Pliatsok Black and white

Black and white braids are simple and quick to prepare. The interplay of colors and flavors is interesting in this braid – black is combined with white, and chocolate is combined with milk. Also, the braid is distinguished by an interesting cut. Taste it

Pliatsok black and white – ingredients

  • For the dough:
  • Eggs – 6 pieces.
  • Sugar – 1 cup.
  • Flour – an incomplete glass.
  • Cocoa – 3 tablespoon
  • Baking powder – 1 tsp.
  • For the cream:
  • Milk – 2 glasses.
  • Vanilla pudding – 1 package.
  • Cream (from 30%) – 500 ml.
  • Powdered sugar – 6 tbsp.
  • Gelatin – 6 tsp.
  • Additionally:
  • Chocolate cookies – a small package.

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Pliatsok black and white – preparation


Carefully separate the whites from the yolks. Add a pinch of salt to the whites and beat with a mixer until stiff peaks form. Add sugar 1-2 spoons at a time, whisking constantly (whisk to a homogeneous, smooth mass). Add yolks one by one and beat at the lowest speed of the mixer.

Mix the flour with cocoa and baking powder, sift and carefully mix it into the egg mass with a spatula.

We cover the form (25×35) with parchment, transfer the dough, level it and bake it at a temperature of 180 degrees for 35-40 minutes. We are cooling. We cut it into two cakes – a thicker and a thinner one.

Cut the coarser cake into bars across the width.


Dilute the pudding in half a glass of cold milk, mix well so that there are no lumps. We put the rest of the milk on the fire, add sugar, bring it to a boil. Pour the diluted pudding into the boiling milk, cook until thickened, stirring constantly.

3 tsp dilute the gelatin in ΒΌ cup of hot water, add to the pudding, mix well, leave to cool.

3 tsp dissolve gelatin in hot water, leave to cool.

Beat the well-chilled cream with powdered sugar until thick and fluffy. Add 2 spoons of cream to the cooled gelatin, mix well. Pour gelatin to the rest of the cream, constantly beating with a mixer.

Add the cooled pudding mass to the whipped cream one spoon at a time, beat well. Do not worry if the mass is liquid, it will thicken when cooled.

We collect the braid

We put the thin cake in a form lined with parchment or foil, cover it with cream (3/4 of the whole mass). Place half of the bars (from a coarser cake) on the cream, press them into the cream. Lightly grease the bars with cream. Cut the remaining bars in half lengthwise, press them into the “grooves” between the previous bars, cover them with the rest of the cream.

Grind the cookies in a meat grinder, sprinkle generously on top of the cake.

Put the dough in the refrigerator for at least 4 hours.

Cut the patty lengthwise and serve it to the table.

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