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.

Cake “Count's ruins”

Posted 01/17/2017
Placed by: Drug [offline]
Calories: Not specified
Production time: 80 min

The “Count's Ruins” cake, a classic recipe with step-by-step photos that awaits you below, is very easy to prepare; you don’t need to have any special culinary skills to make this delicious cake.

I advise you to leave the finished sponge cake “Count Ruins” in the refrigerator overnight (that is, in the dark) so that it is soaked in cream.
It will take 80 minutes to make; the indicated ingredients will yield 8 servings.
Time for impregnation: 8-12 hours

Ingredients.

For the test:

– wheat flour – 230 gr.;
– sour cream – 180 gr.;
– sweet sand – 170 gr.;
– chicken egg – 2 pcs.;
– butter – 50 gr.;
– cocoa – 30 gr.;
– soda – 5 g;
– vinegar 6% – 15 ml.

For cream:

– sour cream 26% – 500 gr.;
– vanilla sugar – 10 g;
– sweet sand – 200 gr.;

For the glaze:

– cocoa – 30 gr.;
– sweet sand – 60 gr.;
– butter – 60 gr.;
– sour cream – 60 gr.

For interior and decoration:

– almonds – 100 gr.;
– candied fruits – 50 gr.;
– walnuts – 30 gr.;
- confectionery topping.

Grind sweet sand and butter in a deep bowl, then add chicken eggs one by one.

When the mixture becomes homogeneous, mix it with rich sour cream until the sweet sand melts.

Sift the wheat flour, mix with baking soda, add to the bowl with the watery ingredients.
Knead the pouring dough, at the very end pour a tablespoon of vinegar 6 Separate 12 doughs, pour into a mold greased with butter. This “Pancho” cake with pineapples is also very tasty.

Mix the remaining half with cocoa, and also pour into a greased mold.

Bake the shortcakes for approximately 20 minutes at a temperature of 170 degrees. We check readiness with a wooden toothpick - there should be no traces of dough left on it. We cut the light shortcake into two parts to create the base for the cake from one.

For the cream, mix sweet sand and vanilla sugar with rich sour cream.

Cut the cooled biscuits into cubes. You can put them in a bowl with cream and stir, or dip any piece into sour cream separately.

Soak the base with cream, place sliced shortcakes on top, sprinkle with finely chopped candied fruits and chopped almonds. You can also prepare the usual dessert “Count Ruins”.

When the cake is formed, pour a thick layer of sour cream on top.

In a water bath, melt the butter with sour cream, sweet sand and cocoa, heat the glaze to approximately 50 degrees.

We pour the “Count's ruins” cake, a classic recipe with photos step by step, I hope you liked it, with glaze, decorate with almonds, walnuts and confectionery sprinkles.

Classic recipe for the Count's Ruins cake and 6 options

The Count's Ruins cake, the classic recipe of which any grandmother understands, is a breathtakingly delicious dessert. Its unsurpassed taste will be appreciated by representatives of all generations - from young to old. A distinctive feature of the cake is its appearance, reminiscent of the ruins of an ancient castle.

A little history of a wonderful dessert

The main component of the cake - meringue - was invented by a Swiss pastry chef and received the name “meringue” thanks to the town where the professional chef lived. And the cake itself was invented back in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , when meringues baked in the oven were laid on top of each other, diluted with cream, and on top decorated with chocolate and nuts. In appearance, this dessert resembled the ruins of an ancient palace, which is why it was dubbed “Count’s Ruins.”

Traditional recipe for a savory dessert with sour cream

baking flour – 230 g;
sour cream component 15% fat (for biscuit) – 200 g;
sugar (for biscuit) – 190 g;
chicken egg (category C1) – 2 pcs.;
natural spread - 70 g;
cocoa powder (for sponge cake) – 40 g;
soda – 5 g;
low concentration acetic acid – 10 g;
sour cream product 30% fat (for cream) – 500 g;
vanillin – 10 g;
sugar (for cream) – 200 g;
cocoa powder (for glaze) – 35 g;
sugar (for glaze) – 80 g
high-quality butter spread (for glaze) – 80 g;
sour cream 20% fat (for glaze) – 80 g;
almonds – 100 g;
candied fruits of various types – 50 g;
crushed walnuts – 30 g;
colored culinary sprinkles - 1 package (optional).

