Plyatsok Plyamisty
Plyatsok Plyamisty – an interesting, spectacular place. Such a braid looks good on a plate and pleases us with its original taste. The combination of dark and light dough creates an interesting pattern, and the cheese cream adds a unique taste to the pastry. The combination of different chocolates in the decoration of the cake completes the taste and color range. We recommend you try it, it’s very tasty!
Plyatsok Plyamisty – ingredients
- For light dough:
- Squirrels – 6 pieces.
- Sugar – 200 g.
- Flour – 50 g.
- Starch – 150 g.
- Vinegar – 1 tbsp.
- Baking powder – ½ tsp.
- For the dark dough:
- Eggs – 6 pieces.
- Sugar – ¾ cup.
- Flour – 1 cup.
- Cocoa – 2 tablespoon
- Baking powder – 1 tsp.
- For the cream:
- Three times ground cheese – 1 kg.
- Sugar – 1 cup (or to your taste).
- Yolks – 6 pieces.
- Starch – 3 tbsp.
- Vanilla sugar.
- Milk – ½ cup.
- Oil – 200
- For decoration:
- Dark chocolate – 100 g.
- Milk chocolate – 75 g.
- Milk – 30 ml.
- White chocolate – 100 g.
Plyatsok Plyamisty – cooking recipe
Light dough
Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well each time. Add vinegar, beat briefly again.
Mix flour with starch and baking powder, sift to a protein mass, carefully knead with a spatula.
Dark dough
Separate the proteins from the yolks. Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well each time. Add yolks one by one, beat at the lowest speed of the mixer.
Mix the flour with cocoa and baking powder, sift to the egg mass, carefully mix with a spatula.
Cover the form (25×35) with baking paper. Spoon out dark and light dough (checkerboard). Place a spoonful of dark on top of the light dough, and light on top of the dark dough. Lightly level with a spoon.
We bake the cake at a temperature of 180 degrees for about 40 minutes, until a “dry match”. Leave to cool, cut into 3 thin cakes.
Cream
Mix starch, egg yolks and milk until smooth.
We put the cheese, butter and sugar in a pan, heat, stirring, until a homogeneous mass is added, add the yolk mixture. Cook, stirring constantly, until thickened.
Immediately pour half of the hot mass onto the cake, level it, cover it with the second cake, pour the rest of the curd mass, level it, cover it with the cake, press it slightly.
Decor
Melt dark and milk chocolate together with milk in a water bath. Leave to cool a little. Melt the white chocolate.
We pour the still warm chocolate mixture on top of the cake, use a spoon to spread “spots” of white chocolate, make patterns with a toothpick (or just leave spots).
