Plyatsok “Melody of the Carpathians” is a real masterpiece of taste and appearance! Plyatsok "Melody of the Carpathians" How I Cook Apple Plyatsok.

You can find it and 3897 more recipes in the dessert recipes category. For cooking you will need: mixer, gas stove. The cooking time is unknown. The list of ingredients is for 4 servings. This recipe belongs to Ukrainian cuisine.

• sour cream (for the main cake) - 400 g
• chicken egg - 2 pcs.
• sugar - 5 tbsp.
• walnuts - 0.5 cups
• cocoa - 5 tablespoons
• vegetable oil - 4 tbsp.
• semolina - 1.5 cups
• soda - 0.5 tsp
• cottage cheese (ingredients for the roll) - 150 g
• vegetable oil - 50 g
• sugar - 50 g
• sour cream - 50 g
• chicken egg - 1 pc.
• soda - 0.5 tsp
• flour - 3 cups
• yogurt (ingredients for yogurt mousse) - 700 g
• sugar - 70 g
• vanilla sugar - 1 dessert spoon
• cottage cheese - 150 g
• instant gelatin - 30 g
• milk - 100 ml
• poppy seeds (for poppy seed roll filling) - 1 cup
• sugar - 3 tbsp.
• dried cherries

• 1 We start by preparing the main cake, for this we mix sugar, semolina, cocoa, soda and chopped nuts, mix.
• 2 In a separate bowl, mix eggs, sour cream and vegetable oil, mix until smooth and combine with the rest of the ingredients.
• 3 We line the form with food paper, grease the edges with oil and pour the dough. We bake at a temperature of 180 gr. 40 minutes.
• 4 While the cake is baking, we prepare poppy seed rolls, for this we grind the eggs with sugar, cottage cheese and vegetable oil,
• 5 add the sifted flour with soda and knead the elastic dough,
• 6 divide it into four equal parts, cover and let rest while we prepare the poppy seed filling.
  
• 7 Using a coffee grinder, grind poppy seeds, pour 100 ml of hot water over it and steam over low heat until the water disappears, add sugar and grind.
• 8 Roll out each piece of dough into rectangular layers, lay out the poppy seed filling and evenly distribute over the entire surface, lay out dried cherries along the edge,
• 9 and roll into rolls (they should be the size of the form), which we bake at 180 gr. 25 minutes.
  
• 10 Dissolve gelatin in hot milk, beat yogurt with sugar and cottage cheese until smooth, and then add chilled gelatin, mix.
• 11 We put a little mousse on the main cake and cool it in the refrigerator for 10 minutes, then put the rolls on it and fill them with the remaining mousse. Cool in the refrigerator for 1.5 - 2 hours.
• 12 Decorate as you wish. I decorated with fruits.
• 13 Cut across
  
• 14 and enjoy!!!

What kind of animal is this Plyatsok? Cake, pie, dessert? This is a miracle of Carpathian cuisine. If I hadn’t cooked it myself, I would never have guessed what this juicy, tender and very tasty dessert is baked from. Found the recipe and was just intrigued. I was struck by the cream and its quantity. Why so many apples and cream? For a week, the recipe did not give rest, but then I decided not to suffer, but just cook it. I peeled and cut 1.5 kg of apples and lamented with disbelief “Why so many?”. But I decided to believe Sergey, so I cleaned it up. With shortbread cakes, everything was clear, the most intriguing was the cream - stewed apples, sour cream butter. When I finished whipping the cream and tried it, I just let out an enthusiastic scream. The most delicate mass of lush cream melted in the mouth and had a unique taste of freshness. There was a lot of cream, but to my surprise there was as much as needed. The plyatsok gathered and turned out to be big and tall. Now it was necessary to wait for the plyatsok to be saturated. I haven't waited with such childish impatience for a long time. When I finally tried it, I realized that the apple dance is a masterpiece. Sand cakes, like a sponge, absorbed the cream and became juicy and soft, it is difficult to describe the cream, it was so unusual. We ate plyatsok for a long time and every day it only became tastier. I fell in love with the dance so much that I will cook it for the New Year. And now I will definitely look for new recipes for this amazing pastries of the Carpathians.

