DIY count ruins cake. Cake “Count's Ruins” – classic recipes with a twist

Cake Count's Ruins

A dessert with a romantic name that will decorate any holiday - Count's Ruins cake: a classic recipe with step-by-step photos and video instructions.

1 hour 15 minutes

230 kcal

5/5 (7)

How to bake the Count's Ruins cake? Which housewife hasn't asked this question? When I first saw this dessert, I thought that only an experienced pastry chef could master its preparation. But I was wrong. You just need to bake two sponge cakes and give them the desired shape. Therefore, I can say with confidence that a simple recipe for the Count's Ruins cake exists.

History and components of the cake

History of the cake

There is no exact information about the origin of this cake. But many people agree that this dessert was created as a result of a culinary experiment. Moreover, the basis for it was the Kyiv cake. How else can we explain the similarity of many ingredients?

It is believed that confectioners, seeing the success of the Kyiv cake, wanted to create an equally popular dessert. And without further ado? they slyly modified and transformed the well-known recipe. And most importantly, they gave it a very romantic name - Count's Ruins, because in appearance it really resembles a ruined castle. The experiment was a success; this dessert remains one of the most popular to this day.

Ingredient Selection

This dessert can be prepared in 1 hour and 15 minutes. Of this time, 15 minutes will be spent preparing the dough, baking the cakes will take 40 minutes, and in the remaining 20 minutes we will form the cake.

To prepare the Count's Ruins cake at home, take:

mixer;
baking dish;

We have to beat the ingredients for the dough, so I advise you to use a fairly powerful mixer. The quality of future cakes depends on it. It is advisable to take a detachable baking dish. It is best suited for biscuits.

List of ingredients

For the test:

For cream:

sugar – 1 glass;
vanilla sugar – 1 sachet;
sour cream (thick) – 0.5 l.

For the glaze:

sugar – 100 g;
butter – 100 g;
sour cream – 100 g;
cocoa powder – 100 g.

I will tell you how to properly prepare the Count's Ruins cake. First of all, you need to know how to choose ingredients.

You need to buy only the highest grade flour for this cake. The type of flour also determines how the dough will rise during baking. If you choose the wrong flour, even baking powder will not save the situation.
Choose regular cocoa powder, without vanillin, milk powder or sugar.

You can use sour cream for the dough of any fat content and consistency; you can even make this cake with kefir. But for the cream you only need thick sour cream. In extreme cases, you can use a thickener.

Butter for glaze should be natural. Theoretically, it can be replaced with margarine or cheap butter with the addition of vegetable fat. But this will only make the glaze worse. The Count's Cake requires the appropriate ingredients.

When choosing sugar, pay attention to color. The whiter it is, the more refined the sugar is. The advantage of this cleaning is that the presence of harmful substances is reduced to a minimum. The downside is that there are practically no useful substances left, it only contains carbohydrates. A yellowish tint indicates the benefits of the product. Brown sugar is not as sweet, but even more healthy and flavorful. It is not often used in cooking; it is mainly added to tea or coffee.

Cooking sequence

It's time to present a step-by-step classic recipe for the Count's Ruins cake with photos. It’s not difficult to prepare the Count’s Ruins chocolate cake according to GOST.

First, let's bake the cakes

Making cream

If you like richer cakes, then use more sour cream. In this case, do not forget to add more sugar to the composition to maintain the proportions of the cream.

Whip all the ingredients for the cream until the sugar dissolves. You need to beat it carefully so that the sour cream does not turn into butter. Watch its consistency carefully.

Did you know? There is a little secret. You need to mix sugar and sour cream and leave for 5-10 minutes. Then the sugar will gradually dissolve on its own and there will be no need to beat the cream for a long time.

Preparing the glaze

Forming a cake

Baking options

The Count's Ruins cake is also made with prunes. To do this, scald the prunes with boiling water and cut into small pieces. You need to mix the prunes with the chopped chocolate biscuit.

If you want to learn more about making this dessert, check out the recipe. I also want to recommend a recipe.

Decoration and presentation

The Count's Ruins cake recipe is designed to be prepared at home. Decorating it is as easy as cooking it.

