Cake "Earl ruins" - a delicious delicacy with simple and understandable recipes.

Despite its complex shape, the Count Ruins cake with banana and sour cream is easy to prepare. According to some evidence, the recipe for this dessert is an unsuccessful attempt to repeat the famous "Kiev" cake, since in classic version meringue is added to it. Now this dessert is prepared with the most different fillings and creams. Cooking time: 60 minutes for baking biscuits, 2 hours for soaking. Belongs to the biscuit type.

Ingredients:

For baking biscuits you will need:

Premium wheat flour. - 500 grams;
Sour cream - 200 grams;
Chicken eggs - 2 pieces;
Cocoa powder - 80 grams;
Sugar - 1.5 cups;
Baking powder - 10 grams.

To prepare sour cream, you need to prepare:

Sour cream with a fat content of 25% - 750 grams;
Sugar - 1.5 cups.

For glaze you need:

Butter - 60 grams;
Cocoa powder - 40 grams;
Sugar - 180 grams;
Sour cream - 400 grams.

For the filling you need:

Bananas - 2 pieces of medium size.

Cooking process:

First, let's prepare two types of biscuit cake:

In a bowl, add eggs, granulated sugar, beat well with a mixer at high speed;
Add sour cream, baking powder to the beaten eggs, mix well again. Baking powder for dough is easily replaced with soda, which can be quenched with vinegar;
In order to remove excess debris and get a biscuit more magnificent, sift the flour through a sieve, add to the dough;
Once again, mix well;
We divide the finished dough into two halves, pour into different containers;
Add cocoa powder to one of the halves and mix well until a homogeneous mass is obtained;
Lubricate the form sunflower oil. The form must be taken with a diameter of about 25 centimeters, it must be detachable, as this will make it possible to avoid damage to the cake;
Pour one of the parts of the dough into a mold, set to bake at a temperature of 180 degrees for half an hour. The duration of baking a biscuit depends on the oven. Therefore, the readiness of the biscuit must be checked with a toothpick, piercing the cake with it. If it is dry, then the biscuit is ready;
Thus, we bake two cakes, set them aside to cool.

Preparing the cream:

We take sour cream with a high percentage of fat content, using a mixer, beat with sugar until a fluffy cream is formed and all sugar crystals are dissolved.

Making frosting for decoration:

Mix all the ingredients in a small saucepan, put on slow fire, stirring occasionally;
The icing will be ready when the sugar is completely dissolved in it.

We form the finished cake:

Take a light cake, cut the cake into two parts. This can be done with a thread;
Pour on the bottom of the cut cake a large number of cream and level;
We wash the banana, peel it, the regime for thin slices;
Lay the banana slices on top of the cream;
Cut the rest of the biscuit and the dark cake into pieces about 2 by 2 centimeters;
We dip each piece into the cream, lay it on the base, forming a kind of slide;
Pour the glaze over the finished dessert.

As a filling for such a cake, in addition to bananas, you can use strawberries, cherries, cherries or any other fruits and berries, and sprinkle nuts on top.

Meringue cake with banana cream and nuts

Meringue cake with banana cream and walnuts

This cake is being prepared hastily, without baking, from purchased small meringues (they are also called meringues). It turns out quickly, beautifully and very, very tasty. Cream with bananas and light orange sourness goes well with crispy meringue and pieces of nuts. The hand reaches out to cut off a new piece.

The composition of the meringue cake (meringue)

for 8-12 servings. Cooking time - 15 minutes + 0.5-1 hour for solidification.

Meringue cookies (small ready-made meringues, airy meringue cake) - 300-350 g;
Butter - 400 g (2 packs);
Powdered sugar - 1 cup;
Salt - a pinch;
Bananas - 2 pieces;
Orange or lemon - 0.5 (only juice is needed from it);
Chocolate - 0.5-1 bar (optional, optional);
Walnuts - 0.5-1 cup (how much to eat, when a lot of nuts are tastier).

Cake ingredients. You will also need half an orange or lemon.

How to cook

1. Make banana cream

Combine butter, salt and powdered sugar. Beat until waves appear (this is even manually fast, about 5 minutes).
Peel bananas, pour juice from half an orange (or lemon). This is necessary so that the bananas do not oxidize and turn gray in the cream. Crush with a crush (like mashed potatoes).
Connect butter cream with banana puree. Mix well, whisking-mixing in the same direction (clockwise or counterclockwise) in which the cream was whipped before. To add some special beauty of creamy waves and complete dissolution in them banana puree not necessarily, this cream is not for making roses on the cake, but for gluing its components together.

