Baking

Pliatsok Gurman

Pliatsok Gurman – moderately sweet, quick, inexpensive, tasty and good-looking pastries. Such a plot turns out to be quite high. It tastes best after aging for at least 12 hours, and even better all 24.

Pliatsok Gourmet – ingredients

  • Yellow dough:
  • Yolks – 8 pieces
  • Sugar – 7 tbsp.
  • Eggs – 2 pieces
  • Vanilla sugar – 1 tbsp.
  • . . . . . . . . .
  • Flour – 8 tbsp.
  • Baking powder – ¾ tsp.
  • Additionally:
  • Cream (from 30%) – 500 ml
  • Jelly lemon – 1 package
  • Jelly strawberry (or any other red) – 1 package
  • Jam (plum or currant)

Interesting video on our channel:

Pliatsok Gourmet – cooking

Poppy cake

Beat the egg whites with salt until stiff foam, add sugar and vanilla sugar one spoon at a time, beat well after each portion of sugar.

Mix the flour with the baking powder, carefully mix it into the egg whites. At the end, add poppy seeds, mix gently.

Cover the form (25×35) with parchment, pour the dough. Bake at a temperature of 180 degrees for about 25-30 minutes. Cool, remove parchment, cut into 2 cakes. Lubricate one of them with jam, cover with the second, press slightly, set aside.

Yellow cake

Beat egg yolks and eggs with sugar and vanilla sugar until light and fluffy.

Mix the flour with baking powder, add to the egg mass, mix gently.

Pour the dough onto a baking sheet covered with parchment, level it.

Bake at 180 degrees for 25-30 minutes. Cool the finished cake, remove the parchment, cut into 2 cakes.

Dilute each jelly in 250 ml of hot water, cool to room temperature.

Whip the cooled cream to a thick mass, divide into 2 parts. Add lemon jelly to one, beat, and red jelly to the second, also beat.

We put both masses in the refrigerator until it thickens slightly (like a thick jelly).

Place one cake of yellow sponge cake in a parchment-lined form, spread it with thickening lemon jelly, spread it evenly, spread the buttered poppy cakes on top, press down slightly.

We spread the pink mass on the poppy cake, level it, cover it with a yellow cake, lightly press it down.

We put the cake in the refrigerator for an hour. After that, the cake can be poured with chocolate glaze or simply sprinkled with powdered sugar before serving.

  • Poppy dough:
  • Squirrels – 8 pieces
  • Sugar – 1 cup
  • Dry poppy – ½ cup
  • . . . . .
  • Vanilla sugar – 1 tsp.
  • Baking powder – ½ tsp.
  • Salt
  • Flour – 1 cup
  • Yellow dough:
  • Yolks – 8 pieces
  • Sugar – 7 tbsp.
  • Eggs – 2 pieces
  • Vanilla sugar – 1 tbsp.
  • . . . . . . . . .
  • Flour – 8 tbsp.
  • Baking powder – ¾ tsp.
  • Additionally:
  • Cream (from 30%) – 500 ml
  • Jelly lemon – 1 package
  • Jelly strawberry (or any other red) – 1 package
  • Jam (plum or currant)

Interesting video on our channel:

Pliatsok Gourmet – cooking

Poppy cake

Beat the egg whites with salt until stiff foam, add sugar and vanilla sugar one spoon at a time, beat well after each portion of sugar.

Mix the flour with the baking powder, carefully mix it into the egg whites. At the end, add poppy seeds, mix gently.

Cover the form (25×35) with parchment, pour the dough. Bake at a temperature of 180 degrees for about 25-30 minutes. Cool, remove parchment, cut into 2 cakes. Lubricate one of them with jam, cover with the second, press slightly, set aside.

Yellow cake

Beat egg yolks and eggs with sugar and vanilla sugar until light and fluffy.

Mix the flour with baking powder, add to the egg mass, mix gently.

Pour the dough onto a baking sheet covered with parchment, level it.

Bake at 180 degrees for 25-30 minutes. Cool the finished cake, remove the parchment, cut into 2 cakes.

Dilute each jelly in 250 ml of hot water, cool to room temperature.

Whip the cooled cream to a thick mass, divide into 2 parts. Add lemon jelly to one, beat, and red jelly to the second, also beat.

We put both masses in the refrigerator until it thickens slightly (like a thick jelly).

Place one cake of yellow sponge cake in a parchment-lined form, spread it with thickening lemon jelly, spread it evenly, spread the buttered poppy cakes on top, press down slightly.

We spread the pink mass on the poppy cake, level it, cover it with a yellow cake, lightly press it down.

We put the cake in the refrigerator for an hour. After that, the cake can be poured with chocolate glaze or simply sprinkled with powdered sugar before serving.

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