Plyatsok is a popular confectionery product in Poland and Western Ukraine. It looks like a cake, but it is always baked in a rectangular shape. A characteristic feature of the dessert is serving in portions, here the slice of delicacies is amazing, which turns out to be bright, intricate thanks to different layers and fillings. The "Lambada" dance turns out to be very tasty - light, pleasant orange cream and delicate creamy mousse.
It is necessary
- For biscuit:
- - 80 g of flour and sugar;
- - 2 eggs;
- - 1 teaspoon baking powder.
- For orange cream:
- - 2.5 glasses of orange juice;
- - a bag of vanilla pudding;
- - 2/3 cup sugar.
- For a creamy soufflé:
- - 250 g sour cream;
- - a glass of kefir;
- - 2/3 cup sugar;
- - 30 g of chocolate;
- - 15 g of gelatin;
- - 10 g vanilla sugar.
Instructions
Step 1
Beat eggs with sugar, put the dishes with the contents in a saucepan with hot water, keep for 5 minutes, until the mass increases in volume by 3-4 times. Remove the egg mixture from the water bath, add the flour and baking powder mixture, stir gently until smooth. Line the bottom and sides of a baking dish with baking paper, brush with oil, pour the dough into it.
Step 2
Bake for 20 minutes at 180 degrees. Chill the biscuit, turn over onto the wire rack, cut into two layers. Saturate the biscuit with 1/2 cup orange juice. Pour the pudding into 1/2 cup of juice, stir. Add sugar to the remaining orange juice, bring to a boil, pour in the diluted pudding in a thin stream. Boil until thick and cool until warm.
Step 3
Put a layer of biscuit in the mold, pour warm orange cream on top, smooth, cover with a second layer of biscuit, put in the refrigerator.
Step 4
Pour gelatin with 60 ml of cold water, let it swell, dissolve in a water bath. Add kefir, sugar, vanillin to sour cream, beat until firm peaks. At the end, pour in the loosened gelatin in a thin stream. Place the creamy soufflé on the second layer of the biscuit, flatten, remove to set for 4 hours. Take the finished Lambada out of the mold, sprinkle with grated chocolate on top, serve with tea.