2. Chop nuts

Let the nuts be large enough to be clearly felt in the cake. Cut for a long time, therefore, it’s easier to put the nuts in a plastic bag in 1 layer (the bag can be tied, but if there are few nuts, they won’t get enough sleep anyway). And press them down with a rolling pin (roll the rolling pin over the surface). Get walnuts in pieces.

Assemble the meringue cake

Line the bottom of the cake dish with small meringues (meringues). Spread the second layer on the first one, first dipping the top sharp part of the meringue in the cream (lay this sharp part down). Sprinkle the cake with nuts.
Lay out the third layer, dipping the bottom of the meringue in the cream (sharp side up).

If desired, you can melt the chocolate bar and drip some chocolate here and there. It freezes round and these chocolate drops are very interesting and unexpectedly caught in the cake. It's tasty.

Cover the finished cake (I just put it in a large bag and tie it over the cake) and cool in the refrigerator or on the balcony (if it's cold there). You can serve after the cream has set (30-60 minutes). The impatient can eat right away. But when the cream hardens, it is more convenient to cut and tastier.

Bon Appetit!

You can not pour melted chocolate on the cake, and it will be delicious. But chocolate is more fun.

A delicious meringue cake is ready in a hurry!

The cake consists of meringue, cream, bananas and nuts
I whipped the cream powdered sugar and salt by hand, very quickly
Sprinkle bananas with orange juice

Chop bananas with a pusher
Combine cream with bananas
Banana cream for connecting small meringues (meringue)

Laying out the first layer
We scoop up the cream with a small meringue and lay out a new layer of cake
We spread the meringue in 2 layers. Upper - with sharp ends up to make it beautiful

How to grind nuts

Chopping nuts in a bag with help. rolling pins
You can not even roll with a rolling pin, but just crush the nuts
At the exit - ready chopped nuts

Meringue cake with banana cream and walnuts, a type of Count's ruins. Very tasty!

A piece of delicious meringue cake that goes great with coffee or unsweetened tea

Everything here is delicious: meringue, fruit cream, nuts, and unexpectedly appearing chocolate!

Cake "Earl ruins" - classic recipe uncomplicated home baking, in the list of ingredients of which 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 spoil it appearance just impossible.

The history of the appearance and description of the dessert

There are two versions 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, air clouds of meringue, glued together with a cream of condensed milk and butter, act as confectionery “ruins”. This cake is very sweet and crispy. In both cases traditional decoration a chaotic pattern of thin threads of chocolate icing protrudes.

Of the two variants of the Count Ruins cake, the most truthful story of the emergence 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 Kievsky, decided to create another dessert, which would contain the same ingredients.

As for the biscuit version 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 Roly”, “Pancho”, “Black Poodle” and “Curly Pinscher”. Only regarding the last name, there is a version that this pastry was invented by an English confectioner named Pincher, but how true this is is not known for certain.

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

Classic cake recipe county ruins is a sponge cake on sour cream, soaked in sour cream and decorated chocolate icing.

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

2 eggs;
180 g of sugar;
200 ml sour cream;
5 g of slaked soda;
390 g flour;
40 - 60 g cocoa powder.

Proportions of ingredients for sour cream:

400 ml sour cream;
200 g sugar.

The composition of chocolate icing will include:

50 g cocoa powder;
50 g of sugar;
100 ml of milk;
100 g butter.

Step by step instructions for baking a cake:

Cooking biscuit dough by whisking eggs with sugar and sour cream, then adding soda and flour. The resulting mass is divided into two parts (not necessarily the same). We add cocoa to one of them and bake two biscuit cakes, which we let cool and dissolve into two layers each.
For the cream, beat, using a mixer, sour cream and sugar so that absolutely all the sweetener crystals dissolve. The cream for this cake can be prepared even from not very fatty store-bought 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 drain from the biscuit, you can put it in the refrigerator for half an hour before further use.
In a saucepan, put milk, sugar and cocoa on fire. With constant stirring, cook the glaze for two to three minutes after boiling. Remove from heat and add oil.
On a serving dish, lay one layer of cake of any color and generously soak with cream. On top - a biscuit of a different color, also generously smeared with cream. The remaining two layers should be broken into pieces and put on the cake, after dipping into the cream.
Spread the remaining cream on top of the biscuit slide. Top the cake with icing, put it in the refrigerator for a couple of hours for impregnation and you can taste it.

