Earl ruins- a cake with meringues or with pieces of biscuit, very tasty and not at all difficult to prepare according to the best recipes.

This delicious, beautiful and airy dessert must have been tasted by everyone at least once. There are probably as many options for the Earl ruins cake as the housewives prepare it. Why such a name? Most likely due to the shape of the cake, which, according to the idea, should resemble the ruins of a castle. Be that as it may, lovers of sweet and delicate desserts will definitely appreciate its taste.

• egg white- 4 things
• sugar - 200 gr
• lemon juice - 1 tsp
• salt - a pinch

Butter cream:

• butter - 200 gr
• condensed milk - 300 gr

Decoration:

• walnut - 100 gr
• bitter chocolate - 100 gr
• milk - 50 ml

To prepare the cake, the Earl ruins with meringue, take egg whites, granulated sugar (you can icing sugar), butter, sweetened condensed milk, dark chocolate, peeled walnuts, milk (or cream), lemon juice and a pinch of salt.

First, let's prepare a classic white meringue cookie. In addition to food, we will need suitable dishes and a mixer. We take a bowl, wash it and dry it thoroughly. It is also advised to degrease it with lemon juice, and then wipe it dry again. Pour in cold squirrels and add a pinch of salt.

Begin to beat the egg whites at low speed, gradually increasing the speed to medium. When the proteins begin to foam and become airy, add lemon juice

We continue to beat at almost maximum speed for another minute or two. In the process of beating, add sugar or powder over a tablespoon. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about the sugar. If you use a planetary mixer, it’s much easier because your hands are free. Beat the whites with a hand mixer as if we were drawing an eight or an infinity sign. This is necessary so that the mass is whipped evenly.

In general, whipping the whites will take you about 10-15 minutes. When the sugar is completely dissolved, the mass will be as it should.

See what the finished meringue looks like - it is thick and dense, while fluffy.

If you collect it in one place, the meringue does not spread, but keeps its shape perfectly.

Now decide for yourself how you will place the cookies - I love using a culinary bag with a "rose" or "star" attachment. You can just use a spoon.

We line the baking sheet parchment paper and set aside the meringue. She keeps her shape perfectly. I ended up with a whole baking sheet of small-sized (4-4.5 centimeters in diameter) meringue cookies.

Now they need to dry. To do this, turn on the oven (you can in advance) and cook cookies at an average level at 90-100 degrees for about an hour, maybe more or less. 3-4 times I open the door to check the meringue. Make sure that the cookies don't start to darken: meringue is a snow-white delicacy. Although, this is a matter of taste - some people like to blush it. The meringue is done when it comes off perfectly from the paper and is light and dry to the touch. You see, the bottom is also white (well, maybe with a barely noticeable creamy tint). For now, let's leave the finished meringue and start preparing the butter cream.

Remove the butter from the refrigerator beforehand to soften. We put it in a dish suitable for whipping. Beat soft butter at high speed with a mixer until it becomes fluffy. About 2-3 minutes.

Then, without stopping whipping, pour condensed milk in a thin stream. Then I stopped the mixer specifically to take a photo, but do not interrupt its work.

Beat the cream until fluffy, glossy and completely homogeneous. It won't take you a lot of time - only 4 minutes.

The ready-made butter cream with condensed milk keeps its shape perfectly, it is completely homogeneous and shiny. You can work with such a cream right away. It settles perfectly with a pastry bag and does not lose its shape.

Finally we collect the cake Earl ruins. Take a suitable flat dish (preferably wider, since the cake is not very small) and spread the first layer of meringue on it. This is the base of the cake - it should be roughly round.

Now coat the bottom of each meringue with butter cream. You can use a pastry bag (this is more convenient) or just a spoon.

Similarly, we coat all the meringues from below, laying them in a neat, even slide. Decorate the gaps between the cookies with cream so that the cake becomes a single whole.

It remains only to decorate the cake. To do this, you need to make a chocolate icing. I advise you to take exactly dark chocolate to set off the sweetness of the cake itself. We break it into slices or chop it finely with a knife. We warm the milk well so that it is hot, and pour it into a bowl of chocolate. Stir quickly with a fork so that the chocolate has time to melt, but at the same time does not curl from the high temperature. It turns out smooth and shiny chocolate glaze.

Pour the cake with a tablespoon with warm icing.

And decorate with peeled walnuts. You can chop them coarsely or use halves-quarters.

Homemade cake Earl ruins with meringue and butter cream is an exquisite and delicious sweet treat that will decorate any festive table... Those with a sweet tooth will definitely appreciate this delicate and hearty dessert.

Recipe 2: cake Earl ruins at home

How to bake a cake Earl ruins? Which housewife has not asked this question? When I first saw this dessert, I thought that only an experienced pastry chef would master its preparation. But I was wrong. You just need to bake two biscuit cakes and give them the desired shape. Therefore, I can say with confidence that a simple recipe for the Earl ruins cake exists.

It's time to present step by step classic recipe cake Count ruins with a photo. To cook chocolate cake The ruins of the Earl are not difficult.

For the test:

• Flour 2 tbsp.
• Eggs 2 pcs.
• Sugar 1 tbsp.
• Cocoa powder 50 g
• Sour cream 1 tbsp.
• Baking powder 1 tbsp. l.

For glaze:

• sugar - 100 g;
• butter - 100 g;
• sour cream - 100 g;
• cocoa powder - 100 g.

For the cream:

• sugar - 1 glass;
• vanilla sugar- 1 sachet;
• sour cream (thick) - 0.5 l.

Combine all the ingredients for the dough in a bowl or in a mixer bowl. Beat until smooth.

