There’s nothing more refreshing in the summer months than a cold dessert right from the fridge. And if that dessert has all of my favorite Balkan ingredients, well then, it’s perfect. While I love traditional Balkan cakes, it’s nice every once in a while to make something that doesn’t require many cake layers and hours in the kitchen. I love to make this dessert ahead of time, stick it in the refrigerator and take it out shortly before serving. Plazma Kocke are the perfect treat on a hot day, and especially after a barbeque.

This Plazma Kocke recipe call for all the components of a true Balkan dessert: Plazma Keks, krem, walnuts, and whipped topping or šlag. Oh, and did I mention vanilla pudding? Because vanilla pudding is definitely one of the main components. It provides a nice creaminess to the dessert and works perfectly with the nuttiness of the walnuts and the firm and crunchy texture of the cookie base. While you can use melted chocolate in place of the Nutella in the cookie base, I think the unique Nutella flavor provides that familiar creamy taste that we’ve all learned to love over the years. Eurocrem works wonderfully in this dessert as well, and in fact, if you wanted to, you could use chocolate pudding instead for a darker appearance and an even more decadent treat.

One of the reasons I love serving this dessert to guests is how clean the dessert cuts, so it’s always a show stopper when brought to the table. All of the layers are firm thanks to the butter used so it makes for a wonderful presentation. You can even cut these Plazma Kocke into smaller pieces if you wanted to, and serve it as a mini dessert!

This is great dessert for a summer barbeque or gathering. It’s refreshing, creamy, delicate, and most importantly delicious. Save yourself some time and make it ahead of your event. This summer treat will definitely be a hit.

Looking for more dessert ideas? Check out the dessert section!

Letnje Plazma Kocke/No-Bake Plazma Cookie Squares

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan, Serbian

Servings

servings

Prep time

hour

A perfect cold treat for those hot summer days.

Ingredients

Cookie Base
2 sleeves (300 g) ground Plazma Keks
1 stick (113 g) unsalted butter, melted
1 cup (125 g) powdered sugar
1/2 cup (120 ml) milk
2 heaping tablespoons Nutella or Eurocrem (2 dobre kašike)
Walnut Layer
2.5 cups (250 g) ground walnuts
1 cup (125 g) powdered sugar
1/4 cup (60 ml) milk
Pudding Layer
2 cups (1/2 L) milk
2 packets vanilla pudding (European style like this)
1 tablespoon vanilla sugar (1 kesica)
1/2 teaspoon (3 ml) vanilla extract
1/4 cup (50 g) sugar
1 stick (113 g) unsalted butter
1 cup (125 g) powdered sugar
Topping
2 cups (1 kesica) šlag/whipped cream
Fruit/berries of choice

Directions

Cookie Base
In a mixing bowl combine all of the cookie base ingredients. Transfer the mixture to the dish you’ll be using to assemble your dessert. I serve these as squares so I use a standard baking dish (9×13 inches) with high sides. You can also use a round cake pan. Keep in mind the larger your pan the shorter your squares will be and the thinner your layers.
Use an offset spatula or spoon to spread the mixture on the bottom of the baking pan in an even layer. After you’ve leveled the cookie base, place the baking pan in the refrigerator to set while you prepare the fillings.
Walnut Layer
In a mixing bowl combine the walnut layer ingredients. Stir to combine all of the powdered sugar with the liquid and walnuts so there are no white streaks. The mixture will look very runny and that is ok. It will set when cooled. Cover your bowl with aluminum foil or plastic wrap and place in the refrigerator to cool.
Pudding Layer
In a pot pour in 3/4 of the milk, reserving 1/4 in a bowl. Turn the heat to medium-high and begin to heat the milk until just boiling.
While the milk is heating, to the bowl with the reserved milk add in the pudding powder, vanilla sugar, sugar, and vanilla extract. Whisk to combine well so there aren’t any lumps.
When the milk reaches a boil, reduce the heat to low and while whisking pour in the reserved milk with the pudding mixture. Whisk continuously until the pudding thickens and no liquid is left in the pot. Once the mixture is bubbling and thick, turn off the heat and transfer the pudding to a clean mixing bowl. Cover with plastic wrap, pressing directly onto the pudding, being careful not to burn yourself. This prevents a skin from forming on top of the pudding.
Let the pudding cool completely.
Once the pudding has cooled completely, remove the walnut layer mixture and the baking dish with the base cookie layer from the refrigerator. Set aside to come to room temperature while you finish the pudding layer.
In a large mixing bowl, cream the butter and powdered sugar until whipped and creamy. With the mixer on medium speed, begin adding in 1 spoonful at a time of the pudding. Mix to combine, then add another spoonful and so on until all the pudding and butter is combined. Set aside.
Assembly
Using a spoon or offset spatula, spread the walnut layer mixture on top of the cookie base, spreading it evenly to ensure an even layer. Next, on top of the cookie layer, spread the pudding layer, again making sure to make the top level with the pan.
Place the baking dish in the refrigerator once again to set, about 2-4 hours. Once set, cover the top of the dessert with whipped cream/šlag and just before serving add fresh berries on top if desired.
Store any leftovers covered in the refrigerator. You do not have to cover the top of the dessert but you must place a piece of parchment paper or plastic wrap on the exposed sides of the dessert so that it does not dry. Simply press a piece of plastic wrap against the cut side of the dessert and it will stick.