Another meringue classic

Another version of the classic, albeit less popular due to the “capricious” meringues, which often do not work out with housewives, is the count’s ruins with meringue.

To prepare this cake, which combines a whole range of flavors and textures, for a chocolate biscuit you need to take:

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

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

50 ml of water;
10 g sugar.

For air clouds meringue you will need:

4 egg whites;
150 g of powdered sugar.

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

100 g soft butter;
200 g boiled condensed milk.

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

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

Sequence of actions:

For the meringue, beat egg whites with icing sugar until stiff peaks so that the white foamy mass does not fall out of the bowl when it is turned over. Using a pastry bag or a bag with a cut off corner, place small pyramids of meringue on the prepared baking sheet and dry them for 1-2 hours in the oven at 100 degrees.
After cooking the meringue, you can do the biscuit. Beat egg whites until fluffy, and froth the yolks with sugar until light creamy. Combine both compositions and carefully mix with bulk components. At 180 degrees in a preheated oven, bake a biscuit from the resulting dough with a diameter of 20 - 22 cm.
Pour the cooled biscuit with impregnation from dissolved in hot water Sahara. While the biscuit is soaking, prepare the cream. For him, whipping soft butter with a mixer, add a tablespoon boiled condensed milk. The cream will be ready when both masses are completely combined.
Lubricate the “foundation” of the cake with cream, lay a row of meringue on it, and fill the space between them with nuts. Next, generously smear the bottom of each meringue with cream and lay it on the cake in a slide, and also fill the voids between them with nuts.
Decorate the formed cake with a “spider line” pattern drawn with chocolate icing from chocolate melted with butter.

With sour cream and condensed milk

Each housewife can make her own changes to the composition of the dough and cream of the classic recipe for this pastry. Perhaps this is how the “Count ruins” 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 sour cream;
100 g of sugar;
40 g cocoa powder;
5 g of soda;
240 g flour.

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

400 ml sour cream;
200 g of powdered sugar.

For the frosting you will need:

60 ml of milk;
75 g cocoa powder;
90 g butter;
100 g sugar.

Baking algorithm:

Mix beaten eggs with sugar with condensed milk and sour cream. Sift dry ingredients into the resulting mixture, mix and bake a lush biscuit cake, which then cool on a wire rack.
Beat sour cream for cream with powdered sugar. For glaze, combine all ingredients in a heavy-bottomed container and heat over medium heat until smooth and uniform.
Dissolve the chocolate biscuit into two layers. Put one of them on a dish and grease with cream, cut the second into squares with sides of 2 cm. Put them in a bowl with cream and mix.
Next, lay the biscuit "ruins" in a slide on a cake smeared with cream. Pour the cooled icing over the cake and put it in the refrigerator for impregnation.

How to make prunes dessert

Count ruins with meringue confuse many with their cloying taste, but in this recipe, prunes added to the cream balance the sweetness with their sourness.

For this version of the cake you need to take:

8 egg whites;
400 g of sugar;
200 g butter;
120 g of condensed milk;
200 g pitted prunes;
120 g walnuts.

Baking recipe step by step:

Beat the whites with a mixer until strong stable peaks, gradually adding granulated sugar to them. The resulting air mass is deposited on a silicone mat or parchment (you can lay it out with a spoon) and dry in the oven. First 150 minutes at 100°C and then another 25 minutes at 120°C. Let the meringue cool down.
Beat soft butter for cream with condensed milk. Steam prunes in boiling water. Walnuts fry a little in a dry frying pan. Then pass prunes and nuts through a meat grinder and mix with cream.
Put a spoonful of cream on a flat plate for forming a cake, which is then spread over the entire surface of the dish. Lay a row of meringues on the smeared cream. Next, smear the bottom of each workpiece with cream and spread it on the previous row, forming a slide. Top the cake with 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 the advent of multicookers. Therefore, many recipes for biscuit cakes have started to be prepared using these smart gadgets. The classic recipe for the Count Ruins cake 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 cocoa powder;
8 g baking powder;
8 g of soda;
2 - 3 g of vanillin;
200 ml of boiling water.

Sour Cream Ingredients:

250 ml sour cream;
100 g sugar.

Chocolate icing for decoration is prepared from:

50 ml of milk;
50 g butter;
50 g of granulated sugar;
30 g cocoa powder.

