Drawing of a cake count ruins and its zepter. How to make a cake "Count Ruins" at home - a step by step recipe with a photo

Count ruins - a cake with meringues or with pieces of biscuit, very tasty and not at all difficult to prepare according to the best recipes.

This delicious, beautiful and airy dessert surely everyone has tried it at least once. There are probably as many options for the Earl ruins cake as the housewives prepare it. Why such a name? Most likely due to the shape of the cake, which, according to the idea, should resemble the ruins of a castle. Be that as it may, lovers of sweet and delicate desserts will definitely appreciate its taste.

• egg white - 4 pieces
• sugar - 200 gr
• lemon juice- 1 tsp
• salt - a pinch

Oil cream:

• butter - 200 gr
• condensed milk - 300 gr

Decoration:

• walnut - 100 gr
• bitter chocolate - 100 gr
• milk - 50 ml

To make the cake, the Earl ruins with meringue, take egg whites, granulated sugar (you can use sugar powder), butter, condensed milk with sugar, dark chocolate, peeled walnuts, milk (or cream), lemon juice and a pinch of salt.

First, let's prepare a classic white biscuits meringue. In addition to food, we will need suitable dishes and a mixer. We take a bowl, wash it and dry it thoroughly. It is also advised to degrease it with lemon juice, and then wipe it dry again. Pour cold proteins and a pinch of salt.

Begin to beat the egg whites at low speed, gradually increasing the speed to medium. When the proteins begin to foam and become airy, add lemon juice

We continue to beat at almost maximum speed for another minute or two. In the process of beating, add sugar or powder over a tablespoon. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about the sugar. If you are using a planetary mixer, it is much easier because your hands are free. Beat the whites with a hand mixer as if we were drawing an eight or an infinity sign. This is necessary so that the mass is whipped evenly.

In general, whipping the whites will take you about 10-15 minutes. When the sugar is completely dissolved, the mass will be as it should.

See what the finished meringue looks like - it is thick and dense, while fluffy.

If you collect it in one place, the meringue does not spread, but keeps its shape perfectly.

Now decide for yourself how you will place the cookies - I love using a culinary bag with a "rose" or "star" attachment. You can just use a spoon.

Line the baking sheet with parchment paper and place the meringue. She keeps her shape perfectly. I got a whole baking sheet of small meringue cookies (4-4.5 centimeters in diameter).

Now they need to dry. To do this, turn on the oven (you can in advance) and cook cookies at an average level at 90-100 degrees for about an hour, maybe more or less. 3-4 times I open the door to check the meringue. Make sure that the cookies don't start to darken: meringue is a snow-white delicacy. Although, this is a matter of taste - some people like to blush it. The meringue is done when it comes off perfectly from the paper and is light and dry to the touch. You see, the bottom is also white (well, maybe with a barely noticeable cream shade). For now, let's leave the finished meringue and start preparing the butter cream.

Butter remove from the refrigerator beforehand to soften. We put it in a dish suitable for whipping. Beat soft butter at high speed with a mixer until it becomes fluffy. About 2-3 minutes.

Then, without stopping whipping, pour condensed milk in a thin stream. Here I stopped the mixer specifically to take a photo, but do not interrupt its work.

Beat the cream until fluffy, glossy shine and complete homogeneity. It won't take you a lot of time - just 4 minutes.

Ready butter cream with condensed milk keeps its shape perfectly, it is completely homogeneous and shiny. You can work with such a cream right away. It settles perfectly with a pastry bag and does not lose its shape.

Finally we collect the cake Earl ruins. Take a suitable flat dish (preferably wider, since the cake is not very small) and spread the first layer of meringue on it. This is the base of the cake - it should be roughly round.

Now coat the bottom of each meringue with butter cream. You can use a pastry bag (this is more convenient) or just a spoon.

Similarly, we coat all the meringues from below, laying them in a neat, even slide. Decorate the gaps between the cookies with cream so that the cake becomes a single whole.

It remains only to decorate the cake. To do this, you need to make a chocolate icing. I advise you to take exactly dark chocolate to set off the sweetness of the cake itself. We break it into slices or chop it finely with a knife. We warm the milk well so that it is hot, and pour it into a bowl of chocolate. Stir quickly with a fork so that the chocolate has time to melt, but at the same time does not curl from the high temperature. The result is a smooth and shiny chocolate coating.

Pour the cake with a tablespoon with warm icing.

And decorate with peeled walnuts. You can chop them coarsely or use halves-quarters.

Homemade cake Count ruins with meringue and butter cream is an exquisite and delicious sweet treat that will decorate any festive table. Those with a sweet tooth will definitely appreciate this delicate and hearty dessert.

Recipe 2: cake Earl ruins at home

How to bake a cake Earl ruins? Which housewife has not asked this question? When I first saw this dessert, I thought that only an experienced pastry chef 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 Earl ruins cake exists.

It's time to present a step-by-step classic recipe for the Earl ruins cake with a photo. To cook chocolate cake The ruins of the Earl are not difficult.

For the test:

• Flour 2 tbsp.
• Eggs 2 pcs.
• Sugar 1 tbsp.
• Cocoa powder 50 g
• Sour cream 1 tbsp.
• Baking powder 1 tbsp. l.

For glaze:

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

For the cream:

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

Combine all the ingredients for the dough in a bowl or in a mixer bowl. Beat until receipt homogeneous mass.

Add flour to the resulting mixture (it needs to be sieved) with baking powder. Mix well.

