Pliatsok Nut Cappuccino

Delicate cakes with a pronounced nutty taste, fluffy cream with a cappuccino taste and chocolate with condensed milk – all this is Nut Cappuccino. The cakes and cream in the platka are not very sweet, so the top sweet layer of condensed milk with chocolate is a good addition to the overall picture of the platka.

Plyatsok is very easy to prepare and very, very tasty.

Pliatsok Nut Cappuccino – ingredients

  • For the nut dough:
  • Eggs – 10 pieces.
  • Walnuts – 150 g.
  • Flour – 5 tbsp.
  • Breadcrumbs – 5 tbsp.
  • Powdered sugar – 1,5 cups.
  • Baking powder – ½ tsp.
  • Salt – a pinch.
  • For the cream:
  • Cream (from 30%) – 600 ml.
  • Nut cappuccino (powder) – 5 tbsp.
  • Powdered sugar – 2 tbsp.
  • Gelatin – 2 tbsp.
  • Hot water – ½ cup.
  • For seepage:
  • Strong tea – ½ cup.
  • Lemon – 1 slice.
  • Additionally:
  • Boiled condensed milk – 300 g (it is preferable to cook it yourself).
  • Dark chocolate – 1 tile.
  • Cream – 1 tbsp.

Interesting video on our channel:

Pliatsok Nut Cappuccino – preparation


All the ingredients for making the dough should be at room temperature.

Separate the yolks from the proteins. Beat the egg whites with a pinch of salt to stiff peaks.

Grind nuts in a meat grinder, add flour, breadcrumbs and baking powder, mix.

Beat the egg yolks with powdered sugar until a lush light mass is formed. Pour the dry ingredients into the egg yolks without stopping to beat in portions. By the end, the dough will be quite thick. Add 2 spoons of whipped proteins to it, mix with a spatula. Add the rest of the proteins, carefully mix with a spatula.

We cover the form (25×35) with parchment, spread the dough, level it. Bake in an oven heated to 180 degrees for about 25 minutes (top-bottom). After the cake has cooled, turn it over, remove the paper and cut it into 2 parts. We leave it upside down.


Dissolve the gelatin in half a glass of hot water, leave to cool (stir from time to time).

Beat the well-chilled cream with powdered sugar to a thick cream, add the cappuccino and beat well again.

Pour the chilled gelatin into the cream in a thin stream, whisking constantly.

We collect the braid

We put the lower half of the cake again in a form lined with parchment, soak it with half of the tea with lemon, spread the cream, level it. Cover with a second cake and put in the refrigerator for 10-15 minutes.

Take the cake out of the refrigerator, soak the top cake with the rest of the tea and brush it with boiled condensed milk.

Melt the chocolate in a water bath, add spoonfuls of cream, mix well. We collect chocolate with a spoon and “draw” patterns on top of the condensed milk.

We put the finished cake in the refrigerator for 4-8 hours.

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