Add flour to the resulting mixture (it needs to be sieved) with baking powder. Mix well.

Ready-made cakes remove from the mold and cool.

If you like fatter cakes, then use more sour cream. If so, remember to add more sugar to maintain the proportions of the cream.

Beat all the ingredients for the cream until the sugar dissolves. Beat gently so that the sour cream does not turn into butter. Watch its consistency carefully.

To prepare the glaze, mix all the ingredients in a bowl and place in a water bath.

Bring the bath to a boil while stirring the frosting.

When the water boils, immediately turn off the heat. Remove the glaze bowl and cool.

Put the white crust first, grease it with cream.

Chocolate cake it is desirable to cut into cubes, but you can also break it with your hands.

Pieces of the cake should be greased with cream and laid out in a hill.

The cake is ready. You just need to put it in the refrigerator for impregnation. Then it will become even tastier.

Recipe 3: cake Earl ruins with sour cream (with photo)

The cake is easy to prepare, but to make it even easier, I broke the process into several stages. A couple of days before assembly, you can make meringues. The next day, bake the cakes, and at hour X you just have to make the cream and collect the cake. Begin!

For cakes:

• 100 g sour cream;
• 1 egg;
• 100 g Sahara;
• 100 g flour;
• 20 gr. cocoa;
• 1 tsp baking powder.

For meringues:

• 3 egg whites;
• 150 g Sahara.

For the cream:

• 200 gr. oils;
• 1 can of condensed milk.

Meringue contains only 2 ingredients: egg whites and sugar. Classic ratio of components 1: 2. Tentatively, we will need 150 grams of sugar for proteins from three eggs. With this simple set of products, you can create almost a miracle - delicious crumbly meringues for a cake and more. Need a step-by-step guide?

Separate the whites from the yolks and pour them into a deep bowl. Check that the dishes and whisk are dry and free from fat. Begin to beat the whites. The better you beat them without sugar, the more airy and stable you will get the meringue.

When the protein mass has increased significantly in volume, we begin to add sugar and still continue to beat. You will soon notice that the meringue has become so dense that after turning the bowl over, it does not flow out.

We transfer the whipped whites into a culinary bag and upset the small bezeshki. Basically, you can lay out the meringue for the cake with a spoon. Taste and appearance from this will not deteriorate.

Dry the meringue in the oven at 90-100 degrees for 1-1.5 hours.

Store the meringue in a dry place before assembling the cake. Can be left in a cooled oven.

It's time to start baking the cakes. According to this recipe, they are moist and very porous, more like a cake than a biscuit.

Beat the sour cream, egg and sugar with a mixer. A very fluffy mass will not work, so we just need to achieve the combination of the ingredients.

At the split form, line the bottom with parchment and transfer the dough. We bake for about 35 minutes at 180 degrees.

Cool the cake in the mold a little and then remove it.

Since we have a cake with meringues, the cream is needed on an oil basis. I offer the simplest and tasty option with boiled condensed milk. Most likely, the question of how to prepare such a cream does not arise. Just mix the pack very soft butter and a can of condensed milk, and then beat a little.

It remains to collect the cake. Cut the biscuit lengthwise into two cakes. We coat with cream and to add an interesting flavoring accent, lay out the dried fruits. Meringue goes well with prunes. Its sourness favorably emphasizes the sweetness of the dessert. Cover with a second cake layer, which is also generously greased with cream.

It's time to create "ruins" on the cake. We take the meringue, dip it in the cream and spread it out first in an even layer as in the photo.

Further, the layers will decrease in diameter and more and more resemble the wreckage of the tower. So at home we will get an unusual and very tasty cake with a chocolate base, a crispy layer and an interesting fruit accent.

To complete the picture, melt the chocolate right in a pastry bag and, when it cools a little, pour the cake over it.

I want to note that the cake is quite modest in size (20 cm in diameter at the base). Therefore on big company you can safely double the amount of ingredients. And, believe me, it's worth it!

Recipe 4, step by step: Earl ruins cake with meringue

Air meringue combined with tender biscuit sandwiched delicious cream and nuts. It is worth eating just one piece of this delicacy and it seems that it is already impossible to stop. Cake "Earl Ruins" with meringue and biscuit simply cannot but cause delight! Try to cook this cake, and it will definitely become a constant “guest” on your table.

For the basics:

• Eggs - 3 pieces
• Vanillin bag
• Light flour - 1 tbsp
• Fatty sour cream - 150 gr
• Sugar - 1 tbsp
• Pinch of baking soda

For the meringue:

• Egg whites - 4 pcs
• Citric acid
• Sugar - 1 tbsp

• Vanilla
• Pack of butter
• Half a jar of condensed milk (boiled)

For the layer:

• Walnuts - 150 gr

We will start the preparation of the Earl Ruins cake with baking meringues, and only then we will deal with the biscuit.
Wash it properly, and degrease the dishes in which we will beat the whites, then carefully separate the whites from the yolks. See the main thing so that the yolk does not get damaged and does not accidentally leak into the whites, otherwise they will not beat up.

Add a pinch to the bowl citric acid and start the whipping process at the lowest mixer speed. When the mass becomes larger in its volume, add sugar in portions, and now set the mixer to the maximum without stopping whipping. When the protein mixture holds its shape well, you can bake.

We set the temperature in the oven to 110˚С - let it heat up. It is advisable to do this in advance. Place parchment paper on a baking sheet and spoon the meringue on it. You can use a pastry bag for these purposes - this will make the meringues beautiful and neat. We put the meringues in the oven for an hour. After that, open the door slightly and dry it for another 30 minutes, then turn it off. We leave our airy cakes to cool, and only when they have completely cooled down do we take them out of the oven.

