Fallen leaves cake. Cake: fallen leaves Cookies fallen leaves

The “Fallen Leaves” cake is so called because its appearance resembles autumn leaves that have fallen to the ground and piled up. In fact, the recipe for the “Fallen Leaves” cake is very, very simple; even a novice housewife can prepare it, and also quite quickly. And at the same time it looks very original. This cake is also perfect for first culinary experiences and cooking with children. And if you consider that the base is a sponge cake and sour cream, then the “Fallen Leaves” cake is ideal for a children's party.

Classic recipe

For the cake you will need a few ingredients. For the cakes, take:

6 chicken eggs;
1.5 cups sugar;
2 cups wheat flour;
half a teaspoon of soda;
vinegar for extinguishing.

For the cream take:

liter of sour cream with a fat content of at least 30%;
sugar - 1 glass.

Preparing the cakes

To prepare the “Fallen Leaves” cake, a step-by-step recipe with photos will come in handy. To make the dough, take eggs and sugar. It is better to take eggs at room temperature. Place them in a mixer bowl and add sugar. Beat until the mixture turns white and has at least doubled in volume. To make the cake tender and airy, the dough must be saturated with oxygen.

When this happens, without turning off the mixer, begin adding flour, previously sifted through a fine sieve, into the dough. This will also make future cakes more airy. Next, quench the soda with a small amount of vinegar and add to the dough. When the mixture becomes homogeneous, similar in consistency to thick sour cream, the mixer can be turned off.

Preheat the oven to 230 degrees. Place parchment paper on a baking sheet or grease it with vegetable oil to prevent the cakes from sticking. Spoon the dough onto the paper to form small pancakes or flatbreads. You can pipe the dough with a pastry bag. Leave space between the dough circles as it will rise in the oven.

The cakes bake very quickly, they only need 5-7 minutes. You will most likely need to do several batches and bake the leaves in batches.

An interesting feature of the Fallen Leaves Cake recipe is that it can be prepared even if you do not have an oven. Just take a frying pan and bake the dough into small pancakes without adding oil. Do not fry your pancakes too much, just cook them on both sides until cooked. You should have a soft, airy base for the Fallen Leaves cake.

The recipe is almost complete - when all the leaves are ready, leave them to cool while you make the cream.

Cream

The “Fallen Leaves” cake recipe is very simple, and it will take very little time to prepare. Take sour cream and sugar and beat thoroughly with a mixer or whisk until the sugar has completely melted. If you want to assemble the cake later, refrigerate the cream to firm it up and thicken. If the sour cream does not seem thick enough to you, wrap it in cheesecloth and hang it over a bowl overnight. Then the excess whey will drain and the sour cream will become the ideal consistency.

Also, if you want to make the taste of the cake more interesting, add fruit syrup, such as peach, to the cream. You only need to add 2-3 tablespoons while whisking.

Assembling the cake

When the leaf cakes have cooled and the cream has mixed, it’s time to start assembling the cake. Take a large flat plate or dish and place the first layer of tortillas on it, slightly overlapping each other. If it’s difficult for you to imagine what the “Fallen Leaves” cake should look like, a step-by-step recipe with photos will help you with this.

Coat the dough with cream very well so that all the pieces are soaked. Then lay out the second layer, coat with cream. Do this with all the leaves, stacking them in a heap. At the end, pour the remaining cream over the entire cake and put it in the refrigerator for a couple of hours, or better yet overnight, so that your “Fallen Leaves” cake is properly soaked.

Recipe with photos step by step - chocolate version

If you want to vary the taste of the cake, make it chocolate. You can add cocoa to the dough or cream, or you can do both. To do this, add 30 grams of cocoa powder to the dough. Take the one that contains nothing but cocoa, only it will give you a real rich chocolate taste. Do not add instant drinks such as Nesquik and cocoa with added sugar or chocolate substitute. But if you cannot find pure powder on sale, take the one with sugar. Then the amount of granulated sugar added to the dough should be halved. Mix cocoa powder with flour, and then add these dry ingredients to beaten eggs with sugar. The remaining steps are identical to how to make a classic Fallen Leaves Cake.

The chocolate cream recipe is also simple. Just add three tablespoons of cocoa to sour cream and sugar. Or, if you want to make the cake more elegant, do not add cocoa to the mixture, but sprinkle the white cream in the finished cake with grated chocolate.

