A life full of joy where small moments are not missed and celebrated, and a slice of cake with your loved ones in those beautiful celebrations; Karpatka: Polish Cream Cake!
Karpatka: Polish Cream Cake
A life full of joy where small moments are not missed and celebrated, and a slice of cake with your loved ones in those beautiful celebrations; Karpatka: Polish Cream Cake!
Karpatka is a traditional cake filled with russel cream or vanilla milk pudding cream. It is made from a short layer of pastry covered with cream between a layer of choux pastry. Whatever you say that makes this dessert special, it is enough to first look at the originality of its appearance. You have never tasted a cream-filled dessert in such a thin and layered dough before. We've left the recipe below for you to try.
The secret of its taste stems from its original appearance as well as its rich content. It is a delicious dessert that will accompany your conversations while spending time with your friends, make your loved ones happy when you serve it to them, and will not tire you out while preparing it. Now, if you want to make this delicious dessert, we share our secret with you.
Karpatka: Polish Cream Cake Ingredients
Instructions
First, prepare the cream and let it cool, mix the egg yolks, wheat starch, sugar and vanillin in the saucepan, slowly whisk the milk into it. Take it on medium heat, cook it stirring constantly, if the cream is poured on itself, it is ready if it stays on top like a ribbon. Take it on the counter, mix the butter in it, stick a cling film on it, let it cool.
For the cake, melt the water and butter in a saucepan, pour the flour into it, and knead it into a dough with a spatula. When the dough separates from the edges, it's ready, whisking it with a hand mixer in a bowl, get the steam, cool it down. Break the eggs into it one by one, divide the dough into two and pour into two separate molds. The mold in the recipe is 19 cm. For a larger cake, you can add both the cream and the dough in two portions.
Bake in greased paper molds in an oven at 180°C / 355°F for 25 minutes until golden brown.
Beat the milk cream until it doubles, add the pastry cream you whipped into it, and beat it with a spatula without turning it off. Add whipped cream if you want, as some milk creams are very liquid. You can add small slices of strawberries or bananas to the cream, whether it is plain like this or as in the recipe.
Cover one of the cakes you prepared with the cream in the mold and the other cake on it, press it, let it rest in the refrigerator for at least 6 hours, let it harden.
Before serving, take your slice on your plate with lots of powdered sugar like snow on it. Each slice of the cake is a celebration, with fluffy cream between the cloud-like plain cake layer, sweet strawberries in between, and the sweetness of the powdered sugar like snow on it.
Ingredients
Directions
First, prepare the cream and let it cool, mix the egg yolks, wheat starch, sugar and vanillin in the saucepan, slowly whisk the milk into it. Take it on medium heat, cook it stirring constantly, if the cream is poured on itself, it is ready if it stays on top like a ribbon. Take it on the counter, mix the butter in it, stick a cling film on it, let it cool.
For the cake, melt the water and butter in a saucepan, pour the flour into it, and knead it into a dough with a spatula. When the dough separates from the edges, it's ready, whisking it with a hand mixer in a bowl, get the steam, cool it down. Break the eggs into it one by one, divide the dough into two and pour into two separate molds. The mold in the recipe is 19 cm. For a larger cake, you can add both the cream and the dough in two portions.
Bake in greased paper molds in an oven at 180°C / 355°F for 25 minutes until golden brown.
Beat the milk cream until it doubles, add the pastry cream you whipped into it, and beat it with a spatula without turning it off. Add whipped cream if you want, as some milk creams are very liquid. You can add small slices of strawberries or bananas to the cream, whether it is plain like this or as in the recipe.
Cover one of the cakes you prepared with the cream in the mold and the other cake on it, press it, let it rest in the refrigerator for at least 6 hours, let it harden.
Before serving, take your slice on your plate with lots of powdered sugar like snow on it. Each slice of the cake is a celebration, with fluffy cream between the cloud-like plain cake layer, sweet strawberries in between, and the sweetness of the powdered sugar like snow on it.