Remove the finished cakes from the mold and cool.

If you like fatter cakes, then take more sour cream. If so, remember to add more sugar to maintain the proportions of the cream.

Beat all the ingredients for the cream until the sugar dissolves. Beat gently so that the sour cream does not turn into butter. Watch its consistency carefully.

To prepare the glaze, mix all the ingredients in a bowl and place on water bath.

Bring the bath to a boil while stirring the frosting.

When the water boils, turn off the heat immediately. Remove the glaze bowl and cool.

Put the white crust first, grease it with cream.

It is advisable to cut the chocolate cake into cubes, but you can also break it with your hands.

Pieces of the cake should be greased with cream and laid out in a hill.

The cake is ready. You just need to put it in the refrigerator for impregnation. Then it will become even tastier.

Recipe 3: cake Earl ruins with sour cream (with photo)

The cake is easy to prepare, but to make it even easier, I broke the process into several stages. A couple of days before assembly, you can make meringues. The next day, bake the cakes, and at hour X you just have to make the cream and collect the cake. Begin!

For cakes:

• 100 g sour cream;
• 1 egg;
• 100 g Sahara;
• 100 g flour;
• 20 gr. cocoa;
• 1 tsp baking powder.

For meringues:

• 3 egg whites;
• 150 g Sahara.

For the cream:

• 200 gr. oils;
• 1 can of condensed milk.

Meringue contains only 2 components: egg whites and sugar. Classic ratio of components 1: 2. Roughly, we will need 150 grams of sugar for proteins from three eggs. With this simple set of products, you can create almost a miracle - delicious crumbly meringues for a cake and more. Need a step-by-step guide?

Separate the whites from the yolks and pour them into a deep bowl. Check that the dishes and whisk are dry and fat-free. Begin to beat the whites. The better you beat them without sugar, the more airy and stable you will get the meringue.

When the protein mass has increased significantly in volume, we begin to add sugar and still continue to beat. You will soon notice that the meringue has become so dense that after turning the bowl over, it does not flow out.

We transfer the whipped whites into a culinary bag and upset the small bezeshki. Basically, you can lay out the meringue for the cake with a spoon. Taste and appearance from this will not deteriorate.

Dry the meringue in the oven at 90-100 degrees for 1-1.5 hours.

Store the meringue in a dry place before assembling the cake. Can be left in a cooled oven.

It's time to start baking the cakes. According to this recipe, they are moist and very porous, more like a cake than a biscuit.

Beat the sour cream, egg and sugar with a mixer. A very fluffy mass will not work, so we just need to achieve the combination of the ingredients.

In a split form, line the bottom with parchment and transfer the dough. We bake for about 35 minutes at 180 degrees.

Cool the cake in the mold a little and then remove it.

Since we have the cake with meringues, the cream is needed on an oil basis. I offer the simplest and tasty option with boiled condensed milk. Most likely, the question of how to prepare such a cream does not arise. Just mix a pack of very soft butter and a can of condensed milk, and then beat a little.

It remains to collect the cake. Cut the biscuit lengthwise into two cakes. We coat with cream and to add an interesting flavoring accent, lay out the dried fruits. Meringue goes well with prunes. Its sourness favorably emphasizes the sweetness of the dessert. Cover with a second cake layer, which is also generously greased with cream.

It's time to create "ruins" on the cake. We take the meringue, dip it in the cream and spread it out first in an even layer as in the photo.

Further, the layers will decrease in diameter and more and more resemble the wreckage of a tower. So at home we will get an unusual and very tasty cake with a chocolate base, a crispy layer and an interesting fruit accent.

To complete the picture, melt the chocolate right in a pastry bag and, when it cools a little, pour it over the cake.

I want to note that the cake is quite modest in size (20 cm in diameter at the base). Therefore, for a large company, you can safely double the amount of ingredients. And, believe me, it's worth it!

Recipe 4, step by step: cake Earl ruins with meringue

Air meringue combined with delicate sponge cake, sandwiched delicious cream and nuts. It is worth eating only one piece of this delicacy and it seems that it is already impossible to stop. Cake "Count's Ruins" with meringue and biscuit simply cannot but cause delight! Try to make this cake, and it will definitely become a regular "guest" on your table.

For the basics:

• Eggs - 3 pieces
• Vanillin bag
• Light flour - 1 tbsp
• Fatty sour cream - 150 gr
• Sugar - 1 tbsp
• Pinch of baking soda

For the meringue:

• Egg whites - 4 pcs
• Citric acid
• Sugar - 1 tbsp

• Vanilla
• Pack of butter
• Half a jar of condensed milk (boiled)

For the layer:

• Walnuts - 150 gr

We will start the preparation of the Earl Ruins cake with baking meringues, and only then we will deal with the biscuit.
Wash properly, and degrease the dishes in which we will beat the whites, then carefully separate the whites from the yolks. See the main thing so that the yolk does not get damaged and does not accidentally leak into the whites, otherwise they will not churn.

Add a pinch to the bowl citric acid and start the whipping process at the lowest mixer speed. When the mass becomes larger in its volume, add sugar in portions, and now set the mixer to the maximum without stopping whipping. When the protein mixture holds its shape well, you can bake.

We set the temperature in the oven to 110˚С - let it heat up. It is advisable to do this in advance. Place on a baking tray parchment paper, and spoon meringue on it. You can use a pastry bag for these purposes - this will make the meringues beautiful and neat. We put the meringues in the oven for an hour. After that, open the door slightly and dry it for about 30 minutes, then turn it off. We leave our airy cakes to cool, and only when they have completely cooled down do we take them out of the oven.

