Baking

Pliatsok with poppy seeds and cherries

Today we offer to prepare an elegant and very tasty pie with poppy seeds and cherries. In addition to poppy seeds and cherries, the recipe also uses walnuts, which go very well with the rest of the ingredients.

Prepare this original plot for a family tea party, make gloomy and cold autumn more fun

Pliatsok with poppy seeds and cherries – ingredients

  • For the dough
  • Flour – 600 g.
  • Oil – 250
  • Sugar – 200 g.
  • Yolks – 4 pieces.
  • Sour cream – 4 tbsp.
  • Baking powder – 1 tsp.
  • For protein mass
  • Squirrels – 4 pieces.
  • Sugar – 4 tbsp.
  • For filling
  • Sugar – 150 g.
  • Poppy seeds – 200 g.
  • Nuts – 200 g.
  • Oil – 100
  • Egg – 1 piece.
  • Semolina – 2 tbsp.
  • Cherry without seeds – to taste.
  • For the cream
  • Oil – 200
  • Condensed milk – 1 can.
  • For the glaze
  • Oil – 50
  • Milk – 3 tbsp.
  • Cocoa – 3 tablespoon
  • Sugar – 100 g.

An interesting video on the topic – How to make chocolate sprinkles:

First, let’s prepare the dough. Beat soft butter with sugar until creamy, add egg yolks and continue beating sour cream. Sift flour and mix with baking powder, add to butter. We knead the dough. Cover the dough with a napkin and set it aside, let it rest a little.

Beat the egg whites together with the sugar to a stable foam. It should be a mass, like a meringue.

Grind poppy seeds and nuts in a blender to a homogeneous mass, add sugar, butter and egg, beat again with a blender, remove the mass from the blender, add semolina, mix well.

Form small balls from the nut-poppy mass.

Beat soft butter with condensed milk. We will already have a ready-made cream.

Now it’s time to return to the dough. We divide it into two parts and roll out two cakes according to the size of the form. Lubricate the mold with oil and put one part of the dough on it. Spread half of the beaten egg whites with sugar on top. We spread our balls with filling on the whites, alternating with pitted cherries.

We put our cake in an oven heated to 160 degrees until the meringue is completely ready.

When both cakes are ready and cooled, cover one of the cakes with cream, cover with the second cake so that all the filling is in the middle.

Now let’s prepare the glaze. Mix milk, sugar and cocoa and put on fire, stirring constantly, bring the mixture to a thick consistency. Add oil, mix well.

Pour the glaze over the cake.

It is desirable that the braid should stand for 4-6 hours before use, and preferably overnight.

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