Cake Count ruins recipe at home. Count's ruins: a classic recipe with sour cream

AND oil cream we have already considered in detail earlier, and today we are preparing another equally popular version of this dessert - with biscuit and sour cream. This time the product will consist of two cakes - light and dark, one of which we will leave whole for the base, and the second we will cut into pieces and form a carelessly folded hill, evoking associations with ruins.

According to the method of assembling the cake " Count's ruins"with sour cream resembles and. There are others similar recipes based on chopped biscuit, and all of them are united by one thing - a delicate, soft, perfectly soaked crumb, as well as a very simple sour cream, but ideal for any cakes.

Ingredients:

For test:

• eggs - 3 pcs.;
• flour - 300 g;
• sugar - 200 g;
• sour cream - 300 g (+ 2 tablespoons for dark cake);
• cocoa powder - 20 g;
• soda - 1.5 tsp.

For cream:

• sour cream - 600 g;
• condensed milk - 300 g;
• nuts (any) - 100 g.

For glaze:

• butter - 50 g;
• cocoa powder - 1 tbsp. spoon;
• sour cream - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Cake "Count ruins" with sour cream recipe with photo

How to cook sponge cake "Earl ruins"

1. Combine eggs with sugar, beat until lush foam and a noticeable increase in volume.
   
2. Add soda to sour cream. Stir thoroughly, completely dissolving the powder. Then add to the eggs, beat lightly.
   
3. Gradually add the sifted flour, beat until the mass is smooth and uniform - do not leave flour lumps. The consistency of the dough should be similar to sour cream.
   
4. From total mass we separate the third part of the dough, distribute it in an even thin layer in a baking dish with a diameter of 22 cm. We send it to the oven preheated to 180 degrees for 10-15 minutes. We check the readiness with a dry match.
   
5. Finished cake cool completely. If necessary, trim the uneven top with a knife. The base of the cake will be thin, about 1-1.5 cm high.
   
6. Add the sifted cocoa powder to the rest of the dough. Add 2 tbsp. tablespoons of sour cream to dilute the thick composition. Mix the mass, coloring in an even chocolate color and dissolving dry cocoa lumps. Posting dark dough in a 22 cm diameter mold.
   
7. We bake at 180 degrees for 20-25 minutes (until a dry match). We cool the finished cake.
   
8. We cut the whole dark cake into pieces with a side of 2-3 cm.
   

   Assembling the cake "Earl ruins" with sour cream

9. We prepare a simple cream - mix condensed milk and sour cream with a spoon. We do without whipping with a mixer.
   
10. Light thin cake smear with cream and sprinkle with chopped nuts.
    
11. Pieces of chocolate cake alternately lower into a bowl with cream and immediately spread on the base of the cake. Sprinkle the formed layer with nuts.
    
12. Further, continuing to dip the biscuit pieces in the cream and sprinkling the layers with nut crumbs, we collect the whole cake in the form of a slide.
    
13. When the product is fully formed, prepare the glaze. Combine sour cream, butter, sugar and cocoa powder. Place on low heat and, stirring all the time, bring to a uniform texture and dissolve the sugar grains.
    
14. After cooling, pour the icing into a bag and, cutting off the tip, pour plenty of water over the cake in thin streams. Sprinkle the rest of the nuts on top.
    
15. We remove the cake "Earl ruins" for the night in the refrigerator so that the crumb is soaked as much as possible sour cream. Then you can start tasting a delicate, completely soaked dessert.
    

Cake "Count ruins" with sour cream is ready! Happy tea!

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 of the 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 to it powdered sugar, it dissolves and mixes more easily.

Soft biscuit cakes, delicate creamy impregnation, airy meringue and a characteristic uneven surface are distinctive features gourmet cake. The dessert is also known as "Pincher", "Curly Boy", "Love Castle", "Caprice". However, most 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. Taste and aroma home baking can't compare to a factory product.

