Recipe: Dumplings Gypsy trail step by step with pictures | Handy.Recipes

Dumplings Gypsy trail

Cooked dumplings gypsy trail

Time to cook: 3 minutes

Total Servings: 16

Nutritional Value

Recipe from the internet. Platsok is a traditional pastry of Western Ukraine, but in my personal opinion, it's a full-fledged cake! And this dlyatsok is one of the tastiest and most beautiful of them. It seems to be difficult to prepare, but in fact it is easy and quick to make (if you do not count the time for hardening). You just need the desire and patience. Looked through the search engine, but to my surprise, did not find on this site. I've made minor changes and additions to the recipe. So let's make it together.

Author of the recipe

Ingredients for dumplings "gypsy trail":


  • Egg Whites (in the dough, chilled) - 6 pcs
  • Sugar (for dough, if you need more sugar - 150g) - 120 g
  • Vanilla sugar (for dough) - 10 g
  • Butter (melt and cool in advance, into the dough) - 120 g
  • Wheat flour / Flour ( in the dough, sift) - 150 g
  • Dough leavening agent (into the dough) - 10 g
  • Cocoa powder ( in dough) - 1 tablespoon
  • Poppy seed ( in batter ) - 1.5 tablespoon
  • Kissel (for dough, I have raspberry, you can use any other red color) - 50 g
  • The cream (for the cream soufflé, you can use sweet curds without raisins, vanilla, sour cream, cream.) - 400 ml
  • Jelly (for cream, 100g packs, lemon (I have apricot), kiwi, cherry, clear.) - 4 packs.
  • Egg yolk ( in the batter ) - 2 pcs

How to cook dumplings "Gypsy trail" step by step with photos


Prepare jelly in advance (kiwi, apricot, raspberry). Cook according to the instructions, but take 250 ml of water. per packet. Place in the refrigerator for 2-3 hours. And then cut into small pieces.

Whip the cooled whites until steady peaks, adding sugar and vanilla sugar at the end. Check by gently turning over the bowl with the whites - it is not pouring out, so you can turn off the mixer. Set aside 1 tablespoon of the total flour. Gently fold in the remaining flour into the whites.

Then gently pour in the butter and mix the dough until homogeneous.

Divide the dough into 4 parts. Add 1 part lightly beaten 2 egg yolks and 1 tablespoon of flour. Stir together. Add 2 more pieces of cocoa. Part 3: Poppy seeds. Part 4: 50g. 50g of powdered sour cream

Preheat the oven to 180 degrees. Line a baking tin with parchment and grease it with butter. In the center of the mold, place 2 at a time: yellow, brown, poppy seed, pink, and so on to the end. Then tap the mold lightly on the table twice to evenly distribute the dough. Bake for 40-45 min. (use your oven as a guide!)

While the cake is baking, prepare the cream soufflé. 1 bundle of jelly (I took transparent, you can take any other light color), prepare according to the instructions, but take 180 ml of water. The cream "Patissiere " whisk and add warm jelly, stir it up. Put ready jelly cubes and leave in a refrigerator (let it set a little).

Let the ready cake cool and cut lengthwise into 2 cakes.

Put the rims on a mold or plate, if you don't have ready-made (like me), you can make it from cardboard or take a mold with high sides, wrap it in foil. Lay 1 cake, spread cream soufflé on top and smooth.

On top lay the second cake with a beautiful cut side up. Lightly press, wrap in clingfilm and leave for complete hardening of the dumpling. I left it for the night. You can leave it for 4-5 hours.

Then take off the foil and remove the sides.

Slice and dine.

Enjoy!

П. С.: I wanted to show you the cream I used for the cream soufflé (in case anyone needs it)

Nutritional Value:

Whole Dish:
Calories
3550.8 Calories
Protein
89.6 g
Fat
171.9 g
Carbohydrates
452.6 g
Per Serving:
Calories
221.9 Calories
Protein
5.6 g
Fat
10.7 g
Carbohydrates
28.3 g
100g:
Calories
173.2 Calories
Protein
4.4 g
Fat
8.4 g
Carbohydrates
22.1 g

Flour, Wheat Flour, Sugar, Butter, Cream, Cocoa Powder, Baking powder, Egg Yolk, Baking, Vanilla sugar, Original, Cakes, Airy, Jelly, Kissel, Pastry

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