You can also top the cake with chocolate frosting. Look at this Fallen Leaves Cake. The recipe with a photo shows how elegant and even festive it is.

For the glaze take:

70 grams of sugar;
50 milliliters of milk;
30 grams of cocoa;
30 grams of butter.

First, combine the dry ingredients - whisk the cocoa and sugar in a saucepan. Add milk in a thin stream, stirring the mixture to avoid lumps. Place the saucepan on the stove and heat the cocoa. When it boils, add butter and whisk. Cool the finished cream and cover the cake with it, which is already well soaked in the cream. Let the cake sit for another half hour in the refrigerator.

Cake with berries

The best recipe for Fallen Leaves Cake is the one that is simplest. However, it can also be diversified with small additions. Berries can add new flavors to the cake; currants are especially good. Dark chocolate will help soften its acidity. To do this, in addition to the main ingredients of the cream, take a glass of fresh or frozen berries, 4 tablespoons of cocoa and 40 grams of dark bitter chocolate. Grind the berries in a blender and grind through a sieve until only puree remains. Beat sour cream with sugar and currants. Dip the dough into the prepared cream and place on a plate. Coat the finished cake with cream and pour melted dark chocolate over it.

"Fallen leaves" with nuts and bananas

Another recipe for “Fallen Leaves” cake - with nuts and bananas. They will not only complement the taste, but also diversify the texture of the cake. You can use any nuts, but walnuts are more suitable for the delicate taste of sour cream. Take 300 grams and chop them with a knife, grate them or chop them with a blender.

You will need 2 bananas. Take bananas that are ripe, but not too ripe. Mash them with a fork or blender into a puree and add to the cream prepared according to the classic recipe or with the addition of chocolate. Bake the cakes in the same way as in the traditional version. When assembling the cake and coating each layer with banana cream, sprinkle it with nut crumbs. Also decorate the top of the cake with nuts.

Despite the simplicity of preparation, the “Fallen Leaves” cake turns out tender, soft and very tasty. This dessert received such an unusual name due to the fact that it is based not on an ordinary sponge cake, but on small shortcakes, which are baked in the form of thin circles, similar to leaves, randomly laid out on a dish. To understand exactly how this delicacy is made, we will present to your attention a step-by-step method of creating it.

Delicate cake “Fallen leaves”: photo, recipe

To make such a treat for a birthday, anniversary or any other holiday, you need to stock up on the following ingredients in advance:

thick sour cream 30% fat - 360 g;
fresh milk - a full glass;
white sugar sand - 300 g;
sifted light flour - 3 cups;
small chicken eggs - 2 pcs.;
table soda - a small spoon (be sure to quench with apple cider vinegar);
cocoa powder - 2 large spoons.

Preparing the base

The “Fallen Leaves” cake with sour cream should be prepared by kneading the semi-liquid dough. To do this, you need to put the sour cream in a bowl, and then add small beaten chicken eggs and white granulated sugar to it. All of the above components should be mixed well and left aside for a quarter of an hour so that the bulk sweet ingredient dissolves as much as possible. Next, you need to quench the baking soda with apple cider vinegar into the resulting liquid mass, pour in the milk and add the sifted white flour. As a result of these actions, you should get a viscous base, reminiscent of pancake dough.

To make the “Fallen Leaves” cake more beautiful in cross-section, experienced chefs recommend resorting to the following trick: the mixed base must be divided into two equal parts, into one of which cocoa powder should be poured. After mixing for a long time, you should have a light and dark chocolate colored dough. You will find out below what to do with it in the future.

Baking shortcakes in the oven

In total, the “Fallen Leaves” cake takes about two hours to prepare. But, believe me, the time and effort spent will be fully justified. After all, such a delicate dessert will not leave you or your family members indifferent.

So, after mixing the base, you should begin heat treating it. To do this, you need to take a large sheet of parchment or a baking sheet, and then line its surface with parchment paper. If you don't have it in stock, it's better to purchase it. Otherwise, you will have to bake the cakes using vegetable oil, which will certainly affect the taste of the future delicacy.

Thus, the viscous base should be placed on baking paper in the form of small cakes using a large spoon. Moreover, it is advisable to place light or chocolate shortcakes at a distance of 3-4 centimeters from the sides and each other. This is due to the fact that during the baking process they will rise and become more fluffy.

It takes about 30-37 minutes to cook the sponge cakes in the oven, after which they need to be carefully removed from the paper and cooled completely.

