Count's ruins cake recipe is a classic recipe at home. Cake "Count's Ruins" with sour cream. Baking a crust: a step-by-step recipe

Calories: Not specified
Cooking time: 80 min

Cake " Count's ruins», classic recipe with a step-by-step photo of which is already waiting for you below, it’s very easy to prepare; you don’t need to have any special culinary skills to prepare this delicious cake.

I advise you to leave the finished product in the refrigerator overnight so that it is soaked in cream.
It will take 80 minutes to prepare and the above ingredients will yield 8 servings.
Time for impregnation: 8-12 hours

Ingredients.

For the test:

- wheat flour – 230 gr.;
- sour cream – 180 gr.;
- granulated sugar – 170 gr.;
- chicken egg – 2 pcs.;
- butter – 50 gr.;
- cocoa – 30 gr.;
- soda – 5 g;
- vinegar 6% - 15 ml.

For cream:

- sour cream 26% - 500 gr.;
- vanilla sugar – 10 g;
- granulated sugar – 200 gr.;

For the glaze:

- cocoa – 30 gr.;
- granulated sugar – 60 gr.;
- butter – 60 gr.;
- sour cream – 60 gr.

For filling and decoration:

- almonds – 100 gr.;
- candied fruits – 50 gr.;
- walnuts– 30 gr.;
- confectionery topping.

Recipe with photos step by step:

Grind granulated sugar in a deep bowl and butter, then add chicken eggs one by one.

When the mixture becomes homogeneous, mix it with heavy sour cream until the granulated sugar melts.

Sifting wheat flour, mix with baking soda, add to the bowl with liquid ingredients. Knead the pouring dough, pour a tablespoon of vinegar at the very end 6
Separate 1/2 of the dough and pour into a mold greased with butter. This one turns out very tasty too.

Mix the remaining half with cocoa, and also pour into a greased mold.

Bake the cakes for about 20 minutes at a temperature of 170 degrees. We check readiness with a wooden toothpick - there should be no traces of dough left on it. We cut the light cake into two parts to make the base for the cake from one.

For the cream, mix granulated sugar and vanilla sugar with heavy sour cream.

Cut the cooled biscuits into cubes. You can put them in a bowl with cream and mix or dip each piece into sour cream separately.

Soak the base with cream, place sliced cakes on top, sprinkle with finely chopped candied fruits and chopped almonds. You can cook something like this too.

When the cake is formed, pour a thick layer of sour cream on top.

Melt butter with sour cream in a water bath, granulated sugar and cocoa, heat the glaze to about 50 degrees.

We pour the “Count's Ruins” cake, a classic recipe with photos step by step, I hope you liked it, with glaze, decorate with almonds, walnuts and confectionery sprinkles.

IN Soviet times The “Count Ruins” cake, like the “Kyiv” cake, was prepared exclusively on the basis of meringue. However, later many other recipes for this dessert were invented - on sponge cake or a combination of sponge cake 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 "Count's Ruins"

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

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

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

eggs - 4 pcs;
sugar - 1 tbsp.

Baking the meringue base

For classic cake"Count's Ruins" first bakes meringue. You need to prepare it like this:

Separate the whites from the yolks and beat a little with a whisk or in a mixer. Gradually pour all the prepared sugar into the whites.
Line a baking sheet with parchment paper. Spoon the whipped mixture onto a baking sheet.
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.
After 2 hours, turn off the oven and leave the meringue to dry in it for about 1.5 hours.

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

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

Homemade cake “Count's ruins” based on sponge cake

This dessert also turns out 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;
slaked soda - 2 tsp.

The cream for such “Count Ruins” is prepared using:

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

To prepare the glaze you will need:

cocoa and sugar - 4 tbsp each;
milk - 5 tbsp;
butter - 80 g.

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

How to bake a sponge cake and make cream

To prepare the basis for the “Count's Ruins”, you need:

mix all the ingredients and leave the mixture to rise for about 30 minutes;
Transfer the infused 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. The larger part then needs to be cut into 3x3 cm cubes. The smaller cake layer will subsequently serve as the base of the cake.

To prepare sour cream for the cake, you should:

add sugar and vanillin to the sour cream and mix everything thoroughly;
put the cream in the refrigerator for 30 minutes.

Assembling the “ruins”

Now you can start making the “Count's Ruins” cake itself. To make this dessert you need:

Place the cooled crust base on a platter or tray.
Dip the biscuit squares into the cream and place them in a mound on the base. Place pineapple pieces, nuts or berries between the squares.

At the final stage, the finished cake is poured with glaze, 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, the finished glaze should be carefully poured over the “mountain” of the cake in a thin stream.

