Cake "Count Ruins" - a classic recipe and 6 options

Cake “Count Ruins” is a classic recipe for simple homemade baking, 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.

The history of the appearance and description of the dessert

There are two variations of this cake. The first uses biscuit cakes with or without cocoa and a cream based on sour cream and sugar. This dessert is juicy and tender.

In the second version, airy meringue clouds glued with a cream of condensed milk and butter act as confectionery “ruins”. This cake is very sweet and crispy. In both cases, the chaotic pattern of thin strands of chocolate glaze is the traditional decoration.

Of the two versions of the Count's Ruins cake, the most true story of the appearance 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 "Kiev", decided to create another dessert, which would contain the same ingredients.

As for the biscuit option 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 Pincher”. Only with respect to the latter name is there a version that this baking was invented by an English confectioner named Pincher, but it is not known for certain how true this is.

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

The classic cake recipe count ruins is a biscuit on sour cream, soaked in sour cream and decorated with chocolate icing.

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

• 2 eggs;
• 180 g of sugar;
• 200 ml of sour cream;
• 5 g of slaked soda;
• 390 g of 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 of cocoa powder;
• 50 g of sugar;
• 100 ml of milk;
• 100 g butter.

Step-by-step instructions for baking a cake:

1. Cook the biscuit dough by whipping eggs with sugar and sour cream, then adding soda and flour. The resulting mass is divided 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 cream, beat, using a mixer, sour cream and sugar to dissolve absolutely all the crystals of the sweetener.Cream for this cake can be prepared even from not very greasy sour cream (20%), sugar will dissolve faster in it, and the “ruins” will come out more juicy. So that the cream thickens a little and does not drip from the biscuit, it can be refrigerated for half an hour before further use.
3. In a stewpan, we send milk, sugar and cocoa to the fire. With constant stirring, cook the icing two to three minutes after boiling. Remove from heat and add oil.
4. On a serving dish we lay one layer of cake of any color and generously soak in cream. On top - a biscuit of a different color, also generously oiled with cream. The remaining two layers should be broken into pieces and laid out on the cake, after dipping 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 impregnation and you can taste it.

Another classic of cooking with meringues

Another version of the classics, albeit less popular because of the “capricious” bezhes, which often do not work for housewives, is the ruins of the count with meringues.

To prepare this cake, combining a whole gamut of flavors and textures, for chocolate biscuit you need to take:

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

To make the biscuit juicy, it will need to be smeared with impregnation from:

• 50 ml of water;
• 10 g of sugar.

For airy clouds of meringues you will need:

• 4 egg whites
• 150 g of powdered sugar.

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

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

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

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

The sequence of actions:

1. For meringues, beat the whites with powdered sugar to a state of hard 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 corner, put small meringue pyramids on a prepared baking sheet and dry them for 1 - 2 hours in an oven at 100 degrees.
2. After making meringues, you can enjoy a biscuit. Beat the whites into a lush mass, and froth the yolks with sugar until a light cream state. Combine both formulations and mix gently with loose 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 by soaking from sugar dissolved in hot water. While the biscuit is soaking, prepare the cream. For him, whipping soft oil with a mixer, introduce boiled condensed milk over a tablespoon. The cream will be ready when both masses are fully combined.
4. Grease the “foundation” of the cake with cream, put a series of meringues on it, and fill the space between them with nuts. Further, generously coat the bottom of each meringue with cream and lay on a cake with a slide, and cover the voids between them with nuts.
5. Decorate the formed cake with a spider line pattern drawn with chocolate icing from melted chocolate with butter.

With sour cream and condensed milk

Each housewife can make changes to the composition of the dough and cream of the classic recipe for this baking. Perhaps this is how the Count Earlage 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 of sour cream;
• 100 g of sugar;
• 40 g of cocoa powder;
• 5 g of soda;
• 240 g of flour.

The ratio of ingredients for sour cream will be as follows:

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

For glaze you will need:

• 60 ml of milk;
• 75 g of 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 mixture, mix and bake the magnificent biscuit cake, then cool on a wire rack.
2. Beat cream sour cream with icing sugar. For glaze, combine all the components in the container with a thick bottom and warm over medium heat to a smooth homogeneous state.
3. Dissolve the chocolate biscuit into two layers. Place 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” on a greased cake with a slide. Pour the cake with cooled icing and put in the refrigerator for impregnation.

