Cake Count's ruins classic

The Count's Ruins cake is a dessert to decorate any table and its taste has been familiar to many since childhood. The base of the cake is a sponge cake or, less commonly, meringue. Cake creams are prepared with butter, condensed milk or sour cream, because there are many options. “Count's Ruins” is distinguished by its simple preparation, beautiful design and delicate taste, which is not inferior to the popular “Red Velvet” or “Milk Girl”.

Classic recipe for the Count's Ruins cake with meringue

The classic version of the Count's Ruins cake is a crispy meringue on a sponge cake base, complemented with condensed cream and decorated with chocolate icing. The cream is often supplemented with various nuts and aromatic additives. It is better to prepare the meringue the night before, so that it cools and dries, then it will be crispy.

1. 
   The classic Count's Ruins cake can be easily prepared at home. Start by baking fluffy meringue, which is best done in the evening. Divide chilled 4 eggs into whites and yolks. Then pour the whites into a mixing bowl, pour a glass of sugar into them and beat with a mixer at medium speed until stiff peaks form. The remaining yolks can be used for some other dish.
2. 
   Line a baking tray with baking paper. Using a pastry bag or spoon, place the protein mass on a baking sheet in the form of small and identical pieces. Cook the meringue in the oven at 110°C for 2 hours. During this time, the meringue should dry well.
3. 
   Cool the baked meringue on a baking sheet and then transfer to a plate. You should have about 50 pieces.
4. 
   The next morning you can start preparing the cake itself. We are preparing a biscuit. Divide 3 eggs (already at room temperature) into whites and yolks into two containers. Add 50 grams of sugar to each and beat separately with a mixer until smooth.
5. 
   Pour the whipped whites and yolks into the mixing bowl and mix with a spoon. Then pour 2/3 cup of wheat flour and baking powder through a sieve. Beat the biscuit dough again with a mixer until it is smooth and homogeneous.
6. 
   From the kneaded dough, bake the cake in the way that is convenient for you: in the oven at 180°C, in a slow cooker for 50 minutes, or in a miracle oven.
7. 
   Cool the biscuit without removing it from the mold, and use a knife to cut off the tubercle in the middle so that the cake is even.
8. 
   Then prepare the cream for the cake. 180 ml. Whip 33% fat cream with a mixer and half a can of condensed milk.You can add chopped nuts or flavorings to the cream according to your taste. The whipped cream should be thick and homogeneous.
9. 
   To form the cake, take a flat dish and place the sponge cake on it. Apply some of the cream to the cake evenly.
10. 
    Then place the meringue compactly on top of the cream in one layer. It is advisable to make 3-4 layers of meringue, so separate them immediately. Coat all the meringue with cream on the bottom. We lay them out in a heap, and also fill the gaps between the meringues with cream.
11. 
    To decorate the “Count's Ruins”, prepare chocolate ganache. To do this, melt the dark chocolate and whisk it with 20 ml of cream, but not cold.
12. 
    Using a pastry syringe, apply any design on top of the cake. You can additionally decorate it with almonds. Place the cake in the refrigerator for several hours and then you can serve it.

Happy and delicious baking!

Count's ruins with sour cream and condensed milk

The “Count's Ruins” cake is not an easy bake, but the effort expended is compensated by the impeccable taste and tenderness of the dessert. The cake, with cream made from sour cream and condensed milk, is prepared not on a meringue basis, but on a sponge cake and preferably a 2-color one. The biscuit cut into pieces will act as “destroyed castle structures.” We mix the biscuit with sour cream, then it will turn out elastic and will not become soggy from the cream.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Portions: 6.

Ingredients:

• Sour cream 20% – 900 g. + 4 tbsp. l.
• Condensed milk – 300 gr.
• Sugar – 200 g + 2 tbsp. l.
• Flour – 300 gr.
• Butter – for greasing the mold.
• Egg – 3 pcs.
• Cocoa powder – 4 tbsp. l.
• Soda – 1.5 tsp.
• Ground nuts – 1 tbsp.

