Dance Sakura

A beautiful and airy dessert will not leave anyone indifferent! Beautiful. Tasty. This recipe for Plyatsok Sakura belongs to the recipes of Western Ukraine. Plyatsoks differ from the usual cakes not only in their shape (in the form of a rectangle or square), but also in their height in their finished form. The height must comply with standards that are strictly defined. It’s easy to check: as long as a piece of dance barely fits into a wide-open mouth, the cake has turned out. The uniqueness of the dances lies in the very method of their preparation. After all, each individual recipe for making plyatsek is a combination of different types of fillings, as well as types of cakes. You need to cut the dancing into portions, like cakes. And at the same time, the cut of the cake turns out to be very picturesque.
90
7057
Recipe author Ivy SmithIvy Smith
Recipe author
Dance Sakura
Calories
910kcal
Protein
20g
Fat
42g
Carbs
98g
*Nutrition per serving

Ingredients

ServingsServings: 8
Sugar
1cup
Eggs
6
Wheat flour
1cup
Cocoa
3tablespoon
Baking powder
2teaspoon
Sugar
2tablespoon
Eggs
2
Wheat flour
1.5cup
Sugar
2tablespoon
Milk
300ml
Butter
200g
Ready pudding
40g
Food coloring
0.25teaspoon
Cream
500ml
Powdered sugar
200g
Vanillin
1g
Gelatin
2teaspoon
Gelatin
3teaspoon
Cherry juice
200ml
Powdered sugar
1teaspoon

Step-by-step preparation

Cooking timeCooking time: 9 hr

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Comments on the recipe

Author comment no avatar
Dot (Varya)
21.12.2023
4.6
Larisa, the recipe is great! The idea is very interesting, this is where you can expand!
Author comment no avatar
Dot (Varya)
21.12.2023
4.6
Larisa, tell me what you used to collect it? It’s not clear in the photo, is it just like that without sides? did the cream leak out?
Author comment no avatar
♚Larisynshik
21.12.2023
4.9
The most important thing is that the imagination here is limitless. You can do what you want and how you want. But the cream did not leak. Firstly, I kept it in the refrigerator for about 10 minutes to set, then I put the rolls so that the edge of the roll was also the edge of the dough, and then I stuffed the cream into the voids with a spoon. Since it was already thick, it didn’t flow out. I covered the top with cake, pressed it down a little so that it would stick to the cake and into the refrigerator. And in the morning I already cut it into cakes. That's how they ate.
Author comment no avatar
Ira
21.12.2023
4.7
In supermarkets they sell them on large trays and different ones, they are cut off by weight and sold. But I myself have never dared to cook such a miracle! Don't even know. Will I take it, will I be able to handle it?

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