Now it's biscuit time. We mix the ingredients for our cake: first, knock the eggs until frothy with sugar.

Pour in sour cream. Mix well.

Now pour the sour cream-egg mixture into a larger cup, and add vanillin, and gradually add flour.

At the last stage, do not forget to pour in the slaked soda. It is best to extinguish with vinegar, but you can also use lemon. You should get a dough of the same consistency as in the photo.

Bake for about 35 minutes at 180˚С. Do not open the oven while cooking, otherwise the biscuit may fall off and then it will not be so tender and fluffy.

Ready cake you need to cut into two equal halves and leave to cool.

Once cool, cut one piece into pieces, like this.

Let's make a cream. It turns out he is handsome caramel color, but the taste is somewhat reminiscent of toffee.

So, we mix boiled condensed milk with butter (it should be quite soft), add vanillin. It is better to mix with a blender, so the cream will be more homogeneous and fluffy.

Now let's chop the nuts. Any nuts will do, even walnuts, even hazelnuts or almonds. We used walnuts.

So we have come to the final stage - assembling the "Earl Ruins" cake. We coat the whole half biscuit base cream.

Put pieces of cut biscuit, sandwich with cream again.

Sprinkle with chopped nuts and lay out a layer of meringue. Then we repeat the layers.

Decorate the top of the dessert with nuts. This is how we got the "Earl Ruins" cake.

Making it is not at all difficult, but it takes a lot of time to cook, about three hours. But the result exceeds all expectations. It turns out very tasty and unusual. Enjoy your tea!

Recipe 5: Earl ruins with condensed milk (step by step)

The Earl Ruins cake is a gorgeous cake that can decorate any festive table. The cake is collected from meringues in the form of the ruins of a palace or castle, which is why it has such a name. Airy meringues combined with butter and condensed milk cream, chocolate and nuts will appeal to both children and adults. Cooking is not difficult with everything at hand necessary products... The most elementary ingredients are required, and you get a real masterpiece. The cake is very tasty, cook it and you will not regret the time spent. The cake is served exclusively from the refrigerator.

• egg 10 pcs.
• salt 1 chips.
• sugar 250 g
• butter 200 g
• condensed milk 7 tbsp
• vanilla sugar 10 g
• walnuts 20 pcs.
• dark chocolate 50 g

Initially, we will prepare the surface for baking - cover the baking sheet with parchment and grease with oil.

We take the oil out of the refrigerator and leave it at room temperature for 30 minutes. For the preparation of the meringue, we use only chicken proteins. We carefully separate the proteins into a bowl one at a time, pouring each protein into a large and dry container, not a gram of the yolk should get to the proteins.

Add salt to the proteins and beat for 4 minutes at minimum mixer speed.

Then we continue to beat for 6 minutes at medium speed with a protein mixer, adding one spoonful of sugar.

And we continue to beat for 4 minutes with a mixer at maximum speed.

We get a perfectly whipped protein mass that does not fall out of the container if you turn it over.

Put the finished dough, without hesitation, with a tablespoon on a baking sheet prepared in advance.

We put the baking sheet in the oven for 2 hours, setting the temperature to 100 degrees; during the cooking process, do not open the oven.

Meanwhile, let's chop the nuts.

Fry them for 7 minutes over a tiny fire.

Transfer the fried walnuts to a plate and leave to cool completely.

While the meringue is cooking, prepare the butter cream. Add vanilla sugar to the butter whipped for a minute, one spoonful of condensed milk and continue to beat.

The total whipping time is 3 minutes, ready-made cream set aside.

We take out the finished meringues and let cool for a couple of minutes.

In the meantime, let's melt the chocolate in any way.

Putting the cake in a flat plate. We spread the first row of meringues, greasing the bottom of each with cream, and sprinkle with nuts.

After smearing the meringue bottoms, lay them on top of each other and sprinkle the layers with fried walnuts.

When assembled, the cake looks like a slide, which is completed by one small meringue.

Pour chocolate chaotically and put it in the refrigerator for 10 minutes.

Ready-made cake "Count ruins". Bon Appetit.

Recipe 6: Earl Ruins - Chocolate Glazed Cake

• sour cream - 1.5 tbsp.;
• sugar - 1.5 tbsp.;
• chicken egg - 3 pcs.;
• wheat flour - 1.5 tbsp.;
• soda, slaked with vinegar - 1.5 tsp;
• vanillin on the tip of a knife.

• sour cream - 1 l;
• icing sugar - 0.5 tbsp. (can be increased or decreased depending on taste preferences);
• nuts.

• cocoa - 6 tablespoons;
• sugar - 12 tablespoons;
• butter - 100 g;
• milk - 6 tablespoons

We begin to prepare the dough. We turn on the oven at 220 ° C.

Add eggs and sugar to a deep bowl, and then grind them with a mixer or a whisk.

Pour in cocoa and mix gently.

Add soda slaked with 9% table vinegar and vanillin.

Sift the flour into a bowl (it is necessary to sift it to enrich it with air) and spread the sour cream. Mix everything thoroughly until a uniform consistency of thick sour cream is formed. There is a small nuance: the dough can be divided into two parts and only one of them can be added with cocoa. Then the Count ruins cake will look like its brother - Zebra.

Lubricate the baking dish with sunflower or butter (you can additionally sprinkle the walls with semolina or use parchment paper, which you still have to grease with oil).

