Cake «Count's ruins»

Cake «Count's ruins»

Cake «Count's ruins» - a very spectacular and mouth-watering cake, which is not ashamed to serve to the festive table. In addition, such a cake is prepared simply and relatively quickly, you do not need to fiddle with cakes for a long time or prepare an intricate cream. Despite the simplicity of preparation and assembly, the cake turns out to be very tasty and juicy. Soft biscuit dough soaked in sour cream, just melts in your mouth. You can supplement such a cake with any fruits or berries by putting pieces inside the cake, or by decorating the cake with them outside.

Cooking time: 180 minutes.

Servings: 7.

Calories: 229.


For dough:

  • eggs - 9 pcs;
  • sugar - 9 tbsp;
  • flour - 8 tbsp;
  • cocoa - 1 tbsp.

For cream:

  • sour cream - 700 g;
  • sugar - 120 g;
  • thickener for sour cream - 1 tsp;
  • vanilla sugar - 1 tsp.

For glaze:

  • water - 50 g;
  • butter - 30 g;
  • sugar - 50 g;
  • cocoa - 2 tbsp.


1. Prepare all the necessary ingredients.

Ingredients for making the Count's ruins cake - photo step 1

2. We will cook two biscuits - one regular and the other chocolate. For the first biscuit, break 5 eggs (I use cold eggs, only from the refrigerator), add 5 tablespoons of sugar and beat at maximum mixer speed for 10 minutes, no less. It is very important,
it is thanks to such a long whipping that the biscuit turns out to be very fluffy and tender without the addition of baking powder. And one more important point, the eggs must be broken into a clean, dry container, otherwise they will not beat to the desired state.

eggs - photo step 2

3. When the eggs are beaten (they will increase in volume several times), add 5 tablespoons of flour. Add sifted flour in several parishes. Knead the flour with a spatula in one direction very gently, as if lifting the dough.

приготовление теста - фото шаг 3

4. Pour the finished dough into a baking dish greased with butter. You need to lubricate both the bottom and the walls. Send the form with the dough to the oven, heated to 180 degrees and bake for about 25 minutes, depending on the power of the oven.

dough - photo step 4

5. Check the readiness of the biscuit with a wooden skewer - pierce the cake with it, and if the skewer remains dry, then it is ready. The first cake has risen very well, after cooling it almost does not lose its shape. Leave the first cake to cool completely, but for now, start preparing the chocolate cake.

biscuit - photo step 5

6. Beat 4 eggs with 4 tablespoons of sugar in the same way as the first cake - for 10 minutes. Make sure the bowl you are whisking in must be completely dry.

beaten eggs - photo step 6

7. Add 1 tablespoon of cocoa to the beaten eggs and fold in gently.

dough preparation - photo step 6

8. Then sift 3 tablespoons of flour and mix them into the eggs.

dough preparation - photo step 8

9. Pour the resulting mass into a baking dish greased with butter and bake in the oven, like the first cake.

dough - photo step 9

10. Leave the finished chocolate biscuit to cool completely.

chocolate biscuit - photo step 10

11. While the cakes are cooling, prepare the cream. Mix sour cream with sugar and vanilla sugar, beat. If sour cream is too thin, add 1 teaspoon of thickener. But you don’t need to make the cream too thick, because it should soak the cake.

making cream for the Count's ruins cake - photo step 11

12. Prepare chocolate icing. It can be prepared in any convenient way. You can also just melt a bar of dark chocolate. But we will prepare a simple glaze on the water. To do this, mix 50 ml of water, 30 g of butter and 50 g of sugar, stir and bring to a boil. Then add 2 tablespoons of cocoa mix and boil over low heat for about 5 minutes. Then remove the icing from the heat and let it cool. The frosting will thicken as it cools.

chocolate icing - photo step 12

13. The biscuits have cooled down, cut each one in half lengthwise. The bottom of the white cake will be the bottom of our future cake. Since the cakes were baked in a square shape, I cut off the corners to give the cake a rounded shape.

cooking cake count ruins - photo step 13

14. Cut one half of the white cake and two halves of the chocolate into large cubes.

making the Count's ruins cake - photo step 14

making the Count's ruins cake - photo step 14.1

15. Lubricate the bottom of the cake with sour cream, and on top, start laying out the white and chocolate biscuit pieces alternately, dipping them in the cream. Thus form a hill.

making the Count's ruins cake - photo step 15

16. Pour the resulting slide with sour cream.

making the Count's ruins cake - photo step 16

17. Pour the prepared chocolate glaze over the top.

Cake «Count's ruins»

18. Sprinkle with chopped peanuts or walnuts.

Cake «Count's ruins»

19. Cake «Count's ruins» is ready. Leave it on for at least 2 hours for better soaking. When it is well saturated, it will be easy to cut into neat pieces and will not fall apart. At the same time, it will become very tender, soft, juicy. Bon Appetit.

Cake «Count's ruins»

Cooking video