An elegant cake Count ruins with sour cream will not leave your guests indifferent. Chocolate-vanilla cakes soaked in thick sour cream and doused with chocolate
Type of kitchen:
Cake sponge cake Count ruins:
- 500 gr. Flour
- 350 ml sour cream 15%
- 300 city sahara
- 3 eggs
- 60-70 gr ice cream
- 3 tbsp cocoa powder (without slide)
- 20 g butter
- 10 gr vanilla sugar
- 1 tsp soda (slaked vinegar)
- 1 / 4 tsp salt
Sour cream cake Count ruins:
- 0,5 kg sour cream 25%
- 200 gr of powdered sugar
- 100 ml of milk
- 2 tbsp lemon juice
- 1 tbsp starch (preferably corn)
- 300 gr sour cream 25%
- 250 city sahara
- 150 g butter
- 4-5 tbsp cocoa powder
+ 100 gr roasted nuts (peanuts or walnuts)
The recipe for cooking at home
- Sour cream for cream must first be transferred to a sieve, covered with 3 gauze layers, fixed over the pan and left on the 4-8 for hours in the refrigerator.
- Make a cake sponge cake Count ruins. Hammer eggs in a bowl and leave for 10-15 minutes so that they warm to room temperature. Sift flour through a sieve together with vanilla sugar and salt, stir.
- Pour half the flour into a separate bowl, from this amount return about 3-4 tablespoons. in the first half. Pour cocoa powder into a smaller half of the flour mixture and mix well.
- Then put a bowl of eggs in a water bath and beat them with a mixer until they heat up to 40С. Remove the bowl from the water bath and pour sugar into the eggs in a thin stream.
- Beat the egg mass with a mixer for about 5 minutes at high speeds. Without ceasing to beat, add sour cream and mix until smooth. To extinguish the soda with a few drops of vinegar, add to the egg-sour cream mass and stir quickly.
- Preheat the oven to 180С, prepare two biscuit baking dishes, grease them with butter and sprinkle with flour. Divide the sour cream into two equal parts, mix in one of them a white flour mixture, and on the other a flour mixture with cocoa.
- Pour both types of dough into separate forms and send them to the preheated oven. Bake both biscuits until cooked for about 45 minutes. After the specified time, turn off the fire, open the oven door and fix it in this position for half an hour.
- Remove the forms, carefully pull out the biscuits from them with a sharp knife and let them cool completely on the wire rack. Remove the ice cream from the freezer and leave at room temperature so that it completely melts.
- Approximately 120 gr of sour cream prepared in advance for the cream, combine with powdered sugar and stir until it is completely dissolved. Beating the cream obtained with a mixer at high speed, gradually add all the remaining sour cream squeezed from the whey.
- At the end of whipping, pour in lemon juice and beat until completely uniform. Starch pour 2 tablespoon cold milk and stir. Pour the remaining milk into a small saucepan and put on fire.
- Stirring, bring the milk to a boil and pour the starch dissolved in cold milk to it with a thin stream. Heat the mixture, stirring continuously, until it boils or slightly thickens.
- Remove the pan from the heat, let the custard cool and combine with sour cream, mix. Each cake is cut lengthwise into two parts, cut each into small cubes.
- Combine half of the chocolate biscuit in a bowl with melted ice cream and lay flat on a large dish. On top of the slide, lay out pieces of biscuits in a chaotic manner, dipping each in sour cream.
- Cover the finished cake Count's ruins with the remaining sour cream and put in the refrigerator for a couple of hours. After the specified time, prepare the chocolate icing.
- To do this, melt butter in a saucepan over low heat. Then add sour cream with sugar and heat, intensively stirring the icing with a whisk until sugar is completely dissolved. Pour cocoa powder, sifting it through a sieve and stir until a homogeneous consistency is obtained.
- Boil the chocolate icing over low heat, stirring, until smooth and smooth. Remove the pan from the heat, let the icing cool to room temperature and decorate the cake with it, sprinkle with chopped nuts.
- Leave the cake Count ruins with sour cream for another half an hour or an hour in the refrigerator. Then you can take out the finished dessert, cut into portions and serve. Enjoy your meal!
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