Cake “Count's ruins”: a classic recipe with photos. Cake “Count's ruins” (step-by-step recipe with photos) Count's ruins ribbon

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

Grease a baking dish with oil and pour a third of the dough into it. Place in an oven preheated to 180-200ºC for about 15-20 minutes. Take out the first cake layer and pour the remaining dough into the mold. The result should be one thin light cake and one thick chocolate cake. Since I added cocoa to all the dough, I have both chocolate ones.

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

Chop the nuts and dry them a little at speed.

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

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

Now take each piece of sliced ​​cake, dip it in cream and carefully place it on the first cake. The Count's Ruins cake should be in the shape of a cone. You can also add any filling: nuts, fruits, etc.

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

While the icing has not cooled, pour it over the cake and sprinkle nuts on top. The Count's Ruins cake is ready. Place in the refrigerator for several hours until the cakes are well soaked in the cream.

In Soviet times, the “Count Ruins” cake, like the “Kyiv” cake, was prepared exclusively on the basis of meringue. However, later many other recipes for this dessert were invented - on sponge cake or a combination of sponge cake and meringue.

The cream for the classic version of this cake is supposed to be made using butter or condensed milk. But if you wish, you can prepare “Count Ruins”, for example, with sour cream, whipped cream or custard.

Cake "Count's Ruins"

To bake a dessert using classical technology, you will need the following ingredients:

• walnuts - 1 tbsp;
• chocolate - 100 g;
• high-quality butter - 250 g;
• thick condensed milk - 8 tbsp.

For the meringue of the Soviet “Count Ruins” you will need to prepare:

• eggs - 4 pcs;
• sugar - 1 tbsp.

Baking the meringue base

For the classic Count's Ruins cake, the meringue is baked first. You need to prepare it like this:

1. Separate the whites from the yolks and beat a little with a whisk or in a mixer. Gradually add all the prepared sugar to the whites.
2. Line a baking sheet with parchment paper. Spoon the whipped mixture onto a baking sheet.
3. Place the baking sheet in an oven preheated to 110°C. Bake the meringue for 10 minutes, then reduce the temperature to 95°C. Bake the meringue in the oven for another 2 hours.
4. After 2 hours, turn off the oven and leave the meringue to dry in it for about 1.5 hours.

1. Beat butter with condensed milk. Place the sweet mass in the refrigerator.
2. Grind the walnuts into coarse crumbs with a knife. Leave a few grains to decorate the finished cake.
3. Cut the chocolate into cubes. Steam the prunes for 5 minutes. in boiling water, dry lightly and also cut. Leave a few prunes for decorating the cake.
4. Place a layer of meringue on a flat dish. Pre-dip each baked piece in a mixture of sour cream and condensed milk. Fill the spaces between the pieces with broken meringue.
5. Place prunes and nuts on top of the meringue, filling any remaining small voids.
6. Place the meringue again and sprinkle it with a mixture of prunes and nuts. Alternate layers until the meringue is gone.

The finished cake should be left in the refrigerator for about 6-10 hours to soak.

Homemade cake “Count's ruins” based on sponge cake

This dessert also turns out very tasty, aromatic and beautiful. To bake a biscuit in this case you need to prepare:

• sour cream - 200 g;
• eggs - 2 pcs;
• flour - 1.5 tbsp;
• sugar - 1 tbsp;
• cocoa - 3 tbsp;
• slaked soda - 2 tsp.

The cream for such “Count Ruins” is prepared using:

• sour cream - 500 g;
• sugar - 1 tbsp;
• vanilla to taste.

To prepare the glaze you will need:

• cocoa and sugar - 4 tbsp each;
• milk - 5 tbsp;
• butter - 80 g.

You will also need to purchase one pineapple for this cake. If desired, this fruit can be replaced with nuts or berries.

How to bake a sponge cake and make cream

To prepare the basis for the “Count's Ruins”, you need:

• mix all the ingredients and leave the mixture to rise for about 30 minutes;
• Transfer the infused dough into a mold and bake in the oven at 180 C for an hour.

The finished cake should be divided into two halves - 1/3 and 2/3. The larger part then needs to be cut into 3x3 cm cubes. The smaller cake layer will subsequently serve as the base of the cake.

