Count ruins are a cake, but it's not quite ordinary. The dessert is distinguished by its appearance and unusually delicate taste.
Cream-soaked pieces melt in your mouth and give you great pleasure. It's time to cook! Here you can find the most popular step-by-step recipes for “Count Ruins”.
"Count ruins" - general principles of preparation
A cake is prepared from meringue or from biscuit cakes, sometimes they are combined. Biscuits are cooked on sour cream, but you can use a classic biscuit. If there is no time, even purchased cakes will do. You get a lazy and quick whip cake. For a medium-sized cake, you need two cakes, usually one of them is vanilla, and the second with cocoa. One cake serves as the basis, the second is cut into pieces, moistened in a cream, laid down a slide.
What cream can be used:
• sour cream, this is a classic option;
• condensed milk with butter;
• custard.
Heavy butter and airy creams are not suitable for “Count Ruins”, as they do not soak porous pieces very well, the cake will not turn out to be soft and moist.
In addition to cakes and cream, often meringues, fruits or berries are added to the cake. For decoration, nuts and chocolate icing are used. But the ruins are not completely covered with chocolate, but simply watered from above. Glaze flows in droplets, resembles streams on sweet ruins.
"Count Ruins": a step-by-step recipe with sour cream and orange
A simple step-by-step recipe for "Count Ruins" with sour cream. For the layer, you will additionally need an orange or a pair of tangerines.
Ingredients
• two eggs;
• 180 grams of sugar;
• 2 tsp soda;
• 2 tablespoons of cocoa;
• 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;
• vanillin.
For chocolate glaze:
• 4 tablespoons of cocoa;
• 4 tablespoons sour cream;
• 0.5 packs of cl. oils;
• 4 tablespoons of sand.
In addition, you need a handful of nuts, 1-2 oranges (you can tangerines), a little syrup or sweet tea to soak biscuit cakes.
Cooking
1. Combine the eggs and granulated sugar in one large bowl. Beat with a mixer for about five minutes to dissolve.
2. Add sour cream to the eggs, stir. If sour cream is sour, then you can immediately extinguish soda in it. If not, extinguish separately with lemon juice or vinegar. Add to the dough.
3. Sift flour, fall asleep. Knead the mass with a spoon. Divide the dough in half.
4. Cover the form with 22-23 cm sheet of parchment, spread one part of the dough. Align with a spatula so that the thickness of the cake is the same over the entire area.
5. We send to the furnace warmed up to 180 degrees. Bake for 14-15 minutes until tender.
6. In the second part of the dough, add two tablespoons of cocoa powder and one full spoon of sour cream. Mix. Also put in the form.
7. Remove the light cake from the oven and immediately put the cocoa biscuit. He baked for about twenty minutes. Cool both cakes.
8. Cooking the cream. We spread the sour cream and add the vanilla powder. Beat for two minutes. You can use granulated sugar, but in this case the cream will need to be whipped longer, it can turn out to be thinner.
9. Peel oranges, cut into circles, take out all the bones.
10. Put white cake on the bottom of a flat dish, pour it with syrup or just sweet tea. The impregnation should be cold.
11. On top of the cake, grease the cooked cream and lay out one layer of oranges.
12. Cut the chocolate biscuit into slices or gently break it. Moisten each in a cream and put on top of a layer of oranges, forming a slide. It is very important that there are no voids inside. Therefore, the pieces are slightly pressed.
13. Is the cake made? Coat it on top with the remnants of sour cream and until put in the refrigerator.
14. Cooking the icing. To do this, mix sour cream, oil. Cocoa and granulated sugar in a pan. You can cook the icing in a water bath, it will be by the rules. But you can also reduce the time and do it on the stove. Just do not need to move away from the pan, stir constantly.
15. As soon as the glaze becomes homogeneous, remove from heat. Let stand to cool. If you apply a hot mass to the cake with cream, sour cream will flow.
16. Pour the cooled, but not frozen icing cake on top.
17. Immediately, until the chocolate has frozen, we decorate the "Count Ruins" with nuts. We leave the cake for a couple of hours in the refrigerator, let it soak and harden.
"Count Ruins": A Step-by-Step Recipe for Meringue
Variant of meringue dessert. In a step-by-step recipe for "Count ruins," cream of condensed milk is used. But, if you really want to, it can be replaced with something else. It will be tasty with a rich custard, the more yolks will remain.
Ingredients
• 300 grams of sugar;
• 5 proteins;
• 300 grams of oil;
• 1 can of condensed milk;
• 1 tsp lemon juice;
• 1 bag of vanilla;
• 50 g of chocolate;
• 2 handfuls of nuts.
Cooking
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 beat.