We spread the dough in a mold and level it with the back of a tablespoon, and then put it in the oven for about 20-30 minutes until the biscuit is lightly browned.

While the dough is baking, let's make a cream. Pour sour cream into a clean deep bowl and add sugar. It is better not to use a mixer, because the cream turns out to be very liquid, it will be enough to just mix everything with a whisk or spoon. Instead of sugar, you can add boiled condensed milk to the cream, it turns out very tasty.

Ideally, walnuts should be used for the cake, but peanuts can be substituted for them. In any case, they need to be lightly fried until golden brown and immediately put on a board so that the oil is glass, and then transferred to some container.

While the cream was being prepared and the nuts were fried, a biscuit was baked, the readiness of which can be checked with a toothpick or a match; they should remain clean if the baked goods have sat in the oven for too long. Free the baked goods from the mold and let cool slightly.

We take a wide and sharp knife and, stepping back from the surface about 5 - 10 mm, cut off the top.

We soak the resulting cake with milk (you can prepare special impregnations for sugar syrup, liquor or rum).

Cut the remaining top of the biscuit into medium-sized cubes of about 2.0 - 2.5 cm.

V standard recipe it is suggested to dip each cube in cream and lay it out on the prepared cake. However, it is much easier to add all the pieces to the cream at once.

Mix the cream and biscuit cubes very carefully by hand.

By this time, the cake is already a little soaked and slowly we begin to spread the pieces of biscuit on it.

Periodically sprinkle the steps of the slide with fried nuts.

When the "ruins" take their proper place, you can start preparing the glaze. Combine milk, sugar, cocoa and butter in a container. Instead of cocoa, you can use a 100 g chocolate bar.

Over low heat, with constant stirring, cook the glaze for about 5 - 10 minutes (until it begins to thicken) and immediately remove from heat.

You should not wait until the icing has cooled down; it is enough to pour it on the outside of the cake. Here you can do two things: completely hide the contents of the cake under the chocolate fondant, or simply decorate the delicacy with thin sprays.

Recipe 7: cake Earl ruins with chocolate

Today we bring to your attention step by step recipe with a photo of making a cake "Count ruins" at home. The Earl Ruins cake is far from a novelty today. However, it does not lose its popularity to this day, tk. does not require intricate ingredients and special culinary training. It is prepared very easily, from pieces biscuit cakes, but it turns out soaked, tender, moderately sweet and incredibly tasty!

• eggs - 2 pcs.,
• flour - 250 gr.,
• cocoa powder - 2 tablespoons,
• baking soda - 1 tsp
• sugar - 300 gr.,
• sour cream - 500 gr.,
• dark chocolate - 100 gr.

Combine 100 ml of sour cream with 100 gr. sugar and a mixer, beat well until doubled in volume.

Add eggs and beat again until smooth.

Add flour and baking soda. Mix the dough with a mixer until smooth.

Divide the finished dough into two parts: 1/3 and 2/3. Add cocoa powder to most of it and mix well.

Pour both types of dough into molds. Place the light in the cake pan, because this will be the base cake, and pour the brown dough into any convenient form, because the cake will crumble.

Bake the cakes at 180 degrees. The light crust will be ready in 10 minutes, brown 20-30. Check the readiness with a wooden splinter - it must be dry. Cool the finished cakes, and put the light crust on a plate to decorate the cake.

Cut the brown cake into any pieces about 1.5-2.5 cm in size.

Combine the remaining sour cream with sugar in a bowl and beat with a mixer until fluffy. This process will take you about 10 minutes.

Spread the slices with a tablespoon on the cake in the form of a slide. If cream remains, pour it over the top of the cake.

Break the chocolate into pieces and combine with butter.

Melt the chocolate to a liquid consistency, but do not bring it to a boil. Stir in butter until smooth.

Pour over the cake chocolate icing... Use a teaspoon to apply the glaze in a chaotic manner. Send the soaking cake to the refrigerator for 3 hours. As you can see, it is not so difficult to make the Earl Ruins cake at home if you use this step-by-step recipe with a photo.

Recipe 8: Earl's Ruins with Prunes and Nuts

It is very easy to prepare "Count Ruins" at home. The classic recipe uses an air meringue for the base of the cake, but we won't spend half a day making this. light biscuits... We will prepare a familiar biscuit that is in no way inferior to an airy meringue. The dough that we will cook will turn out to be just as light and porous.

Let's rather please our family and friends with this delicious cake. Our step-by-step recipe with a photo will help to prepare this version of the "Count Ruins". Everything is so simple that the cooking process itself will give you no less pleasure than further enjoyment of this delicate taste.

• chicken egg - 2 pcs
• sour cream - 1 tablespoon for dough and 1 l for cream
• sugar - 1 cup for dough, ½ cup for cream and 3 tbsp. for glaze
• wheat flour - 2 cups
• baking powder for dough - 2 tablespoons
• prunes - 200 gr
• walnut - 200 gr
• cocoa powder - 1-2 tablespoons for the dough, 3 tbsp. for glaze
• cream 10% fat - 3 tablespoons
• butter - 50 gr

First, let's prepare the dough. Take a deep glass container, add granulated sugar and eggs. Use a mixer to beat until thick foam forms. Wheat flour sift through a sieve several times. Add sifted flour, sour cream and baking powder to the sugar and egg mixture. Mix all ingredients well.

