Description of the cake count ruins. Cake "Earl ruins" - a recipe at home

Everyone has probably tried this delicious, beautiful and airy dessert at least once. There are probably as many options for the Count's ruins cake as there are housewives preparing it. Why such a name? Most likely because of the shape of the cake, which is supposed to resemble the ruins of a castle. Be that as it may, lovers of sweet and delicate desserts will definitely appreciate its taste.

It may seem that making the Count's ruins cake is difficult, but it's not. You will need a little skill only when preparing airy meringue cookies (there is a lot where I wrote a lot and in detail). Otherwise, even a child can make an oil cream, but I highly recommend decorating a finished cake with my children. It's so great!

I really hope that this step-by-step recipe with a photo of the Count ruins cake will help you not only prepare an amazing dessert at home, but also surprise your loved ones with it. The most delicate snow-white meringues combined with a smooth and tasty butter cream in this cake will miraculously be complemented by fragrant chocolate icing and walnuts. This is not a shame to serve on the festive table!

Ingredients:

Meringue:

Oil cream:

Decoration:

Cooking step by step with photos:

First, let's prepare the classic white meringue cookies. In addition to the products, we need suitable dishes and a mixer. Take a bowl, wash it and dry it thoroughly. It is also advised to degrease it with lemon juice, and then wipe it dry again. Pour cold proteins and pour a pinch of salt.

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

We continue to beat already at almost maximum speed for another minute or two. In the process of whipping, add sugar or powdered sugar a tablespoon at a time. We increase the speed of the mixer to the maximum and beat the meringue, not forgetting the sugar. If you use a planetary mixer, it is much easier, because your hands are free. With a hand mixer, beat the whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly.

In general, whipping proteins will take you about 10-15 minutes. When the sugar is completely dissolved, the mass will be as it should.

Now decide for yourself how you will plant cookies - I like using a pastry bag with a rose or star nozzle. You can just use a spoon.

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

Now they need to dry. To do this, turn on the oven (you can do it in advance) and cook cookies at an average level at 90-100 degrees for about an hour, maybe more or less. 3-4 times I open the door to check the meringue. Make sure the cookies don't start to darken: meringue is a snow-white treat. Although, this is a matter of taste - some people like to blush it. The meringue cookies are ready when they come off the paper perfectly and are light and dry to the touch. You see, the bottom is also white (well, maybe with a barely noticeable cream shade). For now, let's leave the finished meringue and start preparing the butter cream.

Remove the butter from the refrigerator in advance so that it becomes soft. Put it in a bowl suitable for whipping. Beat soft butter at high speed with a mixer until it becomes fluffy. Approximately 2-3 minutes.

Then, without stopping beating, pour the condensed milk in a thin stream. Here I stopped the mixer specifically to take a photo, but you do not interrupt its work.

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

The finished butter cream with condensed milk keeps its shape perfectly, it is completely uniform and shiny. You can work with this cream right away. It is perfectly deposited with a pastry bag and does not lose shape.

Finally, we collect the cake Count's ruins. We take a suitable flat dish (preferably wider, since the cake is not very small) and spread the first layer of meringue on it. This is the base of the cake - it should be approximately round in shape.

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

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, the traditional decoration is a chaotic pattern of thin threads of chocolate icing.

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

As for the 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 Roly”, “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. We prepare biscuit dough by beating 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. The cream for this cake can be prepared even from not very fatty store-bought 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. Using a pastry bag or a bag with a cut off corner, place small pyramids of meringue on the 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. Beat egg whites until fluffy, 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 sugar dissolved in hot water. While the biscuit is soaking, prepare the cream. For him, whipping soft butter with a mixer, add boiled condensed milk in a tablespoon. 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 web” 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 fluffy 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. Toast the walnuts 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 and vegetable oil into the resulting eggnog, mix. Sift the mixture from the loose components of the dough 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. Cool the finished cake on the steamer grate.
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.

