Count's Ruins

Ingredients for 1 servings:

• 1 egg(s)
• 100 g sugar
• 100 g sour cream
• 100 g flour
• ½ tsp baking soda
• ½ tsp vinegar
• 1 tbsp butter
• 250 g almonds, chopped or slivered
• 4 tbsp baking cocoa
• 150 g walnuts, chopped
• 1 cup sour cream
• 150 g icing sugar or sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Russian layer cake

For the dough, mix the egg, sugar, sour cream, and sifted flour well. Lightly mix the baking soda and vinegar together. Then mix the dough well with the melted butter. Instead of the baking soda and vinegar, you can also use 1/2 teaspoon of baking soda. Divide the dough into three parts. Mix one part with 250g of slivered or chopped almonds, one with 4 tablespoons of cocoa powder, and one with 150g chopped walnuts. Bake each dough separately in a cake pan lined with baking paper or greased at 180°C (top/bottom heat) for about 20 minutes. The cake pan shouldn’t be too large; about 26cm in diameter is sufficient. Let cool. For the cream, mix the sour cream with the sugar or powdered sugar well and add a little between the layers, spreading the rest on top. For a crumbly look, you can tear the top layer into not-too-small pieces with your hands and spread the cream on top.