Indulge in the world of refined flavors with the “Count’s Ruin Cake.” This recipe offers not only a masterpiece taste but also a captivating visual appeal. Let’s embark on this culinary adventure!
Ingredients:
- Sour Cream 25% (classic): 200 grams (7 ounces)
- Sugar: 1 cup (160 grams / 5.6 ounces)
- Wheat Flour: 200 grams (1 2/3 cups / 7 ounces)
- Baking Soda: 7 grams (1 1/4 teaspoons)
- Chicken Egg: 2 pieces (120 grams / 4 ounces)
For the glaze:
- Sugar: 1 tablespoon (15 grams / 0.5 ounces)
- Sour Cream 25% (classic): 1 tablespoon (20 grams / 0.7 ounces)
- Cocoa Powder: 1 teaspoon (5 grams / 0.2 ounces)
- Butter: 20 grams (1 1/2 tablespoons / 0.7 ounces)
Instructions:
Mix all the ingredients for the dough, beat and refrigerate for 30 minutes.
Separate 1/3 of the dough, add 1 tablespoon of cocoa to the remaining part and mix. Bake 1 light and 2 dark cakes.
Place 1 dark cake on a plate, cut the rest into arbitrary shapes (diamonds, squares, triangles).
Beat 0.5 liters of sour cream with 1 tablespoon of sugar.
Pierce the base with a fork and spread with cream.
Dip each figurine in the cream and place on the base, forming ruins.
For the glaze: boil 1 tablespoon of sugar, 1 tablespoon of sour cream, 1 teaspoon of cocoa, and 20 g of butter. Cool and pour over the cake. Place in the refrigerator for 4 hours or more to soak.
Enjoy your meal!
