Cake "Fallen Leaves": recipes and secrets of cooking. How to cook the cake "Fallen leaves" at home

Baking a cake at home is not as difficult as it may seem at first glance. But for some, sometimes the biscuit does not rise, then the honey cake dries. Cake “Fallen leaves” is formed from small baked cookies, smeared with the simplest cream. The recipe is simple and really easy, so worry about the fact that dessert will not succeed - not worth it.

Fallen Leaves Cake - General Principles

The traditional recipe. The basis of the cake - small baked shortbread (cookies). For their preparation requires the most affordable products: eggs, flour, sugar. Cream for the impregnation is usually used sour cream from sugar or powder 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 and cream, adding berry puree, chopped nuts, fruits, etc.

1. The classic recipe for the cake “Fallen leaves”

Ingredients:

· 385 g sour cream with a high fat content;

· Milk - 265 ml;

· Granulated sugar - 310 g;

· Flour - 655 g;

· Eggs - 3 pcs .;

· Soda - 10 g;

· 15 ml of vinegar;

· 70 g of cocoa.

For cream:

· 330 g fat sour cream;

· 230 g of powdered sugar;

· Cocoa - 70 g

For decoration:

· Usual dark chocolate without additives - 120 g

Cooking method:

1. First of all they get the foundation: in a large capacity they combine sour cream with beaten eggs, sugar, stir everything well, cover with a towel and set aside for 40 minutes.

2. Add baking soda slaked with vinegar to the mass, milk, inject slowly flour through a sieve, again thoroughly mixed with a whisk until a homogeneous thick mass.

3. Flat baking sheet covered with a sheet of parchment paper.

4. On a sheet of parchment spread using a tablespoon of small round lozenges at a distance from each other.

5. Bake 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 to cool for a few minutes.

7. For a cream in a blender tank, beat a sour cream for half a minute. Add powdered sugar and beat again at the same speed for 1 minute. Pour cocoa and stir well. 8. Form a cake: on a large flat dish spread a layer of baked and cooled pellets in a circle. Well lubricate them with the finished cream, spread the second layer of lozenges, repeat until all the semi-finished products and cream are finished.

9. The last layer is plentifully watered with cream and sprinkled with chocolate.

10. Let the cake soak in the refrigerator for 1.5 hours.

2. Cake “Fallen Leaves” with Walnuts

Ingredients for the dough:

· Regular flour - 420 g;

· 6 eggs;

· The ripper for the test - 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;

· Sour cream with a high fat content - 825 g

Decoration:

· 1 handful of peeled walnuts;

· Cocoa - 80 g

Cooking Method:

1. In a bowl, mix with an egg whisk with sugar until an airy, resistant mass is formed.

2. In the egg mass pour half of the specified amount of sifted flour, a doughing machine, pour in 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 is ground with orange peel, all is well mixed, simultaneously sprinkling into each remaining flour.

4. Cover the cups with a towel and set aside for a while.

5. On the sheet covered with parchment lay out lozenges, alternating white and brown mass, at a distance of at least 2 cm.

6. Put in the oven for 12 minutes.

7. Ready biscuit cookies removed, allowed to cool.

8. Enumerated walnuts are ground in a blender, but not very finely.

9. For cream: in a cup, mix the sour cream with powdered sugar with a mixer for a few minutes.

10. All cooled cookies are dipped in sour cream, alternating chocolate with white, and spread on a flat dish.

11. Each new layer is sprinkled with nuts.

12. Pour on top of 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 .;

· Granulated sugar - 310 g; · 110 g 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 dark chocolate.

Cooking Method:

1. Eggs beat with sugar mixer for 3 minutes.

2. Add sour cream, cocoa, baking soda, hydrated with acetic acid, mix everything well with a spoon, while pouring sifted flour. Knead everything up to a delicate, slightly thick consistency.

3. On a baking tray covered with parchment, spread out with small spoon small circles, place in a hot oven for 12 minutes.

4. Prepare the cream: rinse fresh currants, grind in a blender to a state of mashed potatoes. In another cup, beat the sour cream with sugar to a snow-white mass, put currant puree into it and stir well.

5. Baked and cooled tortillas dipped in the finished cream and laid out on a flat plate in several layers.

6. The last layer is plentifully watered with the remaining cream.

7. The bitter chocolate is melted in a microwave and squeezed onto the surface of the cake with strips in any direction with the help of a cornet.