Cooking process:

1.Break the eggs into a deep bowl (they should be at room temperature), add 200 g of sugar to them and beat with a mixer into a fluffy foam.

2. Then add soda to the beaten eggs and add 300 g of sour cream. Mix everything with a spoon, wait a couple of minutes for the soda to start working, and beat this mass with a mixer until smooth.

3. Then pour the required amount of flour into this liquid biscuit base through a thick sieve. Also knead the dough with a mixer, and it is important that there are no lumps of flour. The kneaded dough should have the consistency of thick sour cream.

4. Pour the third part of the dough into a springform baking dish, greasing it with butter. Bake this light cake in the oven preheated to 180°C for 20 minutes.

5. Transfer the baked cake to a plate for forming the cake, turning it over to the other side, then its lumpy surface from baking will become smooth.

6. Add 3 tbsp to the rest of the dough. l. cocoa powder, add 2 tablespoons of sour cream, stir and bake in a springform pan for 20-25 minutes at 180°C.

7. Keep the baked dark cake in the turned off oven for 15 minutes, then cool and remove from the mold.

8. Cut the cooled dark cake with a sharp knife into equal cubes 2–3 cm in size.

9. In a separate bowl, whisk 600 g of sour cream with 300 g of condensed milk. This will be the cream for the cake.

10. Apply an even layer of prepared sour cream to the light-colored crust. Lightly fry the chopped nuts in a dry frying pan in advance. Sprinkle a third of the nuts over the cream layer.

11. Dip pieces of dark sponge cake into the cream and place compactly on top of the light one, forming a beautiful mound. Lay them in 2-3 layers, sprinkling each with nut crumbs.

12.Place the remaining cream on top of the mound and sprinkle with nuts.

13. Make glaze from 2 tablespoons of sour cream and sugar and a spoon of cocoa. Cool it down.

14. Then decorate the cake with glaze, keep it in the refrigerator for a couple of hours and you can serve it.

Happy and delicious baking!

How to cook Count's ruins with prunes and nuts

According to the classic recipe, “Count's ruins” are formed on the basis of meringue (meringue) and butter cream. In this recipe, you are invited to supplement the cream with prunes, nuts and chocolate, which will give the dessert an unexpected sweet and sour harmony of taste.

Cooking time: 2 hours.

Cooking time: 1 hour.

Portions: 6.

Ingredients:

• Butter – 250 gr.
• Egg (white) – 4 pcs.
• Pitted prunes – 200 gr.
• Walnut – 1 tbsp.
• Sugar – 1 tbsp.
• Condensed milk - ½ can.
• Chocolate – 1 bar.

Cooking process:

1. Take cold eggs for the cake. Divide them into whites and yolks. Place the whites in a deep bowl and, using a mixer, beat at medium speed into a smooth and tender mass. The remaining yolks can be used for some other dish. Add sugar in portions during the beating process, then it will dissolve better.

2. Cover a baking tray with special paper. Then, using a spoon or pastry bag, place the whites whipped with sugar on it in the form of small and identical lumps. Bake the meringue in an oven preheated to 100°C for 2 hours. Then cool them completely. This can be done in advance, for example in the evening.

3. Prepare buttercream for the cake. First, mash the butter at room temperature with a fork. Then add condensed milk to it, boiled or regular, as you like, and whisk the cream until smooth.Be sure to cool the cream for 30 minutes.

4. During this time, prepare the nuts and prunes. Roast the nuts in a dry frying pan until a special nutty aroma appears. Then grind them in any way into crumbs.

5. Pour boiling water over the prunes for 10 minutes, then rinse and dry with a napkin. Cut the prunes into small pieces of any shape.

6. Cut any chocolate bar into small cubes.

7. You have all the ingredients for the cake ready. You can start assembling it on a beautiful platter. Dip several pieces of meringue into the cream and place compactly in an even layer on a dish. The tops can be crushed a little so that they are filled with cream with additives.