To prepare sour cream for the cake, you should:

• add sugar and vanillin to the sour cream and mix everything thoroughly;
• put the cream in the refrigerator for 30 minutes.

Assembling the “ruins”

Now you can start making the “Count's Ruins” cake itself. To make this dessert you need:

1. Place the cooled crust base on a platter or tray.
2. Dip the biscuit squares into the cream and place them in a mound on the base. Place pineapple pieces, nuts or berries between the squares.

At the final stage, the finished cake is poured with glaze, which can be prepared, for example, like this:

• mix cocoa and sugar thoroughly;
• pour milk into the mixture and add melted vegetable oil;
• Heat the resulting mass over low heat until a glossy shine appears.

At the final stage, the finished glaze should be carefully poured over the “mountain” of the cake in a thin stream.

Variant of “Count's ruins” based on both meringue and sponge cake

Meringue for such an original dessert is prepared using:

• eggs - 3 pcs;
• sugar - 150 g;
• pinches of salt;
• lemon juice - ½ tsp.

To bake the biscuit you will need:

• eggs - 4 pcs;
• sugar - 0.5 tbsp;
• vanilla sugar - 1 sachet;
• flour - 150 g;
• slaked soda - ½ tsp;
• semolina - 2 tbsp.

The cream for this cake is prepared from:

• butter - 250 g;
• condensed milk - 1 can;
• cocoa - 3 tbsp.

To prepare the glaze you will need:

• chocolate - ¼ bar;
• butter - 30-50 g.

You will also need some peeled walnuts and prunes.

Preparing the base step by step

In this case, you also first need to prepare the biscuit base of the “Count’s Ruins”:

1. Thoroughly beat 3 yolks and 1 egg with sugar and vanilla in a bowl with a mixer until a dense foam forms.
2. Sift the flour into a separate container. Once again sift ¼ of the flour into a cup with beaten eggs and mix everything thoroughly. Add another quarter of the flour to the cup and mix everything again. Repeat the procedure with the remaining portions of flour.
3. Add slaked soda to the biscuit mixture. Leave the dough to rest for 30 minutes. Turn on the oven to preheat.

While the biscuit dough is infusing, you can prepare the meringue mixture. To do this, beat the whites with sugar until stiff peaks form. Next, add a little lemon juice to the whipped mass to stabilize the foam and beat everything a little again.

Now you can start baking biscuits for the “Count’s Ruins.” To do this you should:

• grease the mold with butter;
• pour semolina into the mold and distribute it over the bottom and sides;
• Place the dough in the mold and bake the biscuit at 180°C for 20 minutes.

While the sponge cake is baking, you can start placing the meringue on a baking sheet. The baking sheet should first be lined with parchment paper. It is best to add meringue little by little - ½ teaspoon at a time. In this case, the cake will subsequently turn out more neat and tasty.

Next, the baking sheet should be placed in the oven, removing the pre-baked sponge cake from it. The meringue needs to dry for about 1 hour. Then it should be cooled in the oven with the door ajar for 30 minutes.

Preparing the cream and assembling the cake

The technology for preparing the cream for the combined “Count Ruins” looks like this:

1. Mix butter with condensed milk with a mixer. Divide the cream into two parts.
2. Add cocoa to one of the parts. Mix everything thoroughly.
3. Finely chop the walnuts with a knife. Pour them into a cup with dark cream and mix everything again.

1. Divide the cooled biscuit in half. The denser top layer will later serve as the base of the cake. Cut the lower separated part of the biscuit into small cubes. These pieces will subsequently have to completely dissolve in the cream.
2. Place the pieces in the cream with cocoa and nuts. Mix everything thoroughly, turning it into a single mass.
3. Grease the base cake with white cream in an amount of 1-2 tbsp. Place meringue on top along the edge of the crust. Place a mound of nuts and meringue mixture in the center.
4. Place a second meringue ring of smaller diameter along the edges of the “slide”. Make a few more rings in this way until the very top of the “slide”.
5. Decorate the cake with nuts and prunes, pressing them between the meringues.

The prunes should first be steamed and thoroughly washed and chopped. At the final stage, it is advisable to pour icing on top of the cake, made from chocolate melted with butter. Next, the dessert should be placed in the refrigerator for several hours.

