Count ruins cake without baking is a classic recipe. Cake "count ruins". The chocolate icing will be made from

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 it is simply impossible to spoil its appearance.

There are two versions of this cake. The first uses biscuit cakes with or without cocoa and 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 Kyiv 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

Classic cake recipe county ruins- This 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:

Cooking biscuit dough by whisking eggs with sugar and sour cream, then adding soda and flour. The resulting mass is divided into two parts (not necessarily the same). We add cocoa to one of them and bake two biscuit cakes, which we let cool and dissolve into two layers each.
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.
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.
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.
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:

For the meringue, beat egg whites with powdered sugar to hard 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.
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.
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.
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.
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:

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.
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.
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.
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:

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.
Soft butter for cream, beat 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.
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.

Working process:

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.
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.
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 solid layer.
Combine the glaze components together and keep on fire until a homogeneous consistency is obtained. Drizzle slightly cooled icing on top of the cake.

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

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

For the filling, prepare:

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

Chocolate icing will be made from:

100 g dark chocolate;
60 ml milk.

Baking steps:

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.
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.
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 cookie;
160 g chopped nuts.

Cooking:

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).
Beat butter together with boiled condensed milk, and then mix with chopped nuts. Break sugar cookies into smaller pieces if necessary.
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!

Every sweet tooth from childhood is familiar with the amazing taste of the Count Ruins cake, cooked with sour cream and condensed milk. This delicacy can be tasted not only in professional pastry shops, but every housewife will be able to cook such a simple delicacy on their own, because the recipe is very simple.

To prepare it, you need a small amount of ingredients and a little patience. Let's look at everything in order.

Cake "Count ruins" cooked with condensed milk is as popular as the classic cake recipe. The taste of the delicacy based on condensed milk and sour cream is amazing and will appeal to all your household members. The process of preparing such a delicacy is not much different from sponge cake"County ruins".

Cake "Count ruins"

Almost every one of us has come across such a delicacy, and many remember the amazing taste of such a dessert based on sour cream and condensed milk. And with our biscuit recipe, you can cook this dish yourself at home.

Product List

To prepare the “Count ruins” recipe with condensed milk, you need to select high-quality ingredients for the product so that the dessert turns out with that unforgettable taste.

For cooking homemade cake 3 groups of ingredients are required.

For the test, take:

chicken eggs - 3 pcs.;
a glass of wheat flour - 300 g;
sugar - 200 g;
sour cream - 300 g;
cocoa powder - 20 g;
soda - 1.5 teaspoons.

Ingredients for the cake "Earl ruins"

For the test, these ingredients will be enough. Now you need to prepare products for the cream:

sour cream - 600 g;
condensed milk - 300 g;
nuts - 100 g.

If the cream turned out to be too thick, then you can dilute it by adding a small amount of milk.

For glaze:

sour cream and sugar or powder is better - 2 tablespoons each;
cocoa powder - 1 tablespoon;
butter - 50 g.

Choose only high-quality ingredients for your treat to make a real cake.

Video of making the cake "Earl ruins"

https://youtu.be/_V7z057-ZEY

Cooking steps

Place the eggs and sugar in a mixing bowl and beat until fluffy and noticeably increased in volume.
In a separate container, add soda to sour cream and stir so that the powder is completely dissolved. Then add sour cream to eggs with sugar and beat a little.
Add flour to this mass in small portions and mix constantly. You should get a homogeneous consistency, which in structure resembles sour cream.
The resulting mixture is divided into 3 parts. Mix one part again and pour into a baking dish, its diameter should be 22 cm. Spread the whole mixture evenly, in a thin layer. Preheat the oven to 180 ° C and send the first cake there for 15 minutes.
As soon as the cake approaches, it needs to be allowed to cool a little, for this we immediately lay it out on nice plate. The base must be even, so cut off a small part if necessary.
In the remaining 2 parts, add the sifted cocoa powder and add 2 tablespoons of sour cream so that the mixture is not very thick. Mix everything thoroughly to get a uniform chocolate-colored consistency. Then pour the whole mass into a baking dish with a diameter of 22 cm and send it to the oven. Bake at 180°C for half an hour. Cool the resulting pastry.
The resulting dark biscuit cake is cut into cubes.

Everything is ready, it's time to start assembling:

First, let's prepare the cream. To do this, add condensed milk to sour cream and stir with a spoon. The cream is ready.
Spread the cream of the count's ruins from condensed milk at the base, chop the nuts separately and sprinkle the cake with them.
Dip the pieces of chocolate cake into the cream, and then place the cubes randomly on the cake. Sprinkle this layer with nuts as well.
Then repeat the procedure several times until you get a slide.

The last step is to prepare the glaze:

In a saucepan, mix sour cream, butter, cocoa powder and powdered sugar.
Place the container on the stove and cook over low heat, stirring regularly. You should get a homogeneous consistency, and the powder should completely dissolve.
Allow frosting to cool, then transfer to a piping bag and pour over cake.
Decorate this slide with the rest of the nuts.

Let the dessert brew for a while, and then serve it to the table.

