Baking

Nightingale playground

Today we will cook a delicious and very tender playground “Nightingale”. Don’t be intimidated by the long description of the process of making this bread, it is prepared much faster than it is read. Even a novice housewife can prepare this delicacy.

“Nightingale” playground extremely delicate, moderately sweet, it combines very well the sourness of currant jelly and the barely perceptible bitterness of chocolate.

Try it – it’s very tasty!

Plyatsok “Nichenka” – ingredients

  • For the dough:
  • Eggs – 3 pieces.
  • Sugar – 3 tbsp.
  • Flour – 1,5 tbsp.
  • Corn starch – 1,5 tbsp.
  • Cocoa – 1 tablespoon
  • Baking powder – ½ tsp.
  • For the cream:
  • Sour cream (30%) – 1 l.
  • Powdered sugar – 5-6 tbsp.
  • Cocoa – 6 tablespoon
  • Gelatin – 6 tsp.
  • Water – 1/2 cup.
  • For the jelly layer:
  • Currant jelly – 4 packs.
  • Water – 1,5 liters of water.
  • Additionally:
  • Chocolate – 1 tile.

An interesting video on the topic – How to make chocolate sprinkles:

Plyatsok “Nichenka” – preparation

Let’s start by making the biscuit. Mix flour with starch, cocoa and baking powder.

Separate the yolks from the proteins. Beat the egg whites to a thick foam, add sugar 1 spoon at a time, beat like a meringue. Add yolks one by one to the thick, smooth egg mass, continue to beat. Next, carefully mix the dry ingredients into the egg mixture with a spatula.

Pour the dough into a mold (28×40) lined with parchment and spread evenly over the entire surface. Bake in a preheated oven at 180 degrees for 20-25 minutes. Check readiness with a wooden stick. Turn off the oven, but leave the cake in the oven for another 2-3 minutes. Take the cake out of the oven and immediately remove it from the form (together with the parchment). When the dough cools down a little, separate it from the parchment.

The next step is to prepare the jelly. We will cook jelly in two vessels. Pour two packs of jelly into each vessel and pour 750 ml of hot water. We leave the jelly to cool, but it should not harden so that it can be poured and distributed evenly.

Finally, we prepare the cream. Beat sour cream with powder well, add cocoa and mix thoroughly. Divide the cream into two equal parts.

Pour gelatin with hot water and stir until completely dissolved.

We begin to collect the plait. We put the cake back into the form, make sides from parchment (approximately 7-10 cm high). Pour jelly from one vessel onto the dough. We put the form in the refrigerator so that the jelly hardens

Pour half of the dissolved gelatin into one part of the sour cream and mix thoroughly. Pour the cream onto the hardened jelly, spread it out and put it back in the refrigerator until it hardens.

Pour the second part of the jelly onto the hardened layer (if the jelly has hardened a little during this time, it’s okay, take a spatula and spread it evenly over the entire surface.

Reheat the rest of the gelatin in a water bath and pour it into the second part of the cream. Spread on top of the jelly layer. We put it in the refrigerator again.

Before serving, sprinkle the cakes with grated chocolate.

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