"Count's ruins" with cherries

This version of the cake can be prepared, for example, in the summer at the dacha. The “Count's Ruins” dessert with cherries not only has an excellent taste, but also looks very impressive and elegant. This recipe is suitable for those housewives who do not like too sweet cakes.

“Count's ruins” are prepared with cherries, usually on a biscuit base. The following ingredients are used for baking the crust:

• flour - 220 g;
• sour cream - 200 g;
• butter - 50 g;
• eggs - 2 pcs;
• cocoa - 3 tbsp;
• slaked soda - 1 tsp;
• sugar - 200 g;
• salt - a small pinch.

To prepare the cream you will need:

• sour cream - 500 g;
• cocoa - 3 tbsp;
• sugar - 200 g;
• vanilla sugar - 1 sachet.

To prepare such “Count Ruins” you will need about 100 g of pitted cherries.

Baking a crust: a step-by-step recipe

Cherry goes very well with chocolate. Therefore, when using it, the sponge cake for the “Count’s Ruins” is best made with cocoa powder:

1. Mix eggs, sugar and sour cream in a cup. Add slaked soda and flour to the mixture.
2. Mix cocoa and soft butter into the dough. The finished dough should have the consistency of sour cream.
3. Cover the baking pan with parchment and place the dough into it. Bake the biscuit at 170°C for 45 minutes.

How to make cream and assemble a cherry cake

Sour cream is just perfect for the “Count Ruins” with cherries. You can prepare it, for example, like this:

1. Beat the sour cream thoroughly with a mixer. To make the cream as palatable and airy as possible, this procedure should be performed for at least 6-8 minutes.
2. Add vanilla, sugar, cocoa to the cream and beat everything thoroughly again.

The next step should be the actual assembly of the “Count's Ruins” cake. This procedure must be performed using the following technology:

1. Cut off the sides and top of the cooled biscuit. Divide the remaining smooth cake into two parts. Grease the first part with half the cream and place the cherry on top.
2. Cut the top and sides into cubes. Place the second part of the cake on top of the cherries and cream.
3. Mix the chopped biscuit cubes with the remaining half of the cream. Place the mixture in a “slide” on top of the second cake layer. Level the sides of the “slide” with a spoon or spatula.

The cake prepared in this way must be placed in the refrigerator until the morning to soak the sponge cake and harden the cream. If desired, these “Count Ruins” can be pre-decorated by sprinkling nuts and chopped prunes on top.

The Count's Ruins cake is made from pieces of sponge cake and this recipe is the best. A cake prepared according to our recipe turns out moist, tender, not too sweet and simply incredibly delicious! The Count's Ruins cake is very easy to prepare. In a detailed recipe, we will show you all the cooking steps and help every housewife, both young and beginner, and experienced. Once you prepare our recipe, we guarantee that you will no longer look for other ways to prepare the Count's Ruins cake!

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 cups
• 4. Sour cream (at least 25% fat) - 0.5 cups
• 5. Condensed milk - 0.5 cans
• 6. Cocoa - 2 tablespoons
• 7. Soda - 1 tsp
• 8. Apple cider vinegar - 1 tsp (put out the soda)

For cream:

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

For the glaze:

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

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

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

Preparation:

• 1. Make 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. Quench 1 teaspoon of soda with vinegar, ...
  
• 7. ... and knead the dough.
  
• 8. Grease a baking sheet with butter.
  
• 9. Pour the dough into a baking tray,...
  
• 10. ... and distribute evenly. Place in the oven preheated to 150–170°C for 40 minutes.
  
• 11. To make a chocolate cake, repeat all steps and add 2 tablespoons of cocoa, ...
  
• 12. ... and knead the dough.
  
• 13. Grease the mold with butter.
  
• 14. Pour the dough into the mold and distribute it evenly. Place in the oven preheated to 150 – 170°C for 40 minutes.
  
• 15. While the cakes are baking, we prepare the filling.
  
• 16. Wash red and yellow dried apricots and prunes and pour boiling water over them...
  
• 17. ... leave for 5 - 10 minutes.
  
• 18. Wrap the peeled walnuts in a towel, place on a cutting board, ...
  