2. We begin to beat with a mixer and as soon as the proteins turn into a dense foam, we begin to pour granulated sugar. Beat until it is completely dissolved. Dense patterns should move away from the mixer.
3. It's time to add lemon juice. We interrupt everything together for a few seconds. If there is no fresh lemon juice, then you can use diluted acid or just throw a few crystals, beat well in the total mass until dissolved.
4. Cover the baking sheets with parchment. You can use silicone mats.
5. Transfer the meringues into a bag and squeeze small balls 2-3 cm in diameter. Or just lay out the lumps with a spoon, as you like more.
6. Put the meringues in the oven. Dry at 90 degrees for 2 hours. We take out, completely cool.
7. Cut the butter into slices, put in a bowl and leave for an hour at room temperature. It should soften, but not melt.
8. Using a mixer, beat the butter into lush foam for about ten minutes.
9. Open a can of condensed milk, gradually lead into the oil. If this is done quickly, the cream may turn out to be liquid or there will be lumps. Drive milk into butter.
10. For aroma, add vanilla from a bag or a few drops of liquid essence.
11. It is better to fry the nuts a little, they will be tastier. In the classic version, the walnut is used for count ruins. But with peanuts or hazelnuts, too, it turns out quite tasty.
12. Lightly chop the fried nuts so that the pieces are not too large.
13. Grate the chocolate into chips. It can be melted with a piece of oil, but it turns out easier.
14. Grease each meringue with cream, put on the plate or on a flat dish the first layer. Sprinkle lightly with nuts.
15. Spread the second layer of meringue and cream, also sprinkle and collect the whole cake.
16. The remaining cream is coated with dessert on all sides. Sprinkle with chocolate, nuts, remove for a couple of hours in the refrigerator.
"Count Ruins": a step-by-step recipe with meringue and biscuit
The classic step-by-step recipe for "Count ruins" made from delicate biscuit and airy meringues. In order not to take up the oven for a long time and not spend much time, you can prepare meringues in advance.
Ingredients
• 3 eggs;
• 150 g sour cream;
• 1 tbsp. Sahara;
• 1.3 tbsp. flour;
• 0.5 tsp soda;
• vanilla.
For meringues:
• 4 squirrels;
• 1 tbsp. Sahara;
• 1 pinch of lemons.
For cream:
• a can of thick condensed milk;
• vanillin;
• 250 grams of oil.
Additionally, nuts, 0.5 chocolates and 2 tbsp. l oils.
Cooking
1. For the test, beat fresh chicken eggs in foam, add sugar in parts. In total, beat the mass for about ten minutes at the highest speed of the mixer.
2. Add sour cream, stir with a spoon. Now the mixer is better not to use, so as not to precipitate the foam.
3. Combine the cultivator with flour, add a packet of vanilla to them. Pour everything into the dough, stir.
4. Pour the dough into a mold of 22-24 cm.
5. Put the biscuit in the oven. Bake the cake at a temperature of 180 degrees.
6. Cooking meringues. You can do it in advance, it is perfectly stored. Separate the whites and beat them for a couple of minutes in a dry bowl. We introduce granulated sugar in a spoon, but do not stop whipping. In about ten minutes we introduce a pinch of citric acid. One more minute and turn off. Proteins should become dense, thick.
7. With a teaspoon, spread the meringues on the parchment.
8. Put the proteins in the oven, dry at a temperature of 80-90 degrees until tender.
9. Making the cream. For him, you can take boiled condensed milk. It will also turn out delicious. Beat butter, add condensed milk, vanilla to taste.
10. Cut the baked cakes along to make two biscuits. We put one of them on a flat plate with the cut up, grease with cream.
11. Spread the layer of meringue.
12. The second cake is cut into pieces, greased with cream and laid on top of a layer of meringue.
13. Next, we mix the meringues and the biscuit with cream. The remaining condensed milk is simply spread on top.
14. Combine chocolate and butter, put in a water bath and melt.
15. Cool the icing slightly so that the cream does not drip. We water the ruins of the count and immediately, While the surface is sticky, we throw the nuts.
"Count ruins" - useful tips and tricks
• If you need to get a big cake, then you need to increase it not only due to the height, but also the diameter. If the slide is high and heavy, the lower biscuit is compressed, it will turn out not very tasty.
• You can sprinkle the ruins not only with nuts, but also with coconut, popped rice, colored dragees, maybe plant cream flowers on them?
• Too soft and juicy fruits or berries may leak, it is better to put a smaller amount in the cake or combine only with thick creams.
• You can cook biscuit and meringues even a few days before the assembly of the cake. Sponge cake is perfectly stored in the refrigerator, and meringue in a paper bag.