Now it's biscuit time. We mix the ingredients for our cake: first, beat the eggs until frothy with sugar.

Pour in sour cream. Mix well.

Now pour the sour cream-egg mixture into a larger cup, and add vanillin, and gradually add flour.

At the last stage, do not forget to pour in the slaked soda. It is best to extinguish with vinegar, but you can also use lemon. You should get a dough of the same consistency as in the photo.

Bake for about 35 minutes at 180˚С. Do not open the oven while cooking, otherwise the biscuit may fall off and then it will not be so tender and fluffy.

The finished cake should be cut into two equal halves and left to cool.

Once cool, cut one piece into pieces, like this.

Let's make a cream. It turns out to be of a beautiful caramel color, and the taste is somewhat reminiscent of toffee.

So, we mix boiled condensed milk with butter (it should be soft enough), add vanillin. It is better to mix with a blender, so the cream will be more uniform and fluffy.

Now let's chop the nuts. Any nuts will do, even walnuts, even hazelnuts or almonds. We used walnuts.

So we have come to the final stage - assembling the "Earl Ruins" cake. We coat the whole half of the biscuit base with cream.

Put pieces of cut biscuit, sandwich with cream again.

Sprinkle with chopped nuts and lay out a layer of meringue. Then we repeat the layers.

Decorate the top of the dessert with nuts. This is how we got the "Earl Ruins" cake.

It is not at all difficult to make it, but it takes a lot of time to cook, about three hours. But the result exceeds all expectations. It turns out very tasty and unusual. Enjoy your tea!

Recipe 5: Earl ruins with condensed milk (step by step)

The Earl Ruins cake is a gorgeous cake that can decorate any festive table. The cake is collected from meringues in the form of the ruins of a palace or castle, which is why it has such a name. Air meringues combined with cream from butter and condensed milk, chocolate and nuts will appeal to both children and adults. Cooking is not difficult with everything at hand necessary products... The most basic ingredients are required, and you get a real masterpiece. The cake is very tasty, cook it and you will not regret the time spent. The cake is served exclusively from the refrigerator.

• egg 10 pcs.
• salt 1 chips.
• sugar 250 g
• butter 200 g
• condensed milk 7 tbsp
• vanilla sugar 10 g
• walnuts 20 pcs.
• dark chocolate 50 g

Initially, we will prepare the surface for baking - cover the baking sheet with parchment and grease with oil.

We take the oil out of the refrigerator and leave it at room temperature for 30 minutes. To prepare the meringue, use only chicken proteins... Carefully separate the proteins into a bowl one at a time, pouring each protein into a large and dry container, not a single gram of yolk should get to the proteins.

Add salt to the proteins and beat for 4 minutes at minimum mixer speed.

Then we continue to beat for 6 minutes at medium speed with a protein mixer, adding one spoonful of sugar.

And we continue to beat for 4 minutes with a mixer at maximum speed.

We get perfectly whipped protein mass, which does not fall out of the container if it is turned over.

Ready dough, do not hesitate, spread with a tablespoon on a prepared baking sheet.

We put the baking sheet in the oven for 2 hours, setting the temperature to 100 degrees; during the cooking process, do not open the oven.

In the meantime, let's chop the nuts.

Fry them for 7 minutes over a tiny fire.

Transfer the fried walnuts to a plate and leave to cool completely.

While the meringue is cooking, prepare the butter cream. Add vanilla sugar to the butter whipped for a minute, one spoonful of condensed milk and continue to beat.

The total whipping time is 3 minutes, we set aside the finished cream.

We take out the finished meringues and let cool for a couple of minutes.

In the meantime, let's melt the chocolate in any way.

Putting the cake in a flat plate. We spread the first row of meringues, greasing the bottom of each with cream, and sprinkle with nuts.

After smearing the meringue bottoms, lay them on top of each other and sprinkle the layers with fried walnuts.

When assembled, the cake looks like a slide, which is completed by one small meringue.

Pour chocolate chaotically and put it in the refrigerator for 10 minutes.

Ready-made cake "Count ruins". Bon Appetit.

Recipe 6: Earl Ruins - Chocolate Iced Cake

• sour cream - 1.5 tbsp.;
• sugar - 1.5 tbsp.;
• chicken egg - 3 pcs.;
• wheat flour - 1.5 tbsp.;
• soda, slaked with vinegar - 1.5 tsp;
• vanillin on the tip of a knife.

• sour cream - 1 l;
• icing sugar - 0.5 tbsp. (can be increased or decreased depending on taste preferences);
• nuts.

• cocoa - 6 tablespoons;
• sugar - 12 tablespoons;
• butter - 100 g;
• milk - 6 tablespoons

We begin to prepare the dough. We turn on the oven at 220 ° C.

Add eggs and sugar to a deep bowl, and then grind them with a mixer or a whisk.

Pour in cocoa and mix gently.

Add soda slaked with 9% table vinegar and vanillin.

Sift the flour into a bowl (it is necessary to sift it to enrich it with air) and spread the sour cream. Mix everything thoroughly until a uniform consistency of thick sour cream is formed. There is little nuance: The dough can be divided into two parts and only one of them can be added with cocoa. Then the Earl Ruins cake will look like its brother - Zebra.

Lubricate the baking dish with sunflower or butter (you can additionally sprinkle the walls with semolina or use parchment paper, which you still have to grease with oil).

Put the dough in a mold and level it with the back of a tablespoon, and then put it in the oven for about 20-30 minutes until the biscuit is lightly browned.