With sour cream and chocolate icing

Cake "Count ruins" with sour cream as the main ingredient of the cream, decorated with chocolate fudge, is considered one of the classic recipes. But whipped sour cream and chocolate go well with various fruits (cherry, banana, orange, pineapple). The main thing is that the fermented milk product is fresh, without sourness.

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 pitted cherries (or other fruits).

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 the different variations of the "Count's ruins", a 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 another delicious baking recipe 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 cookies;
• 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!

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

Everyone has probably tried this delicious, beautiful and airy dessert at least once. There are probably as many options for the Count's ruins cake as there are housewives preparing it. Why such a name? Most likely because of the shape of the cake, which is supposed to resemble the ruins of a castle. Be that as it may, lovers of sweet and delicate desserts will definitely appreciate its taste.

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

Oil cream:

• butter - 200 gr
• condensed milk - 300 gr

Decoration:

• walnut - 100 gr
• bitter chocolate - 100 gr
• milk - 50 ml

To make the Count ruins cake with meringue, take egg whites, granulated sugar (you can use powdered sugar), butter, sweetened condensed milk, dark chocolate, peeled walnuts, milk (or cream), lemon juice and a pinch of salt.

First, let's prepare the classic white meringue cookies. In addition to the products, we need suitable dishes and a mixer. Take a bowl, wash it and dry it thoroughly. It is also advised to degrease it with lemon juice, and then wipe it dry again. Pour cold proteins and pour a pinch of salt.

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

We continue to beat already at almost maximum speed for another minute or two. In the process of whipping, add sugar or powdered sugar a tablespoon at a time. We increase the speed of the mixer to the maximum and beat the meringue, not forgetting the sugar. If you use a planetary mixer, it is much easier, because your hands are free. With a hand mixer, beat the whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly.

In general, whipping proteins will take you about 10-15 minutes. When the sugar is completely dissolved, the mass will be as it should.

See how the finished meringue looks like - it is thick and dense, while fluffy.

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

Now decide for yourself how you will plant cookies - I love using a culinary bag with a rose or star nozzle. You can just use a spoon.

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

Now they need to dry. To do this, turn on the oven (you can do it in advance) and cook cookies at an average level at 90-100 degrees for about an hour, maybe more or less. 3-4 times I open the door to check the meringue. Make sure the cookies don't start to darken: meringue is a snow-white treat. Although, this is a matter of taste - some people like to blush it. The meringue cookies are ready when they come off the paper perfectly and are light and dry to the touch. You see, the bottom is also white (well, maybe with a barely noticeable cream shade). For now, let's leave the finished meringue and start preparing the butter cream.

Remove the butter from the refrigerator in advance so that it becomes soft. Put it in a bowl suitable for whipping. Beat soft butter at high speed with a mixer until it becomes fluffy. Approximately 2-3 minutes.

Then, without stopping beating, pour the condensed milk in a thin stream. Here I stopped the mixer specifically to take a photo, but you do not interrupt its work.

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

The finished butter cream with condensed milk keeps its shape perfectly, it is completely uniform and shiny. You can work with this cream right away. It is perfectly deposited with a pastry bag and does not lose shape.

Finally, we collect the cake Count's ruins. We take a suitable flat dish (preferably wider, since the cake is not very small) and spread the first layer of meringue on it. This is the base of the cake - it should be approximately round in shape.

Now we coat the bottom of each meringue with buttercream. You can use a pastry bag (it’s more convenient) or just a spoon.

Similarly, we coat all the meringues from below, laying them in a neat, even slide. We decorate the gaps between the cookies with cream so that the cake becomes a single whole.

It remains only to decorate the cake. To do this, you need to make chocolate icing. I advise you to take dark chocolate to set off the sweetness of the cake itself. We break it into slices or finely chop with a knife. We warm the milk well so that it is hot, and pour it into a bowl with chocolate. Stir quickly with a fork so that the chocolate has time to melt, but at the same time it does not curl from the heat. It turns out a smooth and shiny chocolate icing.

Drizzle the still-warm icing over the cake with a tablespoon.