Divide the resulting dough into two equal parts. Put a few tablespoons of cocoa powder in one half and mix it thoroughly into the dough. Take a round baking dish and brush the rimmed bottom with butter. Gently lay out the light-colored half of the dough. Chocolate dough can be baked in any shape. The baking tray must also be greased with oil beforehand. Preheat the oven to 200-220 degrees. Send both parts of the prepared dough to the preheated oven and bake until cooked. Now prepare sour cream. Take a deep bowl, add sour cream, sugar, walnuts and prunes to it.

Remove the finished cakes from the oven and cool completely. Cut the chocolate crust into cubes so that each side is no more than two centimeters. Put the light crust on a dish and grease liberally sour cream... To make the biscuit soaked better, make small cuts in it with a knife. Place the chopped chocolate cubes in the bowl with the remaining cream and stir gently. Make sure that each piece is completely "bathed" in the cream from all sides. Now slowly and carefully place the chocolate cubes on top of the light-colored crust. As a result, the cake should have the shape of a small slide. It's time to make the icing. Add three tablespoons of cream and butter to a saucepan and bring to a boil. Add sugar and cocoa. Mix all the ingredients thoroughly and cook until the icing is thick. Apply chocolate icing to the cake. Lubricate it however you like. You can paint thin lines of chocolate, or you can completely cover the cake with chocolate.

Put the finished cake in the refrigerator for 3-4 hours. Let it soak well. Due to the fact that the biscuit has a porous structure and each cube is coated with cream, the cake has enough time to soak. Well, if you leave it in the refrigerator overnight, the next morning the cake can be bitten with your lips. Now you can cut your culinary masterpiece. The Earl Ruins cake is perfectly saturated, and in the cut it looks amazing. Surprise your family and friends with this splendor. Be sure that in this way of cooking this cake will become a favorite delicacy of all invited guests!

Recipe 9: cake Earl ruins with orange

• Wheat flour top grade 2 st
• Flour dishes
• Baking dough 1 tsp
• Chicken egg 4 pcs
• Brown sugar 1 tbsp
• Sour cream 500 g
• Cream 33% 500 ml
• Poppy seeds 50 g
• Cocoa 3 tbsp
• Orange 1 piece
• Liqueur Amaretto 50 ml
• Ground almonds 50 g
• Maple syrup 50 ml
• A pinch of salt

Beat eggs with sugar and sour cream until fluffy.

Sift the flour with a baking powder, carefully combine with the egg-sour cream mass and mix, divide the dough into two parts. Cover the mold with parchment, pour out half of the dough and bake a white crust. Willingness to check for dry torch.

Add poppy seeds and cocoa to the second part of the dough, mix and bake a dark crust. Willingness to check for a dry torch.

Prepare the impregnation syrup: remove the zest from the orange, squeeze out the juice; pour half a glass of water into a saucepan, add 4 tbsp. sugar, Amaretto liqueur, half a serving of zest and orange juice, boil until the sugar dissolves.

For the cream, mix sour cream, cream, the second half of the zest and orange juice, add sugar if necessary. Here you already need to adjust according to your taste preferences, if you like custard, then 5-7 tbsp. enough.

Cool the finished dark cake, cut in half and soak the halves with syrup.

Put 3-4 tablespoons on top. cream and evenly distribute over the entire surface of the dark cake. Cover it with the other half.

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Cake "Earl Ruins" - a classic recipe uncomplicated homemade baked goods, in the list of ingredients of which there 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 a cream based on sour cream and sugar. This dessert turns out to be juicy and tender.

In the second version, meringue air clouds, glued with a cream of condensed milk and butter, act as confectionery "ruins". This cake turns out to be very sweet and crunchy. In both cases, the traditional decoration is a chaotic pattern of thin threads of chocolate glaze.

Of the two versions of the Earl Ruins cake, the most true story of the origin 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 cake called "Kievsky", 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 pastry chef by the name of Pincher, but how true this is is not known for certain.

Cake "Count Ruins" - a classic recipe with sour cream

Classic cake recipe ruins of the count Is a sponge cake on sour cream, soaked in sour cream and decorated with chocolate glaze.

To bake such a delicacy, for a biscuit you need to take:

• 2 eggs;
• 180 g sugar;
• 200 ml sour cream;
• 5 g of slaked soda;
• 390 g flour;
• 40 - 60 g of cocoa powder.

Proportions of ingredients for sour cream:

• 400 ml sour cream;
• 200 g of sugar.

The composition of the chocolate glaze will include:

• 50 g cocoa powder;
• 50 g sugar;
• 100 ml of milk;
• 100 g butter.

Step-by-step instructions for baking a cake:

1. Cooking biscuit dough, whisking eggs with sugar and sour cream, then adding baking soda and flour. Divide the resulting mass into two parts (not necessarily the same). Add cocoa to one of them and bake two biscuit cakes, 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 crystals of the sweetener dissolve. The cream for this cake can be prepared even from not very fat store sour cream (20%), sugar will dissolve in it faster, and the "ruins" will come out more juicy. So that the cream thickens a little and does not drain from the biscuit, it can be refrigerated for half an hour before further use.
3. In a saucepan, we send milk, sugar and cocoa to the fire. With constant stirring, cook the glaze for two to three minutes after boiling. Remove from heat and add oil.
4. Put one layer of cake of any color on the serving dish and soak it generously with cream. Above - a biscuit of a different color, also generously greased with cream. The remaining two layers should be broken into pieces and put on the cake, after dipping it into the cream.
5. Spread the remaining cream over the biscuit slide. Pour the icing on top of the cake, put it in the refrigerator for a couple of hours for soaking and you can taste it.