While the dough is baking, let's make a cream. Pour sour cream into a clean deep bowl and add sugar. It is better not to use a mixer, because the cream turns out to be very liquid, it will be enough to just mix everything with a whisk or spoon. Instead of sugar, you can add boiled condensed milk to the cream, it turns out very tasty.

Ideally, walnuts should be used for the cake, but peanuts can be substituted for them. In any case, they need to be lightly fried until golden brown and immediately put on a board so that the oil is glass, and then transferred to some container.

While the cream was being prepared and the nuts were fried, a biscuit was baked, the readiness of which can be checked with a toothpick or a match; they should remain clean if the baked goods have sat in the oven for too long. Free the baked goods from the mold and let cool slightly.

We take a wide and sharp knife and, stepping back from the surface about 5 - 10 mm, cut off the top.

Impregnate the resulting cake with milk (you can prepare special impregnations for sugar syrup, liquor or rum).

Cut the remaining top of the biscuit into medium-sized cubes of about 2.0 - 2.5 cm.

In the standard recipe, it is suggested to dip each cube in cream and lay it out on top of the prepared cake. However, it is much easier to add all the pieces to the cream at once.

Mix the cream and biscuit cubes very carefully by hand.

By this time, the cake is already a little soaked and slowly we begin to spread the pieces of biscuit on it.

Periodically sprinkle the steps of the slide with fried nuts.

When the "ruins" take their proper place, you can start preparing the glaze. Combine milk, sugar, cocoa and butter in a container. Instead of cocoa, you can use a 100 g chocolate bar.

On low heat, with constant stirring, cook the glaze for about 5 - 10 minutes (until it begins to thicken) and immediately remove from heat.

You should not wait until the icing has cooled down; it is enough to pour it on the outside of the cake. Here you can do two things: completely hide the contents of the cake under the chocolate fondant, or simply decorate the delicacy with thin splashes.

Recipe 7: cake Earl ruins with chocolate

Today we bring to your attention step by step recipe with a photo of making a cake "Count ruins" at home. Cake "Earl Ruins" is far from a novelty today. However, it does not lose its popularity to this day, tk. does not require intricate ingredients and special culinary training. It is prepared very easily, from pieces of biscuit cakes, but it turns out soaked, tender, moderately sweet and incredibly tasty!

• eggs - 2 pcs.,
• flour - 250 gr.,
• cocoa powder - 2 tablespoons,
• baking soda - 1 tsp
• sugar - 300 gr.,
• sour cream - 500 gr.,
• dark chocolate - 100 gr.

Combine 100 ml of sour cream with 100 gr. Sugar and beat well with a mixer until it doubles in volume.

Add eggs and beat again until smooth.

Add flour and baking soda. Mix the dough with a mixer until smooth.

Divide the finished dough into two parts: 1/3 and 2/3. Add cocoa powder to most of it and mix well.

Pour both types of dough into molds. Place the light in the cake pan, because this will be the base crust, and pour the brown dough into any convenient form, because the cake will crumble.

Bake the cakes at 180 degrees. The light crust will be ready in 10 minutes, brown 20-30. Check readiness with a wooden splinter - it must be dry. Cool the finished cakes, and put the light crust on a plate to decorate the cake.

Cut the brown cake into any pieces about 1.5-2.5 cm in size.

Combine the remaining sour cream with sugar in a bowl and beat with a mixer until fluffy. This process will take you about 10 minutes.

Spread the slices with a tablespoon on the cake in the form of a slide. If cream remains, pour it over the top of the cake.

Break the chocolate into pieces and combine with butter.

Melt the chocolate to a liquid consistency, but do not bring it to a boil. Stir in butter until smooth.

Pour the chocolate icing over the cake. Use a teaspoon to apply the frosting in a random manner. Send the soaking cake to the refrigerator for 3 hours. As you can see, it is not so difficult to make the Earl Ruins cake at home if you use this step-by-step recipe with a photo.

Recipe 8: Earl's Ruins with Prunes and Nuts

It is very easy to prepare "Count Ruins" at home. The classic recipe uses an air meringue for the base of the cake, but we won't spend half a day making this. easy cookie... We will prepare a familiar biscuit that is in no way inferior to an airy meringue. The dough that we will cook will turn out to be just as light and porous.

Let's rather please our family and friends with this delicious cake... Our step-by-step recipe with a photo will help to prepare this version of the "Count Ruins". Everything is so simple that the cooking process itself will give you no less pleasure than further enjoyment of this delicate taste.

• chicken egg - 2 pieces
• sour cream - 1 tablespoon for dough and 1 l for cream
• sugar - 1 glass for dough, ½ glass for cream and 3 tbsp. for glaze
• wheat flour - 2 cups
• baking powder for dough - 2 tablespoons
• prunes - 200 gr
• walnut - 200 gr
• cocoa powder - 1-2 tablespoons for the dough, 3 tbsp. for glaze
• cream 10% fat - 3 tbsp
• butter - 50 gr

First, let's prepare the dough. Take a deep glass container, add granulated sugar and eggs. Use a mixer to beat until thick foam forms. Wheat flour sift through a sieve several times. Add sifted flour, sour cream and baking powder to the sugar and egg mixture. Mix all ingredients well.

Divide the resulting dough into two equal parts. Put a few tablespoons of cocoa powder in one half and mix it thoroughly into the dough. Take a round baking dish and brush the rimmed bottom with butter. Gently lay out the light-colored half of the dough. Chocolate dough can be baked in any shape. The baking tray must also be greased with oil beforehand. Preheat the oven to 200-220 degrees. Place both parts of the prepared dough in the preheated oven and bake until full readiness... Now prepare sour cream. Take a deep bowl, add sour cream, sugar, walnuts and prunes to it.