8. Let the cake freeze slightly in the fridge.

9. Served to the table, cut into portions.

4. Cake “Fallen Leaves” with custard

Ingredients:

· 455 g fat sour cream;

· Milk - 600 ml;

· Sugar - 355 g;

· Flour - 670 g;

· 8 g of the ripper for the test;

· Eggs - 3 pcs .;

· Cocoa - 75 g;

· Butter - 135 g;

· Vanillin extract liquid - 7 ml.

Cooking Method:

1. In a deep container with a mixer, beat a few minutes with 200 g of sour cream with 100 grams of sugar, pour in 125 ml of milk, stir well. 320 grams of sifted flour mixed with a ripper are introduced, and the whole is mixed thoroughly until a homogeneous, tender, thick consistency.

2. A small amount of the dough is poured into another cup, pour cocoa, stir.

3. On the frying sheet, previously made with parchment, lay out small lozenges, alternating a row of white and chocolate mass.

4. Bake in a hot oven a little less than 15 minutes. 5. Spread ready-made cake mix on the cutting board, let cool.

6. For cream: pour egg yolks into the cup, pour in the remaining sugar and whisk slightly. Enter the remaining milk, stir, place the container on the stove with a small flame of fire and wait for the boiling and thickening of the mass. Turn off the heat, throw the butter and stir well to a delicate texture.

7. On the large plate lay out the first layer of finished biscuits, coat with custard, place the second layer and again the cream, and so on until all the biscuits and cream are finished.

8. The surface is watered with cream, sprinkled with sponge cake or chopped chocolate.

9. Allow to cool slightly in the refrigerator.

5. Cake “Fallen Leaves” in chocolate icing

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 fat sour cream;

· Sugar - 175 g;

· Cocoa powder - 80 g

For chocolate coating:

· Powdered sugar - 85 g;

· Milk - 70 ml;

· 45 g of cocoa;

· Butter - 70 g;

· 4 ml vanilla extract.

Cooking Method:

1. To the whipped mixer, add the vanilla, sifted flour, combined with cocoa, baking soda and salt to the eggs with sugar, mix everything up to a tender mass.

2. Put the prepared dough in small portions in a pastry bag and place small lozenges on a sheet of parchment paper, leaving a small distance between them.

3. Bake 12 minutes at a moderate temperature.

4. The finished pellets are shifted to a flat clean shape, cooled.

5. For the cream, the sour cream is mixed a little with the mixer whisk, adding sugar at the same time, whipping it all together for 2 minutes.

6. The flat breads laid out in a flat form are smeared with cream, the second layer of flat cake is placed on top, also smeared with cream, and this is repeated until the last bread cake.

7. Drink cake in the refrigerator for 12 hours.

8. Prepare glaze: powdered sugar is mixed in a small saucepan with cocoa and quietly poured milk, often stirring with a whisk. Place the saucepan with all its contents on a small fire and wait for it to boil. Turn off the fire, pour vanilla into the glaze and mix with the whisk of the mixer for a few minutes. 9. Pour icing on the cake and send it back to the fridge for freezing.

6. Cake “Fallen Leaves” with nuts and banana

Dough Ingredients:

· 435 g sour cream with a high percentage of fat;

· Milk - 325 ml;

· 160 g of granulated sugar;

· 765 g of flour;

· 4 eggs;

· The ripper for the test - 8 g;

· 70 g of cocoa powder.

Cream:

· 220 g of powdered sugar;

· 735 g sour cream;

· Vanilla extract - 5 ml;

· Bananas - 3 pieces.

To sprinkle the finished cake:

· Any nuts - 170 g.

Cooking Method:

1. Eggs, milk are added to whipped sour cream with sugar, beaten well for 3 minutes.

2. Flour passed through a sieve is combined with a ripper and cocoa powder, slowly poured into the mixture in small portions, everything is well stirred with a spoon.

3. The sheet is covered with parchment and spread out small lozenges with a tablespoon, baked in a hot oven for 12 minutes.

4. Cream the cream with sugar powder, add vanilla extract, stir well.

5. Bananas are peeled, cut into thin circles.

6. Nuts grind blender.

7. On a large flat dish lay out a few blanks, smeared with cream, spread on top of circles bananas.

8. Again a layer of blanks, cream and a layer of slices of bananas.

9. The surface is well watered with cream, sprinkled with nuts and decorated with slices of banana.

10. Place in the refrigerator for 3 hours to soak.