Baking a cake at home is not so difficult as it might seem at first glance. But for some, the biscuit often does not rise, the honey cake dries up. Cake "Fallen leaves" is formed from small baked cookies, smeared with the simplest cream. The recipe is simple and really easy, so do not worry about the fact that dessert will not succeed.
Cake "Fallen Leaves" - general principles
The traditional recipe. The basis of the cake is small baked shortcakes (cookies). For their preparation, the most affordable products are needed: eggs, flour, sugar. Cream for impregnation usually use sour cream made from granulated sugar or powdered and sour cream.
Any recipe can be slightly changed to your liking, for example, adding vanilla extract, cocoa or other ingredients to the dough. You can also improve the cream by adding mashed potatoes, chopped nuts, fruits, etc.
1. The classic recipe for the cake "Fallen Leaves"
Ingredients:
385 g of sour cream with a high fat content;
Milk - 265 ml;
Sugar - 310 g;
Flour - 655 g;
· Eggs - 3 pcs.;
Soda - 10 g;
15 ml of vinegar;
70 g of cocoa.
For cream:
· 330 g of fat sour cream;
· 230 g of powdered sugar;
Cocoa - 70 g.
To decorate:
· Plain dark chocolate without additives - 120 g.
Cooking method:
1. First of all, they start the base: in a large capacity, combine sour cream with beaten eggs, sugar, mix everything well, cover with a towel and set aside for 40 minutes.
2. Add baking soda extinguished with vinegar, milk to the mass, slowly introduce flour through a sieve, and again thoroughly mix with a whisk until a homogeneous, thick mass is obtained.
3. A flat baking sheet is covered with a sheet of parchment paper.
4. On a sheet of parchment, spread small round cakes at a distance from each other using a tablespoon.
5. Bake for 7 minutes.
6. Baked semi-finished products for the future cake are removed from the oven, put with a spatula on a flat surface, left for several minutes to cool.
7. For cream in a blender bowl, beat sour cream for half a minute. Add the icing sugar and beat again at the same speed for 1 minute. Pour cocoa and mix well.
8. A cake is formed: a layer of baked and cooled flat cakes is laid out in a circle on a large flat dish. Well grease them with a ready-made cream, spread the second layer of flat cakes, repeat until all the semi-finished products and the cream are over.
9. The very last layer is plentifully watered with cream and sprinkled with chocolate.
10. Allow the cake to soak in the refrigerator for 1.5 hours.
2. Fallen Leaves Cake with Walnuts
Ingredients for the dough:
· Ordinary flour - 420 g;
· 6 eggs;
· Test ripper - 15 g;
Vanilla extract - 7 ml;
· 2 pinches of ground orange peel;
70 g of cocoa;
Granulated sugar -195 g.
For cream:
275 g of granulated sugar;
· High fat sour cream - 825 g.
Decoration:
· 1 handful of peeled walnuts;
Cocoa - 80 g.
Cooking method:
1. In a bowl, whisk the mixer with eggs and sugar until an airy, stable mass is formed.
2. Pour half the specified amount of sifted flour into the egg mass, a cultivator for the dough, pour the vanilla extract and beat a little more.
3. The whipped mass is divided into two equal parts, transferred to different containers, one is mixed with cocoa, and the second with ground orange zest, everything is thoroughly mixed, while pouring into each remaining flour.
4. Cover the cups with a towel and set aside for a while.
5. On the sheet covered with parchment spread cakes, alternating white and brown masses, at a distance of not less than 2 cm.
6. Put in the oven for 12 minutes.
7. Ready biscuit cookies are removed, allowed to cool.
8. Sorted walnuts are ground in a blender, but not very finely.
9. For cream: in a cup, mix sour cream with powdered sugar mixer for a few minutes.
10. All cooled cookies take turns dipped in sour cream, alternating chocolate with white, and spread on a flat dish with a slide.
11. Each new layer is sprinkled with nuts.
12. Top with the remaining cream and sprinkle with nuts mixed with cocoa powder.
13. Leave the cake in the refrigerator for several hours.
3. Cake "Fallen leaves" with black currant
Ingredients for the dough:
· Eggs - 3 pcs.;
Sugar - 310 g;
· 110 g of fat sour cream;
· 6 g of soda;
· Vinegar with a small percentage of acidity - 20 ml;
Cocoa - 60 g;
Flour - 380 g
For cream:
235 g of granulated sugar;
Fat sour cream - 540 g;
· 3 handfuls of fresh blackcurrant.
To decorate the finished cake:
70 g of dark chocolate.
Cooking method:
1. Eggs beat with a sugar mixer for 3 minutes.
2. Add sour cream, cocoa, baking soda, quenched with acetic acid, mix everything well with a spoon, while pouring sifted flour. Knead everything until tender, slightly thick consistency.
3. On a baking sheet covered with parchment, put small circles in a large spoon, place in a hot oven for 12 minutes.
4. Prepare the cream: rinse the fresh currants, grind in a blender to a puree state. In another cup, beat the sour cream with sugar until a snow-white mass, transfer the currant puree into it and mix thoroughly.