Variant of “Count's ruins” based on both meringue and sponge cake

Meringue for this original dessert prepared using:

eggs - 3 pcs;
sugar - 150 g;
pinches of salt;
lemon juice - ½ tsp.

To bake the biscuit you will need:

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

The cream for this cake is prepared from:

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

To prepare the glaze you will need:

chocolate - ¼ bar;
butter - 30-50 g.

You will also need some peeled walnuts and prunes.

Preparing the base step by step

In this case, you also first need to prepare the biscuit base for the “Count’s Ruins”:

Thoroughly beat 3 yolks and 1 egg with sugar and vanilla in a bowl with a mixer until a dense foam forms.
Sift the flour into a separate container. Once again sift ¼ of the flour into a cup with beaten eggs and mix everything thoroughly. Add another quarter of the flour to the cup and mix everything again. Repeat the procedure with the remaining portions of flour.
Add slaked soda to the biscuit mixture. Leave the dough to rest for 30 minutes. Turn on the oven to preheat.

Bye biscuit dough will infuse, you can prepare a mixture for meringue. To do this, beat the whites with sugar until stiff peaks form. 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 biscuits for the “Count’s Ruins.” To do this you should:

grease the mold with butter;
pour semolina into the mold and distribute it over the bottom and sides;
Place the dough in the mold and bake the biscuit at 180°C for 20 minutes.

While the sponge cake is baking, you can start placing the meringue on a baking sheet. The baking sheet should first be lined with parchment paper. It is best to add meringue little by little - ½ teaspoon at a time. In this case, the cake will subsequently turn out more neat and tasty.

Next, the baking sheet should be placed in the oven, removing the pre-baked sponge cake from it. The meringue needs to dry for about 1 hour. Then it should be cooled in the oven with the door ajar for 30 minutes.

Preparing the cream and assembling the cake

The technology for preparing the cream for the combined “Count Ruins” looks like this:

Mix butter with condensed milk with a mixer. Divide the cream into two parts.
Add cocoa to one of the parts. Mix everything thoroughly.
Finely chop the walnuts with a knife. Pour them into a cup with dark cream and mix everything again.

Divide the cooled biscuit in half. The denser top layer will later serve as the base of the cake. Cut the lower separated part of the biscuit into small cubes. These pieces will subsequently have to completely dissolve in the cream.
Place the pieces in the cream with cocoa and nuts. Mix everything thoroughly, turning it into a single mass.
Grease the base cake with white cream in an amount of 1-2 tbsp. Place meringue on top along the edge of the crust. Place a mound of nuts and meringue mixture in the center.
Place a second meringue ring of smaller diameter along the edges of the “slide”. Make a few more rings in this way until the very top of the “slide”.
Decorate the cake with nuts and prunes, pressing them between the meringues.

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

"Count's ruins" with cherries

This version of the cake can be prepared, for example, in the summer at the dacha. The “Count's Ruins” dessert with cherries not only has an excellent taste, but also looks very impressive and elegant. This recipe is suitable for those housewives who do not like too sweet cakes.

“Count's Ruins” are prepared with cherries, usually on a biscuit base. The following ingredients are used for baking the crust:

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

To prepare the cream you will need:

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

To prepare such “Count Ruins” you will need about 100 g of pitted cherries.

Baking a crust: a step-by-step recipe

Cherry goes very well with chocolate. Therefore, when using it, the sponge cake for the “Count’s Ruins” is best made with cocoa powder:

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

How to make cream and assemble a cherry cake

Sour cream is just perfect for the “Count Ruins” with cherries. You can prepare it, for example, like this:

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

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

Cut off the sides and top of the cooled biscuit. Divide the remaining smooth cake into two parts. Grease the first part with half the cream and place the cherry on top.
Cut the top and sides into cubes. Place the second part of the cake on top of the cherries and cream.
Mix the chopped biscuit cubes with the remaining half of the cream. Place the mixture in a “slide” on top of the second cake layer. Level the sides of the “slide” with a spoon or spatula.

The cake prepared in this way must be placed in the refrigerator until the morning to soak the sponge cake and harden the cream. If desired, these “Count Ruins” can be pre-decorated by sprinkling nuts and chopped prunes on top.

Description

Cake "Count's Ruins"- it is very light, effective and unusual delicious dessert. Only his appearance already creates festive mood, let alone its taste. Airy and fluffy cakes that are completely soaked in the most delicate butter cream, just melt in your mouth. And pieces of prunes and walnuts tie together this tandem of amazing flavors.