Preparation of products for baking

The most difficult thing to cook meringue. It is rarely possible for those who bake a cake for the first time to make it successfully. It is important to observe the exact proportions of products: for one egg weighing 65-75 g, you should take 50 g of sugar. Important: you can’t take powdered sugar, otherwise the consistency will be too liquid. Perfect option- buy ordinary fine-grained sugar. In addition, it is worth considering such important points in the preparation of the cake:

• when separating proteins, try not to get even the smallest part of the yolk to them;
• the container in which the meringue will be whipped must be absolutely dry;
• Before whipping the proteins, they need to be cooled;
• to get an air mass of meringue, salt the proteins 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 shines, everything is in order;
• Do not oil the parchment when baking the meringue, otherwise it will come out raw on the bottom or soften.

Cake Recipes Count's Ruins

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

Classic meringue recipe

Traditional recipe cake Count's ruins does not mean complex process cooking, so even a teenager can master the technique. The main thing is the strict observance of the recommendations for the preparation of meringues. Do not open the oven during the first 30 minutes of meringue baking, so that it does not settle. To save time, you can heat the oven to 180-200 degrees and bake for 30 minutes instead of 2 hours. When the meringue acquires a beige hue, it can be removed.

Ingredients for impregnation, fillings:

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

Step by step cooking classic Count's ruins:

1. To make the meringue, beat the whites until foamy, add sugar and vanilla. Continue whisking the mass until a dense substance is obtained.
2. Line a baking sheet with parchment paper, spread with a spoon or meringue using a culinary syringe. Dry it for 2 hours at a temperature of 100 degrees.
3. Combine thawed butter with condensed milk and beat until fluffy, uniform. Then send it to the refrigerator for 20-25 minutes.
4. Dip the finished meringues into the cream and fold them into a pyramid.
5. Melt the chocolate, pour it over the cake, sprinkle with crushed nuts on top. Serve the Count's ruins after a couple of hours.

With condensed milk and fruits

To make the dessert lighter and less sugary, use fresh fruits and berries. Cherries give a special piquancy to the cake, which can be used even in a frozen state (the main thing is to let the berries thaw). lovers exotic fruits like filling with pineapple or bananas. Any juicy and soft fruit is suitable for the Count's ruins, so don't be afraid to experiment.

Cake Ingredients:

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

Ingredients for impregnation, fillings:

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

Preparation of the Count's ruins with fruits:

1. For the dough, beat eggs, sugar, sour cream. Slowly add flour while continuing to beat the mass with a mixer. At the end, add soda.
2. When biscuit dough for the cake, infuse for half an hour, divide it into three parts, in 2 of which add 1 tbsp. cocoa. Bake the cakes at 200°C for 15 minutes.
3. Whisk 2 tbsp. sour cream with condensed milk - this will be an impregnation for cakes.
4. When the biscuit cake layers are ready, brush the white with sour cream and put the chopped fruit on top.
5. Cut the finished brown cakes into cubes of about 2.5 cm by 2.5 cm. Dip them in the resulting cream and fold over the fruit.
6. Fill the Count's ruins with the rest of the cream on top. Let the dessert cool down and serve.

With custard on egg yolks

This cake is valued for its unusual, delicious cream which, however, is not suitable for people on a diet. Fatty and satisfying impregnation of the Count's ruins is prepared from butter. This recipe good because it does not provide for waste: both proteins (in meringue) and yolks (in cream) are involved. Not everyone succeeds in cooking 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 things.;
• flour 1 grade - 2-2.5 tablespoons;
• butter - 210-220 g;
• walnuts, almonds.

Preparation of the Count's ruins with custard:

1. Chilled eggs should be separated into whites and yolks.
2. Beat egg whites for 3 minutes until frothy. Then add some salt, 1 tbsp. Sahara. Beat the mass at high speed with a mixer / blender, gradually adding sugar (it will take 1 cup in total).
3. When the consistency of the meringue becomes thick and sticks to the spoon, spread the mass on a baking sheet with a spoon, forming small circles.
4. Place the baking sheet on the bottom shelf of the oven, turning on 100 degrees, for 2 hours. Do not open the oven during this time. When the time is up, turn off the oven, mark another half an hour, and only after that you can get the meringue.
5. While the meringue cream for the cake is cooking, you can prepare the custard. Take the 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, beat the cream again and put it on the burner, turning on the 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 a lot - immediately remove the pan from the heat.
7. Beat the melted butter with 2 tablespoons of sugar, add the mass to the custard gradually - 2 tablespoons each. Whisk the ingredients until smooth.
8. Grind the nuts, prunes and immediately put in the cream.
9. Put the meringue on a dish, smearing them with cream. When you form a hill, sprinkle the Count's ruins with nuts and put in the refrigerator for a while so that the cream hardens.

