Plyatsok cake with cherries and poppy seeds

[Dough:]

Plyatsok cake with cherries and poppy seeds

Category: Confectionery

Ingredients
Dough:
Margarine	600 g
Flour	600 g
Yolk	4 things.
Sour cream or cream	4 tbsp. l.
Vinegar	1 tbsp. l.
Protein filling:
Protein	2 pcs.
Sugar	2-3 st. l.
Vanilla
Lemon acid	on the tip of a knife
And also for the filling:
Fried poppy	100 g
Roasted nuts	200 g
Canned cherries	0,5 l
[/ b] Cream: [/ b]
Sugar	1 tbsp.
Yolk	3 pcs.
Flour	3 tbsp. l.
Milk	0,5 l
Oil	300 g
Vanilla

Cooking method

• Dough:
• Mix all the components of the dough, knead, divide into 6 parts and refrigerate for a couple of hours.
• Cherry drain off the juice.
• Nuts fry and break a little.
• Poppy rinse, dry on a towel. Fry in a hot skillet, stirring occasionally (that's how you smell a delicious smell, it's done!) Cool. Grind in a maker or in a coffee grinder. But without fanaticism! (The original recipe was just poppy, I came up with all the manipulations with frying. Therefore, decide for yourself how you do it)
• Protein beat well. Add sugar, vanilla, lemon and beat again.
• Roll one part of the dough into a thin layer. Top 1/3 of the cherries (I chop cherries with a knife, smaller pieces, more) Sprinkle cherries with 1/3 of the nuts. I pack 1/3 of the whipped proteins in a pastry bag with a hole, about 0.2-1 cm. Instead of a pastry bag, you can use a bag of yogurt, kefir, or just use a spoon to evenly distribute the protein. Sprinkle with 1/3 of the poppy on top. Roll out the second layer of dough and cover our flaky crust. The edges, according to the recipe, are not pinched, but I lightly, fingers "press" the edges. Poke a lot of holes with a fork. Bake in a hot oven, about 180⁰. How many? I don’t know. Everything is ready inside, so I’m looking to see that there was a ready-made, ruddy dough. This is one cake. Also make two more cakes.
• Cream:
• Beat the yolk with sugar. Add flour and some cold milk. Boil the rest of the milk. Pour it into the egg mass. Bring everything to a boil on the stove. But I like to do it more in a microwave, because it always burns on my stove. Refrigerate. Beat the butter a little while adding the cooled egg part.
• Assembly:
• Coat the cakes with cream. On top, usually, just sprinkle with grated chocolate.

Note

The recipe was given by a girl living in Zakapatya. From her, I first heard the word "plyatsok". It sounds cool, but for me this is a cake, with complex cakes. The cake is delicious. Don't be afraid, it's easier to prepare than it is written!


in the photo there is a composition of butterflies, a hibiscus flower and a beautiful twig made from our mastic lora_sirozhenko

How to cook?

Pardons! Invalid key pressed.

Pardons! Invalid key pressed.

Then I'm already waiting for the continuation

I'm trying to edit

It also became interesting - what kind of Plyatsok is I Waiting with interest

How embarrassing! Sorry! I do not exhibit so many recipes, which is probably why I get into trouble every time. I was in a hurry to edit. I hope I haven't missed anything, if anything, shout!

Nah, this is not a cake, this is a dance! The most that he is. My dad is from the Ternopil region, they also bake different dances there. How delicious it is. In essence, plyatsok are large rectangular cakes, smeared with different fillings, or baked right with them. It's always delicious! I ate something similar to this in childhood, I just imagined the taste, looking at the picture (or maybe I remembered?).

[fomca]

If I don’t post it, I’ll let you knock me as a reminder.

A! fomca, thanks for knocking!

And your cakes seem to fold unusually? In all mine, they were folded inward by proteins, but here somehow it is not right

And so with me. Just that time, when I took a picture, during assembly, one cake fell from my hands to the table and crumbled completely. I "fell asleep" in the middle of it. So it turned out, the bottom and top were normal cakes, and in the middle of the crumbs I must say that the taste aa, absolutely did not suffer!

Lozja , this is stomach memory!

