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Cake Count ruins

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"Count ruins" - a popular dessert, especially among lovers of sweets. The name is given for a reason, because it really looks like the ruins of some gorgeous palace, which is achieved through the use of portioned meringues.

The base is a sponge cake, and it is on it that the meringue fits. All parts are soaked with cream. If desired, you can pour the icing on top of the cake, but not all, but partially, then it will be even more attractive and original. Some housewives add dried fruits or nuts to taste.

The history of the cake is not exactly known, but it is believed that it originated from the equally popular "Kiev". And there is an opinion that Brezhnev himself was “mixed up” with the invention. Allegedly, his cooks, who could not figure out the particularities of making the “Kievsky” cake, created their own recipe, and he really liked Leonid Ilyich.

How to cook?

How to cook a delicious air cake "Count ruins" with your own hands? There are several recipes, and the most popular ones are suggested below.

This is a classic recipe, implying the use of a delicate custard for impregnation.

Here's what you need:

  • 100 grams of butter,
  • 2/3 cup flour,
  • half a teaspoon of soda,
  • one egg white,
  • half a glass of sugar.

  • three glasses of sugar
  • six proteins
  • a pinch of salt.

  • half a glass of milk
  • ¾ cup of sugar,
  • 6 yolks,
  • 250-300 grams of butter.

  • First you need to make a sponge cake. First, whip the whites well with the sugar, then add the softened butter to the same mixture, whisk everything again.
  • Sift flour and mix with soda, add to protein-oil mass. Whisk everything again.
  • Move the dough into a mold and bake in the oven for literally 15 minutes at a temperature of about 180 degrees. Korzh ready.
  • Now you can cook meringue. First, whip the whites with salt so that you have stable peaks. Then add sugar and continue beating.
  • Cover the baking sheet with parchment, well soaked it with butter. Using a pastry bag (syringe) or a regular spoon, place the protein mass. Bake the meringues in the oven at about 120 degrees for about an hour and a half (depending on the size of the portions). As a result, the turrets should be reddened.
  • And finally, cream. Beat the yolks with sugar, add milk and cook the mixture over low heat, stirring constantly, until thick. Now add the softened butter.
  • Next, the assembly of the cake, that is, the connection of biscuit with meringue and cream. Pour the cream over the cream, place the first layer of meringue, pour over the cream. Lay layer upon layer, soaking everything with cream (pour the collected dessert on top of it).
  • Done!

    Homemade cake can be prepared with sour cream and prunes.

    • 2 cups of flour,
    • a glass of sugar
    • 100 ml sour cream,
    • 2 eggs,
    • vanilla bag
    • half a teaspoon of soda,
    • half a teaspoon of vinegar (better than apple).

    • a glass of sour cream:
    • a cup of powdered sugar,
    • bag of vanillin.

    • 8 proteins
    • three glasses of sugar
    • some salt (literally at the tip of the knife).

    How to cook step by step? It's simple:

  • For dough, mix sour cream with eggs, gradually add flour, vanillin and sugar. Soda should be quenched with vinegar and also added to the mixture.
  • Bake the biscuit in a parchment-shaped form at 180 degrees for about 20-25 minutes.
  • Go to the meringue. Beat the whites with the sugar and salt, place on a baking sheet laid with baking paper and dry in the oven at 100 degrees for about 1.5 hours.
  • For cream, just mix sour cream with vanilla.
  • Prune for 15 minutes, cover with boiling water and cut.
  • Put a sponge cake on a tray, soak it in sour cream, lay the meringues, pour over the cream, sprinkle with prunes. Lay out the layers, the last should be cream.

    This recipe involves adding nuts. For impregnation, a cream based on condensed milk is used, and the biscuit is replaced with cookies. Everything is very simple!

    • 200 grams of shortbread,
    • can of condensed milk,
    • 200 grams of butter,
    • 8 proteins
    • 1 cup of walnuts,
    • two glasses of powdered sugar.

  • Condensed milk is desirable to cook, then the dessert will be even more delicious. Completely immerse the jar in a pot of water, cook for two hours (water should always be higher). But you can also buy ready-made boiled condensed milk.
  • Now you can cook the meringue. Beat the eggs thoroughly with powdered sugar to obtain strong peaks. Next, place the portions of the meringue on a baking sheet covered with parchment soaked in oil. Bake for about two hours at 110 degrees.
  • Cooking cake. Just break the cookies and mix with half the softened butter, place on a tray in a thick layer.
  • Mix condensed milk with the remaining butter.
  • Spread the crust cream, put the meringue and grease them too. The last will be a layer of condensed milk with butter.