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

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

Recipe 2: Count ruins cake at home

How to bake the Count's ruins cake? Which housewife has not asked this question? When I first saw this dessert, I thought that only an experienced confectioner could master its preparation. But I was wrong. You just need to bake two biscuit cakes and give them the desired shape. Therefore, I can say with confidence that a simple recipe for the Count's ruins cake exists.

It's time to present a step-by-step classic cake recipe Count ruins with a photo. Making the Count's ruins chocolate cake is not difficult.

For test:

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

For glaze:

• sugar - 100 g;
• butter - 100 g;
• sour cream - 100 g;
• cocoa powder - 100 g.

For cream:

• sugar - 1 cup;
• vanilla sugar - 1 sachet;
• sour cream (thick) - 0.5 l.

Combine all the ingredients for the dough in a bowl or mixer bowl. Beat until a homogeneous mass is obtained.

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

We take out the finished cakes from the mold and cool.

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

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

To prepare the glaze, you need to mix all the ingredients in a bowl and put in a water bath.

Bring the bath to a boil while stirring the glaze.

When the water boils, immediately turn off the fire. Remove bowl of icing, set aside.

We put the white cake first, grease it with cream.

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

Pieces of cake should be greased with cream and laid out in a pea.

The cake is ready. You just need to put it in the refrigerator for impregnation. Then it will taste even better.

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

The cake is easy to prepare, but to make it even easier, I broke the process into several steps. A couple of days before assembly, you can cook meringue. The next day, bake the cakes, and at hour X you will only have to make the cream and assemble the cake. Begin!

For cakes:

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

For meringues:

• 3 egg whites;
• 150 gr. Sahara.

For cream:

• 200 gr. oils;
• 1 can of condensed milk.

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

Separate the whites from the yolks and pour them into a deep bowl. Make sure the bowl and whisk are dry and free of grease. We start beating the egg whites. The better you beat them without sugar, the more airy and stable the meringue will be.

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

We shift the whipped proteins into a culinary bag and upset small bezes. In principle, for the cake, you can lay out the meringue with a spoon. The taste and appearance of this will not deteriorate.

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

Before assembling the cake, store the meringue in a dry place. Can be left in a cooled oven.

It's time to start baking cakes. According to this recipe, they are moist and very porous, more like a cupcake than a biscuit.

Beat sour cream, egg and sugar with a mixer. A very lush mass will not work, so we just need to achieve a combination of ingredients.

Line the bottom of a springform pan with parchment paper and transfer the dough. We bake for about 35 minutes at a temperature of 180 degrees.

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

Since we have a cake with meringue, we need an oil-based cream. I offer the simplest and most delicious option with boiled condensed milk. Most likely, the question of how to prepare such a cream does not arise. Just mix a pack of very soft butter and a jar of condensed milk, and then beat a little.

It remains to collect the cake. Cut the biscuit lengthwise into two cakes. We coat with cream and, to add an interesting flavor accent, lay out dried fruits. Meringue goes well with prunes. Its sourness favorably emphasizes the sweetness of the dessert. We close with a second cake, which is also generously greased with cream.

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

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

To complete the picture, melt the chocolate right in the pastry bag and, when it cools down a bit, pour it over the cake.

I want to note that the cake turns out to be quite modest in size (20 cm in diameter of the base). Therefore, for a large company, you can safely double the number of ingredients. And believe me, it's worth it!

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

Airy meringue combined with a delicate biscuit, layered with delicious cream and nuts. It is worth eating just one piece of this delicacy and it seems that it is already impossible to stop. Cake "Earl ruins" with meringue and biscuit simply cannot but cause delight! Try to cook this cake, and it will definitely become a permanent "guest" on your table.