Remove the finished cakes from the oven and cool completely. Cut the chocolate crust into cubes so that each side is no more than two centimeters long. Put the light crust on a dish and brush generously with sour cream. To make the biscuit soaked better, make small cuts in it with a knife. Place the chopped chocolate cubes in the bowl with the remaining cream and stir gently. Make sure that each piece is completely "bathed" in the cream from all sides. Now slowly and carefully place the chocolate cubes on top of the light-colored crust. As a result, the cake should have the shape of a small slide. It's time to make the icing. Add three tablespoons of cream and butter to a saucepan and bring to a boil. Add sugar and cocoa. Mix all the ingredients thoroughly and cook until the icing is thick. Apply chocolate icing to the cake. Lubricate it however you like. You can paint thin lines of chocolate, or you can completely cover the cake with chocolate.

Put the finished cake in the refrigerator for 3-4 hours. Let it soak well. Due to the fact that the biscuit has a porous structure and each cube is coated with cream, the cake has enough time to soak. Well, if you leave it in the refrigerator overnight, the next morning the cake can be bitten with your lips. Now you can cut your cooking masterpiece... The Earl Ruins cake is perfectly saturated, and in the cut it looks amazing. Surprise your family and friends with this splendor. Be sure that in this way of cooking this cake will become a favorite delicacy of all invited guests!

Recipe 9: cake Earl ruins with orange

• Wheat flour top grade 2 st
• Flour dishes
• Baking dough 1 tsp
• Chicken egg 4 pcs
• Brown sugar 1 tbsp
• Sour cream 500 g
• Cream 33% 500 ml
• Poppy seeds 50 g
• Cocoa 3 tbsp
• Orange 1 piece
• Liqueur Amaretto 50 ml
• Ground almonds 50 g
• Maple syrup 50 ml
• A pinch of salt

Beat eggs with sugar and sour cream until fluffy.

Sift the flour with a baking powder, carefully combine with the egg-sour cream mass and mix, divide the dough into two parts. Cover the mold with parchment, pour out half of the dough and bake a white crust. Willingness to check for a dry torch.

Add poppy seeds and cocoa to the second part of the dough, mix and bake a dark crust. Willingness to check for a dry torch.

Prepare the impregnation syrup: remove the zest from the orange, squeeze out the juice; pour half a glass of water into a saucepan, add 4 tbsp. sugar, Amaretto liqueur, half a serving of zest and orange juice, boil until the sugar dissolves.

For the cream, mix sour cream, cream, the second half of the zest and orange juice, add sugar if necessary. Here it is already necessary to regulate according to your taste preferences, if you like sweet cream, then 5-7 tbsp. enough.

Cool the finished dark cake, cut in half and soak the halves with syrup.

Put 3-4 tablespoons on top. cream and spread evenly over the entire surface of the dark cake. Cover it with the other half.

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V Soviet times cake "Count ruins", like "Kiev", was prepared exclusively on the basis of meringues. However, many other recipes for this dessert were later invented - on a biscuit or a combination of biscuit and meringue.

Cream for classic version this cake is supposed to be made using butter or condensed milk. But if you wish, you can prepare "Count Ruins", for example, with sour cream, whipped cream or custard.

Cake "Earl ruins"

For baking dessert according to classical technology you will need the following ingredients:

• walnuts - 1 tbsp;
• chocolate - 100 g;
• quality butter - 250 g;
• thick condensed milk - 8 tbsp / l.

For the meringue of the Soviet "Count Ruins" you will need to prepare:

• eggs - 4 pcs;
• sugar - 1 tbsp.

Baking meringue basics

For classic cake"Earl ruins" first baked meringues. You need to prepare it like this:

1. Separate the whites from the yolks and beat a little with a whisk or in a mixer. Gradually add all the cooked sugar to the proteins.
2. Line a baking sheet with parchment paper. Spoon the whipped mixture onto a baking sheet.
3. Place the baking sheet in an oven preheated to 110 ° C. Bake the meringue for 10 minutes, then reduce the temperature to 95 ° C. Bake the meringue in the oven for another 2 hours.
4. After 2 hours, turn off the oven and leave the meringue to dry in it for about 1.5 hours.

1. Beat butter with condensed milk. Put the sweet mass in the refrigerator.
2. Chop walnuts into coarse crumbs with a knife. Leave a few grains to decorate the finished cake.
3. Cut the chocolate into cubes. Steam the prunes for 5 minutes. in boiling water, lightly dry and also cut. Leave some prunes to decorate the cake.
4. Place a layer of meringue on a flat dish. Pre-dip each baked piece in a mixture of sour cream and condensed milk. Pave the voids between the pieces with broken meringues.
5. Place on top of the meringue, filling in any remaining small voids, prunes and nuts.
6. Put the meringue again and sprinkle it with the mixture of prunes and nuts. Alternate layers until the meringue is finished.

The finished cake should be left in the refrigerator for about 6-10 hours to soak.

Homemade cake "Earl Ruins" based on biscuit

This dessert also turns out to be very tasty, aromatic and beautiful. To bake a biscuit, in this case, you need to prepare:

• sour cream - 200 g;
• eggs - 2 pcs;
• flour - 1.5 tbsp;
• sugar - 1 tbsp;
• cocoa - 3 tbsp / l;
• slaked soda - 2 tsp.

Cream for such "Count ruins" is prepared using:

• sour cream - 500 g;
• sugar - 1 tbsp;
• vanillin to taste.

To prepare the glaze you will need:

• cocoa and sugar - 4 tbsp / l;
• milk - 5 tbsp / l;
• butter - 80 g.

Also for this cake you will need to purchase one pineapple. If desired, this fruit can be replaced with nuts or berries.

