Cakes and pies

Pliatsok with cheese and nut cakes

Pliatsok with cheese and nut cakes – a tasty and original dish with an interesting combination of flavors. An ideal option for the festive table.

Pliatsok with cheese and nut cakes is a delicate nut biscuit, coffee cream, cherry jelly and cheese cakes, which are very successfully combined with each other and create a delicious taste picture.

For making a flatbread with cheese and nut cakes It takes a little time, but this wonderful braid is worth every minute.

Pliatsok with cheese and nut cakes – ingredients

  • For the walnut biscuit:
  • Eggs – 8 pieces.
  • Sugar – 8 tbsp.
  • Ground walnuts – 8 tbsp.
  • Breadcrumbs – 6 tbsp.
  • Flour – 2 tbsp.
  • Baking powder – 1 tsp.
  • For cheese cakes:
  • Cheese twice ground – 1 kg 200 g.
  • Powdered sugar – 200 g.
  • Oil – 200
  • Eggs – 12 pieces.
  • Cream pudding – 2 packages (1 package – 40 g).
  • Baking powder – 1 tsp.
  • For cherry mass:
  • Cherries in syrup or compote (pitted) – 500 ml.
  • Cherry jelly – 1 package.
  • For the cream:
  • Milk – 500 ml.
  • Vanilla pudding – 1 package.
  • Oil – 1 package.
  • Powdered sugar – 3-4 tbsp.
  • Instant coffee – 2 tsp.
  • Water – 2 tbsp.
  • Coffee liqueur – 100 ml.

Plyatsok with cheese and nut cakes – recipe

Sponge cake

Separate the proteins from the yolks. Beat the egg whites until a stable foam is formed, add sugar one spoon at a time, beat well at the highest speed of the mixer each time. Add yolks one by one, beat at the lowest speed of the mixer.

Mix flour with baking powder, nuts and breadcrumbs. Add to the egg mixture, carefully mix with a spatula.

Pour the finished dough into a mold (25×38), the bottom of which is lined with parchment. Bake at a temperature of 180 degrees for about 40 minutes. Leave to cool. Cut the cake into 2 equal, thinner cakes.

Cheese cakes

Separate the proteins from the yolks.

Beat the butter with powdered sugar until light cream, add yolks one by one (add each subsequent one when the previous one is completely combined with the butter mass). Add 2-3 spoonfuls of cheese, mix well. Pour puddings and baking powder, mix.

Beat the egg whites to a stable foam, carefully mix them into the cheese mass.

Divide the curd mass into 2 equal parts. We put it in 2 identical forms (such as the nut cake was baked), lined with parchment.

Bake for about 40 minutes at a temperature of 170 degrees.

***Note. If you don’t have 2 identical forms, or if you can bake 2 cakes at once, divide the ingredients in half and make the dough for each cake separately.

We leave the cakes until completely cooled.

Cherry mass

Pour cherries with syrup into a saucepan, bring to a boil, remove from heat, pour cherry jelly. Set aside to cool.


Add pudding to ½ cup of milk, mix well so that there are no lumps.

We put the rest of the milk on the fire, bring it to a boil, pour in the previously prepared mass. Stirring, we cook until empty.

Transfer the cooked pudding to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave until completely cooled.

Dissolve coffee in 2 tbsp. boiling water

Beat butter with powdered sugar, 2-3 tablespoons each. add cooled pudding, beat until smooth. Add liqueur and coffee, beat until smooth.

Set aside 3 tbsp. cream for decorating the top of the braid.

We make a braid

Spread 1/3 of the cream on the cheese cake, level it, cover with a nut biscuit, spread 1/3 of the cream. Spread thickening jelly on top of the cream (it is no longer water, but still runs off the spoon), cover with a cheese cake, spread the rest of the cream, cover with a nut cake.

Lubricate the top of the braid with the cream left for this purpose. Sprinkle with cocoa or grated chocolate.

Leave the dough for 5-6 hours in a cold place.

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