The dumbfounded plombir cake

13 servings
5 hours

How do you make a dazzling Plombir cake? Prepare the products according to the list. Take butter and sour cream only of high quality, from a proven manufacturer, without milk fat substitutes. We get the butter in advance so that it becomes soft.

Let's cook the cakes. In a deep bowl, break an egg and add sugar. Beat with a mixer or whisk.

Add sour cream, soda, slaked with vinegar and softened butter. We beat it again.

Sift the wheat flour through a fine sieve into a deep bowl in which you will knead the dough. This will saturate her with oxygen. Add flour gradually, in small portions, focus on the desired consistency of the dough. Consider that flour may be needed a little more or less. Pour in the sifted flour and knead the dough with a spoon or fork.

The finished dough is soft, not liquid, but not too thick, similar to thick sour cream.

A rectangular shape for baking (approximately 20 x 30 cm) is covered with parchment paper. We lay out the dough with a spoon, level it. Preheat the oven to 180 ° C, top-bottom mode. Bake the cake at 180 degrees until golden for 30-35 minutes. The time and temperature are approximately, focus on your oven and the readiness of the cakes.

Cool the cake to room temperature.

We cut the cooled bark into small pieces or break it with our hands. You can make the pieces even smaller than in the photo, just the bark rose high for me, so the cubes turned out to be thick. Cut the dried edges of the bark and grind it into crumbs in a separate container.

Products for cream and cake decoration.

We dilute starch with part of the milk, pour the rest of the milk into a saucepan, pour in sugar, bring to a boil.

We pour starch diluted in milk into a saucepan in a thin stream. Stir the mixture constantly, cook until thickened. We get milk jelly.

Cool the finished jelly a little, add vanilla sugar, mix well. Completely cool the jelly.

Beat the butter a little with a mixer, whisk or fork in a separate deep container. Continuing to beat, gradually add chilled milk jelly to it. So we get custard.

Tighten the round deep container with a cling film so that its edges hang outside the container. We pour 1/3 part of the crumbs onto the bottom of the container.

Pour pieces of bark into a bowl with ready-made cream, mix thoroughly. We put the mass in a mold with crumbs, we compress it well so that there are no voids left. Cover the mass with the edges of the cling film and place the mold in the refrigerator for 3-4 hours. Later we turn the contents of the container onto a flat dish, remove the film carefully.

Sprinkle the sides and top of the cake with the remaining crumbs. On top we decorate the cake with a net of chocolate melted on a water bath or somehow otherwise at will. You can also sprinkle coconut chips.

In the cut, the cake looks interesting.