You can experiment endlessly with this cake recipe. You can use various fruits, nuts or chocolate chips as filling. You can experiment with making creams or even bake protein cakes. If you are sorely short of time, buy ready-made meringue cookies at the store. For the “Count's Ruins” cake, an unsuccessfully baked sponge cake from another dessert is also suitable, because it does not consist of solid cakes, but of cut pieces.

Today this cake can be found under other names. Surely, you have come across it as “Curly Pinscher”, “Royal Castle” or “Caprice of the Actress”. You can buy it in almost any confectionery store. But what could be tastier? homemade baked goods? It’s very easy to prepare “Count’s Ruins” at home. The classic recipe uses a fluffy meringue for the base of the cake, but we won't spend half a day making this light cookies. We will prepare a well-known biscuit that is in no way inferior airy meringue. The dough that we will prepare will be just as light and porous.

Let's quickly please our family and friends with this delicious cake. Our step by step recipe with photo. Everything is so simple that the cooking process itself will give you no less pleasure than further enjoyment of this most delicate taste.

Ingredients

(2 pcs.)
(1 tbsp for dough and 1 liter for cream)
(1 tbsp for dough, 1/2 tbsp for cream and 3 tbsp for glaze)
(2 tbsp.)
(2 tbsp.)
(200 g)
(200 g)

Cake Count's Ruins

Try making the Count's Ruins cake with sour cream using this step-by-step recipe. Cake Count's Ruins with sour cream one of my favorites

4 hours

320 kcal

5/5 (5)

Kitchen appliances and utensils: kitchen blender, two deep bowls, two disposable foil baking dishes, a small saucepan, a 200 ml glass, two tablespoons, a teaspoon, a large knife or strong thread, a dish or a large flat plate.

Ingredients

For the test:

For the glaze:

2 tablespoons cocoa;
2 tablespoons sugar;

0.5 glasses of milk;
100 gr. oils

For cream:

400 grams of sour cream (15-20% fat content);

1 glass of sugar.

How to choose the right ingredients

In our Soviet youth, we vied with each other to prepare the sponge cake “Count Ruins” as our first culinary experiments. Every self-respecting girl tried to get this particular recipe and bake this particular cake. Perhaps because the name emanated some kind of Gothic mystery, and the cake itself really resembled the ruins of some castle in its relief. Either our hands all grew out of place in our youth, or the recipe is so gorgeous that it always turned out great for all my friends. I recently remembered this cake and decided to refresh my memory of the recipe. I went online and laughed a lot when I discovered a cake called Graphic Ruins.

In the recipe for the Count Ruins cake with sour cream, all the ingredients are very accessible. Everything you need can be bought at any store. However, I would advise you to pay attention to the composition of the products indicated on the packages and the deadlines for selling the products (especially in the summer). Choose fresh foods and try to avoid products containing vegetable fats. All this will provide your dessert with a pleasant natural taste and excellent quality. It's better to take flour premium. In most recipes that you can see on the Internet, it is recommended to use sour cream 20% fat and more. I recommend less fatty sour cream: firstly, the cream with it turns out to be more liquid and soaks the cake more quickly. Secondly, the cake turns out to be slightly less caloric, and this is important for those who watch their diet - after all, giving up a piece of the additive will be very difficult.

Photo recipe for the Count's Ruins cake with sour cream

Preparing the dough

Did you know? In order for the cocoa to mix with the dough faster, sift it through a strainer when adding.

Baking cakes

Preparing sour cream

Place sour cream and sugar in a blender bowl and beat at high speed until the sugar grains are completely dissolved and you get lush and uniform creamy mass ( 5-10 minutes).

Did you know?
Another advantage of using less fatty sour cream is that sugar dissolves faster in it, since it is less thick. You will need less time to prepare the cream.

Making chocolate glaze

In the meantime, let's start assembling the cake.

Forming the cake

Did you know?
Using a spoon to spread the icing will help spread the icing more evenly over the cake.

Cake recipe video

You can watch how the Count's Ruins cake is prepared in this video. The author of the video uses pieces of cake cut into small squares when shaping the cake. This option is quite possible. Choose what is most convenient for you.

How to decorate a cake

The appearance of the Count's Ruins cake is very textured in itself. It is decorated with an uncharacteristic pile of sponge cake pieces with a black and white creamy glaze coating, which is uncharacteristic for most cakes. However, if this is not enough for you and your soul asks for a holiday, the cake can additionally be decorated with fruits, pieces of crushed nuts, dried apricots, chocolate, candied cranberries and even pieces of bananas, you can make it with cherries or pineapple, this will add a pleasant sourness. Experiment– your loved ones will definitely appreciate your efforts!