Mix sugar and softened spread, add eggs. Add sour cream to the mixture and mix everything together.
Sift the flour into a personal container, add baking soda and transfer the mixture to the container with the mixed ingredients. Add vinegar.
Place half of the prepared dough into a baking dish. Add cocoa powder to the unused remainder of the dough and transfer to another container. Cook the shortcakes in the oven for about 20 minutes at 180 degrees.
After baking, divide the baked goods without cocoa into 2 equal components.
Make the cream: using a mixer, mix sugar, vanillin and sour cream.
Cut one of the light cakes and the cocoa cake into squares. Place them in sour cream based cream and mix.
Place a light-colored shortbread on a dish, soak it in cream, and place greased squares on top in a random order. Spread a thick layer of cream over the entire mass.
Prepare the glaze: melt the spread with sour cream, sugar and cocoa powder.
Pour the finished glaze over the cake, decorate the top with candied fruits and chopped nuts.

The Count's Ruins cake with sour cream is suitable for those who appreciate the richness of the dessert.

Cake "Count's Ruins" with condensed milk

In order to vary the taste of your favorite dessert, you should add condensed milk to the usual ingredients.

chicken egg white – ten;
salt - a small pinch;
sweet sand – 250 g;
natural spread – 200 g;
whole condensed milk – 9 tbsp. l.;
vanillin – 1 package (10 g);
crushed walnuts - for decoration;
dark chocolate – 90 g.

Whisk the egg whites with salt. Add sweet sand and beat for another 7 minutes.
Place the whipped whites on a baking sheet. Cook the meringues in the oven at 100 degrees for about 120 minutes.
Prepare the cream: use a mixer to shake the creamy spread, after a few minutes add vanillin and condensed milk
Melt the chocolate using any usual method.
We place the meringues on top of each other in a random order, coating any “puzzle” with the prepared cream, and with all this we form the usual shape of a cake. Decorate the entire dessert with nuts and pour chocolate on top.

For those with a sweet tooth, a cake with condensed milk will literally bring a lot of pleasure.

With sour cream impregnation and chocolate glaze

Another production variation is the “Count's Ruins” cake with cream prepared on a sour cream base.

chicken egg (category C1) – 2 pcs.;
sweet sand – 200 g;
baking flour – 250 g;
soda – 2 tsp;
sour cream of the highest fat content (for biscuit) – 230 g;
cocoa powder (for sponge cake) – 2 tbsp. l.;
sour cream 30% fat - for cream;
sweet powder – 1 large package (180g);
vanilla sugar – 2 g;
cocoa powder (for glaze) – 4 tbsp. l;
sour cream 15% fat (for glaze) – 4 tbsp. l.;
sweet sand – 4 tbsp. l.;
natural spread – 120 g;
citrus fruits (tangerines or oranges) – 2 pcs.;
ground walnuts - a small handful;
syrup (of any kind) - for soaking sponge cakes.

Using a mixer, mix the eggs with sweet sand. Add sour cream, soda, quenched with acetic acid to the mixture. Using a sieve, sift the flour into the dough.
Pour the third part of the prepared dough into a baking dish and cook in the oven for 20 minutes at 180 degrees.
Add cocoa powder and 1 tablespoon of sour cream to the remaining portion. We bake this cake for about 25 minutes, after which we divide it into squares.
Prepare the cream: using a mixer, mix sour cream with sweet powder.
Place a sponge cake without cocoa on a dish, soak it in syrup, coat it with creamy mixture, and line the top of the cake with citrus slices. Place chocolate pieces of sponge cake, coated on all sides with sour cream, in a random order on the citrus fruits.
Pour the prepared glaze from melted butter, cocoa powder and sugar over the top of the dessert and decorate everything with walnuts.

With boiled condensed milk and cookies

For lovers of dumplings, this recipe is suitable.

Cake "Count's Ruins"

Preparation time: 6 hours

Production time: 1 hour 30 minutes.

Number of servings: 12 pcs.

Ingredients

Count's ruins

Surely, the “Count's Ruins” cake is known to almost everyone. In the traditional recipe, the cake is made from meringues held together with custard buttercream. I suggest trying the “Count Ruins” prepared with sour cream. Walnuts and a lot of sour cream make this cake juicy, soft and delicious.

How to prepare “Count Ruins Cake” step by step with photos at home

To make it we will need eggs, sugar, sour cream, butter, baking powder, flour, walnuts, chocolate.