Cake "Earl ruins" based on meringue

Biscuits can be made different ways with the addition of a variety of ingredients. It turns out delicious dessert with a familiar taste. To make the biscuit really amazing, use a few of our recommendations:

Some housewives collect the cake "Earl ruins" based on boiled condensed milk using purchased meringue. It still tastes amazing.
If the cream for baking or soaking the cake is too thick, then it will take more time to soak. Therefore, dilute it with warm milk, water, or liquid condensed milk.
To get a lush and delicate cream, some housewives, before preparing it, take the oil out of the refrigerator and let it brew for a while so that it becomes at room temperature. Then the butter is whipped with a mixer and only then added to the remaining ingredients.
You can decorate this simple biscuit with various components. Someone adds fresh berries, an amazing delicacy is obtained with the addition of marshmallows, and for a children's holiday, you can decorate the sweetness with marmalade and colored dragees.
When preparing the glaze, it is important that it cools down a bit when applying it. Warm glaze will quickly drain, melt the cream, and the cake will turn out not beautiful. The same goes for chocolate. They can't water the goodies.

When buying ingredients, always pay attention to the expiration date. Stale foods will spoil the taste of treats and cause harm to health.

Cake Count's ruins is classic treat which is still popular. Special culinary preparation and special ingredients are not required ... Despite this, the taste promises to leave the most pleasant experience.

The Count's ruins are amazing cake that has been around for decades. It is believed that this delicacy is a direct relative 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.

Dough Ingredients:

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.

Cream 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

At the very beginning, beat the three main components: sugar, eggs, sour cream. Stir in additional flour. Only at the very end is it allowed to add soda.
The dough should be quite liquid. After its preparation, you need to take half an hour to insist.
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.
Allow about twenty minutes for baking. In this case, the temperature should be 180 - 200 degrees. The exact data is determined by the type of oven.
It is recommended to check the readiness of the biscuit with a toothpick.
Add two tablespoons of cocoa powder to the batter and mix thoroughly. Break it into two parts.
Now bake two cakes with cocoa.
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.
The optimal consistency of the cream will be thick. After all the ingredients are whipped, the cream is recommended to be refrigerated.
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.
The rest of the prepared cream must be carefully poured.
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.
It is recommended to pour the cake with icing, and then sprinkle with chopped nuts.
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.

Cake Count ruins from meringue

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?

Ingredients:

one protein;
half a glass of sugar;
a small package of butter;
a quarter teaspoon of soda;
half a glass of flour.
egg whites (the classic amount of 4 should be increased to 6);
three glasses of sugar;
a small pinch of salt.
six egg yolks;
three quarters of a glass of sugar;
three hundred grams of butter;
seventy milliliters of milk.

Cooking:

Despite the fact that there are truly a lot of cake recipes, you can make the most worthy choice for yourself. Classic variation provides for the mandatory preparation of meringue (meringue) for further collection of the castle with the addition butter cream and condensed milk. Wanting to please yourself with a delicious treat, you can use egg yolks for cooking 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.

At the very beginning, you should beat a large and thick foam based on egg white and sugar. Additionally, melted butter is used. Without fail, the mass must be homogeneous.
Add soda to flour and combine with proteins.
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.
Allow about fifteen minutes for baking. 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.
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.
Small merengue 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.
If necessary, dry the meringue in the oven on several baking sheets at once (for example, on 2 - 3). The optimum temperature for cooking does not exceed 110 degrees. For baking, take about 1.5 hours, and in any case, the cakes should be small and light.
Start making cream. To do this, beat the egg yolks and sugar, and then add a little milk. Cook until it thickens completely. Now combine the prepared cream with melted butter.
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.
The top of the delicacy is decorated with chocolate, which can be melted or grated on a fine or medium grater.

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

Cake Count's ruins with custard

Another interesting option cooking dessert involves the use of custard. Classic taste leave only the best and most pleasant impressions about yourself. What is the best way to prepare such a dessert?

Ingredients:

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

Cooking:

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

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

Luxurious elegant cake Count's ruins with sour cream is a popular dessert, which is distinguished not only by its spectacular appearance, but also by its amazing delicate taste. Beautiful sweet delicacy - ideal for serving to the festive table.

Famous sweet cake"Count ruins" is incredibly popular today, however, few people know how to cook delicious treat at home. In addition, over time, many different versions of the recipe for this amazing delicacy appeared, because every housewife strives to make the dessert unique and inimitable, to add her own “zest” to it. Cake Count's ruins with sour cream turns out to be very tender and at the same time light. To prepare tasty treat for holiday table, you will have to work a little, however, the result is definitely worth the time and effort.

Products for the test:

a glass of sour cream;
3 eggs;
a glass of granulated sugar;
a teaspoon of acetic acid;
a teaspoon of soda;
one and a half glasses of wheat flour;
two tablespoons of cocoa powder.

Ingredients needed to make the cream:

¾ granulated sugar;
500 g sour cream;
150 g walnuts.