How to make prune dessert

Count ruins with meringues confuse many with their lusciousness, but in this recipe, prune added to the cream balances the sweetness with its sourness.

For this version of the cake you need to take:

• 8 protein eggs;
• 400 g of sugar;
• 200 g butter;
• 120 g of condensed milk;
• 200 g pitted prunes;
• 120 g of walnuts.

The baking recipe step by step:

1. Beat the whites with a mixer until strong, stable peaks, gradually adding granulated sugar to them. Put the air mass, which will be the result, onto a silicone mat or parchment (you can put it with a spoon) and dry in the oven. First, 150 minutes at 100 ° C, and then another 25 minutes at 120 ° C. Let the meringues cool.
2. Beat soft cream butter with condensed milk. Steam the prunes in boiling water. Fry walnuts a little in a dry pan. Then pass the prunes and nuts through a meat grinder and mix with cream.
3. Put a spoonful of cream on a flat plate to form a cake, then spread it over the entire surface of the dish. Lay a series of meringues on the smeared cream. Next, coat the bottom of each blank with cream and spread on the previous row, forming a slide. On top of the cake, you can brush the rest of the cream and sprinkle with chocolate chips.

Cake "Count ruins" in a slow cooker

Baking a biscuit for many housewives remained an impossible task, until multicookers appeared. Therefore, many recipes for biscuit cakes began to cook with the help of these smart gadgets. The classic recipe for the cake “Count Ruins” was no exception.

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

• 2 eggs;
• 180 g of sugar;
• 200 ml of milk;
• 100 ml of vegetable oil;
• 320 g flour;
• 140 g of cocoa powder;
• 8 g of baking powder;
• 8 g of soda;
• 2 to 3 g of 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 of granulated sugar;
• 30 g of cocoa powder.

Working process:

1. Beat eggs with a sugar mixer for 7 - 10 minutes. Pour milk and vegetable oil into the obtained nogogol-mogul, mix. Sift the mixture from the loose components of the dough and when all the lumps are mixed, pour boiling water. Stir the dough quickly and pour into the prepared multi-pan.
2. Close the lid of the device, turn on the “Baking” program for 80 minutes, and after its completion leave the biscuit on heating for another 20 minutes. Cool the cake to the cooker on a wire rack.
3. Cut the cooled biscuit into two cakes. Grease one of the cream with whipped sugar and sour cream, and cut the second into small cubes, which to roll in the cream and lay down on a solid layer.
4. Combine the glaze components together and keep on fire until a uniform consistency is obtained. Pour the cake a little with icing on top.

With sour cream and chocolate

Cake "Count ruins" with sour cream as the main ingredient of the cream, decorated with chocolate fondant, is considered one of the classic recipes. But whipped sour cream and chocolate go well with various fruits (cherry, banana, orange, pineapple). The main thing is that the dairy product is fresh, without sourness.

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

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

For the filling should be prepared:

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

Chocolate glaze will be made from:

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

Stages of baking:

1. Mix soda, cocoa powder and flour and sift through a sieve. Foam the eggs with sugar, add kefir to them and mix in the mixture of dry ingredients. Bake one biscuit cake from this test, which, after cooling, cut into small cubes.
2. Beat sour cream until splendid with sugar. Put a small part of the cream in a separate bowl, and add the cherry and chopped cakes in the rest. Mix everything well and put it on a plate with a slide, pour over it with a delayed cream. Put in the refrigerator for 30-40 minutes.
3. Break the chocolate into pieces and melt with milk. Allow the icing to cool to 30 - 40 degrees and pour the cake that has had time to cool slightly.

With boiled condensed milk and cookies

Among the various variations of the “Count Ruins”, cake with condensed milk is found no less than with sour cream. The processes of making desserts were described above, where condensed milk was a component of biscuit and cream, but there is another tasty baking recipe with boiled condensed milk and sugar cookies.

It is prepared from:

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

Cooking:

1. To form and bake meringue from whipped with powdered sugar proteins at a temperature within 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. If necessary, break sugar cookies into smaller slices.
3. On a serving dish, form a slide of meringue and slices of sugar cookies, bonding all the details of the design with cream. Give the dessert a couple of hours to soak.

It is unlikely that the preparation of the “Count Ruins” will cause any difficulties. The dessert is quite simple to make and is prepared from available products. Try it and you will succeed!