How to bake a biscuit and make a cream

To prepare the basis for the "Earl Ruins", you need:

• mix all the ingredients and leave the mixture to rise for about 30 minutes;
• Transfer the present dough into a mold and bake in the oven at 180 C for an hour.

The finished cake should be divided into two halves - 1/3 and 2/3. Most of it then needs to be cut into 3x3 cm cubes. The smaller cake will later serve as the basis of the cake.

To make sour cream cake, you should:

• pour sugar and vanillin into sour cream and mix everything thoroughly;
• put the cream in the refrigerator for 30 minutes.

Assembling "ruins"

Now you can start making the "Earl Ruins" cake itself. To make this dessert, you need:

1. Place the cooled base crust on a platter or tray.
2. Dip the biscuit squares into the cream and fold them in a "slide". Place pineapple pieces, nuts or berries between the squares.

At the final stage, the finished cake is spilled with icing, which can be prepared, for example, like this:

• mix cocoa and sugar thoroughly;
• pour milk into the mixture and add melted vegetable oil;
• heat the resulting mass over low heat until a glossy shine appears.

At the final stage, gently pour the “slide” of the cake with the finished glaze.

Variant of "Earl's Ruins" based on both meringue and biscuit

Meringue for this original dessert prepared using:

• eggs - 3 pcs;
• sugar - 150 g;
• pinches of salt;
• lemon juice- ½ h / l.

To bake a biscuit you will need:

• eggs - 4 pcs;
• sugar - 0.5 tbsp;
• vanilla sugar - 1 sachet;
• flour - 150 g;
• slaked soda - ½ h / l;
• semolina - 2 tbsp / l.

The cream for such a cake is prepared from:

• butter - 250 g;
• condensed milk - 1 can;
• cocoa - 3 tbsp / l.

To prepare the glaze you will need:

• chocolate - ¼ tiles;
• oil - 30-50 g.

You will also need some peeled walnuts and prunes.

Preparation of the base step by step

In this case, you also first need to prepare the biscuit base of the "Earl Ruins":

1. Beat 3 yolks and 1 egg with sugar and vanilla in a bowl with a mixer until a dense foam forms.
2. Sift flour into a separate container. Sift ¼ part of the flour into a bowl of beaten eggs again and mix thoroughly. Add another quarter flour to the cup and stir again. Repeat the process with the rest of the flour.
3. Add slaked soda to the biscuit mass. Leave the dough to infuse for 30 minutes. Turn on the oven to preheat.

Till biscuit dough will be infused, you can prepare a mass for the meringue. To do this, beat the whites with sugar until hard peaks are formed. Next, add a little lemon juice to the whipped mass to stabilize the foam and beat everything a little again.

Now you can start baking a biscuit for the "Earl Ruins". To do this, you should:

• grease the form with butter;
• pour semolina into the mold and distribute it along the bottom and sides;
• Put the dough in a mold and bake the biscuit at 180 ° C for 20 minutes.

While the biscuit is baking, you can start spreading the meringue on a baking sheet. The baking sheet should first be covered with parchment paper. It is best to spread the meringue in small amounts - ½ teaspoon each. In this case, the cake will subsequently turn out to be more flavorful and tasty.

Next, the baking sheet should be placed in the oven, removing the previously baked biscuit from it. Dry the meringue for about 1 hour. Then it should be cooled in the oven with the door ajar for 30 minutes.

Making the cream and assembling the cake

The technology of preparation of the cream for the combined "Count ruins" looks like this:

1. Mix oil with condensed milk with a mixer. Divide the cream in two.
2. Pour into one of the cocoa parts. Mix everything thoroughly.
3. Chop the walnuts finely with a knife. Pour them into a cup of dark cream and stir again.

1. Divide the cooled biscuit in half. The denser top cake will serve as the base of the cake in the future. Cut the lower separated part of the biscuit into small cubes... These pieces will subsequently have to completely dissolve in the cream.
2. Place the slices in the cocoa and nuts cream. Mix everything thoroughly, turning into a single mass.
3. Lubricate the base cake with white cream in the amount of 1-2 tbsp / l. Place on top along the edge of the meringue crust. Put the mass with nuts and meringue in a "slide" in the center.
4. Place a second ring of meringue of a smaller diameter along the edges of the "slide". In this way, make a few more rings to the very top of the "slide".
5. Decorate the cake with nuts and prunes, pressing them between the meringues.

The prunes should first be steamed and thoroughly rinsed and chopped. At the final stage, it is advisable to pour the cake on top with icing made from chocolate melted with butter. Next, the dessert should be placed in the refrigerator for several hours.

"Count ruins" with cherry

This version of the cake can be prepared, for example, in the summer at the dacha. Dessert "Count ruins" with cherries not only has excellent taste, but also looks very impressive and elegant. This recipe is suitable for those housewives who do not like too sweet cakes.

Prepared "Count ruins" with cherries, usually on the basis of a biscuit. The ingredients for baking the crust are used in this case:

• flour - 220 g;
• sour cream - 200 g;
• butter - 50 g;
• eggs - 2 pcs;
• cocoa - 3 tbsp / l;
• slaked soda - 1 tsp / l;
• sugar - 200 g;
• salt - a small pinch.

To prepare the cream you will need:

• sour cream - 500 g;
• cocoa - 3 tbsp / l;
• sugar - 200 g;
• vanilla sugar - 1 sachet.

Pitted cherries for the preparation of such "Count ruins" will take about 100 g.

