Plyatsok cake "Smakolyk"

Category: Culinary recipes
Plyatsok cake Smakolyk

Ingredients

Dough:
Flour 400 g
Margarine 200 g
Sugar 100 g
Egg yolks 4 things.
Sour cream 3 tbsp. l.
Baking powder 1 tbsp. l.
Soda (extinguish in sour cream) 1 tsp
Thick jam from plums,
apricots
or gooseberry
2 tbsp.
Cream:
Condensed milk boiled 380 g
Cream 33 - 35% 200 g
Butter 200 g
Protein foam:
Protein 4 things.
Sugar 100 g
Starch 2 tbsp. l.
Chopped walnuts 150 g

Cooking method

  • "Smakolyk" translates roughly as "yummy", "yummy".
  • I bring to your attention the simplest of a huge variety of recipes.
  • Dough:
  • In sifted flour mixed with loosening agent, rub margarine on a coarse grater.
  • Plyatsok cake Smakolyk
  • Add yolks whipped with sugar, sour cream and knead the dough.
  • Plyatsok cake Smakolyk
  • Plyatsok cake Smakolyk
  • Plyatsok cake Smakolyk
  • Protein foam:
  • We prepare the protein foam as follows: beat the proteins, gradually adding sugar, continuing to beat until a strong foam. At the end, knead the proteins with starch and nuts with a spatula.
  • Plyatsok cake Smakolyk
  • Put the dough in a baking sheet lined with parchment for baking, roll out or knead with your hands to a thickness of about 5-7 mm, grease with jam (I have apricot jam) and cover with protein foam mixed with nuts.
  • Plyatsok cake Smakolyk
  • Plyatsok cake Smakolyk
  • Plyatsok cake Smakolyk
  • We bake the cake at 180-200 degrees. Celsius for about 40-50 minutes - until the crust is golden brown.
  • Cream:
  • Beat the softened butter until fluffy and whitening.
  • Add condensed milk, beat well.
  • Whisk the chilled cream separately and mix carefully by hand or at the lowest mixer speed.
  • Assembly:
  • Cut the baked cake in half, put the cream on one of the cake layers and cover with another cake with protein foam in the middle !!!
  • Fill the top with chocolate fondant if desired. You can make a chocolate gravy: melt 100 g butter and 100 g chocolate. I just covered it with cream and sprinkled with nut crumbs.
  • Be sure to let the dancers soak for 12 hours !!!

Note

A source 🔗... union-hm.com / post193655012 /

Marusya
Svetlana, thanks, very tasty recipe! This would be a piece for morning coffee!)
fish
And what an incomparable cut! And the cream in this cake is not custard, but with condensed milk, for me it tastes better! Bookmarking! Thanks for the recipe!
fronya40
Svetlana, well, what a handsome man is good !!!!!! I want to make it useful, but I just can't make up my mind ...
Song
Svetochka! What a wonderful dance! Beautiful! Tasty!
The photo is simply masterpiece! It looks delicious ... How alive! Thanks for the recipe!
fomca
Anna, you have to cook!

Quote: fronya40
I want to cook, but I can't make up my mind ...
Tatyana, why not dare ?! After all, this is the simplest of all recipes!
Quote: fish
And the cream in this cake is not custard, but with condensed milk, for me it tastes better!
fish, the fact is that in the original source, the cream is just custard! And I don't see its meaning here, all the same, after all, layers are sandwiched between themselves with a return of the meringue layer.
Marusya, cook for health!
Song
Quote: fomca
Anna, we need to cook!
Necessarily!
svetlanna
So many baking powder? Does the finished dough darken? I get dark from a large number of baking powder.
Twist
Svetochka, another tasty dance! What a delicious photo! Thank you so much for sharing the recipe! Without hesitation, I take it to bookmarks.
AlenaT
Sveta, I collect your dances!)))
I understood correctly: a standard baking sheet from the oven and then
cut it in half?
Is this the size of the dance turns out to be somewhere 20 by 30 cm?
Sonadora
Oh, how delicious it is! Svetochka, how beautiful! It is impossible to tear yourself away from the photo!
fomca
Quote: svetlanna
Does the finished dough darken?
Sveta, so this is for 400g of flour! And soda is extinguished with sour cream.As you can see in the photo, the dough has not darkened!
Marina, Thank you! I tried to. I would be glad if the recipe comes in handy!

