Cake; Count's ruins

Cake "Count's Ruins"

A cake with such a mysterious and romantic title will not leave anyone indifferent. But it's not just about the title. The base of this cake contains very tasty and crumbly egg whites, whipped with sugar and dried in the oven - meringue - a French dessert beloved by almost everyone. The traditional cake “Count's Ruins” is a delicate cream, walnuts and crispy meringue - an absolute harmony of tastes and a dream for any gourmand. Now there are many recipes for this wonderful cake; any housewife, experimenting in her own kitchen, adds something of her own to her culinary masterpiece. I also have secrets that I will gladly share.

It will be useful for you:

egg whites 6 pcs
sugar 300 gr

From this amount of ingredients comes a whipped protein mass for 2 baking sheets of small bezes . You can bake the meringue in two steps, beating 3 egg whites and 150 grams of sugar each time. You can prepare the meringue 2-3 days before making the cake.

butter 300 gr
boiled condensed milk 1 can
walnuts 1 cup

Meringue for the “Count's Ruins” can be purchased at the nearest confectionery shop - this saves time, but I recommend cooking condensed milk at home, because the finished product from the store contains soy, palm oil and various additives.

How to prepare boiled condensed milk?

Boiled condensed milk must be prepared from whole condensed milk with sugar - this should be written on a can of natural condensed milk. Place a closed (sealed) iron can of condensed milk in a saucepan, add water so that it covers the can by 3-4 cm, bring to a boil and cook over low heat for 2 hours. Make sure that the water does not boil away; if necessary, add boiling water to the pan. When the condensed milk is cooked, cool it. In this way, you will get a beautiful natural product. This can be created in advance, a number of days before making the dessert.

If you spare no effort and time and dare to prepare meringue without the help of others, then my detailed story about some of the intricacies of the baking process will help you → Meringue
Here I will only recall the main points of the process.

Step-by-step photo recipe for making the “Count's Ruins” cake:

Separate the yolks from the whites. Beat the whites with a mixer for 2-3 minutes. The whites should increase in volume and turn into a strong fluffy foam. Without turning off the mixer, add sugar - sprinkle evenly, in a narrow stream. After the sugar is completely added, beat for 6-7 minutes . You may need more or less time - it depends on the power of the mixer. The protein mass is considered perfectly whipped when a visible mark from the whisk remains on its surface and the sugar has completely dissolved (rub a little whipped protein between your fingers - grains of sugar should not be felt).

Line a baking tray with baking paper. Using a spoon, place the meringue onto a baking sheet .

Bake the meringue in a preheated oven at 90°C for 2 hours . Don’t be embarrassed if after 2 hours the meringue is a little soft - turn off the heat and leave the meringue in the oven until it cools completely, then it will harden.

To make the cream, combine butter and boiled condensed milk in a bowl - the products should be at room temperature.

Stir until smooth, beat lightly.

Dip the cooled meringue into the cream and place on a plate.

When the bottom layer is formed, grease it with a little cream and sprinkle with chopped nuts. Layer the meringue to form a mound.

In addition to the nuts, the layers of the cake can be sprinkled with grated chocolate. This time I replaced the chocolate with chocolate sprinkles.

You can add any other nuts to the cake; poppy seeds, pieces of new fruit or dried fruit, fresh or frozen berries fit perfectly into it. This time I added frozen cranberries; the sourness really refreshes this dessert. The cherries turn out to be simply a masterpiece, just don’t forget to take the pits out of the cherries.

A good idea is to add small pieces of marshmallows, marshmallows, marmalade or jelly to the cake. Small confectionery products, for example, very small dragees or these small chocolate stones, will fit perfectly here. Improvise, it’s not for nothing that the cake is called “Count’s Ruins”—you can find a lot of things on the ruins, and even on the Count’s Ruins. Improvise, but don’t get carried away, make sure that various additives do not dominate the main taste of crispy meringue, cream and nuts. Let your sense of proportion never leave you!

This is how my “Count's Ruins” cake turned out.

The finished cake can be poured with melted chocolate.

My favorite cake, I hope, will become your favorite too!

Cake Count's Ruins

Recipes: 5

shortbread:
50 gr.
butter 200 gr.
sour cream 220 gr.
flour 200 gr.
sugar 2 eggs

AnnaCooks

25 February 2017, 18:18

meringue:
200 gr.
squirrel (7 pcs.), 400 gr.
sugar, 1 tbsp.
lemon juice, 1 tsp.
vanilla sugar cream:

e-cat

03 June 2010, 22:07

dough
1.5 tbsp flour
1 tbsp sugar
1 tbsp.
sour cream 2 eggs
2 tbsp. cocoa

yagotca

07 February 2010, 23:48

for meringue crust:
3 egg whites
3/4 tbsp.
sugar 1 tbsp.
starch for bezes:
5 proteins

natapit

July 21, 2009, 01:52

airy cake (meringue) – 5 pieces
boiled condensed milk – 200 g
butter – 200 g
prunes – 200 g
chocolate glaze: boil 2 tbsp. cocoa, 2 tbsp. sugar, 2 tbsp. milk, 50 gr. butter.

gala60

07 January 2008, 01:07

Nina and Ulyana Tarasova “And we have cookies!”

Cake "Count's Ruins"

It will be useful for you:

egg whites 6 pcs
sugar 300 gr

butter 300 gr
boiled condensed milk 1 can
walnuts 1 cup

How to prepare boiled condensed milk?