We have done the main work, since the glaze is already the decoration of this dessert. Now you can sprinkle the cake with nuts. Chop the walnuts with a knife and fry in a dry frying pan for a few minutes. This will make them more flavorful. You can also use hazelnuts or peanuts. This is a classic design.

If you want to decorate the cake differently, be creative. Decorate with cream or fruit. Now there is a fashionable technique for decorating desserts, it is called icing. It's a labor-intensive process, but the result is exquisite decorative pieces. Just remember: the cake is served cut, so it is better to decorate already cut pieces. Otherwise the decorations will be damaged.

The cake is served as a separate dish. It needs to be cut and each piece served in a separate plate. The cake looks very beautiful when cut. Sweet drinks are served with it. If the cake was baked for a family celebration, you can serve tea or coffee. If for a children's party, then serve lemonade or cocoa. If for a romantic evening, then choose sweet red wine or semi-dry sparkling wine.

In contact with

Soft sponge cakes, delicate creamy filling, airy meringue and a characteristic uneven surface are the distinctive features of this exquisite cake. The dessert is also known as “Pincher”, “Curly Boy”, “Castle of Love”, “Caprice”. However, most people know it as the Count's Ruins cake. You can easily buy a confectionery product in a store, but if you dare to cook it at home, you will understand the difference. The taste and aroma of home-baked goods cannot be compared with factory-made products.

Preparing Baking Products

The hardest thing to make is meringue. Those who bake a cake for the first time rarely manage to make it successfully. It is important to observe the exact proportions of the products: for one egg weighing 65-75 g you should take 50 g of sugar. Important: you cannot use powdered sugar, otherwise the consistency will be too liquid. The ideal option is to buy regular fine-grain sugar. In addition, it is worth considering the following important points when preparing a cake:

when separating the whites, try not to get even the slightest part of the yolk into them;
the container in which the meringue will be whipped must be completely dry;
Before beating the whites, they need to be cooled;
to get an airy meringue mass, salt the whites while whipping;
to check if the meringue is ready for baking, turn the bowl of whipped cream over: if the mixture holds its shape and is shiny, everything is fine;
Do not grease the parchment with butter when baking the meringue, otherwise it will turn out soggy on the bottom or soften.

Cake recipes Count's Ruins

There are several variations of the preparation of the Count's ruins: cake with meringue (classic), with boiled condensed milk, with creamy caramel or custard, with chocolate cake, on a sponge cake basis, others. Each cooking option is interesting, so it’s worth trying them all to decide which cake recipe you like best. If desired, anyone, even an inexperienced cook, can make the Count's Ruins.

Classic recipe with meringue

The traditional recipe for the Count's Ruins cake does not involve a complex cooking process, so even a teenager can master the technique. The main thing is to strictly follow the recommendations for preparing meringues. Do not open the oven during the first 30 minutes of baking the meringue to prevent it from settling. To save time, you can heat the oven to 180-200 degrees and bake for 30 minutes rather than 2 hours. When the meringue acquires a beige tint, it can be removed.

Ingredients for impregnation, filling:

sugar – 1 tbsp;
squirrels – 4 pcs.;
butter – 220 g;
vanillin – ½ tsp;
condensed milk – 8 tbsp;
walnuts;
chocolate - 1 bar.

Step-by-step preparation of classic Count ruins:

To make the meringue, beat the egg whites until foamy, add sugar and vanilla. Continue whisking the mixture until you obtain a thick substance.
Line a baking tray with baking paper and spoon out the meringue using a spoon or syringe. Dry it for 2 hours at 100 degrees.
Combine the melted butter with condensed milk and beat until fluffy and smooth. Then put it in the refrigerator for 20-25 minutes.
Dip the finished meringues into the cream and fold into a pyramid.
Melt the chocolate, pour it over the cake, sprinkle crushed nuts on top. Serve the Count's Ruins after a couple of hours.

With condensed milk and fruit

To make the dessert lighter and less cloying, use fresh fruits and berries. Cherries add a special piquancy to the cake, which can be used even when frozen (the main thing is to let the berries thaw). Fans of exotic fruits will love the filling with pineapple or bananas. Any juicy and soft fruit will be suitable for the Count's Ruins, so don't be afraid to experiment.

