Cake-Plyatsok "Lucy" (master class)

Category: Confectionery
Cake-Plyatsok Lucy (master class)

Ingredients

Dough:
Oil drain. (margarine) softened
250 g
Sugar 1 tbsp.
Sour cream 1 tbsp. (250 g)
Baking powder 2 tsp
Flour 600 g (I have ≈ 550 g)
Cocoa 1 - 1.5 tbsp. l.
Filling 1:
Poppy 1 tbsp. (150 g)
Egg 1 PC.
Sugar 0.5 cups
Flour (original - ground crackers)
2 tbsp. l.
Walnuts 1/3 cup
Baking powder 1 tsp
Filling 2:
Apples
0.5 kg (I had less)
Sugar 0.5 cups
Walnuts 1/3 cup
Cinnamon
Filling 3:
Cherry 1 glass
Walnuts 1/3 cup
Cream:
Sugar 200 g
Egg 1 PC.
Milk 150 ml
Condensed milk boiled 1 can (380 g)
Softened butter 250 g
Cognac a couple of Art. l.
------------------------------------------- --------------
1 glass 230 ml
baking dish 23 x 23 cm
or round d = 26 cm

Cooking method

  • Thank you very much Freesias Irina for advice on dancing and a tip on a wonderful recipe !!!!!!
  • So ... Plyatsok is a pastry of Western Ukraine. Basically, it is baked in a rectangular shape, with different types of dough and fillings.
  • Dough:
  • Mix flour with baking powder. Rub butter and sugar, whisking lightly, I did everything by hand with a spoon.
  • Cake-Plyatsok Lucy (master class)
  • Add sour cream while continuing to mix.
  • Cake-Plyatsok Lucy (master class)
  • Then add flour in portions and knead a soft dough, like for dumplings. More flour in the recipe was given than I went, focus on the softness of the dough ... well, so that it was not sticky ...
  • Cake-Plyatsok Lucy (master class)
  • Divide into 6 parts, add 1 - 1.5 tbsp to one of them. l. cocoa and mix well into the dough. Refrigerate for 1 hour.
  • Cake-Plyatsok Lucy (master class)
  • Filling 1:
  • Steamed poppy with boiling water, let it brew for an hour, drain the water, grind with a blender. Beat the egg with sugar, add flour mixed with baking powder, mix gently, add nuts and poppy seeds, mix.
  • Cake-Plyatsok Lucy (master class)
  • Roll out one part of the dough, put it in a baking dish covered with parchment (I have a mold size of 23 * 23 cm), make small sides, put the filling, rub the dough with cocoa on top on a coarse grater.
  • Cake-Plyatsok Lucy (master class) Cake-Plyatsok Lucy (master class) Cake-Plyatsok Lucy (master class)
  • Bake in a hot oven at 180C for 40-45 minutes.
  • Cake-Plyatsok Lucy (master class)
  • Filling 2:
  • Mix sugar, ground cinnamon, nuts.
  • Cake-Plyatsok Lucy (master class)
  • Peel the apples, cut into thin slices, add the dry mixture, mix. Put on the dough, cover with the second part of the dough. Bake. Condemn.
  • Cake-Plyatsok Lucy (master class) Cake-Plyatsok Lucy (master class)
  • Filling 3:
  • I (I had it frozen, but you can take it in your own juice or fresh) pre-poured a small amount of cognac, let it brew for a couple of hours. Then I drained the juice and put it on a rolled out layer of dough and something seemed too little to me, added frozen cherries right from the freezer, sprinkled it with sugar, nuts on top and covered with the second part of the dough. Bake. Cool down. These are the three cakes we got.
  • Cake-Plyatsok Lucy (master class) Cake-Plyatsok Lucy (master class) Cake-Plyatsok Lucy (master class)
  • Cream:
  • To prepare the syrup: Whisk lightly 150 ml of milk with 1 egg in a saucepan. Add sugar, put on fire and bring to a boil. Cook for 4-5 minutes, bubbles will begin to appear on the syrup and it will become stringy. ... Pour the syrup into a bowl, cool, cover with plastic wrap.
  • Whisk the butter into a light mixture, add a tablespoon of syrup, whisking each time. After the custard is introduced, add condensed milk in parts. I injected at low speed, and then beat again at high speed. Add cognac. Photo of the finished cream.
  • Cake-Plyatsok Lucy (master class)
  • Assembling the cake:
  • Collect in the following sequence: cake with apples, cream, cake with poppy seeds, cream, cake with cherry, cream. She let me stand at room temperature for an hour (it is very warm in our house, about 25 - 26 C), and then into the refrigerator.
  • Cake-Plyatsok Lucy (master class)
  • And enjoy!!!!!
  • The height of the finished cake is 9 cm - but after it has cooled in the refrigerator, it is wonderfully cut and keeps its shape!

