Count's Ruins Cake Recipe

"Count's Ruins" Cake – this dessert recipe will captivate you with its simplicity and incredible credibility! Sponge cake pieces soaked in delicate cream create a chaotic mound effect, covered with chocolate glaze. This cake is perfect for tea parties at home and for festive occasions. Enjoy making it and surprise your loved ones!

Step-by-step recipe

Step 1:

Break eggs into a bowl, add sugar and beat with a mixer until fluffy.

Step 2:

Add soda to the sour cream, stir and pour into the mixture.

Step 3:

Sift flour there, add baking powder and mix with a whisk.

Step 4:

Separate a third of the dough, place it in a parchment-lined pan and bake for 10-15 minutes at 180-190 degrees.

Step 5:

Sift cocoa into the remaining dough, add sour cream and mix.

Step 6:

Place the chocolate dough in a parchment-lined pan and bake for 25 minutes at 180 degrees.

Step 7:

Cool the cakes.

Step 8:

Cut the cooled chocolate cake into 2-3 cm cubes. Trim the top of the white cake with a knife.

Step 9:

Place sour cream in a bowl, add condensed milk and mix with a whisk.

Step 10:

Chop the walnuts.

Step 11:

Place the white cake layer on a plate, spread with cream and sprinkle with nuts.

Step 12:

Dip the chocolate cake pieces into the cream, place them in a layer on top of the white cake, sprinkle with nuts and continue to arrange them in a mound in the same way.

Step 13:

Thicken the remaining cream with starch, coat the entire cake and put it in the refrigerator for 2 hours.

Step 14:

Prepare the chocolate icing, place it in a bag and make designs on the cake.

Step 15:

Sprinkle the cake with nuts and refrigerate for several hours to soak.

Cooking tips

After adding the starch to the last portion of the frosting, refrigerate the frosting for at least 15 minutes to allow it to thicken. Combine the sugar and cocoa in a saucepan, add the milk, and mix thoroughly. Cook over low heat, stirring, until the sugar dissolves. Add the butter, stir, and bring the icing to a boil. Let it cool slightly before applying the frosting to prevent it from dripping onto the frosting.