Ingredients for the crust:

sugar – 1 tbsp;
chicken eggs – 2-3 pcs.;
1st grade flour – 1.5 tbsp;
20% sour cream – 250 ml;
soda slaked with vinegar - 2 tsp;
cocoa powder – 2 tbsp.

Ingredients for impregnation, filling:

20% sour cream - 2.5 tbsp.;
condensed milk – 5-6 tbsp;
granulated sugar – 1.5 tbsp;
cocoa;
banana and canned apricots.

Preparation of Count's ruins with fruit:

For the dough, beat eggs, sugar, sour cream. Slowly add flour while continuing to beat the mixture with the mixer. Add soda at the end.
When the biscuit dough for the cake has been left for half an hour, divide it into three parts, add 1 tbsp to 2 of them. cocoa. Bake the cakes at 200°C for 15 minutes.
Whisk 2 tbsp. sour cream with condensed milk - this will be the impregnation for the cakes.
When the sponge cake layers are ready, spread the white one with sour cream and place the chopped fruit on top.
Cut the finished brown cakes into cubes approximately 2.5 cm by 2.5 cm. Dip them into the resulting cream and place on top of the fruit.
Pour the remaining cream over the Count's ruins. Cool the dessert and serve.

With custard on egg yolks

This cake is valued for its unusual, tasty cream, which, however, is not suitable for people on a diet. The fatty and rich impregnation of the Count's Ruins is prepared from butter. This recipe is good because it does not involve waste: both whites (in the meringue) and yolks (in the cream) are used. Not everyone manages to cook the Count's Ruins perfectly the first time, so don't despair if you fail - just try again.

Ingredients for impregnation, meringue:

sugar – 2 tbsp;
fresh milk – 2 tbsp;
chicken eggs – 4 pcs.;
1st grade flour – 2-2.5 tbsp;
butter – 210-220 g;
walnuts, almonds.

Preparation of the Count's ruins with custard:

Chilled eggs should be divided into whites and yolks.
Beat the whites until foamy for 3 minutes. Then add a little salt, 1 tbsp. Sahara. Beat the mixture at high speed with a mixer/blender, gradually adding sugar (1 cup in total).
When the consistency of the meringue becomes thick and sticks to a spoon, place the mixture on a baking sheet using a spoon, forming small circles.
Place the baking sheet on the bottom shelf of the oven, turning on 100 degrees, for 2 hours. The oven must not be opened at this time. When the time is up, turn off the oven, wait another half hour and only then can you take out the meringue.
While the meringue cream for the cake is being prepared, you can prepare the custard. Take yolks, flour, 1 tbsp. sugar and beat the ingredients with a mixer. You should get a light, homogeneous mass.
Add milk to the cream, whisk the cream again and place on the burner, turning on low heat. While the cream is heating, stir it with a whisk so that the mass does not burn on the bottom. Before boiling, you will notice how the cream has thickened greatly - immediately remove the pan from the heat.
Beat the melted butter with 2 tablespoons of sugar, add the mixture to the custard gradually - 2 tablespoons at a time. Beat the ingredients until smooth.
Grind the nuts, prunes and immediately add to the cream.
Place the meringues on a plate, covering them with cream. When you form a slide, sprinkle the Count's ruins with nuts and put them in the refrigerator for a while so that the cream hardens.

Watch the video for another recipe for the Count's Ruins cake with custard.

How to make with sour cream and chocolate glaze

The cake got its name for its unique, unusual appearance, reminiscent of the rubble left over from a beautiful count's estate. Below is a recipe for making this dessert with sour cream cream, which makes the taste of the cake more delicate and light. The sour cream impregnation makes the cakes fragrant and very sweet, and a slight bitterness of the dark chocolate glaze gives the dish a piquant flavor.

Ingredients for the crust:

sour cream (or mayonnaise) – 1 tbsp.;
1st grade flour – 1.5 tbsp;
condensed milk – ½ can;
chicken eggs – 2 pcs.;
slaked soda – 2 tsp;
cocoa powder – 2 tbsp.

Components for impregnation, glaze:

sour cream – 1 l;
butter – 35 g;
sugar – 12 tbsp;
cocoa powder – 4 tbsp;
walnuts – 1 tbsp.