The dish is designed for

size: 23 x 23 cm, ↑ - 9 cm Weight ~ 3500 g

Note

DreamFood recipe with my additions and slight variations

First, I added chocolate dough with cocoa to the poppy filling, in the original all the dough is white.

Secondly, I changed the cream for myself, added a custard base from Charlotte to the oil-condensed milk (according to the recipe of the Kiev cake from Mistress)

Husky
Tanya, and most importantly as in time !!
Svetik, this is a song !!
Merri
Svetlana, this is incomparable! I will definitely try !!!
fomca
Thank you girls! I was embarrassed .... I thought for a long time and went through which one to cook, there are so many of them ... But as always, they don't like coconut, then raisins, then cottage cheese, etc. And there such a lot of fillings can be present ... I also got interested in the dough. , there are no eggs ... liked it!

The result is a very satisfying and rich taste. And now, well, quite secretly, I ate three pieces a day albeit on glasses
Merri
Quote: fomca

And now, well, quite secretly, I ate three pieces a day albeit on glasses

Tatyana, however, allows everything to be eaten, as long as it fits in the glass, so be bold!
Lala
What a beauty and deliciousness And painstaking work, smart and hostess and patience enough. I'll take it to bookmarks ... maybe I'll overcome laziness and go to a labor feat
Zhivchik
Quote: Omela

Mouse Zhivchik

I'm filming to ask ... Ksyuis this chrisi for you?
And I do not mind mice for such a thing .. I also added them. I have a whole brood of them.
Omela
Quote: Zhivchik

is it chrisi?
tse mouse .. pozhramshi dance !!
Vichka
Sveta, I'm hungry for three days to look at this, OH !!!
Such even pieces, the cake does not crumble? does it cut so well or do you have a special knife?
fomca
Vic!great cut! An ordinary knife, even wide, even narrow !!!!!

Oh! Girls !!!!! I laughed here with you!
irza
Svetlan, incomparable dance! Fillings, cream - a wonderful combination! And I generally keep quiet about the height
Lozja
No words! I saw only a photo in New recipes, I immediately realized that another dance was on the forum.
Lyuba 1955
fomca - Svetochka, which cut is the most beautiful And how long will this beauty be done?
chaki2005
What a beauty and delicious !!!
celfh
Oh, Lyusya, what a garna!
fomca
Quote: Lyuba1955

fomca - Svetochka, which cut is the most beautiful And how long will this beauty be done?

Lyuba 1955
, I made the dough at lunchtime, so as not to bother in the evening, but to bake at the beginning of the hours at seven in the evening. and soaked the cherry in the morning! Then she baked three cakes in turn. For rolling, laying the filling and baking for about two and a half hours. Of course, at the same time, household chores were actively pursued. I prepared a cream while baking.

Girls! Thank you so much for your kind words! Very nice! I would be glad if ours Freesia the choice of the plyatska recipe will be useful to you!
vernisag
Ooooh what a cake! Thank you! Bookmarked it!
Tanya650tta
Oh cool !!!! then looking at the photo came saliva, now from the composition and preparation ...