See the video for another recipe for the Count ruins cake with custard.

How to make with sour cream and chocolate icing

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

Cake Ingredients:

• sour cream (or mayonnaise) - 1 tbsp.;
• flour 1 grade - 1.5 tbsp.;
• condensed milk - ½ cans;
• 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 tablespoons;
• cocoa powder - 4 tablespoons;
• walnuts - 1 tbsp.

Preparation of the Count's ruins with chocolate icing:

1. To prepare a biscuit for a cake, mix eggs with sugar, soda and flour. Add condensed milk, sour cream, cocoa to the ingredients. The consistency of the dough will come out like thick sour cream.
2. Pour ½ of the resulting dough into a mold so that the thickness of the cake is about 2 cm. Bake the biscuit 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 on the cake, sprinkle with walnuts on top.
6. Cut the second biscuit into squares. Dip them in cream and place them on bottom cake pyramid, pouring cream and sprinkling with nuts.
7. From cocoa, 2 tablespoons of sour cream, 6 tablespoons of sugar and butter, cook the glaze. When the chocolate has cooled, pour over the cake. Send the dessert to the refrigerator for several hours.

Sponge cake Count ruins with prunes and nuts

Dried fruit lovers should try baking a cake with prunes. This dessert is very pleasant aroma and taste. By adding walnuts or roasted peanuts, you get festive option confectionery. Your family and invited guests will definitely like the taste. Drizzle the top of the cake if desired. melted chocolate Or decorate with marshmallows.

Ingredients:

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

How to make prunes cake:

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

Another video recipe for the Count ruins cake.

How to bake on kefir in a slow cooker

Many housewives have already managed to make sure of the convenience of such kitchen appliance like a multicooker. It makes baking easy with it. In addition, in the multi-arch, cakes are baked faster, less often they burn and break when taken out. If your kitchen has such a technique, try making Count's Forks with it to see how convenient and simple it is.

Cake Ingredients:

• sour cream - 1.5 tbsp.;
• cocoa powder - 2 tablespoons;
• 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 tablespoons;
• 20% sour cream - 350 ml + 6 tablespoons;
• cocoa powder - 2-3 tbsp.

How to cook a cake:

1. For the dough, mix all the ingredients, beat with a mixer.
2. Lubricate the bowl with oil, pour 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 multicooker turned off. Then take out the biscuit.
3. For impregnation, beat sour cream (350 ml) and sugar (3 tablespoons).
4. Divide the finished cake with a knife lengthwise into two parts. Grease one sour cream.
5. Cut the second half into cubes, mix with impregnation.
6. Put the sliced ​​biscuit on the base in a slide, pour the Count's ruins on top with the prepared chocolate icing (cocoa, butter, 6 tablespoons of sour cream and sugar).

How beautiful to decorate a cake

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

Openwork chocolate - a more complex, sophisticated decoration option confectionery. To prepare it, melt the chocolate over low heat or in the microwave. On parchment paper you need to draw any patterns, and then, filling the culinary syringe with icing, circle the drawings with chocolate. Put the decorations in the refrigerator for a couple of hours so that they have time to harden. Then carefully separate the patterns from the sheet and place on the cake.

Video

Description

Cake "Count ruins"- it is very light, effective and unusually delicious dessert. Only him appearance already creates festive mood what to say about his taste. Airy and fluffy cakes that are completely saturated with the most delicate butter cream just melt in your mouth. And pieces of prunes and walnuts bind together this tandem of amazing tastes.