Another classic of meringue cooking

Another version of the classics, albeit less popular because of the "capricious" bezeshek, which often do not work out for the housewives - these are the ruins of the count with meringues.

To make this cake, which combines a whole gamut of flavors and textures, for a chocolate biscuit you need to take:

• 2 eggs;
• 50 g sugar;
• 5 g vanilla sugar;
• 15 g starch;
• 10 g cocoa powder;
• 4 g baking powder;
• 30 g flour.

In order for the biscuit to become juicy, it will need to be smeared with impregnation from:

• 50 ml of water;
• 10 g sugar.

For meringue air clouds you will need:

• 4 egg whites;
• 150 g icing sugar.

The cream that will hold all the details of the cake together consists of:

• 100 g soft butter;
• 200 g of boiled condensed milk.

For the classic decoration of the cake - chocolate icing - you need to take:

• 50 g dark chocolate;
• 30 g butter;
• 50 - 70 g of crushed walnuts.

Priority of actions:

1. For the meringue, beat the whites with powdered sugar until stiff peaks, so that the white foam 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 meringue pyramids on a prepared baking sheet and dry them for 1 - 2 hours in the oven at 100 degrees.
2. After making the meringue, you can make a biscuit. Beat the whites into a fluffy mass, and froth the yolks with sugar until a light creamy state. Combine both formulations and mix carefully with the 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 of sugar dissolved in hot water. While the biscuit is soaking, prepare the cream. For him, whisking soft butter with a mixer, add boiled condensed milk to a tablespoon. The cream is ready when both masses are fully combined.
4. Grease the "foundation" of the cake with cream, put a row of meringues on it, and cover the space between them with nuts. Next, generously coat the bottom of each meringue with cream and lay it on the cake with a slide, and cover the voids between them with nuts.
5. Decorate the formed cake with a "spider line" pattern painted with chocolate glaze from chocolate melted with butter.

With sour cream and condensed milk

The composition of the dough and cream classic recipe this baking, every housewife can make her own changes. 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 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 icing sugar.

For glaze you will need:

• 60 ml of milk;
• 75 g cocoa powder;
• 90 g butter;
• 100 g of sugar.

Baking algorithm:

1. Mix eggs whipped with sugar with condensed milk and sour cream. Sift loose ingredients into the resulting mixture, mix and bake a fluffy sponge cake, which is then cooled on a wire rack.
2. Beat the sour cream for the cream with powdered sugar. For the glaze, combine all the ingredients in a container with a thick bottom and heat over medium heat until smooth.
3. Dissolve the chocolate sponge cake into two layers. Put one of them on a dish and grease with cream, the second - cut into squares with sides of 2 cm. Put them in a bowl with cream and mix.
4. Next, lay the biscuit "ruins" in a heap on a crust greased with cream. Pour the cooled icing over the cake and put in the refrigerator for soaking.

How to make a dessert with prunes

The ruins of the earl with meringue confuse many with their cloying, but in this recipe The prunes added to the cream balance the sweetness with their sourness.

For this version of the cake, you need to take:

• 8 chicken egg proteins;
• 400 g sugar;
• 200 g butter;
• 120 g of condensed milk;
• 200 g pitted prunes;
• 120 g of walnuts.

Baking recipe step by step:

1. Beat the whites with a mixer until firm peaks, gradually adding granulated sugar to them. The resulting air mass is deposited on a silicone mat or parchment (can be laid out with a spoon) and dried in the oven. First 150 minutes at 100 ° C, and then another 25 minutes at 120 ° C. Let the meringue cool.
2. Whisk soft butter for cream with condensed milk. Steam the prunes in boiling water. Fry the walnuts a little in a dry frying pan. Then mince the prunes and nuts and mix with the cream.
3. Put a spoonful of cream on a flat plate to form a cake, which then spread over the entire surface of the dish. Place a row of meringues on the smeared cream. Next, coat the bottom of each blank with cream and spread it on the previous row, forming a slide. Top the cake can be coated 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 overwhelming task, until the advent of multicooker. Therefore, many biscuit cake recipes began to be prepared with the help of these smart gadgets. The classic recipe for the Count Ruins cake was no exception.

To cook it in a multicooker, you will need for a biscuit:

• 2 eggs;
• 180 g 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 vanillin;
• 200 ml of boiling water.

Sour cream ingredients:

• 250 ml sour cream;
• 100 g of sugar.

Chocolate icing for decoration is prepared from:

• 50 ml of milk;
• 50 g butter;
• 50 g granulated sugar;
• 30 g cocoa powder.

Progress:

1. Beat eggs with sugar mixer for 7 - 10 minutes. Pour milk into the resulting mogul and vegetable oil, mix. Sift the mixture of loose dough components and when all the lumps are mixed, pour in boiling water. Mix the dough quickly and pour into the prepared multican.
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. Cool the finished cake on the steamer wire rack.
3. Cut the cooled biscuit into two cakes. Grease one with cream of sour cream whipped with sugar, and cut the second into small cubes, roll them in the cream and put them in a slide on a solid layer.
4. Combine the glaze components and keep on fire until a homogeneous consistency is obtained. Pour the cake on top with a little cooled icing.

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

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

For the filling, you need to prepare:

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

The chocolate glaze will be made from:

• 100 g of dark chocolate;
• 60 ml of milk.

