Cake count ruins with sour cream

10 servings
3 hours 50 min

In preparation, the cake is not capricious. First, we prepare a biscuit: - we break eggs into a bowl, add sugar and beat the mass to pomp with a whisk (the whisk can be replaced with a mixer to get the perfect result); - add sour cream and slaked soda, continue to beat; - sieve the flour and put it into the dough in parts, carefully interfering each portion, trying to achieve a homogeneous consistency (the mass should be liquid, similar in appearance to pancake dough); - we lay out 1/3 part of the dough in a round shape with a diameter of about 23-24 cm, lined with parchment, send it to the oven, heated to 180 degrees. The biscuit bakes quickly - literally 15 minutes and the bark is ready; - add cocoa and sour cream to the remaining dough, carefully interfering with the added ingredients; - put the dough in another shape (the diameter does not matter), which must also be covered with parchment, and send it to the oven for 25 minutes. Now let's make the cream. To do this, mix sour cream with powdered sugar and vanillin in a blender. We collect the cake: - put the white biscuit on a flat dish, soak it with syrup (or liquor), grease it with cream and lay out tangerines cut into circles; - cut the cooled chocolate biscuit into cubes, dip each piece into the cream and lay it out in any order, forming a slide (we try to put the cubes tightly to avoid empty space in the cake). We prepare the glaze: - in a small saucepan we mix sour cream, cocoa, sugar and butter; - mix the resulting mass well and heat over medium heat without bringing to boiling; - pour over the cake with ready-made glaze, sprinkle with pre-crushed walnuts on top. "Count's ruins" are sent to the refrigerator for impregnation. After two hours, the treat can be served on the table. Sweet tea party!