Cake "Count's Ruins" with sour cream

Ingredients

Wheat flour – 240 g

Sour cream – 200 g + 1 tbsp. into a dark biscuit

Cocoa powder – 2 tbsp.

Cream:

Sour cream 30% – 500 g

Sweet powder – 180 g

Chocolate glaze:

Cocoa powder – 4 tbsp.

Butter – 100 g

Tangerines or oranges – 1-2 pcs.

Walnuts - a handful

Sweet syrup - for soaking the biscuit

312 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

To make the “Count Ruins” cake with sour cream, prepare the necessary ingredients (see photo).

Break the eggs into a bowl, add sugar, and beat the mixture very thoroughly with a whisk.

Then add sour cream and continue beating.

Suppress the soda and add it to the dough. Sift the flour. Mix the dough thoroughly with a spoon.

Pour 1/3 of the dough into a 23 cm diameter mold lined with parchment.

Preheat the oven to 180 degrees and bake the light sponge cake for 15 minutes.

Add 2 tbsp to the remaining 2/3 of the dough. cocoa and 1 tbsp. sour cream. Mix the mass thoroughly again.

Pour the chocolate batter into another pan lined with parchment.

Bake the chocolate sponge cake for 20-25 minutes. It came out slightly uneven for me, but in this case it’s not important, the most important thing is that it’s very soft and tasty!

Cool both biscuits. Chocolate - cut into cubes.

For the cream, beat sour cream with sweet powder. In this case, I always use homemade full-fat sour cream, this is the guarantee that the cream will turn out flawless. Read more about how to make sour cream here.

Place the light sponge cake on a plate, soak it in syrup or diluted sweet liqueur, and brush with sour cream. Cut tangerines into slices and place on top of the cream.

Then dip the pieces of chocolate sponge cake into sour cream and place them in a heap in a random order. You should lightly press the cubes on top so that there are no voids in the cake.

Once the cake is assembled, prepare the icing. To do this, pour sugar and cocoa into a ladle, add sour cream and butter. Stir the mixture over low heat until smooth. Pour glaze over the top of the cake, then sprinkle with chopped walnuts.

Place the cake in the refrigerator for several hours to soak. The “Count's ruins” cake with sour cream is ready and ready to serve.

Count's ruins cake with sour cream and condensed milk

Any gourmand from childhood is familiar with the unusual taste of the Count's Ruins cake, prepared with sour cream and condensed milk. This delicacy can be experienced not only in professional pastry shops, but any housewife will be able to prepare such an ordinary delicacy without the help of others, so the recipe is very simple.

To make it you will need a small amount of ingredients and a little patience. Let's sort things out in order.

Count's ruins cake with sour cream and condensed milk

The Count's Ruins cake, prepared with condensed milk, is just as popular as the traditional cake recipe. The sweetness based on condensed milk and sour cream has a mind-blowing taste and will appeal to all your household members. The process of making such sweets is not much different from the “Count's Ruins” sponge cake.

Almost all of us have encountered such a delicacy, and almost everyone remembers the mind-blowing taste of such a dessert based on sour cream and condensed milk. And with our biscuit recipe, you can prepare this dish independently at home.

List of products

To make the “Count Ruins” recipe with condensed milk, you need to select high-quality ingredients for the product so that the dessert comes out with that unforgettable taste.

To make a homemade cake you will need 3 groups of ingredients.

For the test take:

chicken eggs – 3 pcs.;
a glass of wheat flour – 300 g;
sugar – 200 g;
sour cream – 300 g;
cocoa powder – 20 g;
soda – 1.5 teaspoon.

Video of making the “Count's ruins” cake

Manufacturing stages

For ease of production, it is recommended to place all the ingredients on the table in front of you. This will make it easier to move around the kitchen during the making process. Below you will find a step-by-step recipe for making this popular sweet.

Place the eggs and sugar in a mixer bowl and beat until a fluffy foam forms and the contents noticeably increase in volume.
In a separate container, add soda to the sour cream and stir until the powder dissolves one hundred percent. Then add sour cream to the eggs with sugar and beat lightly.
Add flour to this mass in small portions and stir constantly. The result should be a homogeneous mixture, which in structure resembles sour cream.
Divide the resulting mixture into 3 parts. Stir one part again and pour into a baking dish, its diameter should be 22 cm. Distribute the entire mixture evenly, in a narrow layer. Preheat the oven to 180°C and place the first shortbread there for 15 minutes.
Once the cake is ready, you need to give it a little time to cool; to do this, immediately put it on a nice plate. The base must be level, so cut off insignificant parts as necessary.
Add sifted cocoa powder to the remaining 2 parts and add 2 tablespoons of sour cream so that the mixture is not very thick. Stir everything thoroughly until a homogeneous chocolate-colored mixture emerges. Then pour the whole mass into a baking dish with a diameter of 22 cm and place in the oven. Bake at 180°C for half an hour. Cool the resulting baked goods.
Cut the purchased black sponge cake into cubes.

