You could potentially save yourself some time and use a store-bought instant vanilla custard, instead of making it from scratch. Heat the oven to 180ºC fan/gas 6. Grease and line 2 large baking sheets. For the choux, put the butter in a pan with 450g water. Sift the flour and baking powder into a large bowl. Bring the butter and water to the boil, simmer until the butter has melted, then tip in the flour and beat with a wooden spoon until the mix pulls away from the pan sides and is lump-free. Cool for 5 minutes, then beat in the eggs, bit by bit, until you have a stiff, glossy mixture (this bit is much easier in a food processor). Dough: sugar, wheat flour, wheat starch, baking powder (raising agents: diphosphates, sodium carbonates); emulsifiers: mono- and diglycerides of fatty acids esterified with lactic acid, mono- and diglycerides of fatty acids esterified with acetic acid; glucose syrup, color: caramel; skimmed milk powder, flavor, cream: sugar, potato starch, wheat flour, corn starch, modified potato starch, salt, flavors, color: curcumin, coating: sugar, whole milk powder, potato starch, glucose syrup, color: caramel , aroma Enhancing the Dough’s Texture: For an even better texture in the dough, consider resting it before baking. This allows the gluten in the dough to relax and can result in a more consistent rise and a better overall texture. Recommended recipes Karpatka is a popular Polish cake. Two layers of choux pastry are filled with fragrant custard cream. There’s a crunch and there’s velvety softness – a perfect balance.

Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to a boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular, and 80g of potato starch. Karpatka is meat-free, but it does include dairy and eggs (it’s suitable for lacto-ovo vegetarians). How to store Karpatka? Once the flour and eggs are mixed, the layers are baked in an oven. The first layer is then covered with custard cream and topped with the second layer.Sugar is then sprinkled on top to make it look like the rugged snow-covered Karpaty chain. Karpatka crust baking! Place one layer of baked choux pastry onto a serving plate. Alternatively, keep it in the cake tin that we have used for baking. Among wines, a semi-sweet or semi-dry sparkling wine balances the creaminess of this cake beautifully. Is it a special occasion? If you’re in Poland, I would recommend trying one of the Polish wines (such as Seyval Blanc from Dwór Sanna Winery). Otherwise, try Moet & Chandon White Star or a Californian Korbel Sec. Can you make this Karpatka another way?

Ingredients

Nutritional values ​​calculated with all the ingredients given in the basic version (with milk 2% fat, margarine 80% fat and almonds).

Divide the dough into two parts. Spread each of them in a thin layer on a 25 x 35 cm baking tray, greased and sprinkled with flour. karpatka) είναι παραδοσιακή πολωνική τάρτα κρέμας γεμισμένη με πουτίγκα γάλακτος βανίλιας ή κάσταρντ. Συνήθως αποτελείται από δύο διαφορετικούς τύπους ζαχαροπλαστικής, όπου το βασικό στρώμα τριφτής ζύμης είναι καλυμμένο με μαρμελάδα και παχιά κρέμα και στη συνέχεια συμπληρώνεται με ένα φύλλο ζαχαροπλαστικής. [1] Το επιδόρπιο παίρνει το όνομά του από το σχήμα της κορυφής του που μοιάζει με βουνό με την αχνισμένη ζύμη που μοιάζει με τις χιονισμένες κορυφές των Καρπαθίων - Karpaty στα πολωνικά. [2] Το πιάτο συχνά πασπαλίζεται με ζάχαρη άχνη.Prepare the puff: Delecta dark chocolate glaze, Karpatka cream 5 min, Cake: 250 ml of water (1 glass), 125 g margarine, 4 eggs, 1 glass of wheat flour (about 150 g), half a teaspoon of Delecta baking powder. If you don’t want the custard to form a layer while cooling, you can cover it with a layer of cling film. Spread the custard cream on top, even out the surface with a spatula or a butter knife. Cover with another layer of baked choux pastry. The Polish karpatka cake is made by cooking two layers of shortcrust pastry unevenly so that they look like mountains. The flour for these layers can be either cooked in a pot or baked in an oven before being mixed with the eggs. The origins of the desert are unclear; it most likely emerged at the turn of the 1950s and 1960s, but its popularity only became widespread in the 1970s and 1980s. [3] The official name "karpatka" was first coined or recorded in 1972 by a group of philology students. [3] [4] Traditionally, one large slice of the pie was served with coffee or tea.

If you’re making Karpatka ahead of an event, you can bake choux pastry layers a few days in advance, and store in an air-tight container (or wrap it tightly in an aluminium foil). Make the cream and assemble the cake on the day (in the morning) and store in the fridge. Can I freeze Karpatka? There are "karpatka" baking mixes available in shops across Poland. In 1995, "Karpatka" became a trademark registered for a company called Delecta for the determination of cream powder in the Polish Patent Office. But you can freeze baked choux pastry layers on their own. As soon as they’re baked and chilled, wrap them in foil and place in the freezer. Remember to label them well, so that you know what it is and when it was frozen. Aim to use these up within 2-3 months. Using a spoon, spread the dough onto the parchment paper. It doesn't have to be smooth. Make it look like a rugged mountain. The Polish Kremowka and the Karpatka are very similar, but the difference is in the dough. Kremówka is made of puff pastry while karpatka uses a shortcrust or choux-pastry-like dough. Where Are The Carpathian Mountains?

Karpatka (Polish Carpathian Cream Cake) Recipe

The Carpathian Mountains are located in Central Europe and Eastern Europe and form an arc that is around 1500 km long. The parts that run through Poland are the Western and Eastern Carpathians. Grab the remaining cup of cold milk (250 ml) and add an egg, 4 yolks, potato starch and regular all-purpose flour. You can use the remaining egg whites from thiskarpatka recipeto bake the Beza Polish meringues. How Long Can I Store Leftover Karpatka Cake?

The nutritional value of the product after preparation Per 100 g Per serving 67 g% RWS * per serving 67 g After assembling, the Karpatka can be refrigerated for up to 2 days. Dust with plenty of powdered sugar and cut into squares immediately before serving. September 2020: Polish Baking Boil water and fat, add the contents of the bag with dough. Heat it over low heat (about 1 minute), rubbing the mixture vigorously. Let it cool down. Equipment-wise, you’ll need a large rectangular cake tin (ideally 9 x 13 in / 23 x 33 cm) and a mixer (hand-held or a standing one). What could you serve with this Carpathian Cake?Add the eggs, one at a time, beating at a low-medium speed. Make sure each egg is completely incorporated before adding the next one. Add the baking powder and beat until combined. Divide the dough into 2 parts. Spread each part of the dough on a baking sheet (35x24cm) and bake in the preheated oven at 180°C for 30 minutes. For Cake: 250ml of water (approx. 1 cup), 125g margarine (72% fat), 4-5 eggs (depends on the size). Once the mixture is boiling, pour in all the flour and mix fast with a wooden spoon until the dough comes together and off the sides of the pot, about 30 seconds.