.

Chocolate icing for decoration is prepared from:

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

Progress:

1. Beat eggs with sugar with a mixer for 7 - 10 minutes. Pour milk into the obtained mogul-mogul and vegetable oil, mix. Sift the mixture of loose dough components and when all the lumps are mixed, pour in boiling water. Quickly mix the dough and pour into the prepared multi-pan.
2. Close the lid of the device, turn on the “Baking” program for 80 minutes, and after it ends, leave the biscuit on heating for another 20 minutes. Finished cake cool on the steamer rack.
3. Cut the cooled biscuit into two cakes. Lubricate one with a cream of sour cream whipped with sugar, and cut the second into small cubes, roll them in the cream and lay them in a pile on a whole layer.
4. Combine the glaze components together and keep on fire until a homogeneous consistency is obtained. Drizzle slightly cooled icing on top of the cake.

For the biscuit base of such a cake, you need to take:

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

For the filling, prepare:

• 500 ml of very fatty homemade sour cream;
• 200 g of sugar;
• 200 g canned cherries pitted (or other fruit).

Chocolate icing will be made from:

• 100 g dark chocolate;
• 60 ml milk.

Baking steps:

1. Mix soda, cocoa powder and flour and sift through a sieve. Eggs foam with sugar, pour kefir into them and mix in a mixture of dry ingredients. From this dough, bake one biscuit cake, which, after cooling, cut into small cubes.
2. Beat sour cream with sugar until fluffy. Set aside a small part of the cream in a separate bowl, and add cherries and chopped cake to the rest. Mix everything well and put it in a slide on a plate, pour the reserved cream on top. Remove for 30 - 40 minutes in the refrigerator.
3. Break the chocolate into pieces and melt with milk. Allow the icing to cool to 30 - 40 degrees and pour it over the cake that has cooled a little.

With boiled condensed milk and cookies

Among different variations"Count ruins" cake with condensed milk is no less common than with sour cream. The processes for making desserts were described above, where condensed milk was a component of biscuit and cream, but there is one more delicious recipe pastries with boiled condensed milk and sugar cookies.

It is prepared from:

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

Cooking:

1. From the proteins whipped with powdered sugar, form and bake the meringue at a temperature within 100 degrees for 1.5 to 2.5 hours (depending on the characteristics of a particular oven).
2. Beat butter together with boiled condensed milk, and then mix with chopped nuts. Break sugar cookies into smaller pieces if necessary.
3. On a serving dish, form a slide of meringue and pieces of sugar cookies, fastening all the details of the structure with cream. Let the dessert soak for a couple of hours.

It is unlikely that the preparation of the "Count's ruins" will cause any difficulties. The dessert is quite simple in execution and is prepared from available products. Try it and you will surely succeed!