Everything is prepared, it’s time to start assembling:

First, let's prepare the cream. To do this, add condensed milk to the sour cream and mix with a spoon. The cream is ready.
Coat the base of the shortbread with the count's ruins cream made from condensed milk, chop the nuts separately and sprinkle them on the shortbread.
Dip pieces of chocolate cake into the cream, and then place the cubes scattered on the cake. Sprinkle this layer with nuts as well.
Then repeat the function a couple of times until you get a slide.

The last step is to start making the glaze:

In a saucepan, mix sour cream, butter, cocoa powder and sweet powder.
Place the container on the stove and cook over low heat, stirring frequently. The result should be a homogeneous mixture, and the powder should be one hundred percent dissolved.
Cool the icing, then pour it into a pastry bag and pour it on top of the cake.
Decorate this slide with the remaining nuts.

Let the dessert brew for some time, and then serve it to the table.

Helpful Tips and Tricks

Biscuit can be prepared using different methods and adding different ingredients. The result is a delicious dessert with a familiar taste. To make the biscuit really great, use a few of our tips:

Some housewives make the “Count's Ruins” cake based on boiled condensed milk using store-bought meringue. It turns out to be no less cool taste.
If the cream for baking or soaking the shortcake is very thick, then more time for soaking will be useful. Therefore, dilute it with warm milk, water, or watery condensed milk.
To obtain a lush and tender cream, some housewives, before preparing it, take the oil out of the refrigerator and let it brew for some time until it reaches room temperature. Then the butter is whipped with a mixer and only later added to the remaining ingredients.
You can decorate this ordinary sponge cake with different components. Some people add the freshest berries, an unusual delicacy is made with the addition of marshmallows, and for a children's party you can decorate the sweetness with marmalade and colored dragees.
When preparing the glaze, it is important that it cools slightly when using it. The warm glaze will quickly drain, melt the cream, and the cake will not turn out great. The same goes for chocolate. They are not allowed to water the goodies.

When purchasing ingredients, always pay attention to the expiration date. Stale products will spoil the taste of sweets and cause harm to health.

These simple tips will allow you to become a real virtuoso in the kitchen. Try making a biscuit based on condensed milk and sour cream; your gourmands will certainly like the biscuit.

Culinary recipes

Hello, dear readers of the blog eda-zakuska.ru!

The current dish is extremely experimental, so I wouldn’t dare cook it alone. But with the assertiveness of his sister, who really wanted something sweet, I decided to try making a cake called the count’s ruins with sour cream . Why extreme? Yes, because I’m not a fan of preparing dishes that need to be tinkered with, decorated, and it’s probably more suitable for a formal table. But the result is worth the effort and time spent, because the cake turned out to be very tasty (despite its appearance).

Recipe for the Count's Ruins cake:

Flour - 3 cups;
Sugar - 1 glass;
Testicles - 4 pieces;
Sour cream - 200 gr;
Cocoa - 3 teaspoons;
Soda - 1 teaspoon;
Vinegar.

Sour cream - 300 gr;
Sugar - 150 gr;

Milk - one 4th part of a glass;
Butter - 100 g;
Cocoa - 3 tsp;
Sugar - 3 tsp;

Beat the eggs into a deep bowl, pour in sugar, add a glass of sour cream and mix everything.
Add baking soda, quenched with vinegar.
And evenly, stirring, add flour.
The dough should be thick. Grease the baking dish, or line it with parchment paper and grease it again, and pour half of the dough into it.
Smooth it over the surface and place in a preheated oven for 20 minutes over medium heat. Add 3 teaspoons of cocoa to the rest of the dough and mix everything.
But, in my opinion, it is necessary to add more cocoa so that the dough is chocolate-colored. Because we have a cake called the count's ruins with sour cream , we need to create a cream from sour cream.
To do this, in a separate bowl, combine it with sugar and mix. After the first pie is baked, take it out onto the board and put the second, chocolate part in the oven. Cook again for 20 minutes. While the cake has not cooled, we need to cut it lengthwise. To do this, I took a strong thread and asked my sister for help. I trimmed the edge of the pie slightly with a knife, then inserted a thread and sawed the pie into two parts using sawing movements. Later I did the same with the 2nd part. If you have some help, you can cut it with a long sharp knife, but only after it has completely cooled, because. When the pie is hot, it will stick to the knife.

