Recipe for making a delicious cake (pie) Karpatka. Pie "Karpatka" - Wonderful recipe. Honestly, it's wonderful! Cake “Karpatka” - step-by-step recipe with photos

Pour water into a saucepan, bring to a boil, add margarine, cut into pieces. Melt the margarine completely in water.

Add a pinch of salt, let the water and margarine boil and immediately add the sifted flour in parts, constantly stirring the mixture. Brew the dough, keeping it on the fire for another 1-2 minutes. The dough should be without lumps.

Allow the dough to cool until barely warm and then add the eggs, one at a time. Mix each egg thoroughly into the dough (I do this by hand).

Line a square pan (24x24 cm) with parchment, lay out half the dough, spread it over the entire pan. Bake the cake in an oven preheated to 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and bake for another 15 minutes. Bake the crust using the remaining dough in the same way.

Cool the cakes completely. Add powdered sugar, vanilla sugar, starch and flour to the yolks.

Pour the remaining milk (1 cup) into a separate pan. Bring it to a boil.

While constantly stirring with a whisk, pour the prepared egg mixture into the boiling milk in small portions. Cook the cream, stirring continuously, over low heat for 2-3 minutes until thickened. The mass will turn out like thick jelly.

Cover the top with the second cake layer and press down slightly. Spread the remaining cream on the second cake layer and use a spoon to make zigzags in the shape of mountains (the cake is named after the Carpathian mountains). Sprinkle the top with grated chocolate (black or milk) and, if desired, chopped dried apricots.

Place the unusually delicious, tender Karpatka custard cake in the refrigerator for at least 3-4 hours, or better yet, overnight. The cake will be well soaked and will simply “melt” in your mouth. I recommend it, the cake is incomparable!

Enjoy your meal!

Monday, May 19, 2014 07:32 + to quote book

I’m just surprised by the little known nature of this Polish miracle. The pie, or rather the cake, is simply miraculously good. Karpatka is made from choux pastry, which rises beautifully, creating, together with the pudding cream, a picture of high mountains. Since I really love choux pastry and all sorts of things made from it, this pie, especially its cut, attracted my attention.
If you are familiar with choux pastry, then preparing such a pie will not be difficult.
And what a delicious cream, it reminds me of ice cream!
It’s very simple to prepare – no unnecessary movements, slight negligence is quite acceptable – I scribbled it all down, but how delicious it is!!!

dough
Water - 1 cup (230 ml)
Margarine (butter) - 100 g
Flour - 1 cup. (150 g)
Eggs - 5 pcs.
Salt - 1/3 tsp.
Baking powder - 1/2 tsp.

cream pudding
Milk - 3 cups. (700 g)
Sugar - 1 cup. (160 g)
Flour - 80 g (approx. 4 tbsp with a small slide)
Starch - 80 g (I used potato starch, 4 tbsp. l)
Raw egg yolks - 2 pcs.
Vanillin - 2 g (whole packet without sugar)
Butter - 200 g

Bring water with margarine (butter) and salt to a boil.

Add all the flour at once. Stir vigorously to prevent lumps from forming.

Keep it on low heat for a couple of minutes and stir the dough all the time.

Remove from heat. This is how it should be. Smooth and pretty cool. Chill the dough before adding the eggs to prevent them from curdling. Until slightly warm.

Now add eggs according to this scheme: add one egg and stir until smooth.
Add the following and stir until smooth.
And so all 5 pieces.

The dough gradually becomes softer.

At the end, add baking powder.
The dough is not cool.

I had enamel baking sheets, so I put baking paper and greased it. Then I spread half the dough onto one baking sheet and the other half onto another baking sheet.

But this amount of dough will fit perfectly on a large baking sheet from a standard 4-burner stove. Then you just need to cut it crosswise into 2 parts.

Before baking, heat the oven (180 degrees)

Bake at temp. 180 deg. about 30 minutes.

Do not open the oven during baking to prevent the dough from settling.