• 19. ... crush with a rolling pin ...
  
• 20. ...can be small, or larger, as you like.
  
• 21. Cut red and yellow dried apricots into cubes the size of raisins.
  
• 22. Cut the prunes in the same way.
  
• 23. And we mix all this beauty.
  
• 24. Our filling is ready.
  
• 25. White cake...
  
• 26. ... and the chocolate cake was baked, we took them out of the oven and left them to cool.
  
• 27. Making cream. Take sour cream. The fattier the sour cream, the better the cream will whip up. We have 400 g bags and sour cream 27% fat. And we take such packages - 3 pieces.
  
• 28. Add 450 g of sugar...
  
• 29. ... and start whisking. Beat for at least 15 minutes at maximum speed. But so that the sour cream does not start to flake off, i.e. so that liquid does not appear.
  
• 30. Take the chocolate cake and cut...
  
• 31. ... in random 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. Take a piece of cake on a fork...
  
• 35. ... dip in cream ...
  
• 36. ... and start putting it on the dish.
  
• 37. Pieces of white and chocolate cakes can be alternated in absolutely any order. When the first layer has been laid out, sprinkle with walnuts,...
  
• 38. ... and dried fruits.
  
• 39. And we continue, alternating in the same style, laying out pieces of dough and filling.
  
• 40. We finish everything with dried fruits.
  
• 41. Let's start making the glaze. You can cook it yourself, like we did. Take 4 tablespoons of sour cream, add 6 tablespoons of sugar...
  
• 42. ... add 30 g of butter ...
  
• 43. ... and 4 teaspoons of cocoa.
  
• 44. Stir.
  
• 45. Place on low heat or water bath and stir constantly.
  
• 46. ​​Until the glaze becomes more liquid and homogeneous. If you think the glaze is too thick, add a little water until you get a consistency that suits you.
  
• 47. And before the glaze hardens, pour it over the cake.
  
• 48. Or the icing can be made from regular dark chocolate (at least 70% cocoa). Let's make a water bath.
  
• 49. Break chocolate into a saucepan.
  
• 50. And, unlike the first method, we don’t touch it at all. We're just waiting. When the chocolate has melted.
  
• 51. And in the same way, until the chocolate has cooled down, pour over the cake.
  
• 52. This is how beautiful it turns out.
  
• 53. Leave the cake overnight in a cool place so that it is thoroughly soaked. And the “Count Ruins” cake 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 card with the recipe so that you always have it on hand!

  

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

Observe the proportions, follow the instructions, and “The Count's Ruins” will turn out great even for an inexperienced cook.

Classic recipe for the Count's Ruins cake with meringue

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

Ingredients

Step-by-step preparation

Let's prepare the meringue

Let's prepare the cream

1. Pour 180-200 ml of milk into a saucepan, bring it to a boil, stirring occasionally.
   
   
2. Place four yolks in a separate deep container. Add 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 ingredients well with a whisk until smooth and the cocoa lumps completely disappear.
4. Stirring the resulting mass intensively, pour in hot milk in a thin stream. Pour the resulting homogeneous liquid mass back into the saucepan and place on low heat.
   
   
5. Constantly and quite intensively stirring the mass, bring it to thickening.
   
   
6. Cool the finished cream to room temperature, stirring it from time to time to avoid the formation of a crust.
7. While the custard is cooling and the meringue is preparing, lightly fry 100-140 g of peeled nuts in a preheated frying pan.
   
   
8. Let the nuts cool slightly, then finely chop them with a knife.
9. Place 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 stopping beating for a second, add the cooled custard one tablespoon at a time to the butter until it’s all incorporated.
    
    

Assembling the cake

Video recipe for meringue cake “Count's Ruins”

After watching the video below, you will learn how to prepare the “Count's Ruins” cake at home, as described in the recipe above, and learn how to properly prepare a delicate cream for it.

• When separating the yolks from the whites, make sure that not even a tiny particle of yolk gets into the container with the whites.
• In order for the whites to whip better, put them in the refrigerator for about 10-15 minutes; when cold they become fluffy faster.
• Experienced chefs recommend adding a pinch of salt to the whites while preparing the meringue - this will make the mass much fluffier.
• 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 holds its shape and does not fall out, then everything is fine and the meringue can be cooked.