Time: 3 hours

Difficulty: medium

Compound:

Dough:

• Flour - 3.5 cups
• Sugar -1 glass
• Margarine - 180 gr
• Eggs-3pcs
• Baking powder - 2 teaspoons
• walnuts - for garnish

Cream:

• Apples - 1.5 kg
• Sour cream - 300g
• Butter - 150g
• Sugar - 1 cup

How to Make Apple Pie:

• Knead the dough in a food processor.
• Divide the dough into three equal parts
• Spread the batter over the pan with your hands. The thickness of the dough should be 5mm, not thicker.
• Bake alternately three cakes at a temperature of 250 degrees for 15 minutes until golden brown.
• Leave the cakes to cool.
• Peel and cut apples.
• Simmer the apples until soft in a large skillet, adding a little water.
• Let cool.
• Turn the cooled apples into puree with a blender.
• Send softened butter, sour cream, granulated sugar and cooled apples to the combine and beat until smooth.
• Apply a thick layer of cream on the cakes.
• Top spread with a thin layer and sprinkle with walnuts.
• Leave the cake overnight at room temperature to soak.
• The next day, I send the plyatsok to the refrigerator until the cream has completely solidified for 2-3 hours.
• Finally, the Apple Cake Plyatsok is ready.

Ode to Apple Dancing! It is amazing, tender and juicy. Apple plyatsok is able to surprise the most demanding guests. Moreover, it is very large. I even find it difficult to say how many servings he has.

How I Cook Apple Pie:

• Knead the dough in a food processor. The flour, of course, was sifted beforehand.

• Divide the dough into three equal parts

• The dough does not have to be rolled out, it is easily distributed in the pan with your hands. The thickness of the dough should be 5mm, not thicker. Therefore, it is easier to bake a plyatsok on a baking sheet, as is traditionally done in the Carpathians. I baked in a large skillet.

• I baked three cakes in turn at a temperature of 250 degrees for 15 minutes until golden brown. Korzhi left to cool.

• Peel and cut apples.

• In a large frying pan, simmer them until soft, adding a little water several times. Left to cool.
• Depending on the variety, apples sometimes don't want to be mashed. Then I puree them with a blender.

• I send softened butter, sour cream, granulated sugar to a combine and beat until smooth.

• I add the cooled apples to the cream and beat.

• I apply a thick layer of cream on the cakes.

• I spread the top with a thin layer and sprinkle with walnuts.

• I leave the cake overnight at room temperature to soak. The next day, I send the plyatsok to the refrigerator until the cream has completely solidified for 2-3 hours.

• Finally the Apple Dance is ready

Enjoyappetite! If you have any questions, please ask, I will definitely help.

• For the base crust:
• Sour cream 15% - 400 g.
• Egg - 2 pcs.
• Sugar - 5 tablespoons
• Walnuts or hazelnuts - 0.5 cups.
• Cocoa - 5 tablespoons
• Vegetable oil - 4 tbsp.
• Semolina - 1.5 cups.
• Soda - 0.5 tsp
• For roll:
• Cottage cheese - 150 g.
• Vegetable oil - 50 g.
• Sugar - 50 g.
• Sour cream - 50 g.
• Egg - 1 pc.
• Soda - 0.5 tsp
• Flour - 3 cups.
• For poppy seed roll filling:
• Poppy - 1 glass.
• Sugar - 3 tablespoons
• Dried or frozen cherries (if frozen, thaw and drain the juice first)
• For the yogurt mousse:
• Yoghurt - 700 g.
• Sugar - 70 g.
• Vanilla sugar - 1 tbsp
• Cottage cheese - 150 g.
• Milk - 100 ml.

Cooking method

• Step 1 Skin base. Grind nuts in a blender. Mix sugar, semolina, cocoa, soda and chopped nuts, mix.
• Step 2 In a separate bowl, mix eggs, sour cream and vegetable oil, mix and combine with bulk ingredients.
• Step 3 Line a rectangular pan with parchment paper and pour in the batter. We bake at a temperature of 180 degrees for 30-40 minutes.
• Step 4 Poppy rolls. Grind the eggs with sugar, cottage cheese, sour cream and vegetable oil, add the sifted flour with soda and knead a rather steep dough, divide it into four equal parts, roll into balls, cover with cling film and leave for now.
• Step 5 Grind poppy seeds in a coffee grinder, pour 100 ml of hot water over it and keep it on low heat until the water evaporates, add sugar and grind.
• Step 6 We roll each piece of dough into a rectangular layer, spread the poppy seed filling and evenly distribute it over the entire surface, put cherries along the edge and roll them into rolls (they should correspond in length to the size of the mold), which we bake on baking paper at 180 degrees 25 minutes.
• Step 7 Mousse. Gelatin is soaked for 20 minutes in cold milk, after which we unpack it in a water bath and filter through a sieve. Mix yogurt or lightly beat with sugar and cottage cheese until smooth (if the cottage cheese is granular, it is better to break it in a blender), and then add gelatin, mix.
• Step 8 The assembly of the dance. Take the form with high sides and you can even increase the sides with foil. We put a little mousse on the main cake and cool it in the refrigerator for 10 minutes, then put the rolls on it and fill them with the remaining mousse. Cool in the refrigerator for 1.5 - 2 hours. We decorate at will - you can put fresh fruits or berries, sprinkle with chopped nuts or chocolate - as you like. Cut into square cakes.