For the base:

• Eggs - 3 pcs
• Vanillin sachet
• Light flour - 1 tbsp
• Fatty sour cream - 150 gr
• Sugar - 1 tbsp
• pinch of soda

For meringue:

• Egg whites - 4 pcs
• citric acid
• Sugar - 1 tbsp

• Vanilla
• Pack of butter
• Half a jar of condensed milk (boiled)

For layer:

• Walnuts - 150 gr

Let's start preparing the "Earl's Ruins" cake by baking meringue, and only then we'll deal with the biscuit.
As it should be mine, and degrease the dishes in which we will beat the proteins, then carefully separate the proteins from the yolks. Watch the main thing so that the yolk does not get damaged and does not accidentally leak into the whites, otherwise they will not whip.

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

We set the temperature in the oven to 110 ° C - let it heat up. It is advisable to do this in advance. We place parchment paper on a baking sheet, and spoon the meringue onto it. You can use a pastry bag for this purpose - this way the meringues will turn out beautiful and neat. Put the meringues in the oven for an hour. After that, open the door a little and dry for about 30 minutes, then turn it off. We leave our airy cakes to cool, and only when they have completely cooled down, we take them out of the oven.

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

We add sour cream. Mix well.

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

At the last stage, do not forget to pour in the slaked soda. It is best to extinguish with vinegar, but you can also use lemon. You should get a dough of the same consistency as in the photo.

Set to bake for about 35 minutes at 180˚C. Do not open the oven during cooking, otherwise the biscuit may fall off and then it will not be so tender and fluffy.

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

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

Let's make cream. It turns out it is a beautiful caramel color, and the taste is somewhat reminiscent of toffee.

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

Now let's grind the nuts. Any nuts are suitable, even walnuts, even hazelnuts or almonds. We used walnuts.

So we have come to the final stage - the assembly of the "Earl ruins" cake. We coat the whole half of the biscuit base with cream.

We put pieces of chopped biscuit, again layer with cream.

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

We decorate the top of the dessert with nuts. This is how we got the cake “Earl ruins”.

Making it is not at all difficult, but it takes a lot of time to cook, about three hours. But the result exceeds all expectations. It turns out very tasty and unusual. Happy tea!

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

The Earl's Ruins Cake is a gorgeous cake that can decorate any holiday table. The cake is assembled from meringue in the form of the ruins of a palace or castle, which is why it has such a name. Airy meringues combined with butter and condensed milk cream, chocolate and nuts will appeal to both children and adults. Cooking is not difficult, having at hand all the necessary products. You will need the most elementary ingredients, and you get a real masterpiece. The cake is very tasty, cook and you will not regret the time spent. The cake is served exclusively from the refrigerator.

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

Initially, prepare the surface for baking - cover the baking sheet with parchment and grease with oil.

We take out the oil from the refrigerator and leave it at room temperature for 30 minutes. To prepare the meringue, we use only chicken proteins. Carefully separate the proteins into a bowl one by one, pouring each protein into a large and dry container, not a gram of yolk should get to the proteins.

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

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

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

We get a perfectly whipped protein mass that does not fall out of the container if it is turned over.

The finished dough, without hesitation, spread a tablespoon on a pre-prepared baking sheet.

We remove the baking sheet in the oven for 2 hours, setting the temperature to 100 degrees, do not open the oven during cooking.

In the meantime, let's crack some nuts.

Fry them for 7 minutes over low heat.

Transfer the toasted walnuts to a plate and leave to cool completely.

While the meringue is cooking, prepare the buttercream. In the whipped butter for a minute, add vanilla sugar, one tablespoon of condensed milk and continue to beat.

The total whipping time is 3 minutes, the finished cream is set aside.

We take out the finished meringues and let them cool for a couple of minutes.

In the meantime, melt the chocolate in any way.

We collect the cake in a flat plate. We spread the first row of meringues, smearing the bottom of each with cream, and sprinkle with nuts.

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

When assembled, the cake looks like a slide, which is completed by one small meringue.

Drizzle with chocolate and refrigerate for 10 minutes.

Ready cake "Earl ruins". Bon appetit.

Recipe 6: Count's ruins - cake in chocolate icing

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

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

• cocoa - 6 tablespoons;
• sugar - 12 tablespoons;
• butter - 100 g;
• milk - 6 tbsp.

We start preparing the dough. Turn on the oven at 220°C.

