Recipes Ukrainian cuisine

Ukrainian Poppy Seed Plyatsok, or Poppy Seed Cake

Пляцок з маком та ніжним кольоровим суфле

We prepared this plyatsok for Easter and till I have time and inspiration I will share with you the recipe of a nice, tasty, soft, and light cake made of souffle and poppy. To tell the truth, I was going to present this recipe long time ago but there was no occasion for that. The situation is different now, since I hope that a new cake recipe will definitely stand somebody in good stead before the holidays.

This cake may be more colourful if to use two table jellies of different colours instead of two rosy ones. I used what I had at home, thus both the upper and the lower layers are pink. Both the souffle and the poppy pie shell – which absorbs moisture from the souffle – are just melting. Welcome those interested to the recipe :).


4 eggs
1 glass flour
3/4 glass sugar
1 teaspoon baking powder
1 table spoon vinegar
1 teaspoon grease for smearing

300 ml cream (or condensed milk)
2 packets table jellies of different colours
2 table spoons powdered sugar

Poppy layer
5 whites
3/4 glass sugar
1/2 glass poppy
? teaspoon baking powder
1 table spoon flour



Whisk the whites with sugar. Mix yolks with vinegar and add them to the whisked whites and sugar and mix carefully with a spoon by movements from the bottom upwards. Add flour in the end and lightly mix with a spoon. Bake for appr. 30 minutes at 180⁰. When it cools off, divide it into two parts. If you like, you may moisture the biscuit with some syrup, alcohol or fruit essence.


Dissolve each jelly packet in 1 glass of boiling-hot water. Cool off cream or milk in a fridge, divide it into two parts, and mix each part separately. If you use milk, you should mix it with milk thickener. When the jelly cools off a bit and starts thickening slightly, add it to cream or milk together with 1 table spoon of powdered sugar into each part. Mix two colourful masses for a minute with a mixer and take them into the fridge to thicken a little.

Poppy layer

Whisk the whites with sugar the same as for biscuit till thick foam is reached. Then add poppy, flour and baking powder. Bake this mass thin layer at 180⁰ for the longest 20 minutes.

Compose the cake 

Put the first part of biscuit at the bottom, pour one part of souffle, and put the poppy layer, then put the other part of souffle and cover with the second part of biscuit.

You may top the cake with chocolate, icing or sprinkle it with coconut flakes or ground nuts.

Bon appetit!

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