Baking

Plyatsok Tulip flower

Tasty, interesting in the cut of the braids, although quite time-consuming, it is worth every minute of work on it. Plyatsok Tulip flower will become a beautiful decoration of a festive or family table.

The pie tastes best on the second or third day after baking.

Pliatsok Tulip flower – ingredients

  • For the basic dough:
  • Butter (margarine) – 250 g.
  • Powdered sugar – 1,5 cups.
  • Flour – 2 cups.
  • Oil – 6 tbsp.
  • Baking powder – 2 tsp. (with small slides).
  • Eggs – 6 pieces.
  • Milk – 1/3 cup.
  • Salt is a pinch.
  • Additionally:
  • Cocoa – 2 tbsp. with a hill
  • Poppy seeds – 2 tbsp.
  • Coconut shavings – 2 tbsp.
  • Red jelly – 1 package (40 g).
  • Red dye – 2-3 drops.
  • For seepage:
  • Water – ¾ cup.
  • Juice – from 1 lemon.
  • Sugar – 2-3 tsp.
  • For the cheese mass:
  • Cheese (ground three times) – 600 g.
  • Yolks – 4 pieces.
  • Sugar – 1 cup.
  • Vanilla sugar – 2 tbsp. (with a slide).
  • Oil – 150
  • Vanilla pudding – 1 package (40g).
  • Water – ¼ cup.
  • Starch – 1 tsp.
  • For bird’s milk:
  • Squirrels – 4 pieces.
  • Sugar – ½ cup.
  • Red jelly – 1 package.
  • Water – ¼ cup.
  • Additionally:
  • Colored sprinkles.

Interesting video on our channel:

Pliatsok Tulip flower – preparation

Korzh

Melt the butter in a saucepan, cool to room temperature, add sugar, beat for 2-3 minutes at the highest speed of the mixer. Add yolks, beat briefly, just until the ingredients are combined.

Mix flour with baking powder, add to the butter mixture, pour in oil and milk, beat at medium speed until the ingredients are combined.

Beat the egg whites with a pinch of salt to a stable foam, carefully mix them into the dough with a spoon.

Divide the dough into 4 equal parts.

Add cocoa to the first part, dry poppy seeds to the second, coconut shavings to the third, jelly and a few drops of red dye to the fourth.

Cover the form (25×35) with parchment. We put the dough in the form, a spoonful of each color, so that a kind of mosaic is formed.

Wet the spoon with cold water, very carefully flatten the dough.

Bake the cake in the oven at a temperature of 180 degrees for 40-45 minutes, until a “dry match”. Leave the cake to cool, cut into 2 equal thin cakes.

Curd mass

Beat the softened butter with sugar and vanilla sugar to a light, fluffy mass, add the yolks one by one (add each subsequent yolk only when the previous one is completely combined with the previous one).

We put the ground cheese (at room temperature) in a thick-walled pan, add the butter-yolk mass, and put it on a small fire. Stir constantly until the ingredients are combined. Cook for about 5 minutes.

We dilute pudding and starch in water, mix well so that there are no lumps, pour into the curd mass. Stir and cook until thickened. Transfer the finished cream to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool to body temperature.

Mix water, lemon juice and sugar.

Put the bottom cake again in a form covered with parchment, soak it with half of the liquid, spread the cheese cream, level it. Cover with the second cake, press lightly, soak the cake with the rest of the liquid. We send the dough to the refrigerator for 1 hour.

Bird’s milk

Dilute the red jelly in hot water, leave it until it cools and thickens slightly (it is no longer water, but it still drips from the spoon).

Beat the egg whites to a stable foam, add sugar one spoon at a time, beating well each time. In one movement, pour in the thickening jelly, beat at the highest speed of the mixer until the ingredients are completely combined, you can add a few drops of red dye.

Immediately put the mass on the plate, level the surface, put it in the refrigerator for 3-4 hours.

Sprinkle with colored sprinkles before serving.

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