To prepare the glaze, you will need the following ingredients:

two tablespoons of granulated sugar;
four teaspoons of cocoa powder;
three tablespoons of sour cream;
50 g butter.

Cooking method

For the test, you need to break the eggs into a bowl, beat them lightly, so that the result is a homogeneous mass of yolks and proteins. Add a glass of sour cream and a glass of sugar to the mixture. Mix all ingredients thoroughly until the sugar is completely dissolved. After that, extinguish the soda with vinegar (for this purpose, you can also use lemon juice) and add it to the flour. Then mix the egg base with flour, divide the dough into two parts in the following ratio: 2/3 for dark cakes and 1/3 for one light cake. Pour two tablespoons of cocoa powder into the dough for dark cakes.
At the next stage of cooking, grease the baking dish with oil, then sprinkle the bottom and sides of the container with breading. Fill out the prepared form with the test. Preheat the oven, then place the cake blank there and bake it for about 20 minutes. Oven temperature 180 - 190 degrees. The first step is to prepare a dark cake with cocoa. After that, put the light cake to bake. It takes a quarter of an hour to prepare.
At this time, you can start preparing the cream filling. To do this, first grind the walnuts. Then beat the sour cream well, adding sugar to it, which should completely dissolve in the mass. You should get a mixture of a homogeneous consistency, to which you should add chopped nuts. Some housewives recommend adding berry jam to the cream, but this is up to you.
Give the baked cake base some time to cool. After that, cut the dark sponge cake so that you get two separate cakes: one will become the basis of the dessert, and the second will be located at the very top of the cake.
Take one dark cake and generously grease it with a layer of prepared cream. Then lay a light biscuit on top of the filling and also thickly grease it with sour cream. Cut the last dark cocoa cake into small pieces different shapes, fill them with cream and lay them on the surface of the cake with a careless slide, a neat pyramid, or whatever else your fantasy tells you. Pour the dessert with the remaining sour cream filling.
To prepare the glaze, mix cocoa powder with sugar, then pour it into sour cream. Mix everything well and put on slow fire. Boil the mass until the sugar is completely dissolved. After that, remove the pan from the stove, let the icing cool slightly and, before it has time to grab, pour over the cooked cake. Sprinkle the top of the dessert with crushed walnuts.
Place the work of confectionery art in the refrigerator for about three to four hours. During this time, the biscuit cakes will be soaked with cream filling, and the delicacy will harden and take on the desired shape.

Now the sumptuous delicious cake "Earl Ruins" can be served at the table and receive praise from enthusiastic guests.

Video recipe for making the Count Ruins cake with sour cream

Calories: Not specified
Time for preparing: 80 min

Cake "Earl ruins", a classic recipe with a step-by-step photo of which is already waiting for you below, it's very easy to cook, no special culinary skills to prepare this delicious cake don't need to have.

I advise you to leave it ready in the refrigerator overnight so that it is soaked with cream.
It will take 80 minutes to prepare, from the indicated ingredients you will get 8 servings.
Impregnation time: 8-12 hours

Ingredients.

For test:

- wheat flour - 230 gr.;
- sour cream - 180 gr.;
- granulated sugar - 170 gr.;
- chicken egg - 2 pcs.;
- butter - 50 gr.;
- cocoa - 30 gr.;
- soda - 5 gr.;
- vinegar 6% - 15 ml.

For cream:

- sour cream 26% - 500 gr.;
- vanilla sugar- 10 gr.;
- granulated sugar - 200 gr.;

For glaze:

- cocoa - 30 gr.;
- granulated sugar - 60 gr.;
- butter - 60 gr.;
- sour cream - 60 gr.

For the filling and decoration:

- almonds - 100 gr.;
- candied fruits - 50 gr.;
- walnuts - 30 gr.;
- confectionery topping.

Recipe with photo step by step:

Grind sugar and butter in a deep bowl, then add chicken eggs in turn.

When the mixture becomes homogeneous, mix it with fat sour cream until the granulated sugar has melted.

Sifting wheat flour, mix with baking soda, add to the bowl with liquid ingredients. Knead the pouring dough, at the very end pour a tablespoon of vinegar 6
Separate 1/2 of the dough, pour into a mold greased with butter. This one is very tasty too.

The remaining half is mixed with cocoa, also poured into a greased mold.

We bake cakes for about 20 minutes at a temperature of 170 degrees. We check the readiness with a wooden toothpick - there should be no traces of dough on it. We cut the light cake into two parts to make the base for the cake out of one.

For the cream, mix granulated sugar and vanilla sugar with fat sour cream.

Cut the cooled biscuits into cubes. You can put them in a bowl of cream and mix or dip each piece in sour cream separately.

We impregnate the base with cream, lay sliced cakes on top, sprinkle with finely chopped candied fruit and chopped almonds. You can also cook this.

When the cake is formed, pour it on top with a thick layer of sour cream.

In a water bath, melt the butter with sour cream, granulated sugar and cocoa, heat the icing to about 50 degrees.

We pour the cake "Count ruins", a classic recipe with a photo step by step I hope you liked it, with icing, decorate with almonds, walnuts and confectionery topping.

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