Plyatsok is a special category of dessert; it is neither a cake nor a pie in the traditional sense. This is a special song. They are popular with us in Western Ukraine and Poland. Today I propose to bake the Karpatka plyatsok. It will appeal to everyone who is not indifferent to eclairs, because at its core it is a big, big custard with butter cream.

We start with a test. In principle, I have already told you several times how to cook choux pastry, but this recipe has one feature.

Bring the water to a boil and throw in pieces of butter and salt.

Once the butter has melted, add all the flour at once and mix quickly to avoid lumps. Boil the flour for 5 minutes, stirring the dough all the time. This is an important step, thanks to which the finished dough is crispy and porous.

Remove the dough from the heat and let it cool down to about body temperature, i.e. when touched, it will be only slightly warm.

Add the eggs one at a time, mixing thoroughly each time. Eggs may need more or less, it all depends on their size. It is possible that the latter will have to be lightly beaten with a fork, and then only half will be added.

At the very end, add baking powder. Yes, yes, exactly it, although we do not put it in ordinary choux pastry. But in this case, we need mountains on the surface of the dance, and thanks to the baking powder, the Carpathians will grow.

Put the finished dough on a baking sheet with baking paper. You can bake two cakes separately and one large cake, which is then divided into 2 parts. I have a round shape with a diameter of 27 cm. The dough is just right.

Place the pan in the preheated oven and bake for at least 25 minutes. This time we do not even look into the oven. The finished cake will be light, if you knock on the bottom, the sound will be sonorous. The cake must be baked, dried completely so that it is not wet inside.

Now we proceed to the cream for the Karpatka dance.

Beat the yolks with a fork, add one glass of milk and flour with starch. Mix gently so that there are no lumps.

Note. The quality and quantity of starch is very important. I take corn, 80 g - just what you need. Potato starch is stronger than corn starch, in principle, you can take 50-60 grams of it, but here you definitely need to try it. Starch is different, and the cream must certainly turn out thick.

We heat the remaining two glasses of milk and dissolve sugar in it, but do not boil.

Pour the milk-starch mixture into the hot milk in a thin stream, stirring constantly. Cook until thickened. The cream should be thick even when hot. Set aside and cool completely.

Beat soft butter at room temperature until white. Now in parts (necessarily) add custard to it, each time beat well with a mixer until smooth.

The cream is soft but thick.

We spread the whole cream on the already cooled cake, level it. Cover with a second cake and put in the refrigerator overnight. Before serving, sprinkle with powdered sugar, you get snow-covered Carpathians. :)

The peculiarity of dances is precisely that they are not decorated on top. Their main feature is a beautiful cut, so they are served already cut in portions.

The legendary pie (plyatsok) "Karpatka" is a well-known and very favorite pastry among the culinary specialists of Poland and Western Ukraine. Such a plyatsok is prepared very often there. Thanks to its taste and original appearance, the Karpatka pie has also attracted the attention of culinary specialists from other countries, so it is cooked with pleasure all over the world. The pie got its name due to the fact that the cakes, during baking, rise unevenly, form tubercles that visually resemble the mountains of the Carpathians. Also, in this cake, a very thick layer of cream attracts attention, which is not as greasy as it might seem at first glance.

Cakes and cream are very harmoniously combined in the Karpatka dance, which cannot but rejoice. The pie, after cooking, must be kept in the refrigerator for at least 12 hours so that the cream becomes dense, and the cakes are slightly soaked with cream, so prepare such a pie in advance. In fact, everything is simple, the main thing is to strictly follow this step-by-step recipe.