Baking steps:

1. Mix soda, cocoa powder and flour and sift through a sieve. Foam eggs with sugar, pour kefir into them and stir in a mixture of dry ingredients. From this dough, bake one sponge cake, which, after cooling, cut into small cubes.
2. Beat sour cream until fluffy with sugar. Put a small part of the cream in a separate bowl, and add the cherry and chopped crust to the rest. Mix everything well and put it in a slide on a plate, pour over the deferred cream on top. Put in the refrigerator for 30 - 40 minutes.
3. Break the chocolate into pieces and melt with the milk. Allow the glaze to cool to 30 - 40 degrees and pour it over the cake that has cooled down a little.

With boiled condensed milk and cookies

Among the different variations of "Count Ruins" cake with condensed milk is found no less often than with sour cream. The processes for preparing desserts were described above, where condensed milk was a component of biscuit and cream, but there is one more delicious recipe baked goods with boiled condensed milk and sugar cookies.

It is prepared from:

• 5 egg whites;
• 300 g icing sugar;
• 370 g of boiled condensed milk;
• 200 g butter;
• 200 g sugar cookies;
• 160 g of chopped nuts.

Preparation:

1. Form and bake meringues from whipped proteins with powdered sugar at a temperature of 100 degrees for 1.5 to 2.5 hours (depending on the characteristics of a particular oven).
2. Beat butter with boiled condensed milk, and then mix with chopped nuts. Break the sugar cookies into smaller slices if necessary.
3. On a serving platter, form a slide of meringues 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 "Count Ruins" will cause any difficulties. The dessert is quite simple to prepare and is made from available products. Try it and you will definitely succeed!

Luxurious elegant cake Count ruins with sour cream is a popular dessert that differs not only in its spectacular appearance, but also in its amazing delicate taste. Beautiful sweet delicacy - perfect option 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 options recipe for this amazing delicacy, because every housewife strives to make the dessert unique and unrepeatable, add her own "zest" to it. The Count ruins cake with sour cream turns out to be very tender and at the same time light. To prepare delicious treat for festive table will take a little fuss, 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 baking soda;
• one and a half glasses of wheat flour;
• two tablespoons of cocoa powder.

Products that you need to make the cream:

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

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

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

Cooking method

1. For the dough, you need to break the eggs into a bowl, beat them slightly, so that the result is a homogeneous mass of yolks and whites. Add a glass of sour cream and a glass of sugar to the mixture. Mix all ingredients thoroughly until sugar is completely dissolved. Then quench the baking soda with vinegar (you can also use lemon juice for this) 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 crust. Pour two tablespoons of cocoa powder into the dough for dark cakes.
2. In the next cooking step, 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 and bake it for about 20 minutes. Oven temperature 180 - 190 degrees. The first step is to prepare a dark cocoa crust. After that, put the light crust to bake. It will take a quarter of an hour to prepare it.
3. At this time, you can start preparing the cream filling. To do this, grind the walnuts first. Then beat the sour cream well, adding sugar to it, which should completely dissolve in the mass. You should have a mixture of uniform consistency, to which you should add chopped nuts. Some housewives recommend adding berry jam to the cream, but this is up to you.
4. Allow the baked cake base to cool down. After that, cut the dark biscuit 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.
5. Take one dark crust and brush it generously with the prepared cream. Then put a light biscuit on top of the filling and grease it thickly with sour cream too. Cut the last dark cake with cocoa into small pieces of different shapes, fill them with cream and lay on the surface of the cake with a careless slide, a neat pyramid, or whatever your fantasy tells you. Pour the remaining sour cream filling over the dessert.
6. To make the frosting, stir the cocoa powder with sugar, then pour it into the sour cream. Mix everything well and put on low heat. Cook the mass until the sugar is completely dissolved. After that, remove the pan from the stove, let the icing cool a little and, before it has time to grab, pour the prepared cake over it. Sprinkle the dessert with crushed walnuts on top.
7. Place the piece of pastry art in the refrigerator for about three to four hours. During this time, the biscuit cakes will be saturated with the cream filling, and the delicacy will harden and take on the desired shape.

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

Video recipe for making a cake "Count ruins" with sour cream

Recipes for making cakes at home with a photo

2 hours

320 kcal

5/5 (2)

If you love to cook and are a true connoisseur of sweet culinary art, then the "Count ruins" cake, the step-by-step recipe for which we offer, is really worthy of your attention. It should be noted right away that in appearance it differs significantly from the usual cake products, but this only makes it more attractive and original.

• Kitchen appliances and utensils: mixer, deep clean bowl

Necessary products

Features of the selection of products

When preparing any cake ("Count Ruins" is no exception in this matter) it is necessary to choose only fresh products otherwise, using the same classic recipe with a photo, you may not achieve the desired result. In our case, it is also important to take fine-grained sugar (but by no means powdered sugar), and also choose fresh eggs, the whites of which are easier to whisk. By the way, it is the freshness of the eggs that plays perhaps the most important role in obtaining a delicious meringue.

Cake history

It is quite difficult to trace the history of the Earl Ruins cake, even the classic recipe using meringues. However, there is an opinion among culinary specialists that the basis for its creation was our beloved " Kiev cake» , the recipe of which was developed by the specialists of the Kiev factory named after K. Marx back in 1965.

Doing lots of experiments with the data culinary masterpiece and led the pastry chefs to the creation of the "Earl Ruins", and when correct preparation(sticking to the sour cream recipe) the appearance of this delicacy will fully explain its name, since it really resembles a mountain of rubble of a luxurious count's estate.