8. Place nuts, prunes and chocolate on top, filling in the gaps around the meringue.

9. Then, in 2-3 layers, in the same way, lay the rest of the meringue with cream and sprinkles, forming a destroyed castle.

10. Decorate the top of the cake with the remaining chocolate, nuts and prunes. Place the cake in the refrigerator overnight. During this time, the cream will harden, but the meringue will remain crispy.

Happy and delicious baking!

Cake Count's ruins with sponge cake at home

This cake is quite popular and is liked not only by adults, but also by children. They love it for its delicate taste, airiness of the biscuit and unusual appearance. Preparing a cake based on a sponge cake is easier than a classic one with meringue. This cake needs several hours to soak in the cream.

Cooking time: 1.5 hours.

Cooking time: 30 minutes.

Portions: 6.

Ingredients:

For the biscuit:

• Flour – 1.5 tbsp.
• Egg – 6 pcs.
• Sugar – 1 tbsp.
• Vanilla sugar – 1 chip.
• Baking powder – 1 tsp.

For cream:

• Sour cream – 700 ml.
• Sugar – 1 tbsp.
• For the glaze:
• Milk – 3 tbsp. l.
• Bitter chocolate – 1 bar.

Cooking process:

1.Break eggs kept at room temperature into a bowl for kneading biscuit dough. Add a glass of sugar to them and beat with a mixer into a thick egg mass. Then add a pinch of vanilla sugar. Sift the flour through a sieve along with baking powder and add it to this mixture in three additions, gently kneading the dough with a spatula so that it does not fall.

2. Lightly grease any baking dish with butter and sprinkle with flour. Then pour the dough into the mold. Bake the sponge cake in an oven preheated to 160°C as you usually bake a sponge cake. It is convenient to bake the cake in a multicooker on the “Baking” program for 60 minutes.

3. Remove the baked sponge cake from the mold and cool completely. Then cut it with a sharp knife into cubes up to 3 cm in size.

4. In a separate bowl, beat sour cream and sugar with a mixer. This will be your cream for the cake.

5. To form the dessert, take a flat dish. Dip the biscuit pieces completely into the cream and place them on the dish in layers. The biscuit pieces for the first layer do not need to be soaked in cream.

6. Form a beautiful mound of biscuit pieces with cream - “Count's Ruins”.

7. For the glaze, melt the chocolate bar with three tablespoons of milk in the microwave or in a water bath and mix well.

8. Decorate the cake with icing, applying it with a spoon or syringe. Then put the cake in the refrigerator for several hours so that the sponge cake is soaked in cream. The “Count's ruins” cake with sponge cake is ready. You can serve and delight your loved ones with this wonderful dessert.

Happy and delicious baking!

A simple and delicious recipe for the Count's Ruins cake with fruit

Adding fruit to the Count's Ruins cake is a recent twist on the classic cake.Fruits give this dessert a pleasant sourness and special taste. The cake is prepared using biscuit cakes of two colors and sour cream. The quantity of fruits and their composition can be changed to suit your taste. The recipe is simple and its taste and aesthetic qualities are not inferior to the classics.

Cooking time: 1.5 hours.

Cooking time: 30 minutes.

Portions: 8.

Ingredients:

• Flour – 2 tbsp.
• Egg – 3 pcs.
• Sugar – 1.5 tbsp.
• Butter – 150 gr.
• Sour cream – 1.5 tbsp.
• Cocoa – 2 tbsp. l.
• Baking powder – 10 g.
• Banana – 1 pc.
• Orange – 1 pc.
• Kiwi – 2 pcs.
• Chocolate – 50 gr.
• Coconut flakes - to taste.

For cream:

• Sour cream – 750 ml.
• Sugar – 200 gr.

Cooking process:

1. Break three eggs at room temperature into a bowl for kneading dough. Pour sugar into them and whisk them into a fluffy mass.

2. Then add 1.5 cups of sour cream and softened butter to the beaten eggs. Mix these ingredients well with a whisk.

3. Sift the flour through a sieve, mix with baking powder and pour into the liquid dough base. Knead the dough until smooth. Its consistency should be like thick sour cream.