Required ingredients for cream

The “Fallen Leaves” cake, the recipe for which we are considering, will be much softer and more tender if the cream for it is made liquid. In this regard, to prepare such a filling, we decided to use the following components:

fresh sour cream 30% fat - 300 ml;
powdered sugar - 1 cup;
cocoa powder - 1.5 large spoons;
without nuts and other inclusions - a large tile (for decorating the dessert).

Cream preparation process

First, place the thick, fatty sour cream in a blender bowl, and then beat it vigorously at maximum speed. Next, add powdered sugar to the airy milk mass and repeat the mixing process again. By the way, the cream, like the dough, can be divided into two parts and pour cocoa powder into one of them. In addition, it is recommended to coarsely grate a chocolate bar into a separate plate.

Dessert Formation

To beautifully form the “Fallen Leaves” cake, you should take a large flat plate and randomly place light-colored shortcakes on it. Next, they need to be generously greased with white sour cream and the sponge cake is placed again, but it needs to be covered in the same way with a dark filling. These actions should be performed before the cakes and cream are finished. At the end, the cake must be completely doused with sweet, airy sour cream (white or in combination with dark). As a decoration, the finished dessert should be sprinkled with large chocolate chips.

Proper serving of homemade baked goods to the table

The formed and decorated cake should be placed in the refrigerator and kept in it for about two hours. During this time, the small shortcakes will completely absorb the sour cream and become very soft and tender. This delicacy should be served along with hot tea or coffee. Bon appetit!

The Fallen Leaves cake was popular back in Soviet times. It was valued for its simplicity and availability of ingredients. If you want to make the same cake you ate as a child, you will love the recipe below.

Fallen leaves cake can be prepared with children

Ingredients

Sugar 1 stack eggs 6 piece(s) Vanillin 2 grams Soda 1 tsp Vinegar 2 tsp Wheat flour 2 stacks Black currant 0 stack Cream 900 milliliters

Number of servings: 8
Preparation time: 15 minutes
Cooking time: 20 minutes

Fallen leaves cake recipe

This recipe makes a very large cake. If you need to prepare dessert for a small company, it is better to reduce the number of ingredients.

Before you start cooking, make sure all ingredients are at room temperature:

Beat the eggs with sugar with a whisk or mixer.
Add vanillin, baking soda and vinegar to the egg mixture. Beat everything again until smooth.
Add flour little by little, continuing to knead the dough with a spoon. It should have the consistency of thick sour cream.
Line a baking tray with baking paper and drop the dough onto it using a teaspoon. Do not use a tablespoon, as the cake pieces will be very large and it will not look as attractive. Place the dough at a small distance from each other, because it will still rise.
Bake in a hot oven until done, about 7 minutes. They cook quickly, so be careful not to burn them.
Dip each baked “leaf” into sour cream and place it on a plate in a heap to create an autumn pile of fallen leaves. Place black currants between the leaves.

Currants are an optional ingredient. Instead, you can use pitted cherries, pieces of bananas, pineapples, nuts, etc., or you can not add anything extra at all, because the cake turns out delicious and satisfying. You can leave the dessert as is, or you can use a sieve to sprinkle cocoa on top.

Cream for cake Fallen leaves

For the cream you will need only three ingredients:

900 ml sour cream;
5 tbsp. l. Sahara;
3 tbsp. l. cocoa.

Mix all the ingredients and beat them with a mixer until the sugar is completely dissolved. The cream is moderately sweet, so if you like sweeter desserts, add more sugar. It is not necessary to put cocoa in the cream; you can leave it white. Take note of this recipe, because it can be used not only with this cake, but also with many others. It is simple, but still very tasty, soaks the cakes well.

Even if the photo of the Fallen Leaves cake does not impress with its luxurious appearance, this dessert has a wonderful taste. It is tender and sweet, almost everyone will like this cake.

Each of us is partial to dessert and a beautiful, delicious cake.

“Fallen Leaves” cake is a delicate and very tasty delicacy. This wonderful recipe will certainly take root in your kitchen.

The name of the cake arose due to the external resemblance of the cake layers to autumn leaves.

The recipe is based on a sponge cake, which is widely used in the preparation of many sweets: from rolls to cakes. Products made from biscuit dough are fluffy. The airiness of the dough is explained by the fact that the baking is based on beaten egg yolks and whites, flour, and sugar. A high-quality biscuit will be obtained provided that the eggs are fresh and the baking temperature is maintained.

