Cake & “Fallen leaves “

Cake & "Fallen leaves " reminds of a hill of fallen autumn leaves, but in fact it is collected biscuit chocolate cakes with sour cream and sprinkled with chocolate

Cake & “Fallen leaves “
Cake & “Fallen leaves “
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Time: 
45 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Dessert

Ingredients

Dough for fallen leaves:

  • 6 eggs
  • 270 gr of flour
  • 250 g of sugar
  • 30 g of cocoa powder
  • 10 g of baking powder
  • pinch vanillin

Sour cream for cake:

  • 1 kg of sour cream 25-30%
  • 150 g of sugar
  • 2 tablespoons cocoa powder - not necessarily

Chocolate glaze:

  • 60-70 gr of powdered sugar
  • 50 ml of milk
  • 30 g of cocoa powder
  • 30 g of butter
  • pinch of vanillin

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Recipe for cooking at home

  1. Eggs should be combined with sugar (it is advisable to take the eggs out of the refrigerator for half an hour to warm them to room temperature) in one bowl.
  2. Beat the egg mass until a very creamy consistency is obtained. Add vanillin.
  3. Sift flour through a sieve together with cocoa powder, baking powder and a pinch of salt in a separate bowl, mix with whisk.
  4. Gradually add the flour mixture to the beaten eggs.
  5. Mix the homogeneous and not very thick dough with a spoon
  6. Put the baking tray with parchment paper, put a small round dough on it with a confectionery bag or just a spoon. Between the products you need to leave a little space, they rise when baking.
  7. Bake every batch of tortillas for 10-12 minutes at 180C (all the dough for one baking tray will not fit, so bake in a few tricks).
  8. While the tortillas for the cake “Fallen leaves” cool down, cook sour cream: sour cream should be as thick and thick as possible. If the sour cream is liquid – it is better to hang it for the night in a gauze bag of 3-4 layers of gauze, to make the glasses superfluous serum. Beat the sour cream with a mixer, gradually adding sugar with cocoa powder, then whisk at high speed until fluffy.
  9. Remove the cake for the night in the fridge for impregnation. The next day, prepare the glaze: combine the cocoa with the sugar powder and stir, gradually introduce a thin trickle of milk, while stirring the cocoa whisk. This is done so that there are no lumps in the glaze. Put the pan on the fire and, stirring, bring to a boil. Remove from heat, add vanillin, butter and mix well with a whisk (it is best to beat with a mixer, then the glaze will be magnificent). Cover the cake “Fallen leaves” with a slightly warm glaze and send it to the refrigerator for another half an hour. Take out the finished cake, cut it into small pieces and serve it to the table. Have a nice tea!
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