You can experiment endlessly with the recipe for this cake. Can be used as a filling various fruits, nuts or chocolate chips. You can experiment with making creams or even bake protein cakes. If you are sorely pressed for time, buy ready-made meringue cookies at the store. An unsuccessfully baked biscuit from another dessert is also suitable for the “Count ruins” cake, because it does not consist of solid cakes, but of chopped pieces.

To date, this cake can be found under other names. Surely you met him as " curly pinscher”, “Royal Castle” or “Caprice of an Actress”. You can buy it in almost any confectionery store. But what could be tastier than homemade cakes? It is very easy to prepare "Earl ruins" at home. The classic recipe uses air meringue for the base of the cake, but we won't spend half a day making this. light 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 make our family and friends happy with this delicious cake. To prepare this version of the "Count ruins" our step by step recipe with photo. Everything is so simple that the cooking process itself will give you no less pleasure than further enjoyment of this most delicate taste.

Ingredients

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

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

Observe the proportions, follow the instructions, and the "Earl ruins" will turn out to be a hit even with an inexperienced cook.

Classic cake recipe "Earl ruins" with meringue

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

Ingredients

Step by step cooking

Let's cook meringue

Let's make cream

1. Pour 180-200 ml of milk into a saucepan, bring it to a boil, stirring occasionally.
   
   
2. Put four yolks in a separate deep container. We add there 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 the ingredients well with a whisk until smooth and the cocoa lumps completely disappear.
4. Whisking vigorously, pour in the hot milk in a thin stream. Pour the resulting homogeneous liquid mass back into the saucepan and put on a small fire.
   
   
5. Constantly and quite intensively stirring the mass, bring it to a thickening.
   
   
6. Cool down ready cream before room temperature, stir it from time to time to avoid the formation of a crust.
7. While the custard is cooling and the meringue is cooking, lightly fry 100-140 g of peeled nuts in a heated frying pan.
   
   
8. Allow the nuts to cool slightly, then finely chop them with a knife.
9. Put 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 interrupting the beating for a second, add one tablespoon of the cooled custard to the butter until all of it is mixed in.
    
    

Assembling the cake

Video recipe for meringue cake "Earl ruins"

After reviewing the video below, you will learn how to cook the Count Ruins cake at home, as described in the recipe above, and learn how to cook gentle cream for him.

• In the process of separating the yolks from the proteins, make sure that even a tiny particle of the yolk does not get into the container with the proteins.
• In order for the proteins to beat better, send them to the refrigerator for about 10-15 minutes, when cold, they become lush faster.
• Experienced chefs recommend adding a pinch of salt to the proteins in the process of preparing the meringue - this way the mass will turn out to be much more airy.
• 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 keeps its shape and does not fall out, then everything is fine and the meringue can be cooked.

Cake recipe "Count ruins" with sour cream

Cooking time: 1:15-1:25.
Calorie content (per 100 g): 372-376 kcal.
Servings: from 7 to 10.
Kitchenware: several containers of various sizes and depths; measuring accessories and kitchen scales; sharpened knife; whisk; blender or mixer; food processor; round baking dish; baking paper; cutting board; glass dish with high sides; small 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
ripe medium banana	2 pcs.
big ripe kiwi	3 pcs.
dark chocolate	45-55 g
shelled walnuts	25-35 g

Step by step cooking

Prepare and bake dough

Let's make cream

Assembling the cake

Video recipe cake "Count ruins" with sour cream and condensed milk

If you want to know how to quickly cook the Count Ruins cake with condensed milk and sour cream, check out the video below.

• IN Soviet time was extremely popular biscuit dessert called "Natasha" cake. I suggest you try classic recipe Soviet time.
• I advise you to pay close attention to the unusual "Pincher" cake. This dessert is so delicate and beautiful that it is difficult to resist and not try it.
• - Cake "Day and Night" - will meet your expectations at any festive event. An unusual, dignified-looking dessert will amaze everyone with its taste and splendor.
• Armenian "Mikado" cake is crazy tasty treat, which 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 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 above recipes. Health and happiness to you!