4. Then pour half of the kneaded dough into another bowl, add cocoa powder to it and mix.

5. Grease any baking dish, preferably a springform one, with vegetable oil and sprinkle with flour. Pour the light dough into it. Then add the cocoa dough to it and mix a little in a circular motion with a spoon.

6. Bake the cake in the oven preheated to 180°C for 40 minutes. The cake can also be baked in a slow cooker.

7. Then cool the cake, carefully remove it from the mold and cut it into 2 parts with a knife, leaving one thin, which will be the base of the cake.Cut or break the second part into small pieces.

8. Prepare the cream for the cake by mixing 750 ml of sour cream with a glass of sugar in a separate bowl.

9. Peel the fruit for the cake, and cut the banana into circles, the kiwi into half rings and the orange into small pieces.

10. On a flat dish, form the “Count’s Ruins” in the shape of a neat slide. Apply a layer of cream to the cake. Then place pieces of cake layer on top of it, dipping them in the cream. Place fruit slices between layers.

11. Grease the top of the cake with cream, decorate with chopped chocolate and coconut flakes. Place the cake in the refrigerator for a couple of hours to soak and then serve.

Happy and delicious baking!

Homemade cake Count's Ruins with pineapple

"Count's Ruins" with pineapple will be your sponge version of this popular fruit cake. It is the canned pineapple that gives the cake its unique delicate taste and pleasant sourness. Prepare the cake using biscuit dough and soak it with sour cream.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Portions: 6.

Ingredients:

• Flour – 120 gr.
• Egg – 4 pcs.
• Sugar – 180 gr.
• Cocoa – 50 gr.
• Baking powder – 1 tsp.
• Salt – 1 pinch.

For cream:

• Full-fat sour cream – 1000 ml.
• Powdered sugar – 180 gr.
• Canned pineapples – 300 gr.
• Walnuts – 120 gr.

For the glaze:

• Chocolate – 50 gr.
• Vegetable oil – 1 tbsp. l.

Cooking process:

1. In a bowl for kneading dough with a mixer, gradually increasing its speed, beat 4 eggs with the addition of sugar in portions. Beat for at least 5-7 minutes. Mix sifted flour with baking powder and cocoa powder in a separate bowl. Add this dry mixture to the egg mixture in portions.Place the kneaded dough into a greased baking pan. Bake the crust in an oven preheated to 180°C for 45 minutes. Check the readiness of the bark with a wooden stick.

2. While the cake is baking, prepare the cream for the cake. Sour cream for it should be fatty and cold. You can weigh it out in advance on gauze folded in several layers, then some of the liquid will drain. Then beat the prepared sour cream with a mixer and powdered sugar.

3. Cool the baked sponge cake and cut it into two parts with a sharp knife. Place one thin part on the bottom of a springform pan (it is more suitable for forming such a cake) and apply a layer of sour cream on it. Cut the second, larger part of the cake into equal pieces. Dip them in the cream and place them in layers (2-3 layers) in the mold. Top each layer of sponge cake with sliced ​​canned pineapple and sprinkle with chopped walnuts.

4. Then pour chocolate glaze over the cake and place in the refrigerator for 5-6 hours. After this time, release the “Count's Ruins” cake from the mold and can be served.

Delicious and successful baking!

Step-by-step recipe for the Count's Ruins cake with kefir

You are offered another, lighter version of the Count's Ruins cake. It is prepared on a sponge cake and the dough is kneaded with kefir. The cooking technology is the same as a regular sponge cake with the formation of a beautiful slide. The biscuit can be made in one or two colors. The cake is decorated with icing and nuts. Kneading the dough with kefir and replacing the sour cream in the cream with natural yogurt will make the cake low-calorie.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Portions: 6.

Ingredients:

• Flour – 1 tbsp.
• Low-fat kefir – 180 ml.
• Vegetable oil – 1 tbsp. l.
• Egg – 1 pc.
• Sugar – 1 tbsp.
• Cocoa – 30 gr.
• Vanilla sugar – 2 packs.
• Soda – 10 gr.

