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Using a spoon, spread the dough onto the parchment paper. It doesn't have to be smooth. Make it look like a rugged mountain. 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?
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). 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. Bake at 390°F (200ºC) for 25-30 minutes, until the cake turns lightly golden. Do not open the oven while it bakes!
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Pour the milk into a tall vessel, add the contents of the bag and mix at high speed for 3 minutes. Separately, beat the cream to a stiff consistency. Put the whole thing together. 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. If the custard cream is lumpy, pass it through a strainer or sieve to remove the lumps. Discard the lumpsand use only the smooth custard. What Can Be Done With The Remaining Egg Whites? Nutritional values calculated with all the ingredients given in the basic version (with milk 2% fat, margarine 80% fat and almonds). Nothing tastes like a homemade cake, but there are a few manufacturers who make Karpatka baking kits (for the whole cake or just the cream), you’re likely to find them at Polish delis. What diets is this Carpathian Cake suitable for?
Pour 1 cup of water into a pot and add 150g of butter, a pinch of salt, and 1 teaspoon of sugar. Bring to a boil. You can store any leftovers in a cool place, the refrigerator works too. Cover the cake tightly with an aluminium foil (karpatka tends to absorb flavours and smells from other products). Eat within 2-3 days. Warning: The longer you store Karpatka, the soggier it becomes. Grab the remaining cup of cold milk (250 ml) and add an egg, 4 yolks, potato starch and regular all-purpose flour. Pro Tip: If you use 1 tbsp less butter and add 1 tbsp of lard instead, the chocolate glaze will be shinier!Once the cream is cooled completely, add 200g of soft butter (at room temperature) into a bigger bowl or a mixer and beat until soft and fluffy. Then add the cream into the beaten butter 1 spoon at a time while still mixing. As the story goes, Karpatka was named after the Carpathian Mountains (in Polish: Karpaty). And you can see why – the pastry is shaped like a mountain landscape viewed from above. Do you need any special ingredients or equipment to make Karpatka? If you don’t want the custard to form a layer while cooling, you can cover it with a layer of cling film. There are Karpatka baking mixes available in shops in Poland and in Polish stores internationally, but nothing beats the real deal.
You could potentially save yourself some time and use a store-bought instant vanilla custard, instead of making it from scratch. A sachet (in Poland it contains roughly 16 g, a tablespoon-worth) of vanilla sugar. It’s a popular product in Europe, but elsewhere you can substitute it for one vanilla bean or 3 teaspoons of vanilla extract.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. Put into an oven preheated to 220 ° C and bake for 25-30 minutes (bake each cake separately until golden brown).
Some publications mention using a shortcrust base instead of a choux pastry base, but I’ve read that pro-bakers frown upon recipes like these. But hey – if you want to bake it this way, go for it. 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. Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time. Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk. 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?It is quite possible that I like both of these cakes because they have a very similar texture and they are both filled with vanilla-flavored cream. But there is one significant difference. My Tips for Making 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!
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