"Count's Ruins" is one of the most beloved cakes
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We have all tried a cake with the intriguing name “Count’s Ruins” at least once in our lives. Incredibly delicious, it can be made with sponge cake layers, condensed milk, or regular meringue. But whatever the base, the taste of this delicacy remains unforgettable.
Let's cook together Count's Ruins cake with condensed milk, which is perfect for any holiday.
Variation with condensed milk and egg whites
The dough is easy to make, but it requires a lot of egg whites. Ingredients:
- 18 proteins;
- 5 cups of sugar;
- half a kilogram of butter;
- 4 tablespoons of cocoa and water;
- 2 cans of condensed milk.
Let's get started. To make the "Count's Ruins" cake, beat the egg whites with sugar. Line a dry baking sheet with parchment or heavy paper, spread the egg white foam over the cake, and bake over low heat for an hour. Cool and arrange the portions on a plate in a mound.
Now let's prepare the cream. Melt the butter, add water and cocoa, and mix this mixture with condensed milk (not boiled!). Then let it cool and pour it over the cake.
Improvisation with sponge cakes
This recipe will tell you how to make Count's Ruins cake in a biscuit option. It will be based on cake layers that are cut and then frosted. To make the cake, we'll need:
- 0.8 kg sugar;
- 10 eggs;
- half a kilogram of flour;
- 9 spoons of cocoa;
- a pack of butter;
- a can of condensed milk;
- half a kilo of sour cream;
- 50 grams of milk;
- a pinch of vanillin.
Let's start cooking:
First, you need to bake two sponge cake bases. For one, you'll need to mix 5 eggs, 0.2 kg each of flour and sugar. Add cocoa powder to one layer, and vanilla to the other. Bake each layer in the oven for half an hour at 180 degrees Celsius.
To make the sponge cake, first carefully separate the egg whites from the yolks. Whisk the yolks with sugar until the sugar dissolves. Then beat the whites until stiff peaks form. Now you can add flour (sometimes starch and baking soda slaked with vinegar are added) and two tablespoons of egg white to the yolks. Mix everything carefully and then fold in the remaining egg white. You'll get a soft, airy dough.
It also needs to be baked carefully, without peering into the oven to prevent cold air from entering, and left to cool in the oven after turning off. The sponge cake shouldn't burn or sink. However, the beauty of "Count's Ruins" is that the layers don't have to be perfect. If they're a little crumbly or burnt, a cream made with sour cream and condensed milk will conceal the imperfections not only in taste but also in appearance.
While the layers for the "Count's Ruins" cake are baking, prepare the condensed milk cream. Melt a stick of butter and mix it with condensed milk and three tablespoons of cocoa. Another cream will consist of 500 grams of sour cream and a cup of sugar, whipped together.
Cut the finished cake layers in half, spread buttercream on the center of each halves of different colors, and then spread the entire cake with buttercream. Cut two more halves of different colors into slices and dip them in sour cream, letting them sit for 10 minutes. Arrange the slices on the cake in a random pattern and then drizzle with sour cream.
Now prepare the glaze. Mix milk, 50 grams each of butter and sugar, and 3 tablespoons of cocoa powder. Bring the mixture to a boil. Drizzle the cooled glaze over the "Count's Ruins." Refrigerate the sponge cake. If desired, you can add walnuts to the dough or glaze or make it with cognac.
Classic "Count's Ruins" are made with meringue, but you can use sponge cake for a simpler recipe. Not every cook knows how to properly dry egg whites in the oven, but two layers are definitely a cinch. Even if they don't turn out right, you can always cut them into pieces and top them with condensed milk cream. With this "sauce," any delicacy would be worthy of royalty.
