Count's cake collapsed. How to make a cake "Count Ruins" at home - a step by step recipe with a photo

Many of you have definitely tried this wonderful dessert, and if you have not, then you have definitely heard about it and more than once. This dessert has become so popular that there are more than a dozen options for its recipes at the moment. All are very similar to each other in terms of cooking technology, but the ingredients that make up the composition differ, and this is what affects the taste of the dessert. Today you will learn how to make a cake " Earl ruins»Biscuit with condensed milk. The dessert has a calorie content of 374, 86 kcal.

• Chicken egg - 4 pcs.
• Granulated sugar - 150 g
• Sour cream - 250 ml
• Cocoa - 3 tbsp. l.
• Condensed milk - 200 g
• Slaked soda with vinegar or citric acid - 1 tsp.
• Wheat flour - 3 cups

• Sour cream - 500 g
• Condensed milk - 200 g
• Sugar - 150 g

• Sour cream - 300 g
• Sugar - 4 tbsp. l.
• Margarine or butter - 20 g
• Cocoa - 3 tbsp. l.

Preparation

We will prepare everything you need for the recipe. We had such products.

The first step is to knead the dough. Beat eggs and sugar with a mixer until smooth.

Add sour cream, slaked soda there, and mix everything well.

Then pour condensed milk into the mixture and stir again.

Now we gradually add flour, beat everything thoroughly so that there are no lumps.

The resulting dough must be divided equally. Leave one part as it is, and add cocoa to the second part, mix.

We heat the oven to 170˚C, start baking the "Count ruins" cake. First, bake a white sponge cake. To do this, pour the light dough into a round silicone mold for baking, place in the oven for about 17-20 minutes. Check the doneness with a wooden skewer or toothpick. If it is dry, then the biscuit is well baked and you can take it out of the oven.

Put the finished biscuit on a dish where you will collect the dessert. We bake a dark cake using the same principle.

While the chocolate sponge cake is baking, we will make a cream for the cake. For the cream, mix the sugar with sour cream and condensed milk and beat with a mixer. You can add some vanilla to the cream.

To prepare the icing, put sour cream, butter, granulated sugar and cocoa in a small saucepan. We put on medium heat and simmer until the sugar is completely dissolved. When it dissolves, cook for another 3-4 minutes and turn off the gas.

For a white cake, thinly cut the top to level the surface, cut into small cubes.

Cut the entire chocolate crust in the same way.

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 condensed milk cream and butter... This cake is 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 recipe the ruins of the Count's cake 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 drip 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 from sugar dissolved in hot water. While the biscuit is soaking, prepare the cream. For him, whisking soft butter with a mixer, add a tablespoon boiled condensed milk... 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

Each housewife can make her own changes to the composition of the dough and cream of the classic recipe for this pastry. Perhaps this is how the Count Ruins cake appeared with sour cream and condensed milk as part of a biscuit cake.

In this case, for the test, you need to take:

• 2 eggs;
• 200 g of condensed milk;
• 200 ml sour cream;
• 100 g 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. Then place the biscuit "ruins" in a heap on a creamy crust. Pour the cooled icing over the cake and put in the refrigerator for soaking.

How to make a dessert with prunes

Count ruins 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. Ready cake cool on a 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 dark chocolate;
• 60 ml of milk.

Baking steps:

1. Mix baking 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!

Air meringue, delicious biscuit, protein cream, chocolate glaze in combination with appetizing view goodies are all a classic recipe for the Earl Ruins cake. Once sweetness was in short supply, it was not so easy to get it. But if she appeared on the table, then a real holiday would come. Today, you can buy pastries in almost every pastry shop. However, to get truly refined taste, it is better to make the cake at home. Moreover, there are enough variations! Take your pick!

With homemade meringue

This recipe of the Earl ruins is one of the simplest, because it consists only of meringues and cream. So making a treat for your family will not be difficult.

Products

8 eggs;
2 tbsp. Sahara;
200 g butter;
200 g of condensed milk;
1 tbsp. prunes and walnuts.

Preparation

Eggs should be chilled. Separate the whites and yolks. Beat the first ones well with a mixer to get peaks. Add sugar little by little, while increasing the speed of the beater. The whole process will take about 7-10 minutes until the mass acquires a thick, homogeneous consistency.
Put baking paper on a baking sheet, saturate with oil. Place the meringue on it using a regular bag or spoon if you don't have a pastry syringe.