    Some recommendations

    Useful tips for hostesses:

  • To get the meringue air, you need, first, to beat it well. Secondly, separate the whites from the yolks carefully and carefully, as the yolks can spoil the color and structure. Third, during baking, do not open the oven door until all servings have risen and browned. If this is done earlier, then the meringue may fall off.
  • It is advisable to prepare biscuit cake base and meringue in advance, that is, about a day or the night before cooking. This is optional, but will make the dessert not only more sustainable, but also more airy. So, if you soak a fresh biscuit cream, but it can become dense. And if it is pre-dried, then it will be able to maintain its airiness. When impregnated with fresh meringue cream, it can fall off and become brittle and almost liquid, and this is also unacceptable.
  • You can choose any cream, it all depends on your taste.
  • Before serving, the cake should definitely be soaked well, otherwise the dessert will be too dry. To do this, you can remove it for about an hour or two in the refrigerator.
  • To make the proteins thick foam, they must be well cooled. In addition, you can cool the dishes used for beating. And the bowl should be perfectly clean.

    Now you can definitely please your loved ones or guests with this gorgeous dessert.

    INGREDIENTS

    • Milk 1,25 Glass
      1 - in cream, 0,25 - in chocolate cream
    • Eggs 5 Pieces
      4 - in sponge cake, 1 - in cream
    • Sugar 2.25 Glasses
      1 - in sponge cake, 0,25 - in cream, 1 - in meringue
    • Flour 1 Glass
    • Soda Slaked 1 teaspoon
    • Egg whites 4 Pieces
    • Vanillin - To taste
    • Chocolate 60 Grams
    • Butter 125 Grams
      100 - in cream, 25 - in chocolate cream
    • Vegetable oil 1 Art. spoon

    Cooking the dough for the cake layers. To do this, beat four eggs and a glass of sugar until smooth, then add flour and soda to the same place. Whisk.

    Pour the dough into a greased form.

    We put in the oven heated to 180 degrees and bake until ready (check the readiness with a toothpick - if it goes dry, then it's done). Ready cake cut in half lengthwise. One cake is left whole, the other is cut into cubes.

    Now prepare the cream. Mix a glass of milk, an egg, a tablespoon of flour and a half cup of sugar in a saucepan. We set on fire and boil until thickened, constantly beating. In the cooled cream add 100 grams of butter and vanilla.

    Now prepare the meringue. To do this, mix 4 egg whites, a glass of sugar and a little vanilla. Mix, put in a water bath and cook, constantly beating, 5-7 minutes. The resulting mass of pastry bag portion lay on a greased baking sheet.

    Put in the oven, preheated to 100 degrees, and dry for 1 hour. Then turn off the oven and keep the meringues in the oven off for another 1 hour.

    Count ruins: a classic recipe with sour cream

    The first version of the famous cake.

    Certain ingredients are required to make a cake:

    • 2 eggs,
    • two hundred grams of sour cream, regardless of its fat content,
    • flour (optimal volume - 1.5 cups),
    • sugar (a classic portion - a glass),
    • extinguished soda (it is best to increase its portion to two teaspoons),
    • natural cocoa,
    • a small piece of butter.

    The cream is prepared from the following ingredients:

    • a glass of sugar
    • 500 grams of thick cream (optimal fat content is 20 - 25%),
    • vanillin.

    Ingredients for making the glaze:

    • sugar,
    • natural cocoa (icing should get a chocolate flavor),
    • packing butter,
    • sour cream (optimal fat content is about twenty percent).

    Powder requires chopped walnuts.

    Cooking stages

    1. At the very beginning, beat three main components: sugar, eggs, sour cream. Additionally mix flour. Only at the very end is allowed to add soda.

    2. The dough should be sufficiently liquid. After cooking, you need to take half an hour to insist.

    3. Now separate one-third of the total mass. Pour the dough into cooked form, which must first be greased with a thin layer of butter.

    4. For baking, take about twenty minutes. In this case, the temperature should be 180 - 200 degrees. The exact data is determined by the type of oven.

