Plombir Cake

No holiday table is complete without cake. Today I want to introduce you to the Plombir cake. This ice cream cake is one of my favorite cakes. It is very gentle, completely saturated with cream, guests always like it. This cake recipe is the perfect solution for a festive feast.

Ingredients

• For the crust:
• Butter - 200 g + for greasing the mold
• Sour cream - 100 g
• Egg - 1 pc.
• Flour - 2 cups (volume 200 ml)
• Sugar - 1 cup (volume 200 ml)
• Baking soda - 0.5 tsp
• Vinegar 9% - 0.5 tsp
• For cream:
• Milk - 400 ml
• Butter - 200 g
• Sugar - 1 cup (volume 200 ml)
• Starch - 3 tbsp. spoons (no slide)
• For decoration (optional):
• Almond petals - 4 tbsp. spoons
• Confectionery pearls - 1 pack

Directions

1. We prepare the necessary ingredients for making the cake.
2. We take the butter out of the refrigerator in advance so that it becomes soft.
3. Turn on the oven to heat up to 180 degrees.
4. Cooking dough.
5. Beat butter with sugar. As soon as the mass has become homogeneous, add the egg and sour cream. We beat.
6. We extinguish the soda with vinegar and add to the whipped mass.
7. Gradually add flour, kneading the dough.
8. For baking the cake, you will need a large diameter mold (about 26-28 cm) to make the cake low.
9. Grease a baking dish with oil. Put the dough into a mold.
10. With wet hands, flatten the dough into a mold.
11. We send the form with the dough into the oven. Bake at 180 degrees for about 35 minutes, until light golden. Let the crust cool down.
12. Cooking cream.
13. Dilute starch in a small amount of milk. Stir with a whisk so that there are no lumps.
14. Mix milk with sugar in a saucepan, put on fire and bring to a boil. Pour the starch into the boiled milk in a thin stream and, stirring constantly, cook until the mass thickens. Remove the saucepan from the heat and let the custard cool down.
15. Cut the cooled cake into pieces about 2x2 cm. Leave the crumbs to sprinkle the sides of the cake.
16. Beat the softened butter with a mixer. Gradually add the cooled custard to the whipped butter. Vanillin or lemon zest can be added if desired.
17. Mix the cut pieces of the cake with the cream.
18. We leave a little cream to lubricate the top and sides of the cake.
19. We collect the cake.
20. We install a detachable form (I have a diameter of 20 cm) on a dish or plate. Sprinkle the center of the dish, limited by the shape, with some of the crumbs from the cake.
21. We spread the pieces of cake with cream in the form, gradually tamping.
22. Grease the top of the cake with cream. We leave a little cream to lubricate the sides of the cake.
23. We cover the form with the cake with cling film and send it to the refrigerator overnight.
24. We release the cake from the cling film and form. Lubricate the sides of the cake with cream.
25. Sprinkle the sides of the cake with the reserved crumbs.
26. Decorate the cake as you wish. I garnished with almond flakes and confectionery pearls.
27. Plombir cake is ready.
28. Enjoy your meal!