Recipe for “Count's Ruins” cake with sour cream

Cooking time: 1:15-1:25.
Calorie content (per 100 g): 372-376 kcal.
Number of servings: from 7 to 10.
Kitchenware: several containers of various sizes and depths; measuring utensils and kitchen scales; sharpened knife; whisk; blender or mixer; food processor; round baking dish; baking paper; cutting board; glass dish with high sides; fine 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
table salt	1 pinch
baking soda	6-8 g
vinegar	10-12 ml
sunflower oil	7-10 ml
cocoa powder	13-15 g
medium ripe banana	2 pcs.
large ripe kiwi	3 pcs.
dark chocolate	45-55 g
shelled walnuts	25-35 g

Step-by-step preparation

Let's prepare and bake the dough

1. Break two eggs into a deep bowl. Add 210-220 g of sugar there and thoroughly grind it with the eggs using a whisk.
   
   
2. Pour 180-200 ml of sour cream into the egg mixture and stir again until a homogeneous consistency is obtained, like pancake dough.
   
   
3. Add 180-200 ml of condensed milk there, mix everything lightly. Add 380-410 g of flour and a pinch of salt. Mix the ingredients until the lumps of flour are completely dissolved.
   
   
4. In a separate small container, extinguish 6-8 g of soda and 10-12 ml of vinegar, stir the resulting mixture thoroughly so that the soda is completely dissolved. Pour the soda solution into the bowl with the dough. Use the mixer at high speed to thoroughly knead the dough.
5. Line a round pan with baking paper and then lightly spray it with sunflower oil. Pour half of the total amount of dough into the mold.
   
   
6. We level the dough over the entire surface of the mold so that the cake is evenly neat.
7. Place the dough in an oven preheated to 200 degrees and bake the product for approximately 20-25 minutes.
8. Add 13-15 g of cocoa powder to the second half of the dough and stir the mass with a mixer at high speed.
   
   
9. Place the dough in a parchment-lined pan and smooth it out.
   
   
10. Bake the crust at the same oven temperature for approximately 20-25 minutes.
11. Remove the finished cakes from the mold and cool completely.

Let's prepare the cream

Assembling the cake

Video recipe for the “Count Ruins” cake with sour cream and condensed milk

If you want to learn how to quickly prepare the Count's Ruins cake with condensed milk and sour cream, check out the video below.

• In Soviet times, a biscuit dessert called “Natasha” cake was extremely popular. I suggest you try the classic Soviet-era recipe.
• I advise you to pay close attention to the extraordinary “Pincher” cake. This dessert is so tender and beautiful that it’s hard to resist trying it.
• “Day and Night” cake will meet your expectations at any festive event. An unusual, decent-looking dessert will amaze everyone with its taste and splendor.
• The Armenian “Mikado” cake is an incredibly tasty treat that 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's 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 recipes described above. Health and happiness to you!

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

The Count's Ruins is an amazing cake that has existed for several decades. It is believed that this delicacy is a direct relative of the Kyiv cake. At the same time, the basic recipe was invented thanks to the talented employees of the Kyiv cake factory named after Karl Marx.

The confectionery company's specialists tried to actively experiment with a variety of ingredients and their proportions, resulting in a unique cake. Despite the unusual execution in the form of crumbled pieces of dough or meringue-like cakes, the taste turns out to be stunning.

Count's ruins: classic recipe with sour cream

The first version of the famous cake.

To prepare the 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);
• quenched 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 (optimal fat content is 20 - 25%);
• vanillin.

Ingredients for making glaze:

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

The powder requires chopped walnuts.

Cooking steps

1.At the very beginning, beat the three main components: sugar, eggs, sour cream. Add additional flour. Only at the very end is it allowed to add soda.

2. The dough should be quite liquid. After preparing it, you need to set aside half an hour for infusion.

3.Now separate one third of the total mass. Pour this dough into the prepared pan, which must first be greased with a thin layer of butter.

4. Allow about twenty minutes for baking. In this case, the temperature should be 180 - 200 degrees. The exact data depends on 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 the addition of cocoa.