Bake the future meringue at 100 degrees for about 1.5 hours. Do not open the oven before the end of the allotted time. Cool the workpieces.

Grind the prunes with nuts using a blender.

Also beat the butter separately until airy, add to the prunes, add the condensed milk and mix again.

At the bottom of the dish, apply 1 tbsp. l. butter cream, then lay out the meringue, generously grease with cream. In the process of assembling the cake, lay out the meringues in the form of a slide, grease each layer generously.

Set the sweetness in the cold for at least 2 hours to solidify completely.

With sour cream

The classic and very simple recipe for the Earl Ruins cake consists of the available ingredients that every housewife will find in the refrigerator. Follow our tips to create a delicious treat.

Products

Dough:
1 cup of sugar;
2 eggs;
1 glass of sour cream (at least 20% fat);
1 tsp soda quenched with vinegar;
3 cups flour.

Glaze:
2 tbsp. l. cocoa;
2 tbsp. l. Sahara;
100 ml of milk;
100 g butter.

Cream:
400 g sour cream (no more than 20% fat);
1 tbsp. Sahara.

Preparation

In a blender bowl, beat the sugar and eggs until the first ingredient is completely dissolved. Add sour cream, soda, stir.

From the resulting dough, you will have 2 biscuits. In a preheated oven (180-200 degrees), set the mold with one portion of the dough, after having greased the sheet with oil. Baking time 20-25 minutes. Likewise with the second portion. After this, cool the bases well. Next, cut each into 2 pieces lengthwise. 4 cakes will come out.

For cooking sour cream whisk the sour cream and sugar with a blender (5-10 minutes).

Advice: it is better to use not too fatty sour cream for the cream, since sugar will dissolve in it faster due to its less density.

Make the frosting before assembling the cake. The process is quite simple: pour sugar into a saucepan, add cocoa, pour milk. Set on fire, stirring until smooth. Boil for 3 minutes over low heat, do not stop stirring. After removing from the stove, add oil, mix it well and start building a slide of cakes.

First, put the first cake on the dish, grease it with cream, cover with the second, do the same. Break the two cakes that you have left into pieces of arbitrary size and shape. Dip each slice in cream, place on the cake. Put more first large pieces, use small ones at the top. Make the cake tapered and then gently coat with icing. Put the treat in the refrigerator for 3-4 hours.

Ingredients for the cream:
250 g sour cream;
250 g of condensed milk;
250 g cherries (canned).

Bake the biscuits, cut them in half lengthwise. You will have 2 white and 2 chocolate bases.

Make a cream by whisking sour cream and condensed milk. Cherries, if canned, discard in a colander, getting rid of the juice. If the berry is fresh, then remove the seeds from it.

First, put a light base on a plate, apply a creamy mass. Next, cut the remaining biscuits into cubes, alternating, dip in the cream and lay out in the form of a slide. Place cherries between each layer.

Pour the glaze on the top, preparing it using the technology of the previous recipe.

Soak the treat in the refrigerator for several hours. Decorate with hazelnuts.

1. If you need a larger cake, then you should increase it not only in height, but also in diameter. When the slide is too high, it becomes heavy, the biscuit is compressed and as a result, the dessert becomes less tasty.

2. As a decoration for treats, you can use nuts, coconut shavings, colored dragees, puffed rice, grated chocolate.

3. To fill the cake, take fruits and berries that are not too juicy so that they do not flow, or combine them with a thick cream.

4. Prepare biscuit base you can even 2-3 days before assembling baked goods. Store it in the refrigerator wrapped in a paper bag.

5. Now about how to serve correctly.

Having prepared a classic recipe for the Earl Ruins cake at home, you can delight your family delicious dessert... Before serving, remove the pastries from the refrigerator, let them stand for a while. So everyone will open up taste qualities and a unique aroma. It is worth drinking the dish with coffee or tea without sugar, since the unsweetened drink favorably emphasizes the taste of the dessert. Milk, compote, classic yogurt are also ideal for cake. Bon Appetit!

Airy meringue and surprisingly delicate structure - distinctive features exquisite cake "Count ruins". Of course, you can easily buy this dessert in the supermarket, but if you cook it yourself, you get a truly amazing masterpiece.

