Count's Ruins Cake with Walnuts
8 servings
120 minutes
The 'Grafskie Razvaliny' cake with walnuts is a symbol of sophistication and effortless luxury in Russian cuisine. Its name is associated with a whimsical shape reminiscent of ruined palace structures, while the taste reflects a perfect balance of airy sponge and rich cream. The combination of sour cream frosting with cocoa layers creates a delicate texture, and pieces of cream-soaked sponge add an effect of lightness and chaos. The bitter chocolate glaze adds depth to the flavor, making it rich and intense. Walnuts and prunes, if added, highlight the sweet complexity of this dessert. Ideal for cozy evenings, celebrations, and gatherings where traditions and warmth of communication are important. The recipe's history dates back to Soviet times when chefs experimented with shapes to create unique and memorable desserts.
1
Biscuit: beat 2 eggs with one cup of sugar using a mixer (if the biscuit should not be too sweet, use less sugar, about 2/3 cup), add one cup of sour cream (250 g), and beat again. Incorporate flour (2 cups) and mix everything to get a homogeneous dough. Add baking soda mixed with vinegar or baking powder. Divide the dough into two equal parts and place them in different containers. Add cocoa to one half. Bake two layers in the oven at 180 degrees for about 20-30 minutes. Check the readiness of the layers with a match or toothpick.
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
- Sour cream: 250 g
- Wheat flour: 2 glasss
- Cocoa powder: 1 tablespoon
2
Cream: Whip 25–30% sour cream (600 g) with 0.5 cup of sugar. Whip until the sugar is fully dissolved and the mixture doubles in volume. Approximately 10 minutes at maximum speed.
- Sour cream (30%): 600 g
- Sugar: 1.5 glass
3
Glaze: heat chocolate with milk in a water bath, stirring until the mixture is smooth.
- Dark chocolate: 50 g
- Milk: 4 tablespoons
4
Assemble the cake: cut the light sponge into 2 parts. Spread cream on both parts. Cut the chocolate sponge into small squares of 2-3 cm. Dip each piece in cream and pile it on the light sponge. Pour glaze over the cake (do not wait for it to cool). Let the finished cake soak in the refrigerator for 3 hours.
- Sour cream (30%): 600 g
- Dark chocolate: 50 g
5
You can add prunes or walnuts to the cake if desired.