8.At this time you can make cream. To do this, all its components are thoroughly beaten with a mixer. At the same time, even the slightest grains of sugar should not be found in sour cream.

9.The optimal consistency of the cream will be thick. After all the ingredients are whipped, it is recommended to put the cream in the refrigerator.

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 placed on a light cake layer. The result should be a slide-shaped cake.

11.The remains of the prepared cream must be carefully poured out.

12.Now prepare the glaze by mixing all the necessary ingredients. Cooking should be done in a water bath. Bring to a boil and turn off immediately, as there is no need to boil the glaze. The mass should be thick and glossy.

14.Place the cake in the refrigerator. It should sit for at least several hours.

Despite the ease of preparation, you need to understand what scheme to follow to successfully prepare the delicacy.

Important confectionery secrets

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

• You can use various nuts for sprinkling. 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 should be chopped and lightly fried in a dry frying pan. If desired, add a small amount of granulated sugar as it will add a caramel flavor;
• chopped nuts can be used to sprinkle the top and sides of the cake;
• It is best to dip the dough cubes in ready-made sour cream-based cream, which is used in the overall assembly of the cake. If desired, alternate the cubes with small slices or cubes of fruit;
• glaze can be replaced with melted chocolate;
• You can use more than just nuts for dusting. They can be replaced with coconut shavings and dried fruits;
• a small amount of added condensed milk will help prepare a delicious, smooth 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.

Cake "Count's Ruins" made from meringue

If desired, the cake can be prepared on the basis of meringue, with which you can treat yourself to an amazing delicacy. How to prepare such a special delicacy?

• one protein;
• half a glass of sugar;
• 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 requires the preparation of merengue (meringue) for further collection of the castle with the addition of butter cream and condensed milk. If you want to treat yourself to a delicious delicacy, you can use egg yolks to make custard.

An important tip to take into account is that only fine sugar should be used, as it must dissolve and guarantee the preparation of meringues and cream of a uniform consistency.

Cooking steps

1. At the very beginning, you should whip up a large and thick foam based on egg white and sugar. Additionally, melted butter is used. The mass must be homogeneous.

2.Add soda to the flour and combine with the whites.

3. The baking dish is carefully coated with butter, after which it is additionally lined with paper. Place the dough on the prepared surface to prepare the cakes, which are best baked in a preheated oven.

4. Allow about fifteen minutes for baking. The optimal temperature should be one hundred and eighty degrees. It is recommended to remove the main cake and cool it, after which it is carefully separated from the paper.

5.Make the meringue. Traditionally four proteins are used, but their number can be increased to six. As a result, the cake will reach a height of 30–35 centimeters. Now beat the whites with a small pinch of salt until stiff peaks appear. Add sugar. Beat it all for about eight minutes to obtain a thick mass. Once the meringue base has been whipped, it is best to bake it in the oven.

6.Small merengues can be spread with a teaspoon or even a dessert spoon or a pastry syringe. It is necessary to lay out the blanks at a distance of 3 centimeters from each other, because increasing the 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 optimal temperature for cooking does not exceed 110 degrees. Allow about 1.5 hours for baking, and the cakes in any case should be small and light.

8. Start preparing 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 stage is assembling the cake. Gently grease the cakes with the prepared cream, then lay out small meringues in a heap, and do not forget to dip them in the cream.

10.The top of the delicacy is decorated with chocolate, which can be melted or grated on a fine or medium grater.

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

Cake Count's ruins with custard

Another interesting option for preparing dessert involves using custard. The classic taste will leave only the best and most pleasant impressions of 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.The very first step of the cooking process is to beat the eggs. Then add some sugar to them.

3. Add 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. Cook this mixture until it thickens.

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

8.Add a little cognac and stir again.

9. Gently coat the bottom of the meringue with cream.

10.Lay out the first layer and spread with cream.

11Place a second layer of small meringues on top. Using this pattern, move to the very top of the tower.

9. It is best to decorate the cake with grated chocolate and chopped nuts.

The Count's ruins are an amazingly delicious cake that delights with its harmonious taste... Every housewife has the right to prepare this dessert. In addition, there are truly many versions of recipes. Perhaps you will still be able to discover the classic cake under the unusual name “Count’s Ruins.”