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

Add cocoa and mix gently.

Add soda slaked with 9% table vinegar and vanillin.

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

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

We spread the dough in a mold and level it with the back of a tablespoon, and then put it in the oven for about 20 - 30 minutes until the biscuit is browned.

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

Ideally, walnuts should be used for the cake, but they can be replaced with peanuts. In any case, they need to be lightly fried until golden brown and immediately put on the board so that the oil is glassed, and then transferred to some container.

While the cream was being prepared and the nuts were roasting, a biscuit was baked, the readiness of which can be checked with a toothpick or a match, they should remain clean if the pastries have been sitting in the oven. We release the cake from the mold and let it cool slightly.

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

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

The remaining top of the biscuit is cut into medium-sized cubes of about 2.0 - 2.5 cm.

In the standard recipe, it is proposed to dip each cube in cream and spread it in a slide on the prepared cake. However, it is much easier to add all the pieces to the cream at once.

Very gently mix the cream and biscuit cubes by hand.

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

Periodically sprinkle the steps of the slide with roasted nuts.

When the "ruins" take their place, you can start preparing the glaze. Combine milk, sugar, cocoa and butter in a bowl. Instead of cocoa, you can use a 100 g chocolate bar.

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

It is not worth waiting until the icing has cooled, it is enough to pour it on the outside of the cake. Here you can do two things: completely hide the contents of the cake under the chocolate fudge, or simply decorate the delicacy with thin splashes.

Recipe 7: Count ruins cake with chocolate

Today we bring to your attention a step-by-step recipe with a photo of making the Count Ruins cake at home. Cake "Earl ruins" today is far from new. However, he does not lose his popularity to this day, because. does not require intricate ingredients and special culinary preparation. It is prepared very easily, from pieces of biscuit cakes, but it turns out soaked, tender, moderately sweet and incomparably tasty!

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

Combine 100 ml of sour cream with 100 gr. beat with sugar and whisk well until doubled in volume.

Add eggs and beat again until smooth.

Sprinkle flour and baking soda. Knead the dough with a mixer until smooth.

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

Pour both types of dough into molds. Light place in a cake mold, because. this will be the base of the cake, and pour the brown dough into any convenient form, because. the crust will crumble.

Bake cakes at a temperature of 180 degrees. Light cake will be ready in 10 minutes, brown 20-30. Check readiness with a wooden splinter - it should be dry. Cool the finished cakes, and put the light cake on a dish for decorating the cake.

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

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

Spread the slices with a tablespoon on the cake in the form of a slide. If the cream remains, then pour it on top of the cake.

Break the chocolate into pieces and combine with butter.

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

Drizzle the cake with chocolate icing. Do this with a teaspoon so that the icing is applied in a chaotic manner. Send the cake for impregnation in the refrigerator for 3 hours. As you can see, it’s not so difficult to make the Count Ruins cake at home if you use this step-by-step recipe with a photo.

Recipe 8: Count's ruins with prunes and nuts

It is very easy to prepare "Earl ruins" at home. The classic recipe uses airy meringue for the base of the cake, but we won't spend half a day making these easy cookies. We will prepare a well-known biscuit that is in no way inferior to airy meringue. The dough that we will prepare will turn out to be just as light and porous.

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

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

First, let's prepare the dough. Take a deep glass container, pour granulated sugar into it and add eggs. Beat them with a mixer until a thick foam forms. Sift wheat flour through a sieve several times. Add sifted flour, sour cream and baking powder to the sugar-egg mixture. Mix all ingredients well.

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

Remove the finished cakes from the oven and cool completely. Cut the chocolate cake into cubes so that each side is no more than two centimeters. Put the light cake on a dish and generously grease with sour cream. In order for the biscuit to be better soaked, make small cuts in it with a knife. Place the chopped chocolate cubes in the container with the remaining cream and mix gently. Make sure that each piece is completely "bathed" in the cream from all sides. Now slowly and carefully spread the chocolate cubes on the light cake. As a result, the cake should have the shape of a small slide. It's time to prepare the frosting. Add three tablespoons of cream and butter to a saucepan, bring them to a boil. Add sugar and cocoa. Thoroughly mix all the ingredients and cook until the glaze becomes thick. Apply chocolate icing to the cake. Lubricate it the way you want. You can apply chocolate thin lines, or you can completely cover the cake with chocolate.

