How to make a Carpathian cake. Recipes of the legendary Soviet cakes according to GOST
- For the test
- eggs: 10 pcs;
- margarine or butter: 30 g;
- sugar: 500 g;
- flour: 600 g;
- sour cream: 8 tbsp. l.;
- baking powder for dough: 1 tbsp. l.;
- For cream
- milk: 700 g;
- eggs: 4 pcs;
- sugar: 400 g;
- vanilla sugar: 1 sachet;
- starch: 4 tbsp. l.;
- wheat flour: 3 tbsp. l.;
- cocoa: 2 tbsp. l.;
- cream: 50 g;
- chopped chocolate: 100 g;
- butter: 400 g
- Preparation time: 03:00
- Cooking time: 01:00
- Servings: 12-14
- Complexity: complex
Cooking
Karpaty cake is one of the most popular desserts among those with a sweet tooth. It is perfect for family tea drinking, and for meeting guests. The proposed recipe for the Karpaty cake is not too complicated, and can be prepared at home.
- To prepare the dough, mix margarine, egg yolks and sugar, beat everything together.
- Add sour cream, flour and baking powder to the resulting mass, mix well. Then fold in the beaten egg whites.
- Knead the dough, it should be of medium consistency. Divide it into approximately 6 equal parts. Pour each one in turn onto a baking sheet, distribute with a layer about 5-6 mm thick and bake the cake.
- To prepare the custard, beat the eggs and combine them with milk. Mix together all the bulk ingredients necessary for the recipe, then pour the resulting milk-egg mass into them.
- Mix everything together thoroughly until the lumps disappear and bring to a boil over low heat. As soon as boiling bubbles appear, add cocoa diluted with 2 tbsp. l. boiling water. Mix everything and refrigerate.
- Also, bring the cream to a boil and combine them with chocolate. Stir thoroughly until the chocolate grains are completely dissolved. Remove the resulting mass in the refrigerator for 60 minutes. After the specified time, beat the butter, add the chilled creamy chocolate mixture to it. Beat everything together until you get a chocolate-butter homogeneous cream.
- Combine the obtained creamy masses (custard with chocolate-butter), mix. The cream is ready, spread them with 5 cake layers, overlapping each other. Leave for 4 hours at room conditions for impregnation, then put in the refrigerator to solidify.
- Cut the impregnated and frozen cake blank into 3 equal parts, each of which is divided in half diagonally.
- Use the last sixth cake that was left unused as the base for the cake. Set the triangles on it so that you get a slide (from 6 parts you should get 3 slides).
- Top each slide with cream. Cake "Carpathians" with three peaks is ready.
Delicate, very interesting and delicious cake "Karpatka" is a real festive table decoration!
The Polish cake "Karpatka", combining thin cakes based on choux pastry and the most delicate milk layer, is a wonderful dessert for a hospitable tea party, solemn events or modest gatherings with the family. A successful combination of sweet, enveloping cream and insipid flour part forms a pleasant and not sugary confectionery product that will surely appeal to sweet tooth of all ages.
Choux pastry is prepared in a standard way. For novice cooks who are not yet familiar with choux pastry, we recommend that you practice and hone your skills on this particular recipe. It is not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and cooking is much simpler, since the flour base is baked in one cake.
For 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.
First of all, we measure and sift 150 g of flour through a fine sieve. We will work with the test quickly, so everything you need should be ready immediately.
When the oil fragments are completely dissolved and the liquid boils, pour in all the flour. Remove from heat and without delay, without wasting a minute, knead the mass very quickly. As soon as the butter-flour mixture turns into a single composition, return the pan to the stove.
We continue to actively mix the dough for 1-2 minutes, setting the minimum heat. It is necessary to obtain a plastic mass that easily lags behind the bottom / walls of the pan. After removing from the heat, put the dough in a clean bowl, cool.
To the already cooled flour mass, we drive in the eggs one at a time, each time carefully stirring the dough.
We strive to obtain a homogeneous smooth composition. The dough will be shiny, viscous and viscous.
