Cake "count ruins" with sour cream. Homemade cake Count ruins - a classic step-by-step recipe with a photo

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 start pouring in small portions 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 the white dough into one, and the cocoa dough into the second. 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. Or you can leave them to cool down. room temperature and only after splitting 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.

Put the saucepan on a 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 sour cream and top with a half of the cake of a different color.
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.


First, choose larger pieces, then smaller ones and leave the smallest ones on top. The shape of the cake should be conical.
At the very end, when the 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 be served, of course, as a dessert, it cannot be otherwise. Brew hot tea or strong coffee to it, but only without sugar, as the cake itself is very sweet. Cut it into pieces and arrange in portioned 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 "Earl ruins" - classic recipe uncomplicated 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, 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 Kievsky 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 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). Add cocoa to one of them and bake two biscuit cake, 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, which often do not work out with housewives, is the count’s 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 dissolved in hot water Sahara. While the biscuit is soaking, prepare the cream. For him, whipping soft butter with a mixer, add 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 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 taste, 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 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.

With sour cream and chocolate icing

Cake "Count ruins" with sour cream as the main ingredient of the cream, decorated 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 that fermented milk product was fresh, no acidity.

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 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 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!

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 assembly method, the cake "Count ruins" with sour cream resembles and. There are other similar recipes based on chopped biscuit, and all of them have one thing in common - a delicate, soft, perfectly soaked crumb, as well as a very simple, but sour cream that is 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. a 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. We combine the eggs with sugar, beat until fluffy 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. We separate the third part of the dough from the total mass, distribute it in an even thin layer in a baking dish with a diameter of 22 cm. Send it to the oven preheated to 180 degrees for 10-15 minutes. We check the readiness with a dry match.
   
5. Cool the finished cake 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. We mix the mass, coloring it in an even chocolate color and dissolving dry lumps of cocoa. We spread the dark dough in a mold with a diameter of 22 cm.
   
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. Lubricate the light thin cake 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 "Count ruins" overnight in the refrigerator so that the crumb is soaked with sour cream as much as possible. Then you can start tasting a delicate, completely soaked dessert.
    

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

Cake "Count ruins" is made from pieces of biscuit cakes and this recipe is the best. The cake prepared according to our recipe is soaked, tender, not too sweet and simply incomparably delicious! Cake "Earl ruins" is very easy to prepare. V detailed recipe we will show you all the cooking steps and help every hostess, both young and novice, and experienced. Once prepared according to our recipe, we guarantee that you will no longer look for other ways to make the Count Ruins cake!

The nutritional value:

• Serving Size: 100 g
• Proteins: 5.4 g
• Fats: 13.7 g
• Carbohydrates: 52.3 g
• Calories: 314.2 kcal

Ingredients:

For the dough (1 cake):

• 1. Flour - 1.5 cups
• 2. Chicken eggs - 1 piece
• 3. Sugar - 0.5 cup
• 4. Sour cream (at least 25% fat) - 0.5 cup
• 5. Condensed milk - 0.5 cans
• 6. Cocoa - 2 tablespoons
• 7. Soda - 1 tsp
• 8. Apple vinegar - 1 tsp (turn off the soda)

For cream:

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

For glaze:

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

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

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

Cooking:

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

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• 2. Add 0.5 cans of condensed milk, ...
  
• 3. ... 0.5 cups of sour cream, ...
  
• 4. ... break 1 chicken egg.
  
• 5. Mix lightly.
  
• 6. Extinguish 1 teaspoon of soda with vinegar, ...
  
• 7. ... and knead the dough.
  
• 8. Lubricate the baking sheet with butter.
  
• 9. Pour the dough into a baking sheet, ...
  
• 10. ... and evenly distribute. We put in the oven, heated to 150-170 ° C for 40 minutes.
  
• 11. To make a chocolate cake, repeat all the steps and add 2 tablespoons of cocoa, ...
  
• 12. ... and knead the dough.
  
• 13. Lubricate the mold with butter.
  
• 14. Pour the dough into the mold and distribute it evenly. We put in the oven, heated to 150 - 170 ° C for 40 minutes.
  
• 15. While the cakes are baking, we are preparing the filling.
  
• 16. Red, yellow dried apricots and my prunes and pour boiling water ...
  
• 17. ... leave for 5 - 10 minutes.
  
• 18. Purified walnuts wrap in a towel, put on a cutting board, ...
  
• 19. ... grind with a rolling pin ...
  
• 20. ... can be small, can be larger, as you like.
  
• 21. Cut red and yellow dried apricots into cubes, the size of raisins.
  
• 22. Cut prunes in the same way.
  
• 23. And all this beauty - we mix.
  
• 24. Our filling is ready.
  
• 25. White cake ...
  
• 26. ... and the chocolate cake were baked, we took them out of the oven and left to cool.
  
• 27. Making cream. We take sour cream. The fatter the sour cream, the better cream you will have a flutter. We have packages of 400 g and sour cream 27% fat. And we take such packages - 3 pieces.
  
• 28. Add 450 g of sugar ...
  
• 29. ... and start whipping. Whip for at least 15 minutes, at maximum speed. But so that the sour cream does not start to peel off, i.e. so that there is no liquid.
  
• 30. Take the chocolate cake and cut ...
  
• 31. ... in arbitrary pieces.
  
• 32. We do the same with white cake.
  
• 33. During this time, sour cream and sugar were whipped. It increased in volume by about 3 times and became airy and thick.
  
• 34. We take a piece of cake on a fork ...
  
