Yomost square

Yomost square – a simple recipe for a combination of interesting flavors. Tender sponge cake, velvety cream, coconut-poppy cake, chocolate glaze and a sour jelly layer. All the parts merge into one, forming a deliciousness that simply melts in your mouth. We recommend you try it!

Plyatsok Imost – ingredients

  • For bіskvіtu:
  • Eggs (large) – 4 pieces.
  • Sugar – 1 cup.
  • Flour – 3 tbsp.
  • Starch – 1,5 tbsp.
  • Baking powder – ½ tsp.
  • For jelly:
  • Cherry jelly – 2 packages.
  • Water – 2 cups.
  • Currant jam – 280 g.
  • For the cream:
  • Milk – 500 ml.
  • Sugar – 3 tbsp.
  • Vanilla sugar – 20 g.
  • Flour – 3 tbsp.
  • Starch – 2 tbsp.
  • Yolks – 2 pieces.
  • Oil – 200
  • For coconut-poppy meringue:
  • Squirrels – 4 pieces.
  • Sugar – 1 cup.
  • Poppy seeds – 1 cup.
  • Coconut shavings – 1 cup.
  • For the glaze
  • Dark chocolate – 100 g.
  • Oil – 2 tablespoons
  • Milk – 2 tbsp.

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

Plyatsok Yemost – a recipe for cooking

Separate the egg whites from the yolks and beat until stiff foam. Add sugar one spoon at a time, beating well each time. Add yolks one by one, beat at the lowest speed of the mixer.

Mix the flour with starch and baking powder, sift to the egg mass, carefully knead with a spatula.

Cover the form (23×33) with parchment, spread the dough. Bake at a temperature of 180 degrees for about 20 minutes, until a dry “match”. We are cooling.

Poppy-coconut meringue

Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well each time. Mix poppy seeds with coconut shavings, add to egg whites, mix gently with a spatula.

We cover the form with parchment, spread the dough, level it. Bake at a temperature of 180 degrees for about 30 minutes. We are cooling.

They want

Dissolve the jelly in hot water, mix well. Add jam to the hot jelly, mix well. Leave to cool and slightly thicken.

Spread the thickened jelly on the cake, send it to the refrigerator until it thickens completely.


Add flour, starch, egg yolks to a glass of milk, mix well so that there are no lumps.

Put the rest of the milk on the fire, add sugar and vanilla sugar, bring to a boil. Pour the previously prepared mass into boiling milk, stirring constantly, cook until thickened.

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

Beat the butter to a light fluffy mass, add the cooked cream one spoon at a time, beat until smooth. Spread the cream on the jelly, level it. Cover with poppy-coconut meringue, press a little.


Put all the ingredients in a saucepan, put in a water bath, mix until smooth. We put it in a cooking bag, decorate the top of the cake.

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