Observe the proportions, follow the instructions, and the "Earl Ruins" will turn out wonderfully well even for an inexperienced cook.

The classic recipe for the "Count ruins" cake with meringue

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

Ingredients

Step by step cooking

Let's make meringue

Let's prepare the cream

1. Pour 180-200 ml of milk into a saucepan, bring it to a boil, stirring occasionally.
   
   
2. Put 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 there.
   
   
3. Stir all the ingredients well with a whisk until the cocoa lumps disappear completely.
4. Stirring the resulting mass vigorously, pour in hot milk in a thin stream. Pour the resulting homogeneous liquid mass back into the saucepan and put on a small fire.
   
   
5. Constantly and quite intensively stirring the mass, we bring it to thickening.
   
   
6. Cool down ready-made cream before room temperature, stir it from time to time to avoid crusting.
7. While the custard is cooling and the meringue is cooking, lightly fry 100-140 g of peeled nuts in a preheated pan.
   
   
8. Let the nuts cool slightly, then chop them finely with a knife.
9. Put 180-200 g of pre-softened butter in a clean container. Beat the butter with a mixer at high speed for one minute.
   
   
10. Without interrupting whipping for a second, add one tablespoon of cooled custard until we mix it all in.
    
    

We collect the cake

Video of the recipe for a meringue cake "Count ruins"

After reviewing the video below, you will learn how to make the Earl Ruins cake at home, as described in the recipe above, and learn how to properly cook delicate cream for him.

• In the process of separating the yolks from the whites, make sure that even a tiny particle of the yolk does not get into the container with the whites.
• In order for the whites to whisk better, send them to the refrigerator for about 10-15 minutes, when cold they become fluffy faster.
• Experienced chefs recommend adding a pinch of salt to the proteins during the meringue preparation process - this way the mass will turn out to be much more airy.
• In order to understand whether the meringue is ready for baking, you need to turn the bowl with the whipped proteins over, and if the mass keeps its shape and does not fall out, then everything is fine and the meringue can be cooked.

Recipe for the cake "Count ruins" with sour cream

Cooking time: 1:15-1:25.
Caloric content (per 100 g): 372-376 kcal.
Servings: from 7 to 10.
Kitchen utensils: several containers of various sizes and depths; measuring utensils and kitchen scales; sharpened knife; corolla; 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
Wheat flour top grade	380-410 g
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.
ripe kiwi large	3 pcs.
dark chocolate	45-55 g
purified walnuts	25-35 g

Step by step cooking

Prepare and bake the dough

1. Break two eggs into a deep bowl. Add 210-220 g of sugar there and grind it thoroughly with eggs using a whisk.
   
   
2. V egg mixture pour in 180-200 ml of sour cream and stir again until a uniform consistency is obtained, like dough for pancakes.
   
   
3. Add 180-200 ml of condensed milk there, mix everything slightly. Pour 380-410 g of flour and a pinch of salt. Stir the ingredients until the flour lumps are completely dissolved.
   
   
4. In a separate small container we extinguish 6-8 g of soda 10-12 ml of vinegar, stir the mixture thoroughly so that the soda is completely dissolved. Pour the soda solution into a bowl of dough. We use a mixer at high speed in order to knead the dough qualitatively.
5. The form round shape cover baking paper, after which we lightly spray it 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. We send the dough into an oven heated to 200 degrees and bake the product for about 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-covered mold and smooth it out.
   
   
10. We bake the cake at the same oven temperature for about 20-25 minutes.
11. Remove the finished cakes from the mold and cool completely.

Let's prepare the cream

We collect the cake

Video of the recipe for the "Count ruins" cake with sour cream and condensed milk

If you want to know how to quickly make a cake "Count Ruins" 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 a classic recipe from the Soviet era.
• I advise you to pay close attention to the extraordinary "Pinscher" cake -. This dessert is so delicate and beautiful that it is difficult to resist and not try it.
• - Cake "Day and Night" - will meet your expectations at any festive event. An unusual, decent-looking dessert will amaze everyone with its taste and splendor.
• Armenian - "Mikado" cake - it's crazy delicious treat, which 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 Earl Ruins cake, 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 above recipes. I wish you health and happiness!