Light, is there the weight of the finished dance? Maybe someone in the cake - I will make a surprise, I have clients on whom experiments can be done !!
Melanyushka
Light, cake - mortality! , where else can I get mice to show my shock state. Well this is an amazing beauty, what a dance. And the photo is generally beyond praise! I just want even a tiny little piece to try!
Vitalinka
Sveta, this is delicious !!! Yes, such a feat is difficult to decide, although I really want to try. Thanks for sharing the recipe!
fomca
Quote: Tanya650tta

Oh cool !!!! then looking at the photo came saliva, now from the composition and preparation ...

Light, is there the weight of the finished dance? Maybe someone in the cake - I will make a surprise, I have clients on whom experiments can be done !!

Tan, I also thought ... I shouldn't forget to weigh in the morning, but I just missed! Weighed the last piece, measuring 8 * 3.5 cm - weight 150 g, respectively, if the cake covered with cream was about 24 * 24 cm, then the weight of the whole cake is more than 3 kg !!!!
Girls, thank you !!!! Try it - you will be satisfied!
Twist
Svetawhat a splendor !!!
Very, very tasty and beautiful! I will bookmark the recipe, I will definitely try it.
Vilapo
This height is cool. I have recipes for dancing, but I haven’t been so high yet.
TatianaS
The dance is just SUPUR !!!! I have never seen anything like it, I will definitely try to bake it. Sveta, please tell me what size your sheet is?
Tanya650tta
Quote: fomca

Tan, I also thought ... I shouldn't forget to weigh in the morning, but I just missed! Weighed the last piece, measuring 8 * 3.5 cm - weight 150 g, respectively, if the cake covered with cream was about 24 * 24 cm, then the weight of the whole cake is more than 3 kg !!!!
wow, a lot, + mastic ... hmmm
BlackHairedGirl
Shine, Well, and a cake ... cool ... I'll bake after Lent, dragged it to the bookmarks !!!
tsvika
Quote: fomca

Tan, I also thought ... I shouldn't forget to weigh in the morning, but I just missed! Weighed the last piece, measuring 8 * 3.5 cm - weight 150 g, respectively, if the cake covered with cream was about 24 * 24 cm, then the weight of the whole cake is more than 3 kg !!!!
Girls, thank you !!!! Try it - you will be satisfied!
more than 3 KG. How can you eat it !!
Svetik, thanks for the tasty treat.
Oksanin has already tried it. I will bake yours too.
Probably you can take a round shape with a diameter of 28-30 cm ??
Everything looks like I'm hooked on dancing ...
fomca
Vika, I had a shape of 23 * 23 cm square. The dough rolled out thinly. Plus, small sides must be made so that the filling remains all inside! I think a 28cm in diameter round shape might work!

Girls, nice, nice !!!! I will be glad if you like it too! Also Freesias big, big THANKS for the tip on the recipe !!!!!
TatianaS
Thank you I will definitely post a report "on the work done"
Freesia
Sveta! After such beauty, maybe I'll get myself together!
ELa_ru
Quote: tsvika

Probably you can take a round shape with a diameter of 28-30 cm ??

tsvika, a form with a diameter of 28-30 cm will be too large for such a number of products. I always compare shapes by bottom area.

S = 23cm x 23cm = 529cm2

This means that you need a round shape with a bottom area of ​​approximately 529cm.
Area of ​​a circle S = πR2; 529 = 3.14xR2; R2=529:3,14=168,47
We take the square root of 168 and get 12.96cm (round up to 13cm). That is, the radius of the mold is 13cm (diameter is 26cm).
Now, to check, we calculate the bottom area for a mold with a diameter of 26 cm. S = πR2= 3.14x132= 3.14x169 =530,66

This means that a square shape 23x23cm can be replaced with a round one with a diameter of 26cm.
ELa_ru
fomca, Svetlana, With these mathematical calculations, I didn't say anything about dancing. He's just gorgeous! I liked it more than DreamFood. I, too, am going and will not decide which one to bake. I liked yours very much, I put it in the bookmarks, otherwise mine are asking for sweets not to bake yet.

fomca
ELa_ru , thank you very much for the calculations! So they decided so - a round shape of 26 cm.

