Ukrainian Platzuk (Platzek) Recipe

[Chef #1304468]

I have tried to get this recipe on numerous sites. Sure hope someone can help me.

It is like a layered shortbread cake, two thin layers with apricot jam in the middle and topped with a lemon zest glaze.

It is rich, but Oh! so very good; not very sweet, just sweet enough.

I sure would appreciate the help.

Thanks, Sharon

[Dee514]

Hi Sharon,
I added a link to your post in our Eastern European cooking forum too.

http://www.recipezaar.com/bb/viewtopic.zsp?p=4606674

[Molly53]

Hi and welcome to the forums, chef. Nice to meet you!

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[duonyte]

found this,

Fruit Platzuk
1 pound butter
1 pound sugar
1 pound eggs, separated
1 pound flour, sifted
(Optional: 2 teaspoons baking powder)
1 teaspoon vanilla
Fresh blueberries, cherries or apples and sugar to taste

Cream butter and sugar. Add egg yolks and beat until smooth. Add sifted flour, baking powder if using, and vanilla. Mix. Beat egg whites until peaks form; fold into batter.

Pour half of batter into greased, wax-papered 15x24 oblong pan. Add sweetened fruit. Add other half of batter.

Bake at 250 degrees for 30-40 minutes, then reduce to 200 degrees for 20-30 minutes more, until golden (1 hour total baking time).

[Dienia B.]

found a cracow pastry layer cake that should be showing up in public soon will be back with it as soon as published
looks close , hope it is the one ,dee ok Cracow Pastry Layer Cake as for the glaze just add lemon zest about a teaspoon

[Lorac]

I found 2 recipes for shortbread cake. hope this helps.

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=shortbread+cake&Search=Search

[Merryannie]

My family makes what we call Platzek but it is not like you are describing. There is a bread dough on the bottom & you take very sharp cheddar, eggs, LOTS of potatoes & you cook & mix all that together. You cook it to a very thick mashed potato consistency & fill the dough pie crust bake. We eat this topped w/baked ham & a combo of pickled beets & horseradish. Please help me with what this recipe is really called. WE LOVE THIS STUFF & I'm just w/in the last 2 years beginning to learn to bake it. The whole recipe makes 10-12 "pies." In my family - it's to die for!! It's one of those recipes that is not exact. You watch & eventually learn.

[1Steve]

Here are just 2 that I found. You can Google more. Just that you had the spelling wrong. Google "Platsok".

Ukrainian - Abrykosovyy Yabluchnyy Platsok (Apricot Apple Platsok)

Delightful served with whipped cream or vanilla ice cream. The crust in made with an easy press in butter base and topped with apricot jam, ground almonds, and shredded apple and topped with sliced almonds.

CRUST:

2 cups all purpose flour
1/2 cup confectioners' sugar (Icing/Powdered)
1 cup unsalted butter, at room temperature

FILLING:

2 large eggs
3/4 cup sugar
1/4 teaspoon salt
3/4 cup ground almonds
1/3 cup raisins
3 large tart cooking apples (such as Granny Smith), peeled, cored, and shredded
1/2 teaspoon ground cinnamon
6 Tablespoons apricot jam
1/4 cup unsalted butter, melted
1/2 cup sliced almonds

Preheat the oven to 350º F.

Combine the flour and sugar in a large bowl or in the food processor. Process or cut in the butter until the mixture resembles moist crumbs that hold together when you pinch it. Press into the bottom of a 13 x 9 inch baking pan.

To make the filling, beat the eggs in a large bowl and add the sugar and salt. Beat until the mixture is thick and lemon colored. Stir in the ground almonds and raisins and then stir in the apples and cinnamon.

Brush the bottom of the unbaked pastry with the apricot jam. Spread the apple mixture evenly over the jam. Bake for 25 minutes. Remove from the oven and drizzle with the melted butter; then sprinkle with the sliced almonds. Bake for 15 minutes longer or until the filling is set and the almonds are toasted. Cool in the pan on a wire rack. Cut into 36 squares or, cut into 12 to 16 squares and serve with whipped cream or ice cream, if desired.

Ukrainian - Peach and Apricot Platsok (Persyk i Abrykos Platsok)

You may peel the fruit if you wish. Plunge them in boiling water for a few minutes. Remove fruit from boiling water and place in cold water and peel skin off.

CRUMB TOPPING:

1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened

BASE:

1/2 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 cup milk

1 1/2 cups sliced peaches
1 cup halved pitted apricots

Crumb Topping: Combine the flour and sugar; cut in the butter until crumbly. Set aside.

Base: In a medium bowl, thoroughly cream together the sugar, butter, eggs and vanilla. In a separate bowl, sift together the flour and baking powder. Add to the creamed mixture alternately with the milk, forming a smooth, thick batter. Spread evenly on the base of a well-oiled or parchment lined 9 x 13 inch baking pan.

Arrange fruit in rows or simply strew it on top of the batter. Scatter evenly with the crumb topping and bake in a preheated 350º F. oven for 45 to 50 minutes or until golden brown around the edges. Cut into squares. Serve warm with milk, cream or ice cream. Serves 8 to 10. You can also make this recipe with pitted plums.