Pliatsok Makov Pannochka

Today we will bake a beautiful cake with you platkok Miss Poppy. Poppy-coconut cakes with a delicate custard with hints of lemon and with a sour cranberry jam, which completes the flavor spectrum and makes it perfect.

Try this dish and it will become a frequent guest on your table! Bon appetit!

Pliatsok Makova pannochka – ingredients

  • For cakes:
  • Squirrels – 8 pieces.
  • Salt – a pinch.
  • Powdered sugar – 150 g.
  • Yolks – 4 pieces.
  • Poppy seeds – 150 g.
  • Coconut shavings – 100 g.
  • Ground almonds – 100 g.
  • For the cream:
  • Milk – 2 glasses.
  • Powdered sugar – 125 g.
  • Vanilla sugar – 15 g.
  • Egg yolks – 4 pieces.
  • Starch – 40 g.
  • Zest – from two lemons.
  • Lemon juice – 2 tbsp.
  • Oil – 150
  • For impregnation:
  • Limoncello liqueur – 50 ml (can be replaced with lemon juice).
  • Water – 50 ml.
  • Additionally:
  • Cranberry jam or jam (can be replaced with currant jam) – 250 ml.
  • Coconut shavings – ½ cup.
  • Fresh or dried cranberries for garnish.

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

Pliatsok Makova pannochka – preparation

All the ingredients for the bread should be at room temperature.

Beat the egg whites with a pinch of salt until stiff foam. Add sugar one spoon at a time, beat well after each addition, the mass should be homogeneous and smooth, like meringue. Add yolks one by one, constantly beating. Add poppy seeds, coconut shavings and ground almonds to the egg mass, carefully mix everything with a spatula.

We grease the form (22×32) with oil and cover it with parchment, transfer the dough, level it. Bake at a temperature of 170 degrees for about 20-25 minutes. We take out the cake, let it cool and cut it into two cakes.

Pour milk into a large saucepan, add vanilla sugar, put on fire and bring to a boil.

Beat the egg yolks with powdered sugar until light and fluffy. Add starch, continue to beat, add 200 ml of hot milk, mix until smooth.

Pour the egg mass into the rest of the milk, mix well and put on medium heat. Bring to a boil, stirring constantly. From the moment of boiling, cook for about a minute until the mass thickens. Remove from the fire. Cover the cream with cling film and leave to harden (do not stir while the cream hardens).

Add the grated zest and lemon juice to the soft butter, beat to a fluffy cream. Add cold custard in three batches, whisking constantly.

For impregnation, mix limoncello and water. Wet the first cake with half of the liquid, spread jam or jam on top, spread 2/3 of the cream, spread it out. Place the second cake on top of the cream, soak it with the remaining liquid, and grease with the remaining cream. Sprinkle coconut flakes toasted in a dry pan on top of the patties.

We send the dough to the refrigerator for several hours.

Before serving, decorate with cranberries.

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