Thank you girls for your kind words, I am waiting for you too!

Vika, we ate it in two days!

Natalia45
Plyatsok is a miracle, albeit on glasses and because I will bake on glasses for Pasku.
Thank you very much!!!
Ilona
Quote: Natalia45

Plyatsok is a miracle, albeit on glasses and because I will bake on glasses for Pasku.
Thank you very much!!!
Wow??? But what if you measure with glasses, then only on Easter can you bake or I did not understand the joke?
And I baked the recipe on the first day of exhibiting the recipe. Svetik, yummyoooo !!! I will definitely bring photos !!!
Lyuba 1955
ilonnna, this is Natasha losing weight on "glasses"
fomca
Quote: ilonnna

And I baked the recipe on the first day of exposing the recipe. Svetik, yummyoooo !!! I will definitely bring photos !!!
Well, you are a hooligan - pictures, pictures then where? !!!!!!! Come on quickly - watch and try boom !!!!!!!
Quote: Lyuba1955

ilonnna, this is Natasha losing weight on "glasses"
So there are a lot of us ... such ... with cups! We stuff all the cakes there and stuff them several times a day!
AlenaT
Live and learn!
I live in Western Ukraine, but the fact that Plyatsok (the name is such a stupid!)))) -
this is our national, I didn't even know!
But handsome - no words!
I will definitely bake it, and I won't even wait for Easter!)))
I can already imagine how delicious it is ...
AlenaT
P. S. And why Lucy ???)))
Ilona
Quote: Lyuba1955

ilonnna, this is Natasha losing weight on "glasses"
How's that? Maybe I will too?
Ilona
Svetik, already nesuuuuuuuuuuuuuuuuuuuuuu ... already eaten, it is no longer there I really made another cream, lighter sour cream with condensed milk, and I took my frozen shortbread dough, because I did half the work - I was busy at night until 5 in the morning, so I couldn't taste your dough. It's up to another time.

Cake-Plyatsok Lucy (master class)
fomca
Elon - delicious !!!!! You have such a juicy cherry, such a rich color! What did you take, admit it ?! And how did you like it - delicious?

Come here and read !!!! ....... I'm almost slim !!!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182552.0
Ilona
Cherries were fresh frozen from the store from five. I thawed it in the microwaves, because I needed it quickly and kept it in the cognac for an hour. Yum, how delicious! But colorful and satisfying. the second piece for all the deliciousness is not rushing. Is it good for my future waist ?!
fomca
Quote: AlenaT

P. S. And why Lucy ???)))
AlenaT, I don’t know and didn’t find it ... And if you are from Western Ukraine - then tell me !!!!

Plyatsok is a Polish word, translated into Russian it means pie, cake and the like.
Plyatski differ from the usual cakes not only in their rectangular and less often square shape, but also in their finished height, which must correspond to a strictly defined standard.
The standard itself is checked simply: if a sliced ​​piece of dance can hardly enter a wide-open mouth, then this is what you need. In addition, the uniqueness of the dances lies in the way they are prepared, since each recipe provides for a combination of several types of fillings and types of cakes.
Cutting dances is done in portions, like cakes, and the sliced ​​portions have very colorful cuts.

Here's what I found.
Ilona
But what became interesting to me here, but how is it correct to swim or dance ???
Lozja
Quote: ilonnna

But what became interesting to me here, and how is it correct to swim or dance ???

Pljatzok. But you have a cake in the photo, although it is also beautiful.
Ilona
No, I did it according to the recipe, dough-filling-dough - there are 3 such cakes, and cream between them.
Lozja
Quote: ilonnna

No, I did it according to the recipe, dough-filling-dough - there are 3 such cakes, and cream between them.

I won't argue, I just said what I see.
Ilona
well, it probably seems so, because the cream in an interlayer in the same color with the dough turned out and also because the top layer of shortcrust pastry on the cakes is too thin - I didn't have enough and I stretched the pleasure as best I could
echeva
now some great holiday will come and I will be honored for this MIRACLE MIRACLE !!!

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