Progress:

Beat eggs with sugar with a mixer for 7 - 10 minutes. Pour milk and vegetable oil into the resulting eggnog, mix. Sift the mixture of loose dough components and when all the lumps are mixed, pour in boiling water. Quickly mix the dough and pour into the prepared multi-pan.
Close the lid of the device, turn on the “Baking” program for 80 minutes, and after it ends, leave the biscuit on heating for another 20 minutes. Finished cake cool on the steamer rack.
Cut the cooled biscuit into two cakes. Lubricate one with a cream of sour cream whipped with sugar, and cut the second into small cubes, roll them in the cream and lay them in a pile on a whole layer.
Mix the glaze ingredients together and keep on fire until you get uniform consistency. Drizzle slightly cooled icing on top of the cake.

With sour cream and chocolate icing

Cake "Count ruins" with sour cream as the main ingredient of the cream, decorated chocolate fudge, 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 that fermented milk product was fresh, no acidity.

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 cocoa powder;
335 g flour.

For the filling, prepare:

500 ml of very fatty homemade sour cream;
200 g of sugar;
200 g canned pitted cherries (or other fruits).

Chocolate icing will be made from:

100 g dark chocolate;
60 ml milk.

Baking steps:

Mix soda, cocoa powder and flour and sift through a sieve. Eggs foam with sugar, pour kefir into them and mix in a mixture of dry ingredients. From this dough, bake one biscuit cake, which, after cooling, cut into small cubes.
Beat sour cream with sugar until fluffy. Set aside a small part of the cream in a separate bowl, and add cherries and chopped cake to the rest. Mix everything well and put it in a slide on a plate, pour the reserved cream on top. Remove for 30 - 40 minutes in the refrigerator.
Break the chocolate into pieces and melt with milk. Allow the icing to cool to 30 - 40 degrees and pour it over the cake that has cooled a little.

With boiled condensed milk and cookies

Among the different variations of the "Count's ruins", a cake with condensed milk is no less common than with sour cream. The processes for making desserts were described above, where condensed milk was a component of biscuit and cream, but there is one more delicious recipe pastries with boiled condensed milk and sugar cookies.

It is prepared from:

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

Cooking:

From the proteins whipped with powdered sugar, form and bake the meringue at a temperature within 100 degrees for 1.5 to 2.5 hours (depending on the characteristics of a particular oven).
Beat butter together with boiled condensed milk, and then mix with chopped nuts. Break sugar cookies into smaller pieces if necessary.
On a serving dish, form a slide of meringue and pieces of sugar cookies, fastening all the details of the structure with cream. Let the dessert soak for a couple of hours.

It is unlikely that the preparation of the "Count's ruins" will cause any difficulties. The dessert is quite simple in execution and is prepared from available products. Try it and you will surely succeed!

In the recipe for the cake Count ruins on sour cream, all the ingredients are very accessible. Everything you need can be bought at any store. However, I would advise you to pay attention to the composition of the products indicated on the packages and the timing of the sale of products (especially in summer). Choose fresh foods and avoid foods containing vegetable fats. All this will provide your dessert with a pleasant natural taste and excellent quality. Flour is better to take the highest grade. Sour cream in most recipes that you can see on the Internet, it is advised to use 20% fat or more. I recommend less fat sour cream: firstly, the cream with it turns out to be more liquid and soaks the cake more quickly. Secondly, the cake turns out to be slightly less high-calorie, and this is important for those who follow their diet - it will be very difficult to refuse a piece of the supplement.

Photo-recipe of cake Count ruins with sour cream

Dough preparation

Place eggs and sugar in a blender. Whisk until sugar dissolves.
Add sour cream and stir again.
Add soda quenched with vinegar (2-3 drops of vinegar are required). Stir.
Add the flour sifted through a sieve in parts and continue to mix the dough until all the flour is mixed. You will get a fairly thick homogeneous mass.
Divide the dough into two approximately equal parts. add cocoa to one of them and mix until the lumps disappear (if you like chocolate pastries more, then you may have more of the chocolate dough).

Did you know? In order for the cocoa to quickly mix with the dough, sift it through a strainer when adding.