How to make a cake "Count Ruins" at home

Cake "Count ruins" has a lot of recipes for cooking at home, so if you wish, you can choose the so-called " classic version»Based on biscuit cakes. Nevertheless, initially the delicacy was prepared on the basis of a meringue, therefore, it was he who would like to pay attention in the first place. Let's take a step-by-step look at how to make the "Earl Ruins" cake:

Recipe for cream for the cake "Count ruins"

To get a cream for the cake, you need to mix butter (300 g of the total piece must be cut off) with condensed milk, knocking down the ingredients with a mixer until a homogeneous mass is formed (it is smeared over each layer of "Count ruins").

How to decorate and serve a cake beautifully

To decorate the Earl Ruins cake (with sour cream), especially if you like chocolate, pour the prepared icing on top of it. To do this, pre-mix sugar, 2 tbsp. l. cocoa powder, 2 tbsp. l. sour cream and the remaining 100 g of butter.

Bring the mixture to a boil over low heat (but don't let it boil!), Then pour the hot frosting over the cake. Many people also add chopped bananas to the glaze, which not only additionally decorates the cake, but also makes it tastier.

When baking meringues, try not to slam the oven door and not create unnecessary air vibrations next to the stove, but to cool them down, just turn off the heat and wait until your “meringues” cool down by themselves.

If the lowest possible temperature of your oven is above 100 °, but at the same time does not exceed 130 °, the meringue baking time should be reduced to 30-40 minutes in a closed oven. Once they have hardened a little, open the oven and let it rise.

Video recipe for the "Count ruins" cake

Unfortunately, not always even a very clear description of the preparation of a dish can fully convey all the nuances of this process. Therefore, when planning to make a cake "Earl Ruins", it is useful to watch some video recipes. Below are the helpful advice about whipping whites, baking meringues and placing the layers of the cake. I must say that all stages of cake preparation are described as accurately as possible.

Invitation to discuss the cake and possible improvements

The Earl Ruins cake is often prepared both on the basis of meringue and biscuit, which many housewives consider to be more successful. Is it true or not, it's up to you, but if you have other recipes for cooking or are sure that additional ingredients able to improve it taste qualities we'd love to hear about it from your comments.

In any case, "Count Ruins" is an amazing cake, especially if, in addition to famous recipes, you decide to cook it at home.

The Earl Ruins cake is made from pieces of biscuit cakes and this recipe is the best. The cake prepared according to our recipe turns out to be soaked, tender, not too sweet and just incredibly delicious! The Earl Ruins cake is very easy to make. V detailed recipe we will show you all the steps of preparation and will help every housewife, both young and beginner and experienced. Once cooked according to our recipe, we guarantee that you will no longer look for other ways to make the Earl 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 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 vinegar - 1 tsp (extinguish soda)

For the 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. Raisins - 150 g
• 2. Dried apricots - 150 g
• 3. Walnuts (peeled) - 100 g
• 4. Prunes - 150 g

Preparation:

• 1. Making the first cake. In total we need 2 of them. One is white, the other is chocolate. Pour the flour into the beating container.
  

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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. Stir lightly.
  
• 6. We extinguish 1 teaspoon of baking soda with vinegar, ...
  
• 7.… and knead the dough.
  
• 8. Grease the baking sheet with butter.
  
• 9. Pour the dough into a baking sheet, ...
  
• 10.… and distribute evenly. We put in an oven preheated 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 a mold and distribute it evenly. We put in an oven preheated to 150 - 170 ° С for 40 minutes.
  
• 15. While the cakes are baked, we are preparing the filling.
  
• 16. Red, yellow dried apricots and my prunes and pour boiling water ...
  
• 17. ... we leave for 5 - 10 minutes.
  
• 18. Wrap the peeled walnuts in a towel, put them on a cutting board, ...
  
• 19. ... grind with a rolling pin ...
  
• 20. ... it can be small, it can be 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 to cool.
  
• 27. Making a cream. We take sour cream. The fattier the sour cream, the better cream you will beat up. 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. Beat for at least 15 minutes, at maximum speed. But so that the sour cream does not begin to flake off, i.e. so that no liquid appears.
  
• 30. Take the chocolate cake and cut it ...
  
• 31. ... in arbitrary pieces.
  
• 32. We do the same with the white cake.
  
• 33. During this time, sour cream with sugar was 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 begin to lay out on the dish.
  
• 37. Pieces of white and chocolate cake layers 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 the pieces of dough and filling.
  
• 40. We finish everything with dried fruits.
  
• 41. We start making the glaze. You can cook it yourself, like we do. 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. Stir.
  
• 45. We put on a small fire or water bath and stir constantly.
  
• 46. ​​Until the glaze becomes more liquid and uniform. If it seems to you that the glaze is too thick, add a little water until you get a consistency that suits you.
  
• 47. And, while the icing is not frozen, pour the cake on it.
  
• 48. Either the icing can be made from ordinary dark chocolate (no less than 70% cocoa). Making a water bath.
  
• 49. Break the chocolate into a saucepan.
  
• 50. And, unlike the first method, we don't touch it at all. We are just waiting. When the chocolate is melted.
  
• 51. And in the same way, until the chocolate has cooled down - pour the cake.
  
• 52. This is the kind of beauty it turns out.
  
• 53. Leave the cake in a cool place overnight to soak well. And the "Count Ruins" cake will become your favorite cake! It turns out not dry, but well-soaked, and therefore tender, moderately sweet and just awesomely delicious!

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