Cake; Karpatka

Cake “Karpatka”

A very tasty and easy to make cake with choux pastry and custard. For eclair lovers.

Ingredients for “Karpatka Cake”:

For the test

• Water – 200 ml
• Butter - 80 g
• Salt - 2 g
• Wheat flour / Flour – 140 g
• Chicken egg (medium, category C1) – 4 pcs.

For cream

• Milk – 600 ml
• Chicken egg - 2 pcs
• Sugar - 140 g
• Vanilla sugar - 10 g
• Salt - 1 pinch.
• Starch (corn) - 50 g
• Butter - 200 g

For decoration

Production time: 70 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Karpatka Cake”:

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Custard cake “Karpatka”. recklessly delicious!

• How to cook
• Step by step photos
• Similar Recipes

Ingredients

• dough:
• milk – 100 ml.
• water – 100 ml.
• testicle – 4 pcs.
• flour – 140 gr.
• butter – 80 g
• salt – 1/2 tsp.
• cream:
• milk – 600 ml.
• sugar – 160 gr.
• potato starch – 50 gr.
• butter – 200 gr.
• lemon juice – 1/2 lemon
• testicle – 2 pcs.
• vanillin – 0.5 g.
• sweet powder – 1/2 tsp (for sprinkling)

Step-by-step manufacturing recipe

Karpatka cake made from choux pastry. It's very easy to prepare. The cream comes out very tasty, reminiscent of ice cream. In a word, from a completely ordinary set of goods comes an incredibly delicious cake!

Mix water, milk, salt, butter in a saucepan. Place on fire and bring to a boil.

As soon as the milk boils, add all the flour and brew the dough.

Add one egg at a time to the cooled dough, adding the next egg only when the previous one is perfectly mixed with the dough.

Place half of the dough in the mold and distribute it moderately. We make a random sketch with a spoon so that tubercles form during baking. Bake in a preheated oven at 200 degrees for 25-30 minutes.

Bake the second cake.

Pour milk into a saucepan and put on fire and bring to a boil.

Mix egg, vanillin, sugar in a bowl. Add starch and stir with a whisk until smooth. The milk has boiled, take half of the bubbling milk and pour it into the egg-starch mixture in a narrow stream, stirring constantly. Pour the resulting mass into the second half of the bubbling milk and cook the cream until thick. Let it cool.

Beat the softened butter with a mixer until fluffy and add the cooled custard mixture evenly, 1 tablespoon at a time, and beat with a mixer.

Squeeze the juice out of half a lemon and add to the cream and mix.

We assemble the cake in the mold in which the shortcakes were baked, line the edge of the mold with parchment, place the first shortcake on the bottom of the mold, put all the cream and level it over the shortcake, cover it with the second shortcake on top. Lightly pressing down on it. Place the cake in the refrigerator to soak for 6-8 hours.

Sprinkle with sweet powder.

Watch my short video below to see how I prepare this delicious cake.

Karpatka cake

Affectionate, very exciting and delicious Karpatka cake is a true festive table decoration. It is no more difficult to prepare than the most obvious two-slice cake. Only the dough in this dessert is not ordinary, but custard. That’s why the shortbreads turn out to be as “mountainous” as the Carpathian Mountains. This recipe came to us from Poland. It, unlike most desserts, is uniformly sweet and not at all cloying. Having prepared it once, you will return to this confectionery miracle again and again.

Ingredients

• For the test

Flour 150 g

Karpatka cake video recipe

Karpatka cake step by step photo recipe

Pour water into a saucepan, add butter and salt. Bring to a boil while constantly stirring.

Pour the sifted flour into the boiling mixture and, without removing the mixture from the heat, brew the dough.

When the dough comes together into a ball, it is ready. Set the pan aside and let it cool slightly.

Add 4 eggs one at a time into the cooled dough. After each egg, knead the dough until smooth, and only later add the next egg.

Place half of the dough in a baking dish previously lined with parchment and greased with butter.

Bake two shortcakes one at a time in an oven preheated to 200*C for 25 minutes.

While the shortcakes are baking, beat the eggs with sugar.

Add 100 ml to the beaten eggs. milk, vanilla sugar and starch. Mix thoroughly until smooth.

Bring the rest of the milk to a boil on the stove.

Continuing to whisk vigorously, add half of the hot milk to the egg mixture.

Then pour this mixture into the bubbling milk, stirring constantly.

Cook the cream over low heat until thickened.

The result is a thick, homogeneous, smooth cream.

Cover the cream in contact with film and set aside to cool.

Beat 200 grams of softened butter with a mixer, and add the cooled cream in several additions.

Line the sides of the baking dish with parchment. Place the first cake on the bottom of the pan.

