Pliatsok The secret of the nun from Sister Anastasia

Sweet, delicate cheesecake with a twist, covered with original cream with pieces of pineapple, and fluffy cake with chocolate fudge – this is the secret. or to be more specific, platkok The secret of the nun from Sister Anastasia.

There are many secrets in this place, the first is the cheesecake – judging by the appearance – it has a lot of finely chopped dried fruits, but in fact there is none. The second secret in the pineapple mass is an unusual cream. Well, the third is in the very taste of this dish, in its delicate culinary palette.

Pliatsok The secret of a nun from Sister Anastasia – ingredients

• For the dough:
• Flour – 300 g.
• Powdered sugar – 100 g.
• Margarine – 150
• Yolks – 3 pieces.
• Baking powder – 1 tsp.
• Cocoa – 2 tsp.

• For cheesecake:
• Cheese – 1200 g.
• Powdered sugar – 600 g.
• Creamy pudding – 2 packages.
• Eggs – 10 pieces.
• Oil – 300
• Baking powder – 1 tsp.

• For the yellow dough:
• Margarine – 200
• Powdered sugar – 200 g.
• Flour – 200 g.
• Yolks – 6 pieces.
• Baking powder – 1 tsp.

• For pineapple mass:
• Milk – 500 ml.
• Yolks – 2 pieces.
• Flour – 2 tbsp.
• Starch – 2 tbsp.
• Sugar – 4 tbsp.
• Cherry jelly – 2 packages.
• Pineapples – 1 can.
• Oil – 250

Pliatsok The secret of a nun from Sister Anastasia – cooking

Dough

Beat margarine with sugar until it forms a loose mass. Add the egg yolks one at a time (the next one is added only after the previous one is completely combined with the margarine), constantly beating. Mix the flour with the baking powder, mix it into the butter mass in parts, and knead the dough.

Divide the dough into two equal parts. Add cocoa to one, mix well. We wrap both doughs with film. We put the chocolate one in the freezer, the regular one – in the refrigerator. We leave them for 40-50 minutes, only then we start preparing the cheese mass.

Curd mass

Grind the cheese in a meat grinder 2-3 times. Add pudding powder and baking powder to the cheese, mix well.

Separate the yolks from the proteins. Send the whites to the refrigerator, leave the yolks at room temperature.

Beat soft butter with powdered sugar until a fluffy white mass is obtained, add yolks one by one, without stopping beating. Add 3-4 spoonfuls of cheese, beat well after each portion.

Whip the egg whites to a firm foam and carefully, with a wooden spatula, mix them into the curd mass.

We take out the frozen dark dough and rub it in several stages on a coarse grater until the cheese mass, mix gently.

Form the cheesecake

We take the dough out of the refrigerator, roll it out a little, transfer it to a form (25×35) covered with parchment, spread the dough over the entire form with our hands, prick it well. Pour out the curd mass, level it.

Bake at 180 degrees for 65 minutes. Leave in a closed oven until completely cool.

It is good to bake the cheesecake the day before collecting the cake, and keep it in the refrigerator. Then it will be more convenient to work, the parchment will stay well.

Yellow cake

Beat the margarine with powdered sugar to a soft creamy mass, add the yolks one by one, constantly beating. Mix the flour with the baking powder and gradually add it to the butter mass, beating well.

We put the cake in a form covered with parchment. Bake for 35-40 minutes at a temperature of 180 degrees. We are cooling.

Pineapple mass

Add flour, starch and egg yolks to ½ cup of milk, beat well so that there are no lumps. Add sugar to the rest of the milk, put it on the fire, bring it to a boil. Pour the yolk mixture into the boiling milk, stirring constantly and cook until thickened. Transfer the custard into a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave until thickened.

We dilute the jelly with ¼ cup of water, cool it (until it barely thickens).

Drain the pineapple and cut it into small cubes, if you have pineapple pieces, they should also be cut.

Beat the soft butter until it forms a white loose mass, add the cooled custard in portions, beat well, then add the thickening jelly, beating constantly. At the end, add pineapple, mix well with a wooden spoon (the mass thickens quickly).

Immediately spread the pineapple mass on the prepared cheesecake, spread it out, and cover it with a yellow cake.

Prepare the chocolate glaze, pour it on top of the cakes.

Chocolate glaze – video recipe

If desired, sprinkle coconut shavings on top.