Step-by-step photo recipe for making the “Count's Ruins” cake:

Line a baking tray with baking paper. Using a spoon, place the meringue onto a baking sheet .

To make the cream, combine butter and boiled condensed milk in a bowl - the products should be at room temperature.

Stir until smooth, beat lightly.

Dip the cooled meringue into the cream and place on a plate.

When the bottom layer is formed, grease it with a little cream and sprinkle with chopped nuts. Layer the meringue to form a mound.

In addition to the nuts, the layers of the cake can be sprinkled with grated chocolate. This time I replaced the chocolate with chocolate sprinkles.

“Count's ruins”: step-by-step recipe for the famous cake. Manufacturing secrets, descriptions and step-by-step recipes for “Count’s Ruins”

The count's ruins are a cake, but it is not completely ordinary. The dessert differs in appearance and unusually tender taste.

Pieces soaked in cream melt in your mouth and give great pleasure. It's time to cook! Here are the most popular step-by-step recipes for “Count's Ruins”.

"Count's ruins" - general manufacturing principles

A cake is prepared from meringue or sponge cakes, from time to time they are combined. Biscuits are prepared with sour cream, but traditional biscuits can also be used. If you don’t have time, even store-bought shortcakes will do. You will get a lazy and frisky cake quickly. For a medium-sized cake you need two cakes, usually one with vanilla and the other with cocoa. One shortbread serves as the base, the second is cut into pieces, dipped in cream, and placed in a mound.

What cream can be used:

• sour cream, this is a traditional option;

• condensed milk with butter;

Heavy oily and airy butter creams are not suitable for “Count Ruins,” because they do not saturate the porous pieces very well; the cake will not turn out tender and wet.

In addition to cake layers and cream, meringues, fruits or berries are often added to the cake. Nuts and chocolate glaze are used for decoration. But the ruins are not completely covered with chocolate, but simply poured on top. The glaze flows down in droplets, reminiscent of streams on sweet ruins.

“Count's ruins”: step-by-step recipe with sour cream and orange

The usual step-by-step recipe for “Count Ruins” with sour cream. An orange or a couple of tangerines will also come in handy for the layer.

Ingredients

• 180 grams of sugar;

• 200 g sour cream in the main dough + 1 s. l.;

• 240 grams of flour.

For cream:

• 500 grams of sour cream;

• 160 grams of powder;

For chocolate glaze:

• 4 spoons of sour cream;

• 0.5 packs of sl. oils;

In addition, you will need a handful of nuts, 1-2 oranges (tangerines are fine), a little syrup or sweet tea for soaking the sponge cakes.

Manufacturing

1. Combine eggs and sweet sand in one large bowl. Beat with a mixer for about 5 minutes until everything is dissolved.

2. Add sour cream to the eggs and stir. If the sour cream is sour, then you can immediately extinguish the soda in it. If not, then quench it separately with lemon juice or vinegar. Add to the dough.

3. Sift the flour and add it. Mix the mixture with a spoon. Divide the dough in half.

4. Cover a 22-23 cm mold with a sheet of parchment and lay out one part of the dough. Using a spatula, level it out so that the thickness of the cake is uniform over the entire area.

5. Place in an oven heated to 180 degrees. Bake for 14-15 minutes until done.

6. Add two tablespoons of cocoa powder and one full spoon of sour cream to the second part of the dough. Mix. We also put it in the form.

7. Take the light cake out of the oven and immediately put in the sponge cake with cocoa. We bake it for about 20 minutes. Let both cakes cool.

8. Prepare the cream. Spread the sour cream and add powder with vanilla. Beat for two minutes. You can also use sweet sand, but in this case the cream will need to be whipped longer, it may turn out thinner.

9. Peel the oranges, cut them into circles, remove all the seeds.

10. Place a snow-white shortcake on the bottom of a flat dish, pour over syrup or just sweet tea. The impregnation must be cool.

11. Grease the top of the cake with the prepared cream and lay out one layer of oranges.

12. Cut the chocolate biscuit into pieces or carefully break it. Moisten any in the cream and place on top of a layer of oranges, forming a slide. It is very important that there are no voids inside. Therefore, we press the pieces lightly.

13. Is the cake assembled? Coat it on top with the remaining sour cream and put it in the refrigerator for now.

14. Prepare the glaze. To do this, mix sour cream and butter. Cocoa and sweet sand in a saucepan. You can cook the glaze in a water bath, this will be according to the rules. But you can also reduce the time and create this on the stove. Just don’t leave the pan, stir constantly.

15. Once the glaze becomes homogeneous, remove from heat. Let it stand until it cools down. If you apply hot mixture to a cake with cream, the sour cream will flow.

16. Pour cooled but not frozen glaze over the top of the cake.

17. Right away, before the chocolate hardens, decorate the “Count’s Ruins” with nuts. Leave the cake in the refrigerator for a couple of hours, let it soak and harden.

“Count's ruins”: step-by-step meringue recipe

A version of a dessert made from airy meringue. The step-by-step recipe for “Count Ruins” uses condensed milk cream. But, if you really want to, you can replace it with something else. It will be delicious with rich custard, the more the yolks will remain.

Ingredients

• 300 grams of sugar;

• 300 grams of butter;

• 1 can of condensed milk;

• 1 tsp. lemon juice;