Preparation of the Count's ruins with chocolate glaze:

To prepare a sponge cake, mix eggs with sugar, soda with flour. Add condensed milk, sour cream, cocoa to the ingredients. The consistency of the dough will be like thick sour cream.
Pour ½ of the resulting dough into the mold so that the thickness of the cake is approximately 2 cm. Bake the sponge cake for 15 minutes at 180 degrees.
Place the second half of the dough on an oiled baking sheet and bake for up to 7 minutes at the same temperature.
Mix sour cream, cocoa, 6 tablespoons of sugar and beat until smooth.
Spread the cream onto the crust and sprinkle walnuts on top.
Cut the second biscuit into squares. Dip them in cream and place them on the bottom cake in a pyramid, pouring cream over them and sprinkling with nuts.
Make glaze from cocoa, 2 tablespoons of sour cream, 6 tablespoons of sugar and butter. Once the chocolate has cooled, pour it over the cake. Place the dessert in the refrigerator for several hours.

Sponge cake Count's ruins with prunes and nuts

Fans of dried fruits should try baking a cake with prunes. This dessert has a very pleasant aroma and taste. By adding walnuts or roasted peanuts, you get a festive version of the confectionery product. Your family and invited guests will definitely like the taste. If desired, the top of the cake can be poured with melted chocolate or decorated with marshmallows.

Ingredients:

chicken eggs – 2 pcs.;
sour cream 20% - 1 tbsp.;
flour 1st grade – 2 tbsp.;
sugar – 2 tbsp;
cocoa powder – 1-2 tbsp;
baking powder – 1 tsp;
egg whites – 4 pcs.;
condensed milk – ½ b.;
butter - 1 package;
prunes;
walnuts;
chocolate.

How to make prune cake:

Beat sugar and eggs until smooth. Add 1 tsp. baking powder, flour, knead the dough. Divide it into 2 baking containers, adding cocoa powder to one.
Bake the biscuits in the oven.
Beat the egg whites thoroughly and bake the small meringues (at 100 degrees for 2 hours).
Beat the butter with condensed milk, coat the white cake with this mixture, place pieces of prunes on top (pre-soak the dried fruit in warm water).
Cut the dark cake into cubes, place them on the base mixed with prunes and nuts, and fill with cream. Drizzle the Count's Ruins with melted chocolate on top.

Another video recipe for the Count's Ruins cake.

How to bake with kefir in a slow cooker

Many housewives have already become convinced of the convenience of such a kitchen appliance as a multicooker. With its help, preparing baked goods is not difficult. In addition, in a multi-arc oven, cakes bake faster, burn less often and break when taken out. If you have such a technique in your kitchen, try making Count's Forks with it to see how convenient and simple it is.

Ingredients for the crust:

sour cream – 1.5 tbsp;
cocoa powder – 2 tbsp;
chicken eggs – 2-3 pcs.;
slaked soda/baking powder – 1 tsp;
sugar – 1 tbsp.

Ingredients for impregnation, glaze:

fresh butter – 35 g
granulated sugar - 3 tbsp. + 6 tbsp;
20% sour cream – 350 ml + 6 tbsp;
cocoa powder – 2-3 tbsp.

How to prepare the cake:

For the dough, mix all ingredients and beat with a mixer.
Grease the bowl with oil and pour in the dough. Turn on the device for 1.5 hours (“Baking” option). After an hour of cooking, leave the cake for half an hour in the turned off multicooker. Then take out the biscuit.
For impregnation, beat sour cream (350 ml) and sugar (3 tbsp).
Using a knife, divide the finished cake lengthwise into two parts. Grease one with sour cream.
Cut the other half into cubes and mix with the impregnation.
Place the sliced biscuit in a heap on the base, pour the prepared chocolate icing (cocoa, butter, 6 tablespoons each of sour cream and sugar) on top of the Count's Ruins.

How to beautifully decorate a cake

Decorating with berries or fruits is the easiest, most budget-friendly and delicious way to make a dessert more beautiful. Moreover, you can take not only fresh, but also canned and frozen fruits. Strawberries and raspberries, grapes and plums, bananas and peach are perfectly combined in one cake. It’s even easier and faster to decorate baked goods with chocolate chips. To do this, grate the tile, beautifully distributing the resulting curls on the cake.

