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Cooking Time
2 h
Serves
10
Cuisine
Ukrainian
Difficulty
Categories
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4.5
2
No festive table is complete without a cake. Today, I want to introduce you to the "Plombir" cake. This cake tastes like ice cream – one of my favorite cakes. It is very delicate, fully soaked in cream, and always liked by guests. This cake recipe is a great solution for a festive feast.
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Serves:
Butter unsalted - 200 g
Sour cream - 100 g
Baking soda
Table vinegar 9%
Eggs - 1 pc
Flour - 2 cup
Sugar - 1 cup
Butter unsalted - 200 g
Milk - 400 ml
Sugar - 1 cup
Starch - 3 tbsp
1
Preheat the oven to 180 degrees Celsius. Beat butter and sugar until smooth. Add the egg and sour cream and beat again.
2
Dissolve baking soda and vinegar and add to the whipped mixture. Gradually add flour, kneading the dough.
3
Grease a large diameter baking dish (approximately 26-28 cm) with butter. Place the dough into the mold.
4
Wet your hands and smooth the dough into the pan. Bake in the oven for about 35 minutes until light golden brown. Let the cake cool.
5
Cut the cooled cake into pieces approximately 2x2 cm in size. Leave a few crumbs for sprinkling the sides of the cake.
6
Mix the pieces of flatbread with the cream. Leave a little cream for coating the top and sides of the cake.
7
Assemble the cake. Place the springform pan (I used a 20cm diameter pan) on a plate or dish. Sprinkle the center of the plate, enclosed by the pan, with some of the cake crumbs.
8
Place the creamed cake pieces into the pan, gradually pressing them down. Spread the cream onto the top of the cake. Reserve some cream for spreading on the sides of the cake. Cover the cake pan with plastic wrap and refrigerate overnight.
9
Remove the cake from the plastic wrap and pan. Grease the sides of the cake with cream. Sprinkle the remaining crumbs over the sides of the cake.
10
Decorate the cake as desired. I decorated it with almond petals and confectionery pearls. The "Ice cream" cake is ready. Bon appetit!
1
Dissolve the starch in a small amount of milk. Whisk so that there are no lumps.
2
In a saucepan, mix milk and sugar and bring to a boil. Pour the starch into the boiling milk in a thin stream, stirring constantly, and cook until the mixture thickens.
3
Remove from heat and let the custard cool.
4
Beat the softened butter with a mixer. Gradually add the cooled custard to the whipped butter. If desired, you can add vanilla or lemon zest.
Serves:
Fat
368
Carbs
726
Protein
69
Kcal
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