Pliatsok Parisian woman

A simple sponge cake with a light caramel and delicate chocolate taste, covered with cherry jelly – that’s it of the Parisian woman. Cookies covered in chocolate add an additional chocolate note to the cake. Simple and very tasty. Be sure to try it.

Easy baking for you!

Pliatsok Parisanka – ingredients

  • For bіskvіtu:
  • Eggs – 6 pieces.
  • Sugar – 1 cup.
  • Flour – 1 cup.
  • Baking powder – 1 tsp.
  • For condensed milk cream:
  • Boiled condensed milk – 1 can.
  • Oil – 200
  • For chocolate cream
  • Chocolate pudding – 1 package.
  • Milk – 300 ml.
  • Sugar – 6 tbsp.
  • Oil – 150
  • Additionally:
  • Delicia cookie (or kolobok) cherry – 270 g.
  • Cherry jelly – 2 packages.
  • Water – 600 ml.

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Plyatsok Parisanka – preparation

Sponge cake

Separate the whites from the yolks, beat to stiff peaks. At the end, add 1-2 spoons, beat well after each portion of sugar. Add yolks one by one, constantly beating at the lowest speed of the mixer.

Mix the flour with the baking powder, sift to the egg mass, carefully mix with a wooden spoon.

We put the dough in a form (25×35) covered with parchment, level it, bake at a temperature of 180 degrees for 40-45 minutes. Cool, remove parchment, cut into 2 equal cakes.

Cream with condensed milk

Condensed milk for cream is best cooked at home. Pour condensed milk in a jar with water and cook for 2 hours. The can with condensed milk must be constantly covered with water, if necessary, add water.

Beat the cooled condensed milk well with soft butter.

Chocolate cream

Add chocolate pudding to 100 ml of milk, mix well so that there are no lumps. Bring the rest of the milk and sugar to a boil, pour in the diluted pudding, stirring constantly. Cook until thickened.

Transfer the finished pudding to a ceramic dish and cover with cling film so that it touches the entire surface of the pudding, leave to cool.

Beat the butter to a light creamy mass, add the cooled pudding in parts, beat to a homogeneous loose mass.

We collect the braid

Dissolve the jelly in 600 ml of hot water, leave to cool and slightly thicken.

Spread condensed milk cream on the bottom biscuit, level it, cover with the second biscuit, grease with chocolate cream. Place the cookies on top of the cream. Pour thickening jelly on top, level.

Put the dough in the refrigerator for several hours, preferably overnight.

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