home Confectionery Cakes Plyatsok (cakes) Dance "Cherry Fantasy" (kitchen processor Bomann KM 398 CB)

Dance "Cherry Fantasy" (kitchen processor Bomann KM 398 CB)

Dance "Cherry Fantasy" (kitchen processor Bomann KM 398 CB)

Category: Confectionery
Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)

Ingredients

Biscuit
egg C1 5 items
sugar 200 grams
wheat flour / grade 160 grams
poppy dry 60 grams
vegetable oil b / s 1 tbsp. the spoon
baking powder 1 tsp
vanilla taste
salt pinch
Jelly interlayer
cherry (I have frozen b / c) 250 grams
cherry jelly 2 packs
cherry juice (store + from cherries) 0.6 liters
Cream
milk 0.5 liter
flour 80 gram
sugar 100g
yolks 4 pieces
butter 250 grams
vanilla taste
salt pinch
Glaze
chocolate black 100g
fat cream 80 milliliters
butter 30 grams
-------- ------
shape d 27 * 27
baking paper
cling film
pastry tape or file

Cooking method

  • Biscuit
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)We drive eggs at room temperature into the bowl.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)I whipped in a Bomann KM 398 CB processor with a whisk attachment.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)We close the bowl, putting on a special lid that does not allow the spray to scatter and turn on the first speed.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)When the eggs are stirred, it is clearly visible through the window in the lid, add the speed to maximum and gradually add sugar and salt through the hole. We continue to beat at the highest speeds until the mass becomes lighter, does not increase in volume by 2.5-3 times. The finished mixture does not fall off the finger and, if you run a spatula over it,
  • then the trace from it does not disappear.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Sift flour mixed with baking powder and vanilla into the egg mass in several steps.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Mix gently by folding.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Pour in the poppy and pour oil along the wall. Stir in the same way until the poppy and oil are completely distributed. You should get an air mass.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Cover the bottom of the dish with baking paper. Pour out the dough, flatten.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Bake in an oven preheated to 180 degrees for 25-30 minutes. Do not open the oven for the first 15 minutes. We check the readiness with a wooden skewer. In the center, it should come out dry. Turn the sponge cake on the wire rack and leave to cool. Cut the cooled biscuit out of the mold and remove the paper. It is better to bake the cake 10-12 hours before assembling the cake.
  • Cream
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Stir half of cold milk with yolks, sugar, salt and flour until smooth. We try to avoid lumps.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Bring the second half of the milk to a boil and add the egg-milk mixture in a thin stream with constant stirring.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)With constant stirring, bring the custard to a boil and thicken. Cover with foil in contact and let cool to room temperature.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Put the soft butter in the processor bowl. I used Bomann again.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)We put on the "leaf" attachment and beat the butter at low speed until smooth and whitened. If necessary, periodically stop the machine and clean the sides of the bowl.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)We increase the speed to two. Without ceasing to beat in several steps, we introduce the custard of the cream. Beat until fluffy and smooth. Don't forget to add vanilla.
  • Jelly interlayer
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Put the sour cherries in a colander, put it in a bowl to collect the juice and leave to defrost. We do all this in advance.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Drain the drained juice, add the cherry juice from the bag or the cherry compote. We put on fire and bring to a boil.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Fill in two bags of jelly, stir until completely dissolved. Let it cool and put it in the refrigerator.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)As soon as the jelly begins to thicken and looks like jelly, add the cherries and stir.
  • Glaze
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Break the chocolate, bring the cream to a boil.
  • Pour chocolate. Let stand for a minute and stir until smooth. Add soft butter and stir too.
  • Assembly
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Cut the biscuit into two cakes.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)On the sides of the mold in which the biscuit was baked, put a pastry tape or a cut file. Lay in one half of the biscuit, cover it with all the cream and smooth. Tighten with plastic wrap and refrigerate until the jelly is ready.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Put our jelly-like jelly on top of the cream and level it too.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)Cover with the second cake layer and press down slightly. so that the filling is evenly distributed. We put in the refrigerator for 3-4 hours.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)We take out and cover with glaze. We put in the refrigerator until the glaze solidifies completely (it was night for me). Sprinkle with chocolate chips. Cut into portions and serve.
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Plyatsok Cherry Fantasy (kitchen processor Bomann KM 398 CB)
  • Cooking is not difficult, the main thing is to do everything with love for your loved ones)

Note

DANCE Is a confectionery popular in Western Ukraine and Poland, very similar to a cake, but, as a rule, it is baked in a rectangular shape. The portioning of the dance is very characteristic, and in this case the cut is amazing. It is vibrant, multicolored and intricate thanks to its varied layers, fillings and creams.
Plus, these are truly holiday baked goods. In Ukraine, dances are baked for weddings, and they are different, with a variety of fillings and creams.

