Sponge cake Count ruins with sour cream and cherries - a delicious and delicate dessert

A delicious biscuit cake with sour cream, as if melting in your mouth, and which is quick and easy to cook at home - this is all about the Count's ruin cake. The name speaks for itself. After all, the ruins do not imply geometrically even shapes and smoothness, which means that you do not have to mess around with the design for a long time. a biscuit cake at home very simply Count ruins with sour cream and cherries demonstrates my step-by-step recipe with a photo. First, let's figure out what we need to bake a dessert.

For the biscuit dough:

• 3 eggs +1 yolk;
• 1 cup of sugar;
• 1 glass of flour.

For sour cream:

• 500 gr sour cream;
• 1 cup of sugar;
• 1 protein;
• citric acid on the tip of a knife.

For glaze:

• 5 tablespoons of sour cream;
• 2 tablespoons of cocoa;
• 3 tablespoons of sugar.

You will also need:

• fresh or frozen cherries;
• walnuts - added to taste - the recipe uses an ordinary faceted glass.

How to make Count ruins cake with sour cream and cherries

1. How to bake a cake - a classic biscuit

We begin to prepare the cake, of course, with the baking of the cake. If you buy a ready-made biscuit, then you need to start preparing the dessert from the next step. Well, we take 4 eggs to prepare the dough. From one we take only the yolk, and put the protein in the refrigerator.

Whisk the eggs very well. While continuing to beat, gradually add sugar. Please note that you need to add it just a little bit.

When, required by the recipe, a glass of sugar is beaten with eggs, then, in the same way, add flour a little at a time. All the time in the process of adding do not stop whisking. Do not add baking soda or baking powder. Our classic biscuit will turn out to be magnificent, and without them it will also be more tender.

It turns out that we have a fairly thick dough, which we immediately pour into a mold greased with vegetable oil and put in the oven (at 180 ° C) for 30 minutes. We take a large form, the cake should be one. The desired thickness is approximately 1.5 cm.

We let the finished biscuit cool slightly, cut it into squares directly in the form and leave it to cool completely.

Sour cream for the Count's ruins

In the meantime, prepare a cream of sour cream for layering and connecting the biscuit pieces. To do this, beat sour cream with sugar, which we also add gradually. Separately, beat the protein, the one that we set aside in the refrigerator when preparing the dough for the biscuit. When it is thick enough, add citric acid and beat some more. In this way, whipped protein can be cut with a knife.

Now, gently mix it into the sour cream and mix very carefully with a spoon - in no case do not beat. This simple culinary secret will make an ordinary, classic sour cream unusually airy.

How to decorate the Count ruins cake

Starting the design of the dessert, let's return to our biscuit. Cut each square in half lengthwise and place crust side down on a serving platter. With this assembly, they will be better soaked. It's okay if a dish is visible between the squares, the gaps will be filled with cream and it will connect all the pieces.

So lay out all the squares in layers. Starting from the 2nd layer, we evenly put pitted cherries on the cream. Cherries can be either fresh or frozen. For this cake, I specifically freeze cherries so that I can bake Ruins all year round. It is not necessary to get carried away with cherries, because. it gives sourness, which should be in moderation.

Spread the top layer of the finished cake with the biscuit pieces crust side up. Be sure to make sure that these are pieces from the top side of the cake. This last layer, too, is abundantly greased with sour cream.

The finished cake still needs to be covered with chocolate icing. To make it, just mix all the ingredients you need for this and bring them to a boil. Stir the mixture constantly during cooking. We immediately apply the finished icing to the top of the cake and the side walls. Sprinkle with crushed walnuts to give the dessert an untidy ruin flavor.

The assembled biscuit cake with sour cream should be left overnight in the cold, which will give it the opportunity to soak well and harden. Look at the photo, in the section it seems that it is made of thin cakes.

The proposed cake made from pieces of tender biscuit with sour cream and cherries can be safely called an instant cake. It is light in every way and very tasty.

Bon appetit!