Plyatsok cake "Royal"

[First cake:]

Plyatsok cake "Royal"

Category: Bakery products

Ingredients
First cake:
Flour	500 g
Powdered sugar	150 g
Margarine	250 g
Sour cream	2 tbsp. l.
Cocoa	1 tbsp. l.
Soda	1 tsp
Vanillin
Plum jam	2-3 st. l.
Walnuts	0.5 tbsp.
Cherry	≈ glass
Second cake:
Flour	4 tbsp. l.
Sugar	5 tbsp. l.
Egg	5 pieces.
Walnuts, finely ground	2 tbsp. l.
Cream:
Milk	1 glass
Sugar	1 glass
Egg	4 things.
Flour	3 tbsp. l.
Butter	250 g
Vanillin

Cooking method

• I made this dance for the 18th birthday of my son! I want to say right away that it will take a lot of time to prepare the cake, it is not from the "quick" series. But ... it's worth it!
• Let's start:
• First cake:
• Beat soft margarine, gradually adding powdered sugar. Add sour cream, soda, vanillin, flour. Divide the dough into two identical koloboks, add cocoa to one kolobok and knead well.
• 
• Cover a 28 x 34 pan with baking paper and spread the white dough evenly over it. Grease the cake with jam and sprinkle with walnuts.
• 
• Roll balls of black dough and place a cherry inside each ball. I took frozen, sprinkled with starch. I got 58 pieces, but I think you need to make 64 balls to get the same number in the rows. Arrange all the buns with cherries in rows, trying to maintain evenness in the rows.
• 
• Bake for 30 minutes at 180 degrees.
• After baking, allow the cake to cool slightly, carefully put out of the mold and remove the paper.
• Second cake:
• Separate the whites from the yolks. Grind the yolks with sugar until completely dissolved, add nuts and flour.
• 
• Beat the whites until strong peaks and add them to the yolk-flour mixture in three steps.
• 
• Transfer the dough to the vacant mold and bake at 170 degrees until tender. I baked for about 25 minutes.
• 
• While the cakes are cooling, prepare the cream.
• Cream:
• Grind eggs with sugar, add flour and mix well so that there are no lumps.
• Separately, in a saucepan, bring the milk to a boil, and pour the egg mixture in a thin stream, with constant stirring. Cook until thick. Cool down.
• 
• Beat the softened butter and add the cooked mass in small portions.
• Assembly:
• Apply a layer of cream on the first cake.
• 
• Cover with a second cake layer, and also apply cream on it. My son doesn't like a lot of cream, so I have very little of it on top, and when I made a pattern on the top, here and there you can see the cake itself. I made a pattern on the cream with a fork. Cover the sides of the cake with cream and sprinkle with nuts.
• Decorate as you like. I made mastic from powdered sugar, added turmeric to most of it for the color and made roses.
• Leaves were made from the remaining white mastic.
• Place the cake in the refrigerator overnight so that it is well saturated.
• Here's how handsome he is in the context:
• 
• 

Note

Of course it turned out delicious! Bon Appetit!

[fish]

Very original and beautiful !!! I have no doubt it's delicious! fish, and also a separate respect for your patience, I have so much of it for sure noooooooo ... but just in case - I took your masterpiece to the bookmarks! Thanks for the recipe and Master class

What a handsome man!
I'd like to try it)))

[fish]

fish, this is work! I'm sure it's very tasty

p. from. I propose to take out the dances in a section on the title photo of the recipe

Thank you! At first I also wanted to put a piece in the cut with roses on the title photo, but then I thought that maybe someone would like my idea of ​​decorating a dance.

Fish, what a beauty !!! Tell me, is the dance not dry at all, like a cake or more cream and everything is fine?

[Lyuba 1955]

Lyuba 1955, the cake needs 18 hours to soak well. I got it like this: I put it in the refrigerator at 20-00, and at 10 am the next day we already ate it. He had not yet reached it, but by 15 o'clock it was what we needed. And now I can give advice - the cream can be prepared by 1/4 more than according to the recipe. Place the cherry balls at a distance of 2 cm from each other. After baking, they increase in size, and the most optimal space for the cream remains between them. If you place the koloboks at a greater distance, then you will need more cream than in the recipe, because the extra space between the koloboks will also have to be filled with cream, and it will not be enough. That's exactly what happened to me. It was saved that my son does not like a lot of cream, otherwise it would not be enough either. And it will be better if you smear the second cake with cream on both sides. In general, as the saying goes, "everything requires skill, hardening, training."

[Fish-ka]

Wow, Fish-ka!!! I have never seen anything like this! I can imagine how delicious it is! You can probably not bake everything at once? Don't defrost the cherries?

[Merry]

Merry, I did not defrost the cherries, sprinkled it with starch so that it would not flow in the dough later.

[Merry]

Merry, I did not defrost the cherries, sprinkled it with starch so that it would not flow in the dough later.

Does the cherry balls grow too large when baked? At what distance from each other should they be laid out?

[Merry]

Merry, I wrote a little higher, put the balls at a distance of about 2 cm. In size they will increase a little less than half, not so much. I shouldn't have photographed the finished cake! I advise no more than 2 cm, this is the space that then, after baking, the cream will take. It is this amount of it, which will settle into this void between the balls, that is optimal for impregnating the balls themselves so that they are not dry. And inside the balls will saturate a little cherry. Do not make more than 2 cm distance, there will not be enough cream, and the cut will not be so beautiful. You can also give a little more cream on top of the balls. I don't like it when there is a lot of cream, but in general you need a little higher than I put it. Good luck!