To prepare this delicacy, purchase the following products in advance:

Eggs 5 pcs.
Sugar 2 tbsp.
Soda 1 tsp.
Vinegar 1.5 tbsp.
Vanillin on the tip of a knife
Flour 2.5 tbsp.

Sour cream 750 gr.
Sugar 6-7 tbsp.
Cocoa 3 tbsp.

Preparation:

Preheat the oven to 200 degrees.

Meanwhile, break the eggs into a bowl. Add sugar. Grind the resulting mass thoroughly. We extinguish the soda with apple cider vinegar.

Carefully add sifted flour, slaked soda and vanillin to the dough. For a bright taste, you can use lemon zest.

Mix all ingredients until smooth using a whisk or mixer. The biscuit dough is ready.

Line a baking sheet with parchment paper or grease a baking pan with vegetable oil.

Using a spoon, spread the dough into small pancakes, leaving a few centimeters between them. Place in a preheated oven for 15-20 minutes.

We take out the prepared cake blanks. While they are cooling, prepare the cream.

To avoid lumps, first mix sugar and cocoa. Add chilled sour cream (the higher the fat content, the tastier). Mix carefully.

Now dip the cooled circles in sour cream. Place in rows on a plate. Lubricate each layer generously with cream, forming a mound. We get the effect of fallen leaves.

Each row can be sprinkled with chopped nuts, dried fruits - to your taste. Decorate with melted chocolate or use cocoa.

Place the finished cake in the refrigerator for several hours so that the dough absorbs the cream thoroughly.

The cake will captivate you not only with its unusual appearance, but also with its impeccable taste and aroma. Have a nice tea party and enjoy cooking!

Alt="4) Use a dessert spoon to drop small puddles of dough onto a baking sheet, and then, if desired, give them the shape of leaves: pull out the tip with a spoon. Maintain a distance, because the leaves will slightly increase in size during baking. Cover the remaining dough with a lid and place in the refrigerator so that it does not settle.

Place the baking sheet in the preheated oven. Bake the mini-cakes for the Fallen Leaves cake for 10 minutes at 200°C. Keep an eye on the oven because everyone's technique is different: your leaves may be ready in 8 minutes or 12... The sponge cakes should be golden, a little darker on the bottom..jpg" width="">!}

4) Use a dessert spoon to drop small puddles of dough onto a baking sheet, and then, if desired, give them the shape of leaves: pull out the tip with a spoon. Keep your distance because the leaves will expand slightly during baking. Cover the remaining dough with a lid and place it in the refrigerator to keep it from settling.

Place the baking sheet in the preheated oven. Bake the mini-cakes for the Fallen Leaves cake for 10 minutes at 200°C. Keep an eye on the oven because everyone's technique is different: your leaves may be ready in 8 minutes or 12... The biscuits should be golden, a little darker on the bottom.

Alt="6) Now you need to make the cream for the Fallen Leaves cake. Ideally, the sour cream for it needs to be weighed out: placed in cheesecloth (rolled in 2-3 layers), then placed over a bowl or placed in a colander on a bowl Overnight in the refrigerator, all the whey will drain into a bowl, and the sour cream will make a wonderful thick cream.

So, add powdered sugar, a little vanillin and, if necessary, a thickener for sour cream or gelatin diluted in water into the sour cream. At low mixer speed, mix all ingredients well until a homogeneous fluffy mass is obtained..jpg" width="">!}

6) Now you need to make cream for the Fallen Leaves cake. Ideally, sour cream should be weighed out: placed in cheesecloth (rolled in 2-3 layers), then placed over a bowl or placed in a colander on a bowl. Overnight in the refrigerator, all the whey will drain into a bowl, and the sour cream will make a wonderful thick cream.

But don't be discouraged if you haven't done this beforehand. I myself had completely ordinary sour cream with 15% fat content, straight from the pack. What I did to thicken it: I took gelatin on the tip of a teaspoon (about 1/6 of a teaspoon) and diluted it in water at room temperature (about 1.5-2 teaspoons). Before preparing the cream, I slightly heated the mixture so that the granules that had not dissolved in 10 minutes finally melted. This mixture was poured into sour cream. The cream turned out to be thick and easy to work with.

10) It is convenient to lay out the remaining layers by dipping the entire “leaves” into the cream - this saves time and allows you to lubricate everything more evenly.

11) Arrange the “fallen leaves” so that they cover the voids between each other, forming more or less uniform layers.