The source of the recipe is a Polish blog.
Very tasty, bright, festive. And very gentle. The cake turns out to be very large, like all plyatski cakes. She wrote longer than she cooked. Recommend)

Tumanchik
bookmark! quite earthly execution. and there is a poppy)))) thanks for the recipe!
Trishka
Nice and bright, but cooking is not difficult, thank you, I'll take it!
Wiki
What a beauty! Plyatsok is just a work of art.
Helen
Quote: ang-kay
Turn the sponge cake on the wire rack and leave to cool.
and he, will not fall out of shape?
ang-kay
Girls, thank you for stopping by to taste the dances) Cooking is not difficult. But the view is amazing.
Quote: Helen
and he, will not fall out of shape?
No. He holds onto the sides.
kristina1
ang-kay, Angela, I admire the presentation, so beautiful .. I love cherries .. very beautiful fragrant cake .. well done, bravo
ang-kay
kristina1, Thank you. You are very generous with praise) Thank you again.
Rituslya
Oh! Oh, what a beauty!
I can’t cook this forever, never.
But I will love it with great pleasure!
Angela, Thank you so much! I see how beautiful it is, but I can also imagine how delicious it is!
Alenka212
Angela, I have a feeling that you don't leave the kitchen, you live there! What refined recipes! And the feed ,,,,
ang-kay
Rituslya, Rita, thanks for your appreciation.
Quote: Rituslya
do not cook, never.
This is you completely in vain. A completely light cake. Bake a biscuit, make cream and jelly from a pack. Everyone can do it. Do not slander yourself.
Quote: Alyonka212
do not leave the kitchen, you live there!
Yeah. Chained and made a bed rug so that she would not rock the boat Of course I go out. Today I didn't even go to the stove. Chessword. Thanks for the praise)
Mila56
Angela, if I understood correctly, then you collect the cake directly in the form in which it was baked. First you take out the biscuit, right on the parchment, then you cut it. And then on the bottom layer of the biscuit you put the cream, etc. This is understandable. And the question is, do you initially remove the biscuit from the paper or cut it without removing it? And the most important question is, how do you take out the finished cake from the baking dish so that it does not break? Probably supporting the paper while taking it out? But then all the paper must be removed early, how not to damage the biscuit, not to break it accidentally. When the biscuit is of small diameter, it is of course easier to do, but if the biscuit is in the shape of a large rectangle. It's one thing when you remove a biscuit without cream from the parchment, put the grate on it and turn it over. And then the cake is assembled and initially all this construction on paper. It must be removed later. and another question, not so important, what kind of baking dish in this case, it is heavy and from what material, according to your observations, is it better to use for a biscuit? It seemed to me that here in the photo there is a metal-type form - a Kukmara baking tray. And another question, do you use siliconized parchment? And if the simplest, then the better to lubricate, drain. oil or vegetable? As I understand, you definitely use parchment? And I do not always, sometimes I use a fiberglass or Teflon rug. But when baking on parchment, I like the bottom of the product the most. So I ask about the parchment. Earlier, 10-30 years ago, I often baked, the children were small. And now there is no one, and I do not want to eat pastries, bread, and therefore, since I rarely do this, then my skills and knowledge are lost, depreciated, worn out ...
ang-kay
Quote: Mila56
right in the form in which it was baked. First you take out the biscuit, right on the parchment, then you cut it
Quite right. I have a detachable form. If not, then it's problematic. It is better to use a metal frame and a stove in it. But if there is neither one nor the other, then just collect on a platter by making sides from pastry tape or
adapt the foil.
Quote: Mila56
And the question is, do you initially remove the biscuit from the paper or cut it without removing it?
Yes. I'm taking pictures.
Quote: Mila56
what kind of baking dish in this case, is it heavy and what kind of material, according to your observations, is better to use for a biscuit?
The most common Chinese cheap. She is thin.
Quote: Mila56
do you use siliconized parchment?
Yes. Only him.
Quote: Mila56
the better to lubricate, drain. oil or vegetable?
Margarine. But you can use vegetable or lard.
Quote: Mila56
And I do not always, sometimes I use a fiberglass or Teflon rug. But when baking on parchment, I like the bottom of the product the most. So I ask about parchment
For me, a biscuit is definitely better on paper.
Mila56
Angela, thanks for answers . I learned everything

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