The cream can be prepared faster if you replace the sugar with powdered sugar.

To avoid cooking the glaze, you can melt a bar of dark chocolate in a water bath and mix it with butter.

If you decide to decorate the cake with banana, arrange the banana pieces before serving. If you do this in advance, the banana may darken when exposed to air.

How to serve this cake correctly

Serve the Count's Ruins cake (sometimes called Roman) as a dessert. Get the cake from the refrigerator in advance so that it warms up to room temperature - this will better reveal the taste of this wonderful cake.

Serve it with tea or coffee without sugar, since the cake itself is quite sweet. A sugar-free drink enhances its taste. Place the pieces of cake on plates and enjoy the taste and praise from your guests. For children, you can offer milk, classic yogurt or unsweetened compote (for example, from fresh apples) with the Count's Ruins cake.

Other cooking options and ingredients

—Count’s ruins cake is a classic recipe—with sour cream, this is one of my favorite cakes. Most often I add to it canned cherries pitted from compote. Cherries give the cake a refreshing sourness, which goes very harmoniously with sour cream. If you want to make a cake that will surprise your guests with its sophistication, the recipe

Today I will teach you how to prepare the Count’s Ruins cake, which is unusual in taste and appearance, created by a pastry chef in the Swiss town of Meiringen in the seventeenth century. Over the centuries, it has undergone various changes and many recipes now exist. I will introduce you to the best of them.

By doing everything correctly, according to the step-by-step explanations and photos provided, and using the products in the quantities specified in the recipe, you will definitely get the desired result.

Count's ruins cake with sour cream according to the classic recipe

As usual, let's start with a classic cake. Don't be intimidated by the fact that the recipe contains a lot of ingredients. The cooking process itself is not very complicated. Let's start with the base of any cake, with the dough. You will be surprised how easy it is to prepare.

You will need:

2 cups flour
200 ml sour cream
2 eggs
2 cups sugar
3 tbsp. spoons of cocoa
1 teaspoon of soda quenched with vinegar

How to cook:

Count ruins cake cream

You will need:

500 ml sour cream
1 cup sugar
100 g pitted cherries

Preparation:

The next component of the cake is the frosting.

You will need for the glaze:

4 tbsp. spoons of sugar
4 tbsp. spoons of milk
2 tbsp. spoons of butter
2 tbsp. spoons of cocoa

Preparation:

Now let’s move on to assembling the cake, following these steps:

The “Count's Ruins” cake is ready. As you can see, there is nothing complicated in its preparation. But he looks amazing, sparkling chocolate icing. And there’s no need to talk about taste. You need to try and enjoy.

Variant with nuts and prunes

The recipe for this “Count's Ruins” cake contains walnuts and prunes, which automatically puts it in the category of cakes with an incredibly refined taste and aroma. The cooking process is quite simple.

Attention. For this cake, it is advisable to use so-called semi-boiled condensed milk, which will give the cake a special taste. It should be cooked in advance for 1.5 hours, taking all precautions. For the cake you will need completely cooled condensed milk.

You will need:

240 g condensed milk
200 g butter
100 g egg whites
100 grams of granulated sugar
100 g powdered sugar
70 grams each of prunes and walnuts
3 tbsp. spoons of Baileys liqueur

How we will cook:

Beat the whites first at low mixer speed, gradually increasing it.
Add sugar and beat until completely dissolved.
We introduce the sifted powdered sugar, beat for a couple more minutes.
Place the meringue in a pastry bag and place it on a baking sheet covered with baking paper with circles marked according to the size of the future cake.
Separately lay out small portions of protein to make small decorations
Dry in the oven at 90 degrees for about two hours.
Grind the walnuts.
Wash the prunes, cut them into small pieces, put them in a bowl, fill them with two spoons of liqueur, wrap them in film, and set them aside to brew.
Beat the butter at room temperature until it becomes white.
Add condensed milk, beat until smooth, pour in a spoonful of liqueur.
Assembling the cake. Grease the meringue circle with cream, sprinkle with nuts and prunes.
Place the following circles in the same order.
Grease the entire surface of the cake with cream, place small meringue figures on top.

Kefir cake option

Using this recipe, we will prepare a cake that is lower in calories. It will be based on a biscuit with the addition of kefir. This is a peculiar interpretation of the “Count's Ruins” cake, but no less tasty.