Beat eggs with sugar, add sour cream, softened butter, baking powder and flour.

Divide the dough into 2 parts, add cocoa to one.

Prepare 2 forms: cover a round one (24 cm across) and a baking sheet 25x30 cm with parchment. Place the dough alternately, it comes out approximately 1 cm high.

Bake in a preheated oven at 180°C until browned, about 25-30 minutes.

Roast and chop the nuts.

Beat sour cream with sugar and vanilla.

Grease the round cake with cream. Cut the second shortbread into squares and place them in rows on a round one, arranging them with nuts and brushing them with cream.

We advise

Reviews (41):

Lenochka, well done, the most delicious recipes of former times should not be lost! And sour cream perfectly saturates and makes cakes juicy and delicious!

Thank you, Nadya! Indeed, the recipe is from the old days, at first my mother baked it for us, later she taught herself

Nadyusha has already said everything, it’s a good cake! I’ve also made this one more than once and I always make sour cream – I really like it!

Thank you Lika, can you imagine I’ve never baked a classic one with meringue?

The cake came out beautiful! I didn’t even realize that this was a common recipe. the main thing is the result. Judging by the composition, it will be soaked and sooooooo delicious (while I was writing, I was swallowing saliva) :)) I also love sour cream, but it depends on what :))

Len, you and Nadya are great: you tied on all kinds of beautiful napkins!

And the cake is not bad! I wish these ruins would fall apart towards Vietnam. Well, at least a piece would fall off

thank you Olesya, why waste time on trifles, catch a big piece

Lenchik, I caught it! Yummy!

I kept thinking that Ruins with meringues exist.

And I call this cake “Pancho”, I cook it with cream and also with nuts. In any combination it’s very tasty!

“Count's ruins” which is a meringue I don't like, but I would eat this one with pleasure!

My granny baked something similar for me, it was very tasty :)

Beloved, affectionate, savory. For many years she was devoted only to him alone

oh oh oh how! Thank you, we are not the only ones who love him.

The recipe here said: 2 cups of flour and 1.5 cups of sugar. How many mg are in this glass?

an ordinary glass of 200 ml, one glass of flour is 160 g of flour, and sugar fits in a 180 g glass

“Cut the second shortbread into squares and place them in rows on a round one, arranging them with nuts and brushing them with cream.” Will these squares not fall apart later?

Don’t be afraid, nothing falls apart, they are soaked and held together with cream

This is the first time I’ve baked a cake like this, now it’s my favorite. Thank you.

Is it possible to use margarine instead of butter?

I think you can, take margarine of good quality

I would like to bake a cake for my daughter’s birthday! Tell me, which sour cream is better: 20% or 15%? How long does it take to combine the cream? And also how to put it in the cold for a long time? Sorry for asking such questions, I’ve just never cooked, and I don’t want to face dirt

Take 20% Ainura for the dough, and sour cream with a fat content of at least 25% is needed for the cream. The cream and sour cream are whipped for about 5 minutes, otherwise you will beat homemade sour cream into butter, but no matter how much you beat the store-bought one, it will not thicken. You can also change the sour cream for cream 33% -35%.

I made it according to your recipe for my wife on BD) she ate it and didn’t see it))) really liked it))

Thank you, I'm glad you needed the recipe!

I didn't understand the test. it’s marked “Prepare 2 forms: cover a round one with parchment (diameter 24 cm) and a baking sheet 25x30 cm. Place the dough alternately, it comes out approximately 1 cm high.” Earlier you indicated that the dough should be divided into 2 parts and cocoa should be added to one. This, as I understand it, is to lay out the round cake alternately. How about the protvin? Why was it prepared?

Next, “Grease the round cake with cream. Cut the second shortbread into squares and place them in rows on a round one, arranging them with nuts and brushing them with cream. “I still haven’t figured out whether to cook the dough twice? those. Do you need 2 times more goods? and in a round baking tray? and in a square one?

Have a nice evening Alena! That's right, the dough is laid out one by one, like on a zebra, so that a pattern emerges. It is baked in a round form and on a baking sheet, the round one will become the basis of the cake, the sponge cake from the baking sheet is cut into cubes. The dough is kneaded once and laid out immediately on a round baking sheet; there is no need to prepare the dough 2 times. If you have any more questions, write. ☕