We line a large baking sheet with parchment paper, approximately 36 × 32 cm in size (no less!) - the dough layer should not be thick. If there is no large baking sheet, divide the flour mass in half and bake in two passes. Level the choux pastry as much as possible so that the cake is baked evenly.
We send the baking sheet to the oven heated to 200 degrees for about 30-40 minutes. The cake should rise in tubercles and brown well.
After cooling completely, cut the baked cake into two equal parts.
In a volumetric heat-resistant container, we combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. We mix.
Bringing to a boil and removing from heat, gradually add hot milk to the dry ingredients (about half a serving). Mix very thoroughly without leaving lumps.
Pour the resulting mixture to the rest of the milk, return to the stove. Cook the cream on low heat, diligently and continuously stirring. As soon as the mass thickens, remove from the stove and cool.
Beat softened butter until fluffy.
In small portions, we introduce a completely cooled milk mass, continuing to work with a mixer. We get a thick lush cream that holds its shape well and does not spread.
We collect the cake. On a suitable dish, first lay out one part of the cake. We apply the entire cream, trying to distribute it as evenly as possible.
Next, cover the cream layer with the second part of the cake, lightly press down. Sprinkle the cake with sifted sweet powder.
Before tasting, we remove the product for at least 4 hours in the refrigerator so that the cream layer “gets stronger”, and the cake itself keeps its shape well when cut. We divide the finished dessert into portions and serve. Custard cake "Karpatka" is ready! Happy tea!
Recipe 2, step by step: custard cake Karpatka
Today we will prepare a delicious Polish cake or Karpatka pie. This cake is called Karpatka because its relief resembles the Carpathian mountains. Each time, the cakes are obtained in a bizarre shape and never repeat. This is a very beautiful cake.
The pie is so tender, it’s just beyond words how delicious it is, you need to cook it and try it. Karpatka cake is very similar to a large profiterole with cream. Delicious, delicate vanilla custard and delicious choux pastry harmonize incredibly in this pastry. Be sure to cook such a cake, you will definitely like it.
For the custard test:
- 100 milliliters of pure water;
- 100 milliliters of milk;
- 140 grams of flour;
- 4 eggs;
- 80 grams of butter;
- 0.5 teaspoon of salt;
- 15 grams of almond plates - optional.
For custard:
- 600 milliliters of milk;
- 150 grams of sugar;
- 60 grams of cornstarch;
- 2 eggs;
- 6 grams of vanilla;
- 200 grams of butter.
We send 80 g of butter to a saucepan, pour in water, milk, pour in salt. Put the mixture on the fire and bring to a boil.
While the mixture is heating, you can sift the flour. Sifting flour is necessary for almost any pastry, then it will turn out lush and tasty.
After boiling the milk mixture, immediately pour in all the flour. Stir vigorously, cook. Mix better with a wooden spoon or spatula. The dough should come together in a light lump, a light coating forms on the walls of the stewpan. This means that it is well brewed.
We shift the brewed mass into a bowl, stir it slightly, open it so that excess steam comes out and it cools down a bit (to a temperature of 70-80 degrees). The brewed dough for the pie should not be very hot so that the eggs do not curl when added.
Next, add the eggs one at a time. Mix well. The mass should be homogeneous. Mix with a wooden spoon or spatula. Do not use a whisk, otherwise the dough will simply get stuck in it, except for inconvenience, you will not get anything.
Add the next egg, repeat the kneading procedure. And so all four eggs.
We heat the oven to a temperature of 200 degrees.
From the custard dough we will bake two cakes. We will bake a Polish cake in a collapsible baking dish with a diameter of 24 centimeters. Cover the bottom with parchment paper.
We spread about half of the custard dough in the form, distribute the mass. When distributing the mass, you do not need to try to align it, leaving irregularities. The pie will be baked in various bizarre forms in the form of mountains. You can add bumps by simply touching the dough with a spoon. Sprinkle the first cake with almond slices (optional). This will be the top of the pie.
Put in the oven, bake for 20-25 minutes.
Carefully remove the first finished cake from the mold, set to cool on a wire rack.