• 35. ... dip in cream ...
  
• 36. ... and begin to lay out on a dish.
  
• 37. Pieces of white and chocolate cakes can be alternated in absolutely any order. When the first layer is laid out, sprinkle with walnuts, ...
  
• 38. ... and dried fruits.
  
• 39. And we continue, alternating in the same style, lay out pieces of dough and stuffing.
  
• 40. We complete everything with dried fruits.
  
• 41. We begin to make glaze. You can cook it yourself, like us. We take 4 tablespoons of sour cream, add 6 tablespoons of sugar ...
  
• 42. ... add 30 g of butter ...
  
• 43. ... and 4 teaspoons of cocoa.
  
• 44. Mix.
  
• 45. We put on a small fire or water bath and stir constantly.
  
• 46. ​​Until the glaze becomes more liquid and homogeneous. If it seems to you that the icing is too thick, add a little water until you get a consistency that suits you.
  
• 47. And, until the icing is frozen, pour her cake.
  
• 48. Or icing can be made from ordinary black chocolate (cocoa at least 70%). We make a water bath.
  
• 49. We break chocolate into a saucepan.
  
• 50. And, unlike the first method, we don’t touch it at all. Just waiting. When the chocolate melts.
  
• 51. And in the same way, until the chocolate has cooled down, pour over the cake.
  
• 52. Such beauty is obtained.
  
• 53. Leave the cake overnight in a cool place so that it is well soaked. And the cake "Count ruins" will become your favorite cake! It turns out not dry, but well-soaked, and therefore tender, moderately sweet and simply amazingly tasty!

  Lick your fingers!

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

  

Cake Count's ruins

Dessert with a romantic name that will decorate any holiday - Count ruins cake: a classic recipe with step by step photos and video instructions.

1 h 15 min

230 kcal

5/5 (7)

How to bake the Count's ruins cake? Who among the hostesses did not ask 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.

History and ingredients of the cake

Cake history

There is no exact information about the origin of this cake. But many people agree that this dessert turned out during culinary experiment. Moreover, the Kievsky cake became the basis for it. How else to explain the similarity of many ingredients?

It is believed that confectioners, seeing the success Kiev cake wanted to create an equally popular dessert. And without wisdom? slyly modified and transformed famous recipe. And most importantly - they gave it a very romantic name - the Count's ruins. The experiment was a success, this dessert remains one of the most popular to this day.

Choice of Ingredients

This dessert can be prepared in 1 hour and 15 minutes. Of this time, 15 minutes will be spent preparing the dough, 40 minutes will be baking cakes, and in the remaining 20 minutes we will form a cake.

To make the Count's ruins cake at home, take:

• mixer;
• baking dish;

We have to beat the ingredients for the dough, so I advise you to take a fairly powerful mixer. The quality of future cakes depends on it. It is advisable to take a detachable baking dish. It is best for biscuits.

List of ingredients

For test:

For cream:

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

For glaze:

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

I will tell you how to properly cook the Count ruins cake. First of all, you need to be able to choose the ingredients.

Flour for this cake you need to buy only the highest grade. The type of flour also determines how the dough will rise during baking. If you choose the wrong flour, even baking powder will not save the situation.
Choose regular cocoa powder, without vanillin, milk powder or sugar.

Sour cream for dough can be taken in any fat content and consistency. But for the cream you only need thick sour cream. In extreme cases, you can use a thickener.

Butter for glaze should be natural. Theoretically, it can be replaced with margarine or cheap butter with the addition of vegetable fat. But from this, the glaze will only lose. Count's cake requires the appropriate ingredients.

When choosing sugar, pay attention to the color. The whiter it is, the more refined the sugar. The advantage of this purification is that the presence of harmful substances is reduced to a minimum. And the downside is that there are practically no useful substances left, it contains only carbohydrates. A yellowish tint indicates the benefits of the product. Brown sugar is not as sweet, but even healthier and more flavorful. It is not often used in cooking, mainly added to tea or coffee.

Cooking sequence

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

To start, bake cakes

Making cream

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.

Did you know? There is little secret. You need to mix sugar and sour cream and leave for 5-10 minutes. Then the sugar itself will gradually dissolve and it will not be necessary to whip the cream for a long time.

Cooking icing

We form a cake

Baking Options

Cake Count's ruins is also made with prunes. To do this, scald prunes with boiling water and cut into small pieces. You need to spread prunes mixed with chopped chocolate biscuit.

If you want to learn more about the preparation of this dessert, see the recipe. I also want to recommend a recipe.

Decoration and serving

The Count ruins cake recipe was created for cooking at home. Decorating it is just as easy as cooking.

We have done the main work, since the icing is already the decoration of this dessert. Now you can sprinkle the cake with nuts. Chop the walnuts with a knife and fry in a dry frying pan for several minutes. This will make them more fragrant. You can also use hazelnuts or peanuts. This is a classic design.

If you want to decorate the cake differently, show your imagination. Garnish with cream or fruit. Now a fashionable technique for decorating desserts has appeared, it is called icing. This is a laborious process, but the result is exquisite details for decoration. Just remember: the cake is served cut, so it is better to decorate already cut pieces. Otherwise, the jewelry will be damaged.

The cake is served as an independent dish. It must be cut and served each piece in a separate plate. The cross section of the cake looks very nice. Sweet drinks are served with it. If the cake was baked for a family holiday, tea or coffee can be served. If for a children's party, then serve lemonade or cocoa. If for a romantic evening, then choose red sweet wine or semi-dry sparkling wine.