Description
Delicious baked treat for the whole family. Despite its simplicity, this cake turns out absolutely wonderful. The sour cream frosting soaks into every bite, making it tender and moist. Even if you've slightly overbaked the sponge, don't worry—just let it chill in the refrigerator a bit longer. Be sure to use thick, high-fat sour cream, as it will become thinner once mixed with sugar. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Count's Ruins" cake. Dry the walnuts and chop them into medium crumbs.
- 2
Step 2
Transfer the condensed milk to a bowl, add the eggs, baking soda, and a pinch of salt. Mix well until smooth.
- 3
Step 3
Sift the flour into the mixture and stir until a smooth dough forms.
- 4
Step 4
Add the nuts to the batter and mix. Grease an 18-centimeter springform pan with butter and tightly cover the bottom of the pan with baking foil. Place the pan on a baking sheet and pour the batter into it.
- 5
Step 5
Bake the sponge cake in a hot oven for 30-40 minutes at 180 degrees. Remove the finished sponge cake from the mold, take off the foil, and let it cool completely on a wire rack.
- 6
Step 6
Cut the sponge cake into small cubes.
- 7
Step 7
Mix sour cream with sugar and vanilla sugar, and stir until dissolved.
- 8
Step 8
Dip each piece of sponge cake into the sour cream cream and arrange it in a circle on a plate.
- 9
Step 9
Dip the remaining pieces in the cream and arrange them in a heap. Spread the top with the remaining sour cream cream. Refrigerate for at least 2 hours to allow soaking.
- 10
Step 10
In a bowl, mix the butter, chopped chocolate, and milk, then melt over a water bath. Drizzle the glaze over the top of the cake in stripes, let the glaze set, and serve the cake.
- 11
Step 11
The pastry is ready. Serve with tea.