If after baking the middle of the cake has risen slightly, then the top can be cut off with a knife, because we need flat and even cakes.
Next, place the chocolate part of the baked goods on a dish and spread it with sour cream (the sequence of laying the cakes is not important).
Later we put the snow-white part of the cake on it and grease it too. We cut the remaining halves and cut pieces into cubes of various sizes, as shown in the photo. In our case, they will serve as the count's ruins , which we will place on top of the cake.
Dip the ruins into sour cream filling and place on baking sheets.
I pricked the pieces with a fork and dipped them into the cream. At first we make a powerful base from the ruins, later we lay out much smaller pieces and so on until the very top, until we get a cone-shaped cake. If there is only a little sour cream left, pour it over the top of the cake. You can also try pie with sour cream. Let's start making the glaze.
To do this, mix 3 teaspoons of sugar and cocoa in a saucepan, add milk. Cook the mixture over low heat, stirring constantly, for about 10 minutes. Later, add the butter and let the cream cool, because when it’s hot it will drip off the cake very much. You can make cookies with cocoa - chocolate balls. Pour glaze over the top of the “castle” (it has already thickened) and put it in the refrigerator for some time to harden.
All that's left to do is make some tea or coffee, cut the count's ruins cake with sour cream into pieces and serve.

Bon Appetit everyone!
Eat carefully, don't bite your tongue off!

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Divine cake with sour cream “Count Ruins”

We present to your attention a recipe for a very tasty and wonderful cake.

Its advantage is that it is prepared very simply and you don’t have to worry about whether it will turn out even. It is assembled from biscuit cubes, so it always turns out great in the end. In our recipe we added oranges for juiciness. The combination of ingredients will certainly amuse anyone who tries this delicacy and will leave you wanting more. Save the recipe and delight your entourage with this divine delicacy.

Ingredients needed

For the biscuit

2 testicles
180 g sweet sand
240 g wheat flour
2 teaspoons soda
200 grams of sour cream and 1 tablespoon for dark biscuit
2 tablespoons cocoa

For cream

500 g sour cream 30%
180 g sweet powder
1 g vanillin

For chocolate glaze

4 tablespoons cocoa
4 tablespoons sour cream
4 tablespoons sweet sand
100 g butter

Additionally

1-2 oranges
handful of walnuts
sweet syrup for soaking sponge cakes

Let's start the process

First, beat the eggs into the container, pour in the sweet sand and, using a whisk, beat the mass well. Then add sour cream and continue the process. We extinguish the soda and add it to the dough too. Next, sift the flour and, using a spoon, mix well.
Take a mold with a diameter of 23 cm, lay parchment paper on it and pour 1/3 of the prepared dough.
Preheat the oven to 180 degrees and place our sponge cake to bake for a quarter of an hour.
Add cocoa and a tablespoon of sour cream to the remaining dough. Mix everything well and pour the prepared dough into another form, which was also previously covered with parchment paper. We place this biscuit in the oven for 20-25 minutes.
After a suitable time, cool both biscuits. Then cut the chocolate into cubes.
Preparing the cream. To do this, beat sour cream with sweet powder and vanilla using a mixer.
We take a plate on which our cake will be and put a light sponge cake on it. Soak it in syrup or diluted sweet liqueur and grease it with the prepared cream. Peel the oranges and cut into slices. Then we lay it on top of the cream. Then you need to dip any black biscuit cube into the cream and place it in a heap in a random order on top of the orange. You need to fill it so that there is no empty space in the cake. We use all the prepared biscuit cubes to form a cake.
Preparing the glaze. To do this, combine sweet sand, cocoa, sour cream and butter in a saucepan. Place on low heat and stir constantly until smooth. After that, pour the prepared glaze over our cake and sprinkle with walnuts, previously crushed.
Place in the refrigerator for several hours to soak.

You might also like the very tasty Paul Robeson cake, the recipe for which you will find on our Recipe Ideas website.