Nah, this is not a cake, this is a dance! The most that he is. My dad is from the Ternopil region, they also bake different dances there. How delicious it is. In essence, plyatsok are large rectangular cakes, smeared with different fillings, or baked right with them. It's always delicious! I ate something similar to this in childhood, I just imagined the taste, looking at the picture (or maybe I remembered?).

Exactly! And I just saw the name of the topic in the right column, I was already startled! Immediately I remembered Lviv, the institute, the time of Easter week, when classmates from the countryside, and the city ones too, brought dances from the countryside ... Tear-off and a feast for the belly! There was even a belief: a girl who tasted 12 different paski (Easter cakes), and at the same time platskov, would get married this year. That’s what they were.

[artisan]

artisan please enlighten me something got confused, I understood the dough was divided into 6 parts and we take 2 parts of the dough, one from the bottom then cherries, nuts, proteins, the poppy is closed with the second part and so we bake three times correctly and then we coat these three parts with cream, otherwise I decided to do it by March 8, otherwise they wanted to make dances in the preparations for a long time

[Slastena]

Slastena , Thank you! You got it right! And I added the phrase "This is one cake. Just make two more." So clearer?

Yes, it's clear now

[artisan]

How delicious it looks! Thank you artisan Already bookmarked! I will definitely bake it soon! Report for me!

And what is the size of the cake? How thin should the cakes be rolled?

I have never baked or eaten such a miracle. But you need to improve. Thanks for the recipe, I will definitely try!
It's a pity, my son and husband don't like cherries. But nothing, I'll bake for myself!

Oksana, excuse me, but do you need soda in the dough? vinegar is .... what is its function in the test then?
I love pastries with cherries ,,, I also want to bake)))

And what is the size of the cake? How thin should the cakes be rolled?

I can't say. I did it only for myself and did not make notes at close range. She rolled it out as it turns out. if you roll it right away on a silicone mat or silicone paper, you can roll it out very thinly. But without fanaticism. There is a lot of filling in the cake and it should stick to the dough. YES! I recommend taking ready-made cakes by the edges. very tiny and delicate. I transfer it on a substrate and when I collect the cake, I can not stand the cake, but I "move out" so to speak

Oksana, excuse me, but do you need soda in the dough? vinegar is .... what is its function in the test then?
I love baking with cherries ,,, I also want to bake)))

And here I can not help with anything. There is a recipe. I give it. No soda. But even without it, the dough comes out very crumbly.

And here I can not help with anything. There is a recipe. I give it. No soda. But even without it, the dough comes out very crumbly.

Clear! Thank you))

[Slastena]

Slastena , Thank you! You got it right! And I added the phrase "This is one cake. Just make two more." So clearer?

Not everyone! For those who are in the tank, explain, there are two of these, it means the ingredients were indicated for 1 cake or should they (ingredients) be divided into 2 cakes?

And for you

Mix all the components of the dough, knead, divide into 6 parts and refrigerate for a couple of hours.

There are two parts for one cake. So we get three cakes from all these products.

Yeah ... math is probably not mine anymore!

Only one name "plyatsok" is already drooling! How I love them !!!!!

I want it already! I take it to bookmarks. I will cook. And let a stone be thrown at me, but I don't want to lose weight and stick to diets.

Reporting ...
I kneaded the dough ... divided it into 6 cakes .. each I got 226-228 grams. I sent it to the refrigerator (for the night) ... the dough is VERY pleasant to work with, the effect of "overexposing / freezing in the refrigerator" was not observed ...

I baked in a pizza pan. Mold diameter - 27 cm ...
I covered the form with foil, sprinkled it with oil and immediately rolled out the dough in the form (with a glass) ... I repeat again - the dough highly pleasant to work with .. it can be easily "pulled / rolled" .. nowhere does nothing break for "decreases / does not creep away" ...


From the filling, I used cherries, and 3 types of nuts (walnuts (those that are ground in the photo), hazelnuts and cashews). There was no poppy in the store, neither at home .. my people don't like it too much - I didn't bother, so there were 300 grams of nuts ...

So, the filling was packed in the following order ...


I just laid out the protein mass with a spoon and spread it with a spatula .. here I want to clarify .. I made a meringue of 4 proteins ... but it turned out to be not enough for me .. then I added 2 more .. so that out of 7 eggs 6 can be safely put into "full consumption"....