Openwork chocolate is a more complex, sophisticated option for decorating confectionery products. To prepare it, melt the chocolate over low heat or in the microwave. You need to draw any patterns on parchment paper, and then, filling a culinary syringe with icing, outline the patterns with chocolate. Place the decorations in the refrigerator for a couple of hours to allow them time to harden. Then carefully separate the patterns from the sheet and place on the cake.

Video

Airy meringue and a surprisingly delicate structure are the distinctive features of the exquisite “Count's Ruins” cake. Of course, you can easily buy this dessert in the supermarket, but if you cook it yourself, you will get a truly amazing masterpiece.

Observe the proportions, follow the instructions, and “The Count's Ruins” will turn out great even for an inexperienced cook.

Classic recipe for the Count's Ruins cake with meringue

Kitchenware: containers of various depths and sizes; kitchen scales and measuring accessories; food processor, blender or mixer; two teaspoons; baking paper; a saucepan or saucepan with a thick bottom; whisk; non-stick frying pan; kitchen knife and cutting board; flat large dish.

Ingredients

Step-by-step preparation

Let's prepare the meringue

Let's prepare the cream

Pour 180-200 ml of milk into a saucepan, bring it to a boil, stirring occasionally.
Place four yolks in a separate deep container. Add 100-130 g of sugar, 17-20 g of starch, 12-15 g of cocoa powder and 10-13 g of vanilla sugar.
Mix all ingredients well with a whisk until smooth and the cocoa lumps completely disappear.
Stirring the resulting mass intensively, pour in hot milk in a thin stream. Pour the resulting homogeneous liquid mass back into the saucepan and place on low heat.
Constantly and quite intensively stirring the mass, bring it to thickening.
Cool the finished cream to room temperature, stirring it from time to time to avoid the formation of a crust.
While the custard is cooling and the meringue is preparing, lightly fry 100-140 g of peeled nuts in a preheated frying pan.
Let the nuts cool slightly, then finely chop them with a knife.
Place 180-200 g of pre-softened butter into a clean container. Beat the butter with a mixer at high speed for one minute.
Without stopping beating for a second, add the cooled custard one tablespoon at a time to the butter until it’s all mixed in.

Assembling the cake

Video recipe for meringue cake “Count's Ruins”

After watching the video below, you will learn how to prepare the “Count's Ruins” cake at home, as described in the recipe above, and learn how to properly prepare a delicate cream for it.

When separating the yolks from the whites, make sure that not even a tiny particle of yolk gets into the container with the whites.
In order for the whites to whip better, put them in the refrigerator for about 10-15 minutes; when cold they become fluffy faster.
Experienced chefs recommend adding a pinch of salt to the whites while preparing the meringue - this will make the mass much fluffier.
In order to understand whether the meringue is ready for baking, you need to turn the bowl of whipped egg whites over, and if the mass holds its shape and does not fall out, then everything is fine and the meringue can be cooked.

Recipe for the cake "Count's ruins" with sour cream

Cooking time: 1:15-1:25.
Calorie content (per 100 g): 372-376 kcal.
Number of servings: from 7 to 10.
Kitchenware: several containers of various sizes and depths; measuring utensils and kitchen scales; sharpened knife; whisk; blender or mixer; food processor; round baking dish; baking paper; cutting board; glass dish with high sides; fine grater.

Ingredients

selected chicken egg	2 pcs.
granulated sugar	420-440 g
sour cream (fat content not less than 15%)	980-1050 ml
condensed milk	180-200 ml
premium wheat flour	380-410 g
salt	1 pinch
baking soda	6-8 g
vinegar	10-12 ml
sunflower oil	7-10 ml
cocoa powder	13-15 g
medium ripe banana	2 pcs.
large ripe kiwi	3 pcs.
dark chocolate	45-55 g
shelled walnuts	25-35 g

Step-by-step preparation

Let's prepare and bake the dough

Let's prepare the cream

Assembling the cake

Video recipe for the “Count Ruins” cake with sour cream and condensed milk

If you want to learn how to quickly prepare the Count's Ruins cake with condensed milk and sour cream, check out the video below.

