An elegant and delicious cake "Count Ruins" with cherries will not leave anyone indifferent. Delicate, juicy, light … Shall we prepare this amazing delicacy?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The Earl Ruins cake does not have a clearly established recipe. Because this name means a way of assembling individual ingredients into one finished product. Usually, meringue cakes, biscuits or sour cream-based dough are baked for dessert, which are then cut or broken into pieces. Cream for the cake is used butter, sour cream, with condensed milk, with chocolate, custard, semolina, etc. Pieces of dough are smeared with cream and folded in a slide. The cake is decorated with any products: chocolate, nuts, candied fruits, coconut. The result is a picturesque slide that resembles ruins. The good thing about this product is that you can constantly improvise, change the recipe for cakes, cream, decoration method and, as a result, constantly get a new product.
If you are not fond of too sweet and sugary desserts, then this recipe is perfect for you. Cake "Count ruins" with cherries and sour cream moderately sweet, cherries add a light piquant sourness, and the sweetness of sour cream can be adjusted to your liking. Biscuit cakes are baked, where eggs are the basis, and there is much less flour than is required for other delicacies. To taste, you can complement the dessert with prunes, pineapple, orange, nuts and other flavors to your taste.
- Caloric content per 100 g - 451 kcal.
- Servings - 1 cake
- Cooking time - 2 hours
Ingredients:
- Eggs - 4 pcs.
- Cherries - 200 g (frozen in this recipe)
- Salt - a pinch
- Sour cream - 400 ml
- Cocoa powder - 2 tablespoons
- Sugar - 100 g
- Flour - 120 g
Step-by-step preparation of the "Count ruins" cake with cherries, recipe with photo:
1. Break the eggs and separate the whites from the yolks. Place the whites in a clean and dry container without a drop of fat and water, and add sugar to the yolks.
2. Beat the yolks with a mixer until they double in volume and acquire a lemon color.
3. Sift flour and cocoa powder into the yolk mass through a fine sieve. So the cakes will be more tender and airy.
4. Mix the dough with a mixer with appropriate hooks. It will be a little thick, but do not worry, follow the recipe further, the dough will acquire a light texture.
5. Combine the proteins with a pinch of salt and a mixer with clean whisks, beat them until doubled in volume and stable white peaks.
6. Gradually introduce the proteins into the chocolate dough and knead gently in one direction so that it does not settle.
7. Knead a smooth, homogeneous dough like sour cream.
8. Line a baking dish with parchment, grease with butter and pour out the dough. Send it to bake in a preheated oven to 180 degrees for 40 minutes. Do not open the oven while cooking, otherwise the biscuit will settle.
9. Cool the finished baked crust slightly and cut so that the bottom layer is 1 cm. This will be the base of the cake. Cut the upper cut part into 1.5 cm pieces.
10. Combine sour cream with 100 g of sugar and beat with a mixer at high speed. Beat it for about 10 minutes until it is oxygenated and doubled in volume.
11. Put the base of the cake on a dish, brush with cream and lay out the cherries. If they are frozen, then defrost them first. Also remove the seeds from the berries.
12. Place the sliced pieces of biscuit dough into the remaining sour cream.
13. Stir until all slices are evenly covered with cream.
fourteen. Add cherries to them, which are cut into two halves.
15. Mix the mass again and place it in a slide on the main cake layer.
16. Put the chocolate in a bowl and melt by sending it to the microwave or water bath. Do not bring to a boil, otherwise the chocolate will acquire bitterness.
17. Cover the cake with chocolate icing and send it to the refrigerator to soak for 2-3 hours.
See also the video recipe on how to make the Earl Ruins cake.