Quote: AlenaT
I understood correctly: a standard baking sheet from the oven and then
cut it in half?
AlyonaYes, I did, but decide on the size for yourself, I indicated the thickness of the dough when rolling.
Sonadora, Manechka! Thank you!
svetlanna
Svetlana, I tried to bake the cakes in my youth, but it did not grow together. And now, in my old age, there was a strong desire to bake goodies myself. After all, I'll start with your recipe, it seemed to me that I could bake this simple cake. By March 8, I'll make up my mind, maybe a neighbor will have cream (while the calf is still being fed, there is no milk), I don't want to buy it from the store, they give it away with powder. Thanks for the recipe.
fomca
Quote: svetlanna
Still, I'll start with your recipe,
Sveta, I will wait for your feedback! Good luck!
lungwort
Svetochka, the recipe goes to the bins. I collect all the recipes for platsk. Every time I look and lick my lips. My dream is to bake, but my hands don't reach yet. Your last recipe seems to be not so difficult to execute, it will take less time. I really want to bake.
fronya40
fomca, I read in the internet, what eh is PYATSOK.
it turned out that PLYATSOK is a confectionery popular in Western Ukraine and Poland, very similar to a cake, but, as a rule, it is baked in a rectangular shape. The portioning of the dance is very characteristic, and in this case the cut is amazing. It is vibrant, multicolored and intricate thanks to its varied layers, fillings and creams. Plus, these are truly holiday baked goods. In Ukraine, dances are baked for weddings, and they are different, with a variety of fillings and creams.
The taste of plats is the taste of the holiday!
seen enough pictures, it's SOMETHING !!! beauty and celebration, the words are right!
I will definitely cook it on the weekend.
fomca
Quote: lungwort
Your last recipe seems to be not so difficult to execute, it will take less time. I really want to bake.
Natalia, it really is! So, you need to bake and understand what it is all the same ...

Quote: fronya40

fomca, I read in the internet, what eh is PYATSOK.
So we already figured it out in another topic with a dance, here here
Ilona
Svetik, how to roll out the dough thickly on a baking sheet? And what size of baking sheet do you have? What is the weight of the dance? Didn't you weigh? Or its final dimensions (length, width, height)? Figures, come on!
fomca
Quote: Ilona

Svetik, how to roll out the dough thickly on a baking sheet? And what size of baking sheet do you have? What is the weight of the dance? Didn't you weigh? Or its final dimensions (length, width, height)? Figures, come on!
Well ... the teacher has come! So strict !!!! Nobody scolded me like that at school!

But you missed the thickness of the rolled dough, I wrote in the first post, 5-7 mm. I had a standard oven baking sheet, but I didn’t stretch the dough over the entire sheet. And there, as anyone likes, if only, if thinly rolled, then not dry out when baking, but thick - I get a little dry in the assembled cake. I didn't weigh, because I did it for the house.
svetlanna
This is my beginning. Sorry for the photo.
Plyatsok cake Smakolyk
Plyatsok cake Smakolyk
Do not pay attention to the color of the cake, this is the first grade of flour, I bake everything from it, I did not buy white for the test.
The dough turned out to be crumbly (is that so?), Instead of jam I used confiture (in vain), smeared it over the entire surface of the cake and it spread over the edges during baking. My protein foam cracked a lot, just like an ice floe, and a thin layer turned out, probably because I spread the dough over the entire baking sheet. The cake tastes like a honey cake (my opinion). In general, I cut it, missed it, collected it, smeared it with cream from the top and sprinkled it with cocoa, left it to soak on the windowsill overnight (where is it needed?). 12 hours did not wait, in the morning I cut off the cousse and ate it with tea, put the rest in the refrigerator. This is my first cake, so it tastes sooo good. Yes, the cream, unfortunately, was not made by yours (I wrote about the cream), but as soon as I will, I will do it with your cream. Sour cream custard, I found it here on the forum, it tastes like a filling.In general, for me, "damn" is not lumpy. And yet, for us it turned out to be such a huge cake, we got used to the store's 0.5 kg.
fomca
Sveta, you made it! Thanks for the report!

Quote: svetlanna
The dough turned out to be crumbly (right?)
so this is shortbread dough - that's right!
Quote: svetlanna
left to soak on the windowsill overnight (and where is it necessary?)
I put it in the refrigerator - why soak there, a layer?

Well that's it - you can go to new heights!

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