Cake Earl Ruins

A dessert with a romantic name that will brighten any holiday - the Earl Ruins cake: a classic recipe with step by step photos and video instructions.

1 h 15 min

230 kcal

5/5 (7)

Nowadays, one of the most popular cakes is Red Velvet. And in our childhood, everyone simply adored the Count's cake - or they were also called Royal, or City - ruins. 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 would master its preparation. But I was wrong. You just need to bake two biscuit cakes step by step and give them the desired shape. Therefore, I can say with confidence that a simple recipe for the Earl ruins cake exists.

History and ingredients of the cake

Cake history

There is no exact information about the origin of this cake. But many people agree that this dessert turned out in the course of a culinary experiment. Moreover, the basis for him was the Kiev cake. How else to explain the similarity of many ingredients?

It is believed that confectioners seeing success Kiev cake, wanted to create an equally popular dessert. And without further ado? craftily altered and transformed famous recipe... And most importantly, they gave it a very romantic name - the Earl's ruins, because in appearance it really resembles a collapsed castle, or graphic images of ancient ruins. The experiment was a success, this dessert remains one of the most popular to this day.

Selection of ingredients

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

To make the Earl Ruins cake at home, take:

• mixer;
• baking dish;

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

Ingredient List

For the test:

For the cream:

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

For glaze:

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

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

Flour for this cake should be purchased only of the highest grade. How the dough rises during baking also depends on the type of flour. If you choose the wrong flour, even baking powder will not save the day.
Choose regular cocoa powder, without vanillin, milk powder or sugar.

You can take sour cream for the dough of any fat content and consistency, you can even make this cake on kefir. But the cream only needs thick sour cream. As a last resort, you can use a thickener.

The butter for the glaze must be natural. In theory, it could be replaced with margarine or cheap butter with added vegetable fat. But from this, the glaze will only lose. Count's cake requires the appropriate ingredients.

When choosing sugar, pay attention to the color. The whiter it is, the more refined the sugar. The advantage of this cleaning is that the presence of harmful substances is reduced to a minimum. And the minus is that nutrients practically does not remain, it contains only carbohydrates. A yellowish tint indicates the benefits of the product. Brown sugar not so sweet, but even healthier and more aromatic. It is not often used in cooking, it is mainly added to tea or coffee.

Cooking sequence

It's time to present a step-by-step classic recipe for the Earl ruins cake with a photo. To cook chocolate cake The count's ruins are not difficult according to GOST, it is baked no more difficult than a sweet cake.

First, we bake the cakes

Making a cream

If you like fatter cakes, then take more sour cream. In this case, do not forget to add more sugar to the composition 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.

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

Cooking the icing

We shape the cake

Baking options

The Count ruins cake is also made with prunes. To do this, scald the prunes with boiling water and cut into small pieces. Put prunes interspersed with chopped chocolate biscuit.

1. First of all, we bake a white crust, as in the classic recipe.
   
   
2. Then we grease it with cream, put the meringue on top and grease it too.
   
   
3. You can buy meringue, but you can also cook it yourself. It’s very simple. Beat the egg white with sugar. One protein is about 60 g of sugar.
   
   
4. Add a pinch while whisking citric acid, it will make the meringue whiter. But it needs to be added quite a bit.
   
   
5. Beat until thick so that the mixture does not flow out of the overturned container.
   
   
6. We bake for 15 minutes. I heat the empty oven to 150 degrees first. Then I set the temperature to 140 degrees and bake the meringue.
   
   
7. Cool the finished cakes.
   
   
8. When the cake is formed, pour it over with chocolate icing.
   
   

If you want to know more about the preparation of this dessert, check out the recipe. I also want to recommend a recipe.

Decoration and presentation

The Earl Ruins cake recipe was created for home cooking. Decorating it is as easy as preparing it.

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

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

The cake is served like independent dish... It needs to be sliced ​​and served on a separate plate for each piece. In the cut, the cake looks very beautiful. Sweet drinks are served with him. If the cake is baked for a family celebration, tea or coffee can be served. If for a kid's party, serve lemonade or cocoa. If for romantic evening then choose red sweet wine or semi-dry sparkling wine.

Cake video recipe Earl ruins

I propose to see interesting video, which shows how to make a cake Earl ruins with cherries. In this version, it will probably turn out even tastier.