5. Baked and chilled flat cakes are dipped in the finished cream and laid out on a flat dish in several layers.
6. The last layer is abundantly watered with the remaining cream.
7. Bitter chocolate is melted in the microwave and squeezed onto the surface of the cake with strips in any direction using a cornet.
8. Allow the cake to freeze slightly in the refrigerator.
9. Serve to the table, cut into portions.
4. Cake "Fallen Leaves" with custard
Ingredients:
· 455 g of fat sour cream;
· Milk - 600 ml;
Sugar - 355 g;
Flour - 670 g;
· 8 g of ripper for the test;
· Eggs - 3 pcs.;
Cocoa - 75 g;
Butter - 135 g;
· Liquid vanillin extract - 7 ml.
Cooking method:
1. In a deep container, beat with a mixer for a few minutes 200 g of sour cream with 100 grams of sugar, pour 125 ml of milk, stir well. Enter 320 g of sifted flour mixed with a cultivator for the test, all thoroughly knead to a homogeneous, delicate, thick consistency.
2. A small amount of the finished dough is poured into another cup, pour cocoa, stir.
3. On the frying sheet, previously covered with parchment, spread small cakes, alternating a series of white and chocolate masses.
4. Bake in a red-hot oven for a little less than 15 minutes.
5. Spread the finished cake mix on the cutting board, allow to cool.
6. For cream: pour egg yolks into a cup, pour in the remaining sugar and whisk lightly with a whisk. The remaining milk is introduced, stirred, the container is placed on the stove with a small flame of fire and the mixture boils and thickens. Turn off the fire, throw the butter and stir well until tender.
7. Put the first layer of ready-made biscuits on a large plate, spread them with custard, place the second layer and again the cream, and so on until all the biscuits and cream are over.
8. The surface is poured with cream, sprinkled with biscuit crumbs or crushed chocolate.
9. Allow a little to freeze in the refrigerator.
5. Chocolate Frosted Leaves Cake
Dough:
· 6 eggs;
285 g of flour;
260 g of sugar;
90 g of cocoa powder;
Baking soda - 12 g;
Vanilla extract - 6 ml.
On cream:
960 g of fat sour cream;
Sugar - 175 g;
Cocoa powder - 80 g.
For chocolate glaze:
Powdered sugar - 85 g;
· Milk - 70 ml;
45 g of cocoa;
Butter - 70 g;
4 ml of vanilla extract.
Cooking method:
1. Add vanilla, sifted flour, combined with cocoa, baking soda and salt to a whipped mixer with eggs, sugar, mix well until tender mass.
2. Dough is laid out in small portions in a pastry bag and small cakes are planted on a sheet covered with parchment paper, leaving a small distance between them.
3. Bake for 12 minutes at a moderate temperature.
4. Ready cakes are transferred to a flat clean form, cool.
5. For cream, mix the sour cream a little with a whisk of the mixer, adding sugar at the same time, whisk together for 2 minutes.
6. Tortillas laid out in a flat form with a thin layer are smeared with cream, a second layer of tortillas is laid on top, also greased with cream, and so on until the last tortillas.
7. Feed the cake in the refrigerator for 12 hours.
8. Icing is prepared: icing sugar is mixed in a small saucepan with cocoa and milk is slowly poured, often stirring with a whisk. Place a saucepan with all contents on a small fire and wait for it to boil. Turn off the fire, pour vanillin into the icing and mix for a few minutes with a whisk of the mixer.
9. Pour the cake with icing and again sent to the refrigerator for solidification.
6. Fallen Leaves Cake with Nuts and Banana
Ingredients for the dough:
· 435 g of sour cream with a high percentage of fat content;
Milk - 325 ml;
· 160 g of granulated sugar;
765 g of flour;
· 4 eggs;
· Test ripper - 8 g;
70 g of cocoa powder.
Cream:
220 g of powdered sugar;
735 g of sour cream;
Vanillin extract - 5 ml;
· Bananas - 3 pieces.
To sprinkle the finished cake:
Any nuts - 170 g.
Cooking method:
1. In whipped sour cream with sugar add eggs, milk, beaten well for 3 minutes.
2. The flour passed through a sieve is combined with a cultivator and cocoa powder, slowly poured into the mixture in small portions, everything is thoroughly stirred with a spoon.
3. The sheet is covered with parchment and spread small cakes using a tablespoon, baked in a hot oven for 12 minutes.
4. On the cream, whip the sour cream with powdered sugar, add the vanilla extract, mix well.
5. Bananas are peeled, cut into thin circles.
6. Nuts grind with a blender.
7. On a large flat dish lay several blanks, smeared with cream, on top of the circles of bananas.
8. Again a layer of blanks, cream and a layer of circles of bananas.
9. The surface is well poured with cream, sprinkled with nuts and decorated with slices of bananas.
10. Put in the refrigerator for 3 hours for impregnation.
Fallen Leaves Cake Tips
To make the cake really tasty, it is worth it to insist in the refrigerator for at least 2 hours, preferably at least 10 hours.