This is what it looks like after baking - solid Carpathians

Light and beautiful.

And this is the view from below. Caves.

Now let's prepare the cream.

Mix yolks, starch, flour, vanillin with 1 glass of milk (one third of all milk according to the norm).

This is how you get the milk-starch mixture.

Heat the rest of the milk and add sugar. Heat to approximately 80-90 degrees.

Add our milk-starch part to the hot milk.

Heat, stirring vigorously, until thickened.

Cool to room temperature.

The butter should not be from the refrigerator, it should be soft.

Beat it until lightly whitened.

Now add the pudding part in portions. Mix everything with a mixer until smooth.

This is the resulting cream. It’s delicate, it doesn’t really hold its shape yet, that’s how it should be.

Spread all the cream onto one cooled cake layer.

Cover with the second one on top.

Leave overnight to allow the pudding to harden.

Before serving, sprinkle powdered sugar on top.

I am sure that you will make a delicious Karpatka pie.


gurmel.ru
Many people think that making a homemade cake takes a lot of effort and time. Knowing this recipe

Recipes for making cakes at home with photos

1 kg 500 ml

2 hours

255 kcal

5/5 (1)

If you don't have much culinary experience, but want to pamper your family with holiday homemade baked goods, then you've come to the right place. I have several recipes for a win-win dessert in stock. In Poland it is called a pie, although it looks like a real cake and tastes like an exquisite airy cake. It is prepared easily and quickly, and eaten even faster.

To prepare Karpatka (the so-called dessert) you do not need scarce products or specialized kitchen equipment. And even a schoolchild can cope with the technology. Let's start with the classics, and then add a few more available ingredients to the Karpatka choux pastry cake recipe and create a real masterpiece.

Classical Karpatka

The dessert consists of only two cake layers and a thick layer of cream between them. The secret of the pie lies in the choux pastry, which always rises and becomes airy when baked. It is specially placed on a baking sheet or in a mold without leveling it, although at high oven temperatures many air bubbles form in the dough, and the surface of the cake itself becomes lumpy. Its relief is reminiscent of the Carpathian landscape. Hence the name. I advise you to prepare the pie in the evening, as it needs at least 6 hours to soak.

Kitchen tools:

• sieve;
• medium sized bowl;
• whisk;
• tablespoon;
• mug with a volume of 300 ml;

• round shape with a diameter of 24 cm;
• cooling rack for cakes;
• cake dish with a diameter corresponding to the shape.

Required Products

Step-by-step recipe with photos of classic Karpatka at home

Before starting cooking, remove the butter from the refrigerator to soften.

Prepare the cakes

1. Turn on the oven to preheat to 200°C. Pour 100 ml of cold water into a saucepan and set to warm up.
   
   
2. Add 100 ml whole milk.
   
   
3. Add 80 g butter.
   
   
4. Add 0.5 tsp. salt, mix everything and wait until it boils.
   
   
5. Sift 140 g of flour into the boiling mass through a sieve and quickly stir until smooth.
   
   
6. When the dough comes together into one homogeneous lump, transfer it to a bowl and spread it over the bottom to cool slightly.
   
   
7. Beat in 4 raw eggs one at a time, carefully kneading the dough after each one.
   
   
8. Cover the pan with parchment and grease with 0.5 tbsp. l. vegetable oil.
   
   
9. Place half of the dough into it, first smooth it out, and then make arbitrary protrusions using a spoon.
   
   
10. Bake for up to half an hour (until browned).
    
    
11. Remove the baked cake from the parchment and transfer to a wire rack to cool, flat surface down.
    
    
12. Bake and cool the second crust in the same way.
    
    

Prepare the cream

While the second layer is baking, you have enough time to prepare a creamy custard.

