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!

“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;

• 1 packet of vanilla;

• 2 handfuls of nuts.

Manufacturing

1. Carefully separate the whites from the yolks. Transfer to a clean bowl. This is very important, if even a drop of fat gets in, the meringue will not whip up.

2. We begin to beat with a mixer and as the whites turn into a dense foam, we begin to add sweet sand. Whip until it completely dissolves. Dense patterns should come out of the mixer.

3. Now is the time to add lemon juice. We interrupt everything together for a few seconds. If you don’t have fresh lemon juice, you can use diluted acid or just throw in a few crystals and mix well until dissolved.

4. Cover baking sheets with parchment. You can use silicone mats.

5. Place the meringue into a bag and squeeze out small balls 2-3 cm in diameter. Or just spoon out the lumps, whichever you prefer.

6. Place the meringue in the oven. Dry at 90 degrees for 2 hours. Take it out and let it cool completely.

7. Cut the butter into pieces, place in a bowl and leave for an hour at room temperature. It should soften, but not melt.

8. Using a mixer, beat the butter until fluffy, about 10 minutes.

9. Open a can of condensed milk and pour evenly into the butter. If you create this quickly, the cream may turn out watery or there will be lumps. Whisk the milk into the butter.

10. For scent, add vanillin from a bag or a few drops of watery essence.

11. It’s better to fry nuts a little, they will taste better. In the traditional version, walnuts are used for the count's ruins. But with peanuts or hazelnuts it also turns out completely delicious.

12. Lightly chop the toasted nuts so that the pieces are not very large.

13. Grate the chocolate into shavings. You can melt it with a piece of butter, but it will be easier this way.

14. Grease each meringue with cream, place the 1st layer on a plate or flat dish. Lightly sprinkle with nuts.

15. Lay out the 2nd layer of meringue and cream, sprinkle it too and assemble the whole cake.

16. Coat the dessert on all sides with the remaining cream. Sprinkle with chocolate, nuts, and put in the refrigerator for a couple of hours.

“Count's ruins”: step-by-step recipe with meringue and sponge cake

Traditional step-by-step recipe for “Count Ruins” made from tender sponge cake and airy meringues. In order not to occupy the oven forever and not waste a lot of time, you can prepare the meringue in advance.

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 - 9 recipes

At the moment, you can find such an abundance of cakes in stores that not many people will be able to remember their name the next day. The more dear to the heart are the desserts “originally from youth”, one of which is the “Count’s Ruins” cake. A light and airy base, soaked in cream and folded into a slide, not many could have been indifferent to a couple of 10s years ago.

A little history of a wonderful dessert

In the traditional version, the base of the product is meringues, the homeland of which is Switzerland. It all came out in the 17th century in the town of Meiringen, when the pastry chef Gasparini beat the egg whites very very well. But he decided not to throw them away, but tried to bake them in the oven.

The locals liked the taste so much that the fame of meringues spread far beyond the borders of the country. By the way, French meringue is just a variation of the traditional recipe.

As for the cake itself, he saw this light in 1965. It came out with the easy serving of L.I.’s personal chefs. Brezhnev, who was famous for his love of meringue and everything connected with it. There is a worldview that Russian confectioners tried to recreate the “Kiev cake” that was popular at that time.

But whether this was so in essence is not clear. They decided to name the resulting dessert after Gaidar’s book “The Count’s Ruins”, since the cake really resembles a dilapidated fortress.

Traditional recipe for a savory dessert with sour cream

It’s worth mastering cake making from the basic method. The traditional recipe contains sponge cake, meringue base, sour cream and chocolate glaze.

table eggs – 4 pcs.;
egg whites – 4 pcs.;
flour – 250 g;
refined sunflower oil – 1 tbsp. spoon;
chocolate – 60 g;
milk - 100 ml;
sour cream – 350 ml;
sugar – 600 g (100 g for cream, 250 g for sponge cake and meringue);
butter – 25 g;
soda slaked with table vinegar - 1 teaspoon;
vanillin – 1 pinch.

Combine ingredients for sponge cake. To do this, take 4 eggs and beat them with 250 g of sugar. It should completely dissolve.
Then sift the flour into the mixture and add soda so that the base can rise during baking and become fluffy.
Grease the dish in which the biscuit will be prepared with oil and pour the resulting mixture into it. Place everything in an oven heated to 180 degrees and wait until the base sets. An indicator of readiness is a toothpick that is used to pierce the product. It must be completely dry.
Cut the finished, slightly cooled shortcake into 2 similar parts. One is left whole, the second is crumbled or cut into small cubes.
For the cream, beat sour cream with sugar.
Create a meringue from 4 egg whites, a glass of sugar and vanilla. To do this, the products are placed in a water bath and whipped directly in it with a mixer at high speed. Once the mass acquires a dense structure, it is transferred to a pastry bag and squeezed onto an oiled baking sheet.
The meringues are dried in the oven at 100 degrees for about 1 hour.
At this time, in the same water bath, prepare chocolate glaze from milk, butter and half a package of coffee sweets.
Finally, you can start assembling the cake.