Baking the cake: a step by step recipe

Cherries go very well with chocolate. Therefore, the biscuit for "Count Ruins" when using it is best done with cocoa powder:

1. Mix eggs, sugar and sour cream in a cup. Add slaked soda and flour to the mixture.
2. Stir cocoa and soft butter into the dough. The finished dough should have the consistency of sour cream.
3. Cover a baking dish with parchment and place the dough in it. Bake the biscuit at 170 ° C for 45 minutes.

How to make cream and collect cherry cake

Cream for "Count ruins" with cherries is just perfect sour cream. You can prepare it, for example, like this:

1. Beat the sour cream well with a mixer. To make the cream as pleasant as possible and airy, this procedure should be performed for at least 6-8 minutes.
2. Add vanillin, sugar, cocoa to the cream and beat everything well again.

The next step should be the actual assembly of the "Count Ruins" cake. This procedure must be performed using the following technology:

1. Cut off the sides and top from the cooled biscuit. Divide the remaining flat cake into two parts. Grease the first part with half of the cream and place the cherry on top.
2. Cut the top and sides into cubes. Place the second part of the cake on top of the cherry and cream.
3. Mix the chopped biscuit cubes with the remaining cream half. Lay the mass in a "heap" on top of the second cake. Smooth the sides of the "slide" with a spoon or spatula.

The cake prepared in this way must be placed in the refrigerator until morning to soak the biscuit and solidify the cream. If desired, such "Count ruins" can be pre-decorated by sprinkling nuts and chopped prunes on top.

Air meringue, delicious biscuit, protein cream, chocolate icing in combination with an appetizing kind of delicacy - this is all a classic recipe for the Earl ruins cake. Once sweetness was in short supply, it was not so easy to get it. But if she appeared on the table, then a real holiday would come. Today you can buy baked goods in almost every pastry shop... However, to get truly refined taste, it is better to make the cake at home. Moreover, there are enough variations! Take your pick!

With homemade meringue

This recipe of the Earl ruins is one of the simplest, because it consists only of meringues and cream. So making a treat for your family will not be difficult.

Products

8 eggs;
2 tbsp. Sahara;
200 g butter;
200 g of condensed milk;
1 st. prunes and walnuts.

Preparation

Eggs should be chilled. Separate the whites and yolks. Beat the first ones well with a mixer to get peaks. Add sugar little by little, while increasing the speed of the beater. The whole process will take about 7-10 minutes until the mass acquires a thick, homogeneous consistency.
Put on a baking sheet baking paper, saturate with oil. Place the meringue on it using a regular bag or spoon if you don't have a pastry syringe.

Bake the future meringue at 100 degrees for about 1.5 hours. Do not open the oven before the end of the allotted time. Cool the workpieces.

Grind the prunes with nuts using a blender.

Also beat the butter separately until airy, add to the prunes, add the condensed milk and mix again.

At the bottom of the dish, apply 1 tbsp. l. butter cream, then lay out the meringue, generously grease with cream. In the process of assembling the cake, lay out the meringues in the form of a slide, grease each layer generously.

Set the sweetness in the cold for at least 2 hours to solidify completely.

With sour cream

The classic and very simple recipe for the Earl Ruins cake consists of the available ingredients that every housewife will find in the refrigerator. Follow our tips to create a delicious treat.

Products

Dough:
1 cup of sugar;
2 eggs;
1 glass of sour cream (at least 20% fat);
1 tsp soda quenched with vinegar;
3 cups flour.

Glaze:
2 tbsp. l. cocoa;
2 tbsp. l. Sahara;
100 ml of milk;
100 g butter.

Cream:
400 g sour cream (no more than 20% fat);
1 tbsp. Sahara.

Preparation

In a blender bowl, beat the sugar and eggs until the first ingredient is completely dissolved. Add sour cream, soda, stir.

From the resulting dough, you will have 2 biscuits. In a preheated oven (180-200 degrees), set the mold with one portion of the dough, having previously greased the sheet with oil. Baking time 20-25 minutes. Likewise with the second portion. After this, cool the bases well. Next, cut each into 2 pieces lengthwise. 4 cakes will come out.

For cooking sour cream whisk the sour cream and sugar with a blender (5-10 minutes).

Advice: it is better to use not too fatty sour cream for the cream, since sugar will dissolve in it faster due to its less density.

Make the frosting before assembling the cake. The process is quite simple: pour sugar into a saucepan, add cocoa, pour milk. Set on fire, stirring occasionally until smooth. Boil for 3 minutes over low heat, do not stop stirring. After removing from the stove, add oil, mix it well and start building a slide of cakes.

First, put the first cake on the dish, grease it with cream, cover with the second, do the same. Break the two cakes that you have left into pieces of arbitrary size and shape. Dip each slice in cream, place on the cake. Put more first large pieces, use small ones at the top. Make the cake tapered and then gently coat with icing. Put the treat in the refrigerator for 3-4 hours.

Ingredients for the cream:
250 g sour cream;
250 g of condensed milk;
250 g cherries (canned).

Bake the biscuits, cut them in half lengthwise. You will have 2 white and 2 chocolate bases.

Make a cream by whisking sour cream and condensed milk. Cherries, if canned, discard in a colander, getting rid of the juice. If the berry is fresh, then remove the seeds from it.

First, put a light base on a plate, apply a creamy mass. Next, cut the remaining biscuits into cubes, alternating, dip in the cream and lay out in the form of a slide. Place cherries between each layer.

Pour the glaze on the top, preparing it using the technology of the previous recipe.

Soak the treat in the refrigerator for several hours. Decorate with hazelnuts.

1. If you need a larger cake, then you should increase it not only in height, but also in diameter. When the slide is too high, it becomes heavy, the biscuit is compressed and as a result, the dessert becomes less tasty.