Pour all the prepared cream onto the crust and smooth it out.

Place the second cake on top and press down lightly.

We put the cake in the refrigerator overnight (that is, in the dark) .

Carefully remove the finished cake from the mold, remove the parchment, and place it on a serving plate.

Sprinkle the top of the cake with sweet powder.

Cut the cake into portions and serve. Enjoy your tea!

Cake "Karpatka" at home

“Karpatka” is a popular pie (plyatsok) in Poland and Western Ukraine, although, in fact, it is a cake. It got its name from its unusual shape: when baked, its cakes do not rise evenly, but with typical wavy tubercles that seem to resemble the Carpathian Mountains. The corresponding personality of the cake will be that it consists of 80% cream, tender and not as greasy as it seems at first glance.

Experienced cooks will immediately see some similarities between the dessert and custard eclairs. The dough is prepared in a similar way, but is baked in the form of 2 huge cakes. And as a cream, a variation of custard is used with the addition of a significant amount of butter, which helps it harden. After making, according to the recipe, the Karpatka cake should be left in the refrigerator for 10-12 hours so that the cream becomes denser and the cakes are properly soaked, so it is better to prepare it in advance.

At home, it is most convenient to bake shortcakes in a mold, dividing the dough into 2 portions, then you will get a round “Karpatka” cake (in the step-by-step recipe this is exactly the option). If you don’t have a springform pan, you can prepare one large cake on a regular baking sheet, and then cut it lengthwise into 2 equal parts and assemble a rectangular cake - don’t worry, there will be more than enough cream.

Ingredients

• milk – 600 ml
• sugar – 150-180 g
• vanillin – 1 g or vanilla sugar – 10 g
• large testicles – 3 pcs.
• wheat flour – 2 tbsp. l. (50 g)
• corn starch - 4 tbsp. l. (80 g)
• butter – 250 g
• lemon zest – 1-2 tbsp. l.

• water – 250 ml
• butter – 80 g
• salt – 1/3 tsp.
• wheat flour – 160 g
• eggs – 5 pcs.
• baking powder – 0.5 tsp.

Manufacturing

First you need to prepare the choux pastry. I combined 250 ml of water and 80 g of butter in a saucepan and added a generous pinch of salt. Bring the mixture to the boiling point.

Pour the entire amount of flour into the boiling oil liquid, stirring vigorously with a spatula. Continuing to mix, keep the dough on the fire for 1 minute. During this period of time, the flour will brew, the mass will become thick, homogeneous and shiny.

Next, I removed the dough from the stove, cooled it to approximately 45-50 degrees, continuing to work with a spatula. After adding the eggs - evenly, 1 piece at a time (5 medium-sized eggs in total), stirring constantly, either with a mixer or by hand. Each subsequent egg can be added only when the previous one is one hundred percent mixed into the dough. At the very end, I added a little baking powder, which will help our dough acquire the appropriate “lumpyness.”

I lined a springform pan (with a diameter of 22 to 25 cm) with parchment and greased it with vegetable oil. Spread about half of the dough in an even layer. And I sent the form to the oven, preheated to 180 degrees.

I baked for about 30 minutes - adjust the exact time according to your oven, the top of the cake should be golden brown, the inside should be one hundred percent baked, and when pierced with a toothpick it should be dry, without sticking dough. I baked the second “lumpy” cake in the same way.

While the cakes are cooling, you need to prepare the cream. I poured 600 ml of milk into the ladle, added 150 g of sugar and vanillin for flavor (the cream will be moderately sweet, so gourmands can increase the amount of sugar up to 180 g). I also beat 3 eggs there, added 50 g of sifted flour and 80 g of starch. I stirred everything vigorously with a whisk so that not a single lump remained.

Heated the mixture over low heat, stirring continuously with a whisk so that nothing burned. You need to cook until the mass becomes thick - on average this takes 10-15 minutes. The finished mixture must be cooled to room temperature. To prevent a crust from forming on the surface when cooling, I covered it with cling film in such a way that it came into contact with the surface of the cream.

For the cream, you can also use butter that has melted until soft at room temperature (choose high-quality butter so that the cream hardens perfectly). I beat the butter with a mixer until fluffy. Add the custard mixture in parts, 1-2 spoons at a time, without stopping whisking.

At the very end, I added the grated zest of 1 lemon and beat in again. There should be a lot of cream - this is the “trick” of the cake.

Once the cakes have cooled, you can assemble the cake. I greased the bottom cake with cream (you need to use it all) and covered it with a second cake on top - the tubercles pointing up. I sent the system to the refrigerator for 10 hours (at night (that is, in the dark) ) so that the cream froze one hundred percent.

You can decorate with sweet powder, berries, chocolate, nuts and other tasty additives of your choice.