The usual scheme is this: the whole cake is smeared with cream, then a meringue layer is laid around the perimeter. Soak crushed biscuit in cream. If desired, you can pour in some of the glaze. Place the greased pieces in the center of the product. Place the remaining meringues on top.

The finished cake is poured with chocolate glaze and soaked for a couple of hours.

Cake "Count's Ruins" with custard

Confectionery practice has shown that with a traditional recipe, quite successful options are likely. One such example is the introduction of custard as an impregnation.

Ingredients:

sponge cake – 1 pc.;
eggs – 4 pcs. (the whites will go into the meringue, and the yolks into the cream);
sugar – 1.5 cups (spread the indicated amount over the meringue and cream in a ratio of 50:50);
butter – 200 g;
milk – 400 ml;
flour – 2 tbsp. spoons.

Some pastry chefs make a cake without a biscuit base. A similar method of production also has room to exist.

Beat cool egg whites and 2/3 cup sugar into a stiff foam. To make the meringue successful, there is a little trick: sugar must be added evenly, otherwise the product may not whip up. The presence of even a drop of yolk in the whipping mixture will lead to literally the same result.
Transfer the whites into a pastry bag and squeeze the shiny mixture onto a baking sheet lined with oiled parchment. Dry the meringue on the bottom shelf of the oven at 100 degrees for about 2 hours. Another important aspect is that the door must not be opened under any circumstances during preparation, otherwise the meringue will lose its shape and fall off. After 2 hours, turn off the oven and let the products cool right where they dried. The door must also remain closed during all this.
Using a mixer, beat flour, yolks and sugar. Without interrupting the operation of the device, pour in the milk evenly and move the bowl with the cream over a leisurely fire. The composition must be stirred constantly, and as soon as it begins to thicken, immediately remove it from the heat and add oil. Work the cream with a mixer again to give it a uniform and fluffy structure.
The final step is to assemble all the components in the form of a slide. Level 1 – sponge cake coated with cream. Layers of meringue are placed on it, fastened together with custard oil impregnation.

If desired, the product can not only be poured with chocolate icing, but also created a cake with an interior made of nut crumbs or dried fruits.

With added condensed milk

For those who like sweeter desserts, the “Count Ruins” cake with sour cream and condensed milk on a biscuit base is suitable.

flour – 600 g;
eggs – 4 pcs.;
sugar – 300 g (150 g for biscuit and the same amount for cream);
chocolate icing – 200 g;
cocoa – 3 tbsp. spoons;
soda slaked with vinegar - 1 teaspoon;
sour cream – 750 g (500 g for cream, the rest for biscuit);
condensed milk – 400 g (distribute in equal quantities between biscuit and cream).

Using a mixer, beat the ingredients for the biscuit (eggs, flour, soda, condensed milk, sour cream, sugar). Divide the resulting mixture into 2 equal parts, add cocoa to one of them.
Bake the light and black shortcakes separately at 170 degrees.
To make the cream, you just need to mix sour cream, sugar and condensed milk. In this case, the smallest amount of sweetener may be useful, since condensed milk is already {in itself} a very sweet product. Therefore, it is necessary to introduce sugar evenly, tasting the cream each time.
Give the light sponge cake a correct, even shape. Cut the trimmings into cubes according to ability. Grind the chocolate biscuit in the same way completely.
Assemble the cake according to the usual pattern, coating all pieces of sponge cake with cream. The finishing touch is to fill the product with chocolate glaze.

If the goal is to prepare a ceremonial version of the cake, then you can be puzzled and color the shortcakes with various food colors and add berries to the layer. But it should be borne in mind that they will significantly compensate for the sweetness of the dish.

From sponge cakes

As can be seen from the previous recipe, meringue is by no means an essential component of the cake. Another production development will be discussed below.

eggs – 6 pcs.;
sugar – 200 g;
flour – 200 g;
sour cream – 600 g;
walnut kernels – 200 g;
condensed milk – 4 tbsp. spoons;
bitter chocolate – 20 g.

Bake a sponge cake from eggs, flour and sugar. Let it cool completely and cut into 2 shortcakes. The upper layer must be made larger.
For the cream, mix sour cream with condensed milk.
Spread the thinnest shortbread generously with sour cream and sprinkle with crushed nuts.
Cut the remaining biscuit into cubes, dip any of them in the cream and place on the base of the workpiece.
Lay out all the biscuit fragments step by step, giving the cake a cone shape. Pour the remaining cream over the product.

Decorate the cake with a design made with melted chocolate and walnut kernels.

"Count's Ruins" with prunes

You can beat the taste of an ordinary dessert with the help of ordinary prunes.