For cream:

• Natural yogurt – 750 gr.
• Powdered sugar – 1 tbsp.

For the glaze:

• Bitter chocolate – 75 gr.
• Butter – 25 gr.
• Milk – 30 ml.

Cooking process:

1. In a separate bowl, mix all the liquid ingredients for the dough (yogurt, egg and butter). Then dissolve a glass of sugar in this mixture. Warm the kefir a little. Sift the flour through a sieve, add cocoa, soda and vanilla sugar and mix.

2. Then combine the liquid and dry bases and knead the dough with a mixer. Let the dough stand for 10-15 minutes so that the gluten of the flour swells and the soda reacts with the kefir.

3. Grease a baking dish with butter. Pour the kneaded dough into it and bake the sponge cake in an oven preheated to 170°C for 35–40 minutes. Check readiness with a wooden stick.

4. While the sponge cake is baking, prepare the cream for the cake. In a separate bowl, beat natural yogurt with a glass of powdered sugar until fluffy.

5. Prepare the cake frosting immediately. Melt the butter and dark chocolate in the microwave or in a water bath. Add milk to them and mix well.

6. Cut the baked sponge cake into three layers using a sharp knife or fork.

7. Place one cake layer on a flat dish and spread generously with cream. Cut the remaining cakes into pieces. Then dip them well in the cream and place them compactly on top of the first cake layer, forming a mound.

8. Next, decorate the cake with a pattern of chocolate icing and place it in the refrigerator for 3-4 hours to soak. The “Count's Ruins” cake made with kefir is ready. You can serve it to the table.

Delicious and successful baking!

Delicious cake Count's Ruins with custard

The experience of culinary specialists shows that based on the classic recipe for the “Count's Ruins” cake, other successful versions of this dessert are possible. One of them will be used for soaking custard. The dessert turns out crispy and airy. We prepare it on a meringue basis and can bake it in advance.

Cooking time: 4 hours.

Cooking time: 1 hour.

Portions: 6.

Ingredients:

For the meringue:

• Egg white – 4 pcs.
• Powdered sugar – 200 gr.
• Lemon – 1 slice.

For the custard:

• Egg yolk – 4 pcs.
• Sugar – 100 gr.
• Starch – 1 tbsp. l.
• Cocoa – 2 tbsp. l.
• Vanilla sugar – 2 tsp.
• Milk – 200 ml.
• Butter – 200 gr.
• Any nuts – 100 gr.

Cooking process:

1. Grease a bowl for beating egg whites with a slice of lemon. Place the whites in it and with a mixer, while gradually adding powdered sugar, beat them to stable peaks.

2. Line a baking tray with baking paper. Using two teaspoons, place the protein mixture on a baking sheet in the form of small identical lumps. Place the baking sheet with meringue in the oven preheated to 120°C for 1 hour.

3. Next, prepare the custard for the cake. Place the milk on the stove and bring it to a boil. In a separate bowl, mix well the egg yolks with sugar, starch, cocoa powder and vanilla in the amount specified in the recipe.

4. Pour this mixture into boiling milk and stir quickly. Over low heat and with continuous stirring, bring the cream until thick and remove from the stove. Be sure to cool the cream to room temperature and stir periodically, otherwise it will become crusty. Add softened butter to the cooled cream and beat everything for a minute with a mixer. The cream is ready.

5.Fry the nuts in a preheated frying pan with a little oil. Cool them and finely chop them with a knife. After an hour of baking the meringues, reduce the oven temperature to 100°C and leave them for another hour. Then cool well.

6. To form the cake, take a beautiful dish, grease it with a spoon of cream and compactly place one layer of meringue. Sprinkle them with chopped nuts.

7. Apply a little cream on the meringue and place another layer. Thus, form a slide of meringue, cream and nuts. Place the cake in the refrigerator for 1 hour and then serve with tea.

Happy and delicious baking!