1. Pour 600 ml of whole milk into the pan in which the dough was brewed and set to warm up.
   
   
2. Beat 2 raw eggs into a bowl.
   
   
3. Add 160 g granulated sugar.
   
   
4. Add vanillin at the tip of a knife and rub everything well with a whisk.
   
   
5. Gradually add 50 g of potato starch and grind until smooth.
   
   
6. Take half the boiling milk into a mug and pour it into the egg-starch mixture in a thin stream, stirring quickly until the lumps disappear.
   
   
7. Pour the resulting mixture into the rest of the boiling milk and cook over low heat until thickened, stirring frequently with a whisk.
   
   
8. Once the cream begins to puff and thicken, remove from heat and stir a little more. Cover with plastic and set aside to cool to slightly above room temperature.
   
   
9. Place 200 g of butter in a bowl and beat it with a whisk or mixer at low speed for a couple of minutes.
   
   
10. While whisking, gradually add all of the custard into the butter.
    
    
11. Squeeze the juice from half a lemon and stir.
    
    

Assemble the Pie

Video recipe for the classic Karpatka pie

Cooking with a video is always clearer. This way you will know exactly how to put the dough in the mold, what the consistency of the cream should be and how to assemble the product correctly.

If you have absolutely no time, you can make a no-bake cake, for example, or a simple one.

Karpatka with cocoa and prunes

This recipe is for real gourmets. By the way, prunes can be supplemented with dried apricots and/or raisins, almond crumbs, ground nuts, chocolate and coconut shavings, candied fruits, and dried citrus zest.

• Production time: about 2 hours plus 6-8 hours for soaking.
• Output quantity: about 2 kg.

Kitchen tools:

• sieve;
• thick-bottomed 2-liter saucepan;
• medium sized bowl;
• small bowl;
• whisk;
• tablespoon;
• cup;
• cling film or plastic bag 20-25 cm long;

• bowl;
• immersion mixer (optional);
• square shape (baking tray) measuring 25 x 25 cm (height does not matter);
• 3 sheets of parchment of appropriate sizes (so that you can cover both the bottom and sides of the mold);
• cooling rack for cakes;
• cake tray measuring at least 25 x 25 cm.

Required Products

Step-by-step recipe for Karpatka chocolate custard cake

Before preparing the pie, soak 100 g of prunes in 200 ml of plum liqueur in a small bowl.

Prepare the cakes

Prepare the cream

1. Pour 2 cups into the pan. whole milk and set to heat.
   
   
2. Place 2 yolks in a bowl and add 1 cup. sugar, whisk until smooth.
   
   
3. Pour in the remaining 0.5 cup. cold whole milk and stir to remove any lumps.
   
   
4. Pour 4 tbsp into the yolk-milk mixture. l. cornstarch, stir.
   
   
5. Pour the resulting mixture into boiling milk and cook over low heat until thickened, stirring frequently with a whisk.
   
   
6. Once the cream begins to puff and thicken, remove from heat and stir a little more. Cover with plastic and set aside to cool.
   
   
7. Add 1 tsp to the cream cooled to 40°C. vanilla essence.
   
   
8. Drain the prunes, squeeze, thinly slice and stir into the cream.
   
   
9. Add 200 g of butter warmed to room temperature to the completely cooled cream and beat with a whisk or mixer.
   
   

Assemble the Pie

Video recipe for making chocolate Karpatka

By cooking along with the video, you will learn how else you can decorate the pie.

Variations on the theme "cream"

The cream in the Karpatka choux pastry cake recipe can be replaced with any other, for example, butter or protein. But the most useful will be cottage cheese, a video about which I offer you.

What to serve with

The most appropriate drinks for Karpatka cake would be black tea with or without additives, as well as coffee. But sparkling water, sweet liqueurs or stronger alcoholic drinks are inappropriate in this case.

I hope you enjoy my recipes. Cook, create in your kitchen, pamper your loved ones! Even if it takes some time to make your masterpieces. Did you know about this “pie-cake”? How much did you like it? I would like to see your feedback in the comments.