    5. It is recommended to check the readiness of biscuit with a toothpick.

    6. Add two tablespoons of cocoa to the dough and mix it thoroughly. Break it into two parts.

    7.Now bake two cakes with cocoa.

    8. At this time you can make a cream. To do this, all its components are thoroughly whipped with a mixer. At the same time in the sour cream should not fall even the slightest grain of sugar.

    9. The optimum consistency of the cream will be thick. After all the ingredients are whipped, it is recommended to put the cream in the refrigerator.

    10. Cut the finished cakes into small pieces. Break them with your hands if you like. In fact, the size and shape of the pieces do not play any role. Each figure should be dipped in cooked cream, then lay on a light cake. The result should be a cake in the form of a slide.

    11. The remains of the prepared cream need to be carefully poured.

    12. Now prepare the icing by mixing all the necessary ingredients. Cooking should be carried out in a water bath. Bring to a boil and turn off immediately, as you do not need to boil the icing. The mass should be thick and glossy.

    13. It is recommended to pour the cake with icing and then sprinkle with chopped nuts.

    14. Put the cake in the fridge. It should brew for at least a few hours.

    Despite the ease of preparation, you need to understand how to move forward for the successful preparation of delicacies.

    Important pastry secrets

    For the preparation of this delicacy, it is best to understand what aspects to consider for an excellent result.

    • for sprinkling it is allowed to use different nuts. The main task is to take into account personal taste preferences. It is important to remember that the classic variation of the dish involves the use of walnuts, which should be chopped and slightly roasted in a dry skillet. If desired, add a small amount of granulated sugar, as it will give the caramel tint to the taste,
    • chopped nuts can be used to sprinkle the top and sides of the cake,
    • Dough cubes are best dipped in a cream based on sour cream, which is used for the general assembly of the cake. If desired, alternate cubes with small slices or fruit cubes,
    • icing can be replaced with melted chocolate
    • for powder it is allowed to use not only nuts. They can be replaced with coconut shavings, dried fruit,
    • a small amount of condensed milk added will contribute to the preparation of a tasty homogeneous cream,
    • cake can be prepared according to the classic recipe in a slow cooker. To do this, use the "Baking", set to 50 minutes.

    Such recommendations will certainly help to prepare an amazing dessert that will win only the best feedback about yourself.

    Cake Count ruins of meringue

    Cake, if desired, can be prepared on the basis of meringue, with which you can indulge yourself with an amazing delicacy. How to cook so special delicacy?

    • one protein
    • half a glass of sugar
    • small package of butter,
    • a quarter of a teaspoon of soda,
    • half a glass of flour.

    • egg whites (the classic number 4 needs to be increased to 6),
    • three glasses of sugar
    • a small pinch of salt.

    • six egg yolks,
    • three quarters of a glass of sugar
    • three hundred grams of butter,
    • seventy milliliters of milk.

    Despite the fact that there are a lot of recipes for cake, you can make the most worthy choice for yourself. The classical variation provides for the mandatory preparation of meringue (meringue) for further collection of the castle with the addition of butter cream and condensed milk. If you want to please yourself with a delicious delicacy, you can use egg yolks to make custard.

    Important advice needs to be taken into account: it is allowed to use only fine sugar, since it should dissolve and guarantee the preparation of meringue and cream of a uniform consistency.

    Cake Count ruins with custard

    Another interesting way to make dessert is to use custard. Classic taste will leave only the best and most pleasant impressions about yourself. What is the best way to cook such a dessert?

    • four hundred grams of meringue,
    • five eggs
    • one hundred fifty grams of sugar
    • 450 milliliters of milk
    • starch (optimal portion - a tablespoon),
    • two tablespoons of flour,
    • four hundred grams of butter,
    • one bar of natural chocolate,
    • one hundred grams of chopped nuts,
    • some high-quality cognac.

    How to make sponge cake "Count ruins"

    1. Eggs combine with sugar, beat until fluffy foam and a noticeable increase in volume.
    2. Soda add to sour cream. Stir thoroughly, completely dissolving the powder. Then we load to the eggs, lightly whisk.
    3. Gradually add the sifted flour, beat until smooth and uniform mass is obtained - do not leave the flour lumps. The consistency of the dough should be similar to sour cream.

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