Pliatsok Walnut bark with peaches

Pliatsok Gorikhova bark – very tasty, moist, moderately sweet, combines different tastes. Nuts, coffee, raisins, coconut, peaches, chocolate – combine into one very tasty culinary picture. Such a tile will disappear from the table first

Pliatsok Walnut bark – ingredients

  • For the dough:
  • Squirrels – 8 pieces.
  • Sugar – 200 g.
  • Yolks – 3 pieces.
  • Ground walnuts – 200 g.
  • Coconut shavings – 100 g.
  • Raisins – 100 g.
  • Flour – 3 tbsp.
  • Baking powder – 1 tsp.
  • For the cream:
  • Peach syrup – from 1 jar (820 g).
  • Water – 300 ml.
  • Sugar – 5 tbsp.
  • Water – 300 ml.
  • Cream pudding – 2 packages.
  • Yolks – 5 pieces.
  • Flour – 1 tbsp.
  • Oil – 300
  • Additionally:
  • Coffee liqueur – 1/3 cup (or vodka mixed with strong chilled coffee).
  • Biscuits Delicia orange (can be replaced with Kolobok with orange flavor) – about 300 g.
  • Peach jelly – 2 packages.
  • Peaches left in the jar.

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Pliatsok Walnut bark – preparation


All ingredients for making cakes should be at room temperature.

Beat the egg whites until a thick, stable foam is formed. Add sugar one spoon at a time, beating well after each new portion of sugar. The mass should be thick, shiny, homogeneous. We reduce the speed of the mixer to the lowest, add the yolks one at a time.

Mix nuts, coconut shavings, raisins, flour and baking powder, add to the egg mixture, carefully mix with a spatula.

Line two forms (25×35) with high sides with parchment. We divide the dough into 2 equal parts, put them in molds, level them.

Bake at a temperature of 160 degrees for 35-40 minutes. The crust should be firm and crispy. We are cooling.

***Note. If you don’t have two identical pans (or can’t bake them at the same time), divide the ingredients in half and prepare the dough for each cake just before baking.


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

Mix peach syrup (400 ml) with water (150 ml), put on fire, add sugar, bring to a boil.

Add puddings, egg yolks and flour to the remaining water (150 ml), mix well so that there are no lumps, pour into the boiling syrup. Stirring constantly, bring to a thickening. Cover the cooked pudding with cling film so that it touches the entire surface of the cream. Leave to cool.

Beat soft butter until it forms a loose, light mass. Add the cooled pudding one spoon at a time, constantly whisking until a homogeneous loose mass is formed.

We collect the braid

We dilute the jelly in 750 ml of hot water, leave it to cool, put it in the refrigerator to thicken slightly.

We put aside a few spoons of cream, we will need to grease the top cake under the jelly.

Put one cake in the form, grease it with half of the cream, level it. We dip the cookies in alcohol, put them on the cream with the chocolate side down, press them lightly into the cream. If you have alcohol left, sprinkle it on top of the cookies. We spread the rest of the cream, level it, cover it with the second cake, spread a thin layer of the reserved cream. Place sliced ​​peaches on top, pour slightly thickened peach jelly.

We put it in the refrigerator until it thickens completely.

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