We spread the second half of the dough into the form, distribute it as in the first case, but do not sprinkle with walnut slices. We bake the second part for a cake or Karpatka pie. While it is baking, prepare the custard.
Pour 450 ml of milk into a saucepan, put it on fire and bring to a boil.
While the milk is heating, beat 2 eggs into a bowl, add 150 g of sugar, 6 g of vanilla. Mix with a whisk. Add 60 g of corn starch to the resulting mixture. Mix well so that the mixture is lump-free. To make it convenient to knead, gradually add 150 ml of the remaining milk.
After boiling, pour half of the milk into the eggs with starch, with vigorous stirring. We return the saucepan with the remaining milk back to the fire. Then pour the egg-starch mixture into it with constant stirring. Cook the custard until it boils and thickens. The key is to stir constantly. Remove the finished brewed mass from the heat, cover with cling film, directly in contact with the brewed mass so that a crust does not form. Cool completely.
We take 200 g of butter at room temperature, beat it well until a fluffy mass is obtained. Add the custard to the butter mass, mix with a mixer. You can not add a lot of cream at once, only in small portions, mix, and again put the next portion. So gradually add the entire brewed mass to the oil.
After the cakes and cream are ready, it remains only to assemble the cake-pie.
We will collect the cake in the same form as we baked it. To do this, you need a dense film. We close the sides to her. It is needed in order to make it easier to get the assembled cake. You can cut strips from a regular folder or use a special film. We place the second (lower) cake in the form. Spread the entire custard on top, carefully spreading over the entire plane. Put the top part on top, put the cake in the refrigerator for 3-4 hours.
Recipe 3: Karpatka choux pastry cake
The recipe for the Karpatka cake is quite simple. Usually one cake is prepared by spreading the dough over a small rectangular baking sheet. And after cooking, the cake is simply cut in two. But more and more often there are recipes for making "Karpatka" from two round cakes. And I like this option more, because such a cake looks neater and more elegant.
As for the cream used in the preparation of the Karpatka cake, this is an ordinary custard, only having a denser consistency due to the starch in its composition. After the cake has cooled, this layer is more like a tender pudding than a cream. But such a density of the cream allows you to form a high filling and it looks very impressive and unusual.
- water - 100 ml
- milk - 100 ml + 600 ml
- salt - 0.5 tsp
- butter - 80 g + 200 g
- flour - 140 g
- eggs - 4 pcs. + 2 pcs.
- sugar - 150 g
- vanilla sugar - 1 tsp
- corn starch - 60 g
- powdered sugar - 1 tbsp
We turn on the oven to warm up to 200 degrees and proceed to prepare the dough for custard cakes.
In a ladle or pan we send 100 ml of water and 100 ml of milk, half a teaspoon of salt and 80 g of butter.
Bring the contents of the ladle to a boil, but do not boil.
We introduce all the flour (140 g) into the hot liquid.
And, reducing the heat to a minimum, brew the dough, that is, intensively mix the flour with milk, water and butter until a homogeneous dough is obtained. We stop the kneading process when the dough acquires an absolutely homogeneous consistency and will easily come off the walls of the bucket.
Turn off the heat and let the dough rest for a few minutes to cool. Then alternately introduce 4 eggs into the custard dough.
Knead the custard dough with eggs with a wooden spoon until smooth. The finished dough will have a glossy finish.
For the preparation of "Karpatka" I used a detachable form with a diameter of 21 cm. I covered the bottom of the form with parchment. By eye, she divided the dough into two parts and literally “smeared” one of these parts along the bottom of the mold. And be sure to leave as many irregularities as possible on the surface of the dough, they can even be specially formed with a spoon dipped in water. The more such "mountains", the more beautiful the cake will turn out in the end.
We send the form with the dough to the oven already preheated to 200 degrees by this moment and bake the cake for 30 minutes. It is absolutely impossible to open the oven during baking, otherwise the cake will fall off and after that nothing can save it. The finished cake will increase significantly in size and will have a rich golden color.
While the first cake for Karpatