Bake the Count's Ruins cake. Recipe for the Count's Ruins cake at home. Count's ruins: classic recipe with sour cream

The Count's Ruins cake is a classic delicacy that remains popular as before. Special culinary preparation and special ingredients are not required... Despite this, the taste promises to leave the most pleasant impressions.

The Count's Ruins is an amazing cake that has existed for several decades. It is believed that this delicacy is a direct relative of the Kyiv cake. At the same time, the basic recipe was invented thanks to the talented employees of the Kyiv cake factory named after Karl Marx.

The confectionery company's specialists tried to actively experiment with a variety of ingredients and their proportions, resulting in a unique cake. Despite the unusual execution in the form of crumbled pieces of dough or meringue-like cakes, the taste turns out to be stunning.

Ingredients for the dough:

2 eggs;
two hundred grams of sour cream, regardless of its fat content;
flour (optimal volume - 1.5 cups);
sugar (classic portion - a glass);
quenched soda (it is best to increase its portion to two teaspoons);
natural cocoa;
a small piece of butter.

Ingredients for cream:

a glass of sugar;
500 grams of thick sour cream (optimal fat content is 20 - 25%);
vanillin.

Ingredients for making glaze:

sugar;
natural cocoa (the glaze should have a chocolate flavor);
butter packaging;
sour cream (optimal fat content is about twenty percent).

The powder requires chopped walnuts.

Cooking steps

At the very beginning, beat the three main components: sugar, eggs, sour cream. Add additional flour. Only at the very end is it allowed to add soda.
The dough should be quite liquid. After preparing it, you need to set aside half an hour for infusion.
Now separate one third of the total mass. Pour this dough into the prepared pan, which must first be greased with a thin layer of butter.
Allow about twenty minutes for baking. In this case, the temperature should be 180 - 200 degrees. The exact data depends on the type of oven.
It is recommended to check the readiness of the biscuit with a toothpick.
Add two tablespoons of cocoa to the dough and mix it thoroughly. Break it into two parts.
Now bake two cakes with the addition of cocoa.
At this time you can make cream. To do this, all its components are thoroughly beaten with a mixer. At the same time, even the slightest grains of sugar should not be found in sour cream.
The optimal consistency of the cream will be thick. After all the ingredients are whipped, it is recommended to put the cream in the refrigerator.
Cut the finished cakes into small pieces. If desired, break them with your hands. In fact, the size and shape of the pieces do not play any role. Each figure should be dipped in the prepared cream, and then placed on a light cake layer. The result should be a slide-shaped cake.
The remaining prepared cream should be carefully poured out.
Now prepare the glaze by mixing all the necessary ingredients. Cooking should be done in a water bath. Bring to a boil and turn off immediately, as there is no need to boil the glaze. The mass should be thick and glossy.
It is recommended to pour glaze over the cake and then sprinkle with chopped nuts.
Place the cake in the refrigerator. It should sit for at least several hours.

Despite the ease of preparation, you need to understand what scheme to follow to successfully prepare the delicacy.

Cake "Count's Ruins" made from meringue

If desired, the cake can be prepared on the basis of meringue, with which you can treat yourself to an amazing delicacy. How to prepare such a special delicacy?

Ingredients:

one protein;
half a glass of sugar;
small package of butter;
a quarter teaspoon of soda;
half a glass of flour.
egg whites (the classic amount of 4 should be increased to 6);
three glasses of sugar;
a small pinch of salt.
six egg yolks;
three-quarters of a glass of sugar;
three hundred grams of butter;
seventy milliliters of milk.

Preparation:

Despite the fact that there are truly a lot of cake recipes, you can make the most worthy choice for yourself. The classic variation requires the preparation of merengue (meringue) for further collection of the castle with the addition of butter cream and condensed milk. If you want to treat yourself to a delicious delicacy, you can use egg yolks to make custard.

An important tip to take into account is that only fine sugar should be used, as it must dissolve and guarantee the preparation of meringues and cream of a uniform consistency.

At the very beginning, you should whip up a large and thick foam based on egg white and sugar. Additionally, melted butter is used. The mass must be homogeneous.
Add soda to flour and combine with whites.
The baking dish is carefully coated with butter, after which it is additionally lined with paper. Place the dough on the prepared surface to prepare the cakes, which are best baked in a preheated oven.
Allow about fifteen minutes for baking. The optimal temperature should be one hundred and eighty degrees. It is recommended to remove the main cake and cool it, after which it is carefully separated from the paper.
Get busy with the meringue. Traditionally four proteins are used, but their number can be increased to six. As a result, the cake will reach a height of 30–35 centimeters. Now beat the whites with a small pinch of salt until stiff peaks appear. Add sugar. Beat it all for about eight minutes to obtain a thick mass. Once the meringue base has been whipped, it is best to bake it in the oven.
Small merengues can be spread with a teaspoon or even a dessert spoon or a pastry syringe. It is necessary to lay out the blanks at a distance of 3 centimeters from each other, because increasing the volume will be a mandatory step.
If necessary, dry the meringues in the oven on several baking sheets at once (for example, 2 - 3). The optimal temperature for cooking does not exceed 110 degrees. Allow about 1.5 hours for baking, and the cakes in any case should be small and light.
Start preparing the cream. To do this, beat the egg yolks and sugar, and then add a little milk. Cook until it thickens completely. Now combine the prepared cream with melted butter.
The next stage is assembling the cake. Gently grease the cakes with the prepared cream, then lay out small meringues in a heap, and do not forget to dip them in the cream.
The top part of the delicacy is decorated with chocolate, which can be melted or grated on a fine or medium grater.

The cake promises to delight with its harmonious taste, which is not so easy to quickly describe in ordinary words... Bliss is the most appropriate definition of taste pleasure!

Cake Count's ruins with custard

Another interesting option for preparing dessert involves using custard. The classic taste will leave only the best and most pleasant impressions of yourself. What is the best way to prepare such a dessert?

Ingredients:

four hundred grams of meringue;
five eggs;
one hundred and fifty grams of sugar;
450 milliliters of milk;
starch (the optimal portion is a tablespoon);
two tablespoons of flour;
four hundred grams of butter;
one bar of natural chocolate;
one hundred grams of chopped nuts;
some quality cognac.

Preparation:

Make sure that all products are actually in stock.
The very first step of the cooking process is to beat the eggs. Then add some sugar to them.
Add flour and starch.
Pour in one hundred milliliters of milk.
It is recommended to beat all components until smooth.
Boil 350 milliliters of milk and pour into the egg mixture in a thin stream. Cook this mixture until it thickens.
Add melted butter to the prepared cream. Mix everything.
Add a little cognac and stir again.
Gently coat the bottom of the meringue with cream.
Lay out the first layer and spread with cream.
Place a second layer of small meringues on top. Using this pattern, move to the very top of the tower.
The cake is best decorated with grated chocolate and chopped nuts.

The Count's ruins are an amazingly delicious cake that delights with its harmonious taste... Every housewife has the right to prepare this dessert. In addition, there are truly many versions of recipes. Perhaps you will still be able to discover the classic cake under the unusual name “Count's Ruins.”

The airiness of the meringue, the lightness of the protein cream and the tenderness of the buttercream combined with the uneven, high appearance of the delicacy - all this is the Count's Ruins cake. Once upon a time, this dessert was in short supply, and everyone dreamed of getting it for the holiday. Nowadays you can buy it in many stores, but you will not get the same taste as homemade cake. Therefore, we invite you to prepare the dessert yourself, choosing any of the best options offered.

In the 17th century, in a Swiss town, a pastry chef named Gasparini constantly experimented with desserts. One day, while whipping the egg whites, he got carried away and the mass became a thick foam. He decided to try baking it - he laid it out in the form of circles on a baking sheet and dried it. This is how meringues appeared. The delicacy received its name in honor of the city in which it was born.

And our dessert was invented not so long ago, during the Soviet Union. There are rumors that the Kiev cake was used as the basis, and the name was taken from Gaidar’s story. After all, the delicacy really looks like ruins - a pile of meringue, filled with cream and decorated with stripes of glaze.

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

Over the years, many options for preparing this delicacy have appeared. But for many, this option remains the most delicious.

Ingredients:

soda – 2 teaspoons slaked;
egg – 2 pcs.;
oil;
sour cream – 210 g;
cocoa – 2 tbsp. spoons;
flour – 225 g;
sugar – 180 g.

Cream:

sour cream – 520 g thick;
sugar – 210 g;
vanillin.

Glaze:

butter – 110 g;
cocoa – 5 tbsp. spoon;
sour cream – 5 tbsp. spoon;
sugar – 5 tbsp. spoons

Preparation:

Pour eggs into sour cream, add sugar and beat. Add flour, beat again, stir in baking soda and leave for half an hour.
Pour the third part into the mold and bake. It will take a quarter of an hour and an oven setting of 180ºC.
Add cocoa to the remaining mixture, beat and pour half of it into the mold. Bake. The time required is the same as for white cake.
Bake the remaining dough in the same form.
Beat the sour cream. Sprinkle with sugar. Stir in vanilla. Leave in the refrigerator for half an hour.
Chop the dark cakes. You can simply break them with your hands.
Place the white cake on a plate and coat with cream. Dip the chopped pieces into the cream and place them in a heap on a white sponge cake. Pour the remaining cream over dessert.
Mix ingredients for glaze and boil - You should get a homogeneous lukewarm mass. It's not worth boiling.

All that remains is to pour the resulting mixture over the treat and leave for a day.

Cooking option with meringue

For the count's ruins with meringue you will have to prepare two creams. This will enhance the taste and make the cake more original.

Ingredients:

sugar – 2 cups;
powdered sugar - 0.5 cups;
salt;
flour – 160 g;
protein – 2 pcs. for cream;
chocolate bar – 50 g;
soda – 1 teaspoon slaked;
walnut – 0.5 cups;
egg – 5 pcs.;
concentrated milk - can;
protein – 3 pcs. for meringue;
condensed milk - a can of boiled milk;
butter – 210 g softened.

Preparation:

Combine the egg with half the amount of sugar, add soda and mix. Add flour and beat.
Transfer to pan and bake. It will take half an hour and an oven setting of 180ºС.
To prepare the meringue, you will need to beat the remaining sugar with the egg whites. The mass will be thick and snow-white. Spread parchment paper, take a spoon (if you have it, a pastry syringe is better) and place the pieces on it. Bake for an hour using an oven temperature of 100ºC.
Now take the whites for the cream, beat them and add powder. Chop the nuts and mix with the mixture.
Add condensed milk to the oil and beat until you get a homogeneous mass. Pour in concentrated milk, stir - the second cream is ready.
Cut the cake in half. Place one part on a plate, coat with butter cream and cover with biscuit. Coat it with the same cream. Dip the meringues into white cream and place them in a heap on the cakes.
Melt the chocolate and pour over the dessert.

Count's ruins with sour cream and condensed milk

Any housewife can make such a cake. It will definitely bring joy to all those with a sweet tooth.

Ingredients:

egg – 4 pcs.;
salt;
soda – 1 teaspoon slaked;
flour – 460 g;
vanillin – 1 sachet;
cocoa – 3 tbsp. spoons;
chocolate – 1 bar;
condensed milk - can;
sugar – 210 g;

Cream:

powder – 1.5 cups of sugar;
sour cream – 850 g fatty;
pineapple pieces - jar;
condensed milk - a can of boiled milk.

Preparation:

Heat the oven (180ºC required).
Mix the yolks with half the granulated sugar, grind and pour in the condensed milk. Add vanilla, add salt, add soda and flour. Beat everything again.
Beat the second part of the sugar with the egg whites (you need a thick foam) and combine with the first mass. Pour half into the mold and bake.
Pour cocoa into the second part and beat it too.
When the white cake is ready, bake the second dark mixture.
Cut the white part horizontally and break the dark part.
Whip the sour cream, add the powder and put the condensed milk out of the can. Beat.
Coat the white sponge cake with cream. Cover with the second part and grease it with cream too. Dip chocolate pieces into the creamy mixture and arrange in a heap. Cover each layer with pineapples.
Melt the chocolate and pour over the treat.

It is better to prepare the sponge cake for dessert in advance and let it dry. Then, when soaked in cream, it will not soften much.

How to make dessert with prunes?

A delicious dessert that requires a minimum of ingredients and is very quick to prepare. With this delicacy you can not only please your family over a cup of tea, but also decorate your holiday table.

Ingredients:

egg – 8 pcs.;
nut – 120 g walnuts;
prunes – 200 g;
sugar – 410 g;
condensed milk – 120 ml;
butter – 210 g.

Preparation:

Beat the whites. When you get a stable mass, add sugar. Beat. The entire process will take about seven minutes.
Place the meringues on the parchment. You can use a spoon or a pastry syringe. Bake for two hours at 100ºС. Then switch the oven to 120ºС and hold for another half hour. Cool.
Chop the prunes, put them in a meat grinder, add nuts to the device and grind.
Beat the butter, add condensed milk and beat. Sprinkle with nut mixture. Mix.
Coat the plate with cream. Distribute the meringue. Miss. Repeat in layers.
The finished dessert can be poured with melted chocolate.

Cooking in a slow cooker

You can cook a delicious cake in a slow cooker. The dessert will turn out beautiful and original.

Ingredients:

flour – 310 g;
vanillin;
sugar – 210 g;
soda – 1.5 teaspoons slaked;
milk – 240 ml;
boiling water – 240 ml;
egg – 2 pcs.;
cocoa – 7 tbsp. spoon;
vegetable oil – 120 ml.

Cream:

sour cream – 270 ml;
granulated sugar – 120 g.

Glaze:

butter – 55 g butter;
milk – 55 ml;
cocoa – 2 tbsp. spoons;
sugar – 3 tbsp. spoons.

Preparation:

Pour sugar over eggs. Beat. Pour in milk, then butter. Mix.
Add cocoa and soda to the mixture, add flour. Beat, add boiling water and stir again.
Pour the mixture into the bowl, set the mode (you will need “baking”), and turn on the timer for an hour.
Do not open the lid after the signal. Leave on heat for another quarter of an hour.
Mix sugar with sour cream. Beat.
Cut the cake lengthwise. Coat the lower part with cream, and cut the upper part into pieces. Dip each of them into the cream and place them in a mound on the first sponge cake. Pour the rest of the cream onto the top of the dessert.
Mix ingredients for glaze and heat. Drizzle over the treat.

With sour cream and chocolate icing

If you are limited in finances, but want to treat yourself to a delicious dessert, then this cooking variation will satisfy all your wishes.

Ingredients:

cocoa – 4 tbsp. spoons;
egg – 2 pcs.;
thickener for sour cream;
sour cream – 260 ml;
vanillin in cream;
sugar – 220 g;
sugar – 310 g for cream;
flour – 310 g;
sour cream – 1000 ml for cream;
soda – 0.5 teaspoon slaked.

Glaze:

butter – 45 g butter;
sour cream – 6 tbsp. spoon;
cocoa – 6 tbsp. spoon;
sugar – 6 tbsp. spoon;

Preparation:

Beat the eggs. Add sugar to the resulting mixture and beat. Pour in sour cream, add flour and beat again. Combine with soda.
Pour half the mixture into the mold and bake. It will take half an hour and a mode of 180ºС.
Pour cocoa into the remaining mixture and beat. When the first biscuit is ready, pour the second dough into the same mold and bake.
Beat the sour cream for the cream, vanilla, thickener and the amount of sugar for the cream.
Cut the white sponge cake lengthwise, coat with cream and fold. Break the second biscuit. Dip into the sour cream mixture and spread in a heap on the white cake layer.
Mix the ingredients for the glaze and boil. A homogeneous, beautiful mass is required. Pour it over the dessert.

With boiled condensed milk and cookies

If you are nostalgic for your childhood and want to plunge into memories, then prepare the dessert that our grandmothers treated us to during the Soviet Union.

Ingredients:

butter – 200 g, softened;
protein – 8 pcs.;
cookies – 230 g sugar;
powdered sugar - 2 mugs;
nut - a mug of walnuts;
condensed milk - a can of boiled milk.

Preparation:

Turn on the oven to warm up.
Beat the whites and pour powder into the resulting foam. Beat.
Place the meringues on a baking sheet. Use a spoon for this. Bake for two hours at 150ºC.
Chop the nuts. Beat the butter, add condensed milk and beat again. Combine with nuts and stir.
Break the cookies and lay them out in a layer. Dip the meringue into the cream. Spread with the next layer. Sprinkle with cookies. Place the meringues with cream again. Repeat the process until the products run out. It should be a slide.
Sprinkle the treat with cookie crumbs.

With custard

Not everyone can make their own meringue. In this case, the crispy delicacy can be purchased in the store, thereby reducing the time for preparing the dessert.

Ingredients:

starch - 1 tbsp. spoon;
meringue – 420 g;
cognac – 15 ml;
egg – 5 pcs.;
nut – 110 g walnuts;
sugar – 150 g;
chocolate – 110 g;
milk – 460 ml;
butter – 420 g;
flour – 2 tbsp. spoons.

Preparation:

Beat the eggs. Sprinkle with sugar. Beat. Add starch. Mix. Pour milk (100 ml). Combine with flour. Beat.
Boil the remaining milk and pour the egg mixture into it. Stir constantly during this process. Boil - the mass should become thick.
Cool, add butter and beat. Pour in cognac and stir.
Dip the meringue into the resulting mixture, place on a plate and arrange in a heap. Drizzle with remaining cream.
Grate the chocolate. Grind the nuts. Sprinkle over dessert.

Sponge cake

Treat yourself to sponge cakes by preparing a simple cake.

Ingredients:

flour – 310 g;
egg – 2 pcs.;
cocoa – 1 tbsp. spoon;
sugar – 210 g;
chocolate – 150 g;
soda – 1 teaspoon slaked;
sour cream – 200 ml.

Cream:

sugar – 1.5 cups;
sour cream – 1000 ml thick;
vanillin.

Preparation:

Beat the eggs, sprinkle with sugar, add soda, pour in sour cream and beat everything. Combine with flour and beat again.
Pour cocoa into half. Bake two cakes. The oven mode will require 180ºС. Time - half an hour.
Whisk the ingredients for the cream.
Break or cut the finished cakes. Dip each piece individually into the cream and arrange in a mound.
Melt the chocolate bar and pour over the dessert.

How to beautifully decorate and serve dessert?

The most common option is to form the cake in the form of a slide, which is poured with chocolate icing.

If you want to make the cake more original, you can choose the following products for decoration:

Coconut flakes. It is sold in different colors. Therefore, you can make the treat bright and colorful.
The grated dark chocolate topping looks beautiful.
Cover the dessert with dark glaze and sprinkle powdered sugar on top.
Any pastry takes on a unique look when decorated with fruits and berries.
Any type of nuts can transform the appearance of the cake. You can sprinkle crushed or whole.
Decorations made from candied fruits and poppy seeds look beautiful and festive.
If you have time, you can make decorations from marzipan or mastic.

Beat eggs, add sour cream, sugar and soda slaked with vinegar. Mix well. Then add flour and mix. Divide the dough into three parts, add cocoa to 2 parts, mix. You can add cocoa into the entire dough, then the cake will turn out completely chocolate.

Grease a baking dish with oil and pour a third of the dough into it. Place in an oven preheated to 180-200ºC for about 15-20 minutes. Take out the first cake layer and pour the remaining dough into the mold. The result should be one thin light cake and one thick chocolate cake. Since I added cocoa to all the dough, I have both chocolate ones.

While the cakes are baking, you can prepare the cream. Beat sour cream with sugar until smooth. It is better to take sour cream with the highest fat content.

Chop the nuts and dry them a little at speed.

We leave the first cake as the base of the cake, and cut the second, which is larger, into pieces, which will be the ruins.

Place the first cake layer on a flat plate and coat with cream.

Now take each piece of sliced cake, dip it in cream and carefully place it on the first cake. The Count's Ruins cake should be in the shape of a cone. You can also add any filling: nuts, fruits, etc.

Now you need to prepare the glaze. Melt the butter, add sour cream, sugar, cocoa and cook for 3-5 minutes.

While the icing has not cooled, pour it over the cake and sprinkle nuts on top. The Count's Ruins cake is ready. Place in the refrigerator for several hours until the cakes are well soaked in the cream.

Cake Count's Ruins

Try making the Count's Ruins cake with sour cream using this step-by-step recipe. The Count's ruins cake with sour cream is one of my favorites

4 hours

320 kcal

5/5 (5)

Kitchen appliances and utensils: kitchen blender, two deep bowls, two disposable foil baking dishes, a small saucepan, a 200 ml glass, two tablespoons, a teaspoon, a large knife or strong thread, a dish or a large flat plate.

Ingredients

For the test:

For the glaze:

2 tablespoons cocoa;
2 tablespoons sugar;

0.5 glasses of milk;
100 gr. oils

For cream:

400 grams of sour cream (15-20% fat content);

1 cup of sugar.

How to choose the right ingredients

In our Soviet youth, we vied with each other to prepare the sponge cake “Count Ruins” as our first culinary experiments. Every self-respecting girl tried to get this particular recipe and bake this particular cake. Perhaps because the name emanated some kind of Gothic mystery, and the cake itself really resembled the ruins of some castle in its relief. Either our hands all grew out of place in our youth, or the recipe is so gorgeous that it always turned out great for all my friends. I recently remembered this cake and decided to refresh my memory of the recipe. I went online and laughed a lot when I discovered a cake called Graphic Ruins.

In the recipe for the Count Ruins cake with 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 deadlines for selling the products (especially in the summer). Choose fresh foods and try to avoid products containing vegetable fats. All this will provide your dessert with a pleasant natural taste and excellent quality. It's better to take flour premium. In most recipes that you can see on the Internet, it is recommended to use sour cream 20% fat and more. I recommend less fatty 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 caloric, and this is important for those who are watching their diet - after all, giving up a piece of the additive will be very difficult.

Photo recipe for the Count's Ruins cake with sour cream

Preparing the dough

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

Baking cakes

Preparing sour cream

Place sour cream and sugar in a blender bowl, beat at high speed until the sugar grains are completely dissolved and you get lush and uniform creamy mass ( 5-10 minutes).

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

Making chocolate glaze

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

Forming the cake

Did you know?
Using a spoon to spread the icing will help spread the icing more evenly over the cake.

Cake recipe video

You can watch how the Count's Ruins cake is prepared in this video. The author of the video uses pieces of cake cut into small squares when shaping the cake. This option is quite possible. Choose what is most 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 pile of sponge cake pieces with a black and white creamy glaze coating, which is uncharacteristic for most cakes. However, if this is not enough for you and your soul asks for a holiday, the cake can additionally be decorated with fruits, pieces of crushed nuts, dried apricots, chocolate, candied cranberries and even pieces of bananas, you can make it with cherries or pineapple, this will add a pleasant sourness. Experiment– your loved ones will definitely appreciate your efforts!

The cream can be prepared faster if you replace the sugar with powdered sugar.

To avoid cooking 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 banana, arrange the banana pieces before serving. If you do this in advance, the banana may darken when exposed to air.

How to serve this cake correctly

Serve the Count's Ruins cake (sometimes called Roman) as a dessert. Get the cake from the refrigerator in advance so that it warms up to room temperature - this will better reveal the taste of this wonderful cake.

Serve it with tea or coffee without sugar, since the cake itself is quite sweet. A sugar-free drink enhances its taste. Place the pieces of cake on plates and enjoy the taste and praise from your guests. For children, you can offer milk, classic yogurt or unsweetened compote (for example, from fresh apples) with the Count's Ruins cake.

Other cooking options and ingredients

—Count’s ruins cake is a classic recipe—with sour cream, this is one of my favorite cakes. Most often I add canned pitted cherries from compote to it. Cherries give the cake a refreshing sourness, which goes very harmoniously with sour cream. If you want to make a cake that will surprise your guests with its sophistication, the recipe

Quite simple, but interesting. If you follow all the recommendations and take your time, then no one will be able to take their eyes off the dessert on the holiday table. The main convenience is that, if necessary, some of the ingredients for the filling can be changed and you will get a completely new holiday dish for the whole family.

Cake "Count's Ruins" with pineapples

A simple cake with sour cream and fruit will not take much time and will delight you with a variety of flavors. In this case, it is recommended to use already chopped canned pineapples.

Ingredients:

700 g full-fat (homemade) sour cream;
500 g sifted flour;
100 g fine granulated sugar + 0.5 tbsp;
4 chicken eggs;
2 tsp. cocoa powder;
1 can of condensed milk;
1 can of pineapple;
1 bar of chocolate (dark or milk);
1 tsp. baking soda.

Recipe:

Beat eggs with half a glass of sugar. For this it is best to use a mixer on medium speed.

Add condensed milk and mix everything thoroughly with a spoon or wooden spatula. Mix flour with soda and add it portionwise to the rest of the ingredients.

Knead the liquid and homogeneous dough. Divide it into two equal parts and add sifted cocoa powder to one to bake a “white” and chocolate base for the future cake.

Preheat the oven to 190-200 degrees. Coat the baking dish with a small piece of butter (margarine) and sprinkle the bottom with flour - there should not be too much of it.

Bake the cakes one by one. Check readiness after 20 minutes with a wooden stick. If the toothpick is clean, then the cake is ready and now you need to give it time to cool. We cut the light base lengthwise, and cut the chocolate base into small cubes, which should be approximately the same size.

Beat the sour cream with the remaining sugar at medium speed until all the crystals have dissolved. The resulting mass can be placed in the refrigerator for a quarter of an hour.

Coat the white cake well with cream and “glue” the halves together.

Dip the cubes one by one into the sour cream mixture and place them on the base, alternating with sweet pineapples. We work carefully so that nothing falls.

Melt the chocolate bar in a water bath, stirring constantly, or use the microwave. Immediately pour the glaze over our dessert with sour cream and hide it in the refrigerator for several hours.

Advice!

Count's ruins with fluffy meringue

Just one piece of this cake will be remembered for a very long time. There is nothing difficult in cooking if you work carefully and don’t rush anywhere.

Ingredients:

200-250 g butter;
150 g fat sour cream (30%);
150 g chopped nuts;
4 squirrels;
3 chicken eggs;
2 tbsp. granulated sugar;
1 tbsp. sifted flour;
1 packet of vanillin;
0.5 cans of boiled condensed milk;
a pinch of salt;
lemon acid;
vanilla.

Recipe:

Pour the whites into a clean and dry (this is very important) bowl. We make sure that no yolks get into them, otherwise you won’t be able to whip up a thick foam.

Add a pinch of citric acid and set the mixer to minimum speed. When the whites increase in volume, add a glass of granulated sugar, but not all at once, but in small portions.

Now beat the whites at high speed until they begin to hold their shape. Preheat the oven to 110 degrees. We cover the baking sheet with parchment paper, after which we place the future meringue on it with a teaspoon. We act carefully and maintain sufficient distance so that the “chips” do not stick together.

Cook the meringues for exactly one hour. Then open the door a little and dry the dessert for another half hour. Turn off the burner and give the cakes time to cool. Only after this can they be removed from the oven.

Beat the eggs well with the remaining sugar until light foam appears. Add sour cream and mix everything thoroughly again.

Mix flour with vanilla and add it portionwise to the rest of the ingredients. At the end, quench the soda with vinegar (or lemon juice) and knead a fairly thick and homogeneous dough.

Pour it into a detachable round mold and place it in the oven (180 degrees) for 30-40 minutes. To prevent the biscuit from falling, do not open the oven ahead of time.

We wait for the cake to cool completely, after which we divide it into two equal halves. To do this, you can use a knife or regular thin thread.

We cut one into diamond shapes, as shown in the photo below. This way the dessert will look much tastier and more interesting.

Mix boiled condensed milk with butter at room temperature. Add vanillin and beat the mixture with a blender until it increases in volume.

Place the round base on a beautiful dish and coat it with a thick layer of cream.

Place the sliced biscuit on top and also cover them with the sweet filling.

Then come chopped nuts and a layer of airy meringue. We repeat all steps until the ingredients run out.

We decorate the finished cake with nuts or chocolate glaze, which will appeal to true connoisseurs of sweets.

We hide the dessert in the refrigerator for 3-5 hours so that the layers are well soaked, after which we serve it to the table with your favorite drinks.

Important point!

If you want to save time or are afraid that the meringue won’t work out, then you can buy ready-made fluffy cakes in advance at the nearest supermarket.