I also rolled out the second part of the cake on foil, in order to make it easier to transfer and cover the "first" half with it ...

The edges are pinched here without any problems .. again thanks to the soft and elastic dough ...

So we collect two more cakes ... By the way, cakes are baked for about 30 minutes at a temperature of 180-190 C ... I have the most ordinary oven without any convection ...
As always, I have an assistant in the kitchen "at the most suitable moment" ...

The cream was boiled on the stove ... all at once having hammered into a saucepan, after beating the yolks with sugar ... She interfered constantly, without leaving the pan ..

I had a cream of this consistency (if someone for a reference point - like a not very liquid condensed milk) ...

I smeared the cooled cakes with cream ...

I collected a cake .. at the exit I got this weight ...

The weight of the bluebud is 1045 grams, that is, the weight of a pure cake is 2990 grams .. but I still have 50 grams of cream .. so we can count 3 kg net outlet weight provided!
Sprinkled on top with the remaining crumb from the previous cake ... something was too lazy to bother with chocolate, and the crumb had to be attached somewhere ... ...
Well, that's what I did ...
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And this is a cutter ...

Here is a report! The master class is simple! I ran, very quickly and did not find a word about sensations. Have you even tried it?

Here is a report! The master class is simple! I ran, very quickly and did not find a word about sensations. Have you even tried it?

What about the dough? .. 3 times praised him! That slice that on the cut is 1/4 of the cake - I gave it to my parents yesterday .... I tried it myself in the morning ... I really liked it!

So dough, this is not cake! You praised raw dough!

So dough, it's not cake!: D

For me, by the way, the products that I have to work with also play a huge role ... before that, Napoleon was made (the one that is not classic) .. that's where I was SO worn out with the dough that I didn't care about the taste after cooking .. ...
and here it is "nice to work", but it is even more pleasant to try ...

girls, but did not it seem too bold in finished form? I looked at the recipe - I was scared: 600 g of margarine ???

girls, but did not it seem too bold in finished form? I looked at the recipe - I was scared: 600 g of margarine ???

Well, there is another 300 grams in the oil .. - but it doesn't say anything!
You will also note that there is NO sugar in the dough and only one dough turns out 1300 grams at least ...

No .. oddly enough, the cake, on the contrary, is very "pleasant" and satisfying ... Just for a large number of guests ... this is the case when everyone can cut off a small piece and stay full!

Oksana, I really want to bake your dance, it’s very appetizing! Just tell me how to make the dough - I'll replace the margarine with butter, can I? and butter to heat or just soften or chop with flour? what is the technology? I'm afraid to spoil ...

Do not be afraid! Since it is written that the dough is then in the refrigerator, then there is no need to melt! Take the soft butter, put everything in a bowl and do not chop it, but immediately knead it with your handles!

Oksanochka, thank you very much for your answer !!! otherwise my oil is already softening, but I keep thinking what to do with it)))

Oksana THANKS .. Very tasty ... I liked that it is not sweet. Very similar to Napoleon.Cherry adds juiciness. I took walnuts, frozen cherries. The dough is very cool, plastic, tasty. Cream without yolks, eggs run out. Added starch instead of yolks.


I will definitely do it again

What a delicious bite!
You have such a gorgeous protein layer (white layer in the photo)?
Handsome!)))

not this cream. Protein between the cakes. For some reason, he is not visible in the photo, he can be felt. The cream looks a lot, but in fact it is just right.

Waaa ... we have a fashion for dancing! And how is it correct to swim or dance? I'm here with everyone who put them up, I ask, someone else will tell ...

I repeat - a swimmer, of course.

Oh, have I asked already ??? Sclerosis!!!

Blimey! and an acquaintance of mine served in western Ukraine, and he tried to convince me that plyatsOk ... now I will know for sure that plyatsok. Lozja, thanks!

[tsvika]

And I always thought that a swimmer

tsvika , blooper !!!!!!! And a balm for the soul! I am very glad that it worked out and liked it! Tell me, is it not as difficult as much has been written?

Oksan !! It's actually very simple. Without straining too much, in a quiet mode, I made the whole cake during the afternoon. The dough kneads very quickly. The filling is very easy to make.
And the main thing is the result. I'm just in love with Plyatsok !!!