Russian Cake «Count Ruins»

Steps

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  1. Combine granulated sugar and eggs in a cup suitable for kneading dough. Then work out the egg mass to a bright homogeneous state with a mixer. Spend 3-4 minutes on this.
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  2. Add sour cream to the dough.
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  3. Using vinegar or lemon juice, quench the soda. Mix with a mixer at low revs.
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  4. Enter the flour. Get the dough, the structure of which can be characterized as something between a very thick and liquid-fluid consistency.
  
  
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  5. Take the mold (we have a very convenient tin mold with a split ring and a size in cross section of 21 cm) and, laying its bottom with parchment (an important point, since this will qualitatively preserve the structure of the finished cake when extracted), pour out a little less than half of the dough. Bake a light cake for 25-30 minutes at an optimum temperature of 180 degrees.
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  6. Mix cocoa in the remaining dough, getting a dark mass, from which bake the second cake, but already chocolate color.
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  7. Spend your free time cooking cream. Whip sour cream with sugar with a mixer. The cream will be thicker and airy, if you use fatty (preferably more than 26%, homemade product fits ideally in this case) sour cream.
  
  Sour cream cakes are obtained low, but porous and very soft in structure. At the same time, the light cake will turn out to be slightly lower than the chocolate one, since a little less dough was used for its preparation.
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  8. Sour cream cakes are obtained low, but porous and very soft in structure. At the same time, the light cake will turn out to be slightly lower than the chocolate one, since a little less dough was used for its preparation.
  
  
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  9. Cut the chocolate cake along, cutting off the top and leaving the lower layer 1 cm thick. Leave this layer for the foundation of our future cake; cut the cut top and light cake cubes (about 2.5 * 2.5 cm). The result is a thin chocolate cake with cubes of light and dark sour cream sponge cake.
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  10. Spread the thin chocolate cake on a flat dish and generously cover it with a layer of sour cream.
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  11. Then take the fork, put the biscuit cube on it and, dipping it into the cream mass, spread it on the greased cake. Do it in the same way with all the remaining biscuit cubes.
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  12. Spread as the slide, alternating cubes of light and chocolate sponge cake. This alternation will make our cake very beautiful in section.
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  13. Then sprinkle the collected hill with chopped nuts and sprinkle with thin streams of melted chocolate. The long-awaited cake «Count Ruins» is ready. It remains only to wait for 5-6 hours – during this time it is perfectly soaked in the fridge.
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  14. Finally, cut the finished air delicacy with a long thin knife into portioned pieces and serve it with a cup of aromatic tea.