Put the finished cake in the refrigerator for 3-4 hours. Let him soak well. Due to the fact that the biscuit has a porous structure and each cube is smeared with cream, this time is enough for the cake to soak. Well, if you leave it in the refrigerator overnight, the next morning you can bite the cake with your lips. Now you can cut your culinary masterpiece. The Count's Ruins cake is perfectly soaked, and in the cut it looks amazing. Surprise your family and friends with this splendor. Be sure that in this cooking option this cake will become a favorite delicacy of all invited guests!

Recipe 9: Count's ruins cake with orange

• Wheat flour of the highest grade 2 tbsp
• Flour Dishes
• Baking powder 1 tsp
• Chicken egg 4 pcs
• Brown sugar 1 tbsp
• Sour cream 500 g
• Cream 33% 500 ml
• Poppy seeds 50 g
• Cocoa 3 tbsp
• Orange 1 pc
• Amaretto liqueur 50 ml
• Ground almonds 50 g
• Maple syrup 50 ml
• Salt pinch

Beat eggs with sugar and sour cream until fluffy.

Sift flour with baking powder, carefully combine with egg-sour cream mass and mix, divide the dough into two parts. Cover the form with parchment, pour out half of the dough and bake a white cake. Willingness to check for a dry splinter.

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

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

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

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

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

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

Count ruins is an amazing cake that has been around for decades. It is believed that this delicacy is a direct relative of the 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.

Count's ruins: a classic recipe with sour cream

The first version of the famous cake.

To make a 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);
• extinguished 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 (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 ingredients: 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 of the total mass. Pour this dough into the prepared form, which must first be greased with a thin layer of butter.

4. For baking, take about twenty minutes. In this case, the temperature should be 180 - 200 degrees. The exact data is determined by 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 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 remains of the prepared cream must be carefully poured out.

12. Now prepare the glaze by mixing all the necessary ingredients. 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.

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 move forward in order to successfully prepare a treat.

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 the classic variation of the dish involves the use of walnuts, which must 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 touch to the taste;
• chopped nuts can be used to sprinkle the top and sides of the cake;
• Dough cubes are best dipped in ready-made 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;
• glaze can be replaced with melted chocolate;
• for powder it is allowed to use not only nuts. They can be replaced with coconut flakes, dried fruits;
• a small amount of added condensed milk will contribute to the preparation of a delicious homogeneous 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.

Meringue ruins cake

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

• 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.

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 for the obligatory preparation of meringue (meringue) for further collection of the castle with the addition of butter cream and condensed milk. Wanting to please yourself with a delicious treat, you can use egg yolks to make custard.

An important piece of advice should be taken into account: only fine sugar is allowed, as it must dissolve and guarantee the preparation of meringue and cream of a uniform consistency.

Cooking steps

1. At the very beginning, beat a large and thick foam based on 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. For baking, take about fifteen minutes. The 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 meringues can be laid out with a teaspoon and even a dessert spoon, a 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, 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. Take care of the preparation of 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 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 part 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 dessert option involves the use of custard. The classic taste will 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 steps

1.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.Pour in 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. Boil this mixture until it thickens.

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

8. Add some cognac and mix again.

9. Carefully grease the lower part of the meringue with cream.

10. Spread the first layer and spread with cream.

11 Spread a second layer of small meringues on top. According to this scheme, move to the very top of the tower.

9. The cake is best decorated with shabby chocolate and chopped nuts.

Count's ruins is an amazingly delicious cake that pleases with a harmonious taste ... Every housewife has the right to cook this dessert. In addition, there are truly many versions of recipes. Perhaps, after all, it will be possible to get to know the classic cake under the unusual name "Count's ruins".