An indescribably delicious cake that can truly decorate any holiday table. Polish Karpatka cake, which is based on thin choux pastry cakes and a delicate milk cream layer. An extremely wonderful dessert for warm tea parties, significant events or modest kitchen gatherings. An original recipe, surprisingly tasty, easy to prepare at home, to the delight of guests and household members.

A well-chosen combination of sweet, enveloping cream and unleavened flour part forms a pleasant and not cloying confectionery product, which will surely appeal to those with a sweet tooth of all ages.

To prepare it, you need a small amount of ingredients, and the result is a dessert that every family member and guest will enjoy.

The choux pastry is prepared in the standard way, as when forming the well-known eclairs or the popular “Lady Fingers” cake. For those who have already dealt with at least one of the above desserts, making “Karpatka” will seem extremely simple.

We recommend that novice cooks who are not yet familiar with choux pastry practice and hone their skills using this recipe. It’s not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and the preparation is much simpler, since the flour base is baked in one cake layer.

Ingredients:

For the test:

• butter - 100 g;
• flour - 150 g;
• salt - a pinch;
• water - 250 ml;
• eggs - 5 pcs.

For cream:

• milk - 500 ml;
• sugar - 170 g;
• vanilla sugar - 10 g;
• flour - 50 g;
• salt - a pinch;
• potato starch - 25 g;
• butter - 200 g.

For registration:

• powdered sugar - 1-2 tbsp. spoons.

Cake “Karpatka” - step-by-step recipe with photos:

How to prepare the dough:

Step 1.

First of all, measure and sift 150 g of flour through a fine sieve. We will work with the dough quickly, so everything you need should be ready right away.

Step 2.

Step3.

When the oil fragments are completely dissolved and the liquid boils, add all the flour. Remove from heat and immediately, without wasting a minute, knead the mixture very quickly. As soon as the butter-flour mixture turns into a single composition, return the pan to the stove.

Step 4.

We continue to actively mix the dough for 1-2 minutes, setting the heat to minimum. It is necessary to obtain a plastic mass that easily lags behind the bottom/walls of the pan. After removing from the heat, place the dough in a clean bowl and cool.

Step 5.

Add eggs to the now cooled flour mixture, one at a time, stirring the dough thoroughly each time.

Step 6.

We achieve a homogeneous, smooth composition. The dough will be shiny, viscous and viscous.

Step 7

We line a large baking sheet with parchment paper, approximately 36x32 cm in size (no less!) - the layer of dough should not be thick. If you don’t have a large baking tray, divide the flour mixture in half and bake in two batches. Level the choux pastry as much as possible so that the cake bakes evenly.

Step 8

Place the baking sheet in an oven preheated to 200 degrees for about 30-40 minutes. The cake should rise in tubercles and brown well.

Step 9

After cooling completely, cut the baked cake into two equal parts.

Preparing the cream:

Step 10

In a large heat-resistant container, combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. Mix.

Step 11

After bringing to a boil and removing from heat, little by little add hot milk to the dry ingredients (about half the serving). Stir very thoroughly, leaving no lumps.

Step 12

Pour the resulting mixture into the remaining milk and return to the stove. Cook the cream over low heat, stirring carefully and continuously. As soon as the mass thickens, remove from the stove and cool.

Step 13

Beat softened butter until fluffy.

Step 14

In small portions, introduce the completely cooled milk mass, continuing to work with the mixer. We get a thick, fluffy cream that holds its shape well and does not spread.

Step 15

Assembling the cake. First place one part of the cake on a suitable dish. Apply all the cream, trying to distribute it as evenly as possible.

Step 16

Next, cover the cream layer with the second part of the cake and press down lightly. Sprinkle the cake with sifted sweet powder.

Step 17

Before tasting, put the product in the refrigerator for at least 4 hours so that the cream layer “hardens” and the cake itself holds its shape well when cut. Divide the finished dessert into portions and serve.

Custard cake “Karpatka” is ready! Enjoy your tea!

A video tutorial on how to make a cake will be useful for both beginners and professionals.

Source

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