2. As a decoration for treats, you can use nuts, coconut shavings, colored dragees, puffed rice, grated chocolate.

3. To fill the cake, take fruits and berries that are not too juicy so that they do not flow, or combine them with thick cream.

4. You can prepare a biscuit base even 2-3 days before assembling baked goods. Store it in the refrigerator wrapped in a paper bag.

5. Now about how to serve correctly.

Having prepared a classic recipe for the Earl Ruins cake at home, you can delight your family delicious dessert... Before serving, remove the pastries from the refrigerator, let them stand for a while. So everyone will be revealed taste qualities and a unique aroma. It is worth drinking coffee or tea without sugar, since unsweetened drink favorably emphasizes the taste of the dessert. Also ideal for a cake is milk, compote, classic yoghurt... Bon Appetit!

Earl ruins cake

A dessert with a romantic name that will brighten any holiday - the Earl Ruins cake: a classic recipe with step by step photos and video instructions.

1 h 15 min

230 kcal

5/5 (7)

How to bake a cake Earl ruins? Which housewife has not asked this question? When I first saw this dessert, I thought that only an experienced pastry chef would master its preparation. But I was wrong. You just need to bake two biscuit cakes and give them the desired shape. Therefore, I can say with confidence that a simple recipe for the Earl ruins cake exists.

History and ingredients of the cake

Cake history

There is no exact information about the origin of this cake. But many people agree that this dessert turned out in the course of a culinary experiment. Moreover, the basis for him was the Kiev cake. How else to explain the similarity of many ingredients?

It is believed that confectioners, seeing the success of the Kiev cake, wanted to create an equally popular dessert. And without further ado? craftily altered and transformed famous recipe... And most importantly, they gave it a very romantic name - the Earl's ruins, because in appearance it really looks like a collapsed castle. The experiment was a success; this dessert remains one of the most popular to this day.

Selection of ingredients

This dessert can be prepared in 1 hour and 15 minutes. Of this time, 15 minutes will be spent on preparing the dough, baking cakes will take 40 minutes, and in the remaining 20 minutes we will form a cake.

To make the Earl Ruins cake at home, take:

• mixer;
• baking dish;

We have to beat the ingredients for the dough, so I advise you to take a powerful enough mixer. The quality of future cakes depends on it. It is advisable to take a detachable baking dish. It works best for biscuits.

Ingredient List

For the test:

For the cream:

• sugar - 1 glass;
• vanilla sugar - 1 sachet;
• sour cream (thick) - 0.5 l.

For glaze:

• sugar - 100 g;
• butter - 100 g;
• sour cream - 100 g;
• cocoa powder - 100 g.

I will tell you how to properly prepare the Earl ruins cake. First of all, you need to be able to choose the ingredients.

Flour for this cake should be purchased only of the highest grade. How the dough rises during baking also depends on the type of flour. If you choose the wrong flour, even baking powder will not save the day.
Choose regular cocoa powder, without vanillin, milk powder or sugar.

You can take sour cream for the dough of any fat content and consistency, you can even make this cake on kefir. But the cream only needs thick sour cream. As a last resort, you can use a thickener.

The butter for the glaze must be natural. In theory, it could be replaced with margarine or cheap butter with added vegetable fat. But from this, the glaze will only lose. Count's cake requires the appropriate ingredients.

When choosing sugar, pay attention to the color. The whiter it is, the more refined the sugar. The advantage of this cleaning is that the presence of harmful substances is reduced to a minimum. And the minus is that nutrients practically does not remain, it contains only carbohydrates. A yellowish tint indicates the benefits of the product. Brown sugar is not as sweet, but even healthier and more flavorful. It is not often used in cooking, it is mainly added to tea or coffee.

Cooking sequence

It's time to present a step-by-step classic recipe for the Count Ruins cake with a photo. It is not difficult to prepare a chocolate cake Count ruins according to GOST.

First, we bake the cakes

Making a cream

If you like fatter cakes, then use more sour cream. In this case, do not forget to add more sugar to the composition to maintain the proportions of the cream.

Beat all the ingredients for the cream until the sugar dissolves. Beat gently so that the sour cream does not turn into butter. Watch its consistency carefully.

Did you know? There is little secret... You need to mix sugar and sour cream and leave for 5-10 minutes. Then the sugar itself will gradually dissolve and you will not need to whip the cream for a long time.

Cooking the icing

We shape the cake

Baking options

The Count ruins cake is made with prunes. To do this, scald the prunes with boiling water and cut into small pieces. Spread the prunes interspersed with chopped chocolate biscuit.

If you want to learn more about how to make this dessert, check out the recipe. I also want to recommend a recipe.

Decoration and presentation

The recipe for the Earl Ruins cake was created for cooking at home. Decorating it is as easy as preparing it.

We have completed the main work, since the glaze is already a decoration for this dessert. Now you can sprinkle nuts on the cake. Chop the walnuts with a knife and fry in a dry skillet for a few minutes. This will make them more fragrant. You can also use hazelnuts or peanuts. This is a classic design.

If you want to decorate the cake differently, get creative. Decorate with cream or fruit. Now a fashionable technique for decorating desserts has appeared, it is called icing. It is a laborious process, but the result is exquisite decoration details. Just remember: the cake is served cut, so it is better to decorate the already cut pieces. Otherwise, the jewelry will deteriorate.

The cake is served as a separate dish. It needs to be sliced ​​and served on a separate plate each. In the cut, the cake looks very nice. Sweet drinks are served with it. If the cake is baked for a family celebration, tea or coffee can be served. If for a kid's party, serve lemonade or cocoa. If for a romantic evening, then choose red sweet wine or semi-dry sparkling wine.

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