Cake baking

We heat the oven to 180-200 degrees.
Lubricate the baking molds butter(do not forget about the sides).
Pour both parts of the dough into separate forms. To speed up the process, I use disposable foil pans to bake two cakes at the same time. If you have two regular shapes, you can use them. If there is only one form, just bake the cakes one by one.
We place the forms with the dough in the oven and bake until cooked (approximately 20 minutes). It is better not to open the oven until the cakes are ready. otherwise the dough will fall.
After the cooking time has elapsed, open the oven and check the readiness of the cakes.
We check the readiness of the cakes by piercing the middle of the cake with a wooden stick (toothpick or match). After pulling the stick out of the cake, no traces of dough should remain on it, the stick should remain dry. Otherwise, continue baking for some more time.
We take out the finished biscuits from the molds and leave to cool on a flat surface. After cooling, cut each cake lengthwise with a large knife or strong thread.

Preparation of sour cream

We put sour cream and sugar in a blender bowl, beat at high speed until the sugar grains are completely dissolved and a lush and homogeneous creamy mass is obtained (5-10 minutes).

Did you know?
Another plus of using less fat sour cream is that sugar dissolves faster in it, since it is less thick. You will need less time to prepare the cream.

Preparation of chocolate glaze

Pour sugar and cocoa powder into a small saucepan. We mix.
We add milk.
We put on fire and stirring, bring the mass to uniformity.
Cook for 2-3 minutes over very low heat, stirring constantly.
Remove glaze from heat and add butter.
Stir the butter thoroughly into the glaze until smooth and let it cool slightly.

In the meantime, let's start assembling the cake.

Cake shaping

On a large flat plate, lay out half of one of the cakes cut up (it doesn’t matter which one is black or white, I prefer to start with white).
Spread generously with sour cream.
Nearby, on a plate, we coat half of the cake of a different color with cream.
Turn it cut side down onto the light half of the cake (this way the cake will soak faster)
We break the remaining halves of the cakes into pieces of arbitrary shape and size. It is better if the pieces are not very large, with them the cake will look more appetizing.
Dip each piece of biscuit in sour cream and spread on the cake.
Lay out pieces of different colors mixed. Larger pieces on the bottom, smaller pieces on top.
We give the cake a conical shape with some irregularities (these are ruins).
Gently pour the rest of the cream over the entire cake.
On top of the cream, carefully pour the cake with warm chocolate icing.
We put the finished cake in the refrigerator for several hours so that the cakes are saturated with cream.

Did you know?
If you use a spoon to apply the frosting, the frosting will spread evenly over the cake.

Cake recipe video

You can see how the Count ruins cake is prepared in this video. The author of the video, when forming the cake, uses pieces of cake cut into small squares. It is quite possible and such an option. Choose whichever is more convenient for you.

How to decorate a cake

The appearance of the Count's ruins cake is very textured in itself. It is decorated with an uncharacteristic for most cakes pile of biscuit pieces with a black-and-white cream-glaze coating. However, if this is not enough for you and your soul asks for a holiday, in addition the cake can be decorated with pieces of crushed nuts, dried apricots, chocolate, candied cranberries and even banana slices. Experiment - your loved ones will definitely appreciate your efforts!

Cream can be prepared faster if sugar is replaced with powdered sugar.

In order not to cook the glaze, you can melt a bar of dark chocolate in a water bath and mix it with butter.

If you decide to decorate the cake with a banana, arrange the banana slices before serving. If you do this in advance, the banana in the air may darken.

How to serve this cake

Serve the Count's ruins cake as a dessert. Take the cake out of the fridge ahead of time. to warm it up room temperature- open up better taste qualities this wonderful cake.

Serve it with tea or coffee without sugar, as the cake itself is quite sweet. A drink without sugar favorably sets off its taste. Arrange the pieces of cake on plates and enjoy the taste and praise of the guests. Children can be offered milk, classic yogurt or unsweetened compote (for example, from fresh apples) for the Count ruins cake.

Other Cooking Options and Ingredients

—Cake count ruins classic recipe — with sour cream is one of my favorite cakes. Most often I add to it canned cherries pitted compote. Cherries give the cake a refreshing sourness, which goes very well with sour cream. If you want to make a cake that will surprise your guests with its sophistication, the Count's Ruins Cake with Meringue recipe is exactly what you need. It will take a little more time to prepare it than to prepare the Count ruins cake with sour cream according to the recipe, but the result is worth it. For those who want to diversify the taste of the Count ruins cake, but don’t want to spend more time cooking, I suggest preparing this cake with sour cream in cream and condensed milk. Pour a thin stream of liquid condensed milk over the intermediate layers of the "ruins".