In Soviet times, a biscuit dessert called “Natasha” cake was extremely popular. I suggest you try the classic Soviet-era recipe.
I advise you to pay close attention to the extraordinary “Pincher” cake. This dessert is so tender and beautiful that it’s hard to resist trying it.
“Day and Night” cake will meet your expectations at any festive event. An unusual, decent-looking dessert will amaze everyone with its taste and splendor.
The Armenian “Mikado” cake is an incredibly tasty treat that is easy and quick to prepare and retains its fresh appearance for a long time.

Until new sweet meetings! If you have other recipes for making the Count's Ruins cake, please share the information with me. I just can't resist trying something new! Also tell us if you liked the dessert prepared according to the recipes described above. Health and happiness to you!

Calories: Not specified
Cooking time: Not indicated

Today we bring to your attention a step-by-step recipe with photos of making the “Count's Ruins” cake at home. The “Count's Ruins” cake is far from new today. However, it has not lost its popularity to this day, because does not require intricate ingredients or special culinary preparation. It is prepared very easily, from pieces of sponge cakes, but it turns out soaked, tender, moderately sweet and incredibly tasty!

It is difficult to trace the history of this culinary masterpiece in detail. But there is an opinion that the recipe came from a well-known one back in 1965. At the factory, as a result of certain experiments, a cake appeared with the name “Count's Ruins”. But what we can say for sure is that the name of the dough product is associated with its appearance. After all, the prepared cake resembles a pile of rubble of a luxurious estate.

The ingredients for the cake can be classic: sponge cake and... But you can also add nuts, berries, fruits, dried fruits, etc. To make the cake resemble “ruins,” it is poured with melted chocolate or chocolate glaze. I note that it is necessary to water it, and not lubricate it, because... chocolate drips and visually forms a pile of debris.

- eggs – 2 pcs.,
- flour – 250 gr.,
- cocoa powder – 2 tbsp.,
- baking soda – 1 tsp,
- sugar – 300 gr.,
- sour cream – 500 gr.,
- dark chocolate – 100 gr.

How to cook with photos step by step

Combine 100 ml of sour cream with 100 g. sugar and beat with a mixer until doubled in volume.

Add the eggs and beat again until smooth.

Add flour and baking soda. Using a mixer, knead the dough until smooth.

Divide the finished dough into two parts: 1/3 and 2/3. Add cocoa powder to most of it and mix it well.

Pour both types of dough into molds. Place the light one in the cake pan, because... This will be the base crust, and pour the brown dough into any convenient form, because... the cake will crumble.

Bake the cakes at 180 degrees. The light cake will be ready in 10 minutes, the brown cake in 20-30. Check readiness with a wooden splinter - it should be dry. Cool the finished cakes and place the light cake on a plate to decorate the cake.

Cut the brown cake into any pieces about 1.5-2.5 cm in size.

Combine the remaining sour cream and sugar in a bowl and beat with a mixer until fluffy. This process will take you about 10 minutes.

Next, place the cinnamon pieces of baked cake into the bowl with the cream and mix them.

Place the slices using a tablespoon onto the crust in a heap. If there is any cream left, pour it on top of the cake.

Break the chocolate into pieces and combine with butter.

Melt the chocolate until liquid, but do not bring to a boil. Mix it with butter until smooth.

Drizzle chocolate glaze over cake. Do this with a teaspoon so that it is applied in a chaotic manner. Place the cake in the refrigerator for 3 hours to soak. As you can see, it’s not so difficult to prepare the “Count’s Ruins” cake at home if you use this step-by-step recipe with photos.

Description

Cake "Count's Ruins"- This is a very light, effective and incredibly tasty dessert. Just its appearance already creates a festive mood, let alone its taste. Airy and fluffy cakes, which are completely soaked in the most delicate butter cream, simply 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 than homemade baked goods? It’s very easy to prepare “Count’s Ruins” at home. The classic recipe uses a fluffy meringue for the cake base, but we won't spend half a day making these easy cookies. We will prepare a well-known sponge cake, which is in no way inferior to 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 photos will help you prepare this version of the “Count’s Ruins.” 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)