You will need:

For the cakes:

200 ml kefir
3 eggs
1 cup sugar
half a teaspoon of vanilla
1 cup flour
3 tbsp. spoons of cocoa
half a teaspoon of soda
teaspoon vinegar 9%

For cream:

200 g sour cream
1 cup sugar

For the glaze:

3 tbsp. spoons of cocoa
3 tbsp. spoons of sugar
100 ml milk
1 tbsp. spoon of butter

How we will cook:

Grind the eggs with sugar and vanilla until a light mass is obtained.
Add kefir and mix.
Gradually add flour, add soda, slaked with vinegar, mix.
Separate half of the dough, put it in a mold, bake for about half an hour at 180 degrees.
Pour cocoa into the remaining dough and mix thoroughly.
Place in pan and bake for 30 minutes.
Cut the light cake into small cubes.
Cut the brown cake lengthwise into two parts.
Beat sour cream with sugar.
Grease the brown cake with cream, place the same one on top, grease with cream.
Mix the cubes with the remaining cream, set aside to soak.
Place the cubes in a heap on the crust.
Bring milk to a boil, add sugar and cocoa, stir.
Add oil, stirring, cook for about three minutes, cool slightly.
Fill the cake with icing and place it in the refrigerator for 10 hours.
Decorate the cake to your liking and serve.

Meringue and sponge cake recipe

Cake with fluffy sponge cake and crispy meringue. This is the confectionery masterpiece we are about to prepare for you. If you think that there are too many operations, then there is nothing to worry about. Each of them is completed in a few minutes. Let's get started.

You will need:

For the meringue:

150 g powdered sugar
pinch of salt
a few drops of lemon juice
3 egg whites

For the biscuit:

3 yolks
1 egg
100 g sugar
teaspoon vanilla sugar
150 g flour
half a teaspoon of soda
lemon juice from a quarter of a lemon

For cream:

can of condensed milk
250 g butter
3 tbsp. spoons of cocoa
100 g walnuts

For the glaze:

100 g chocolate
15 g butter

For decoration:

walnuts, prunes, chopped chocolate

How we will cook:

Let's start with the biscuit. Beat the yolks and egg with regular and vanilla sugar until thick foam.
Sift the flour into the egg mixture, stir until smooth.
Add baking soda lemon juice, mix, set aside the dough for 10 minutes.
For the meringue, beat the egg whites and salt with a mixer, gradually increasing the speed.
Without ceasing to beat, add powdered sugar and lemon juice.
Line the mold with greased paper, place the biscuit dough, level it, bake at 180 degrees for about 30 minutes.
Place a teaspoon on a baking sheet lined with meringue paper, dry at 100 degrees for about an hour, cool in the oven turned off.
For the cream, beat the butter with condensed milk. Divide into two parts, add cocoa to one.
Divide the biscuit into two layers.
Cut one cake into cubes, place them in chocolate cream, add chopped nuts, mix.
Cover the second cake with cream and spread meringue over the entire diameter.
Place a mound of pieces with cream in the middle...
Cover the top with small meringues, sprinkle with nuts and pieces of prunes.
Melt chocolate and butter in a water bath.
Pour glaze over the cake and sprinkle chocolate chips, put it in the refrigerator for an hour.

Count's ruins cake with custard

In this recipe we will use custard, which will make the cake less fatty, but just as tasty.

You will need:

For the meringue:

4 squirrels
200 g powdered sugar
a pinch of salt and citric acid

For cream

200 g butter
100 g sugar
vanilla sugar packet
4 yolks
1 tbsp. spoon of starch
15 g cocoa
200 ml milk

You will also need:

75 g walnuts
100 prunes
25 dark chocolate

How we will cook:

Add salt to the whites and citric acid, beat until fluffy foam is obtained.
Continuing to beat, gradually add powdered sugar.
Place the mixture in small portions on a baking sheet lined with paper.
Dry the meringue at 100 degrees for about one hour.
For the cream, combine regular and vanilla sugar, starch, cocoa in a bowl, add the yolks, a little milk, and whisk.
Add the remaining milk, stir, put on low heat, stirring constantly, cook until thick, then cool.
Roast the walnuts and cut into pieces.
Pour hot water over the prunes for 10 minutes, drain the water, and cut into pieces.
Grind the chocolate.
Beat soft butter until light in color.
Combine the oil with custard mass, beat well.
Grease the cake plate with cream. sprinkle some chocolate, prunes, nuts.
Grease the bottom of the meringue with cream, lay out the bottom layer, sprinkle with chocolate, prunes and nuts.
Place the rest of the meringues in the same order, forming a mound.
The finished cake should sit in the refrigerator for about five hours. :

Have you met the best recipes cake "Count's Ruins" and you can choose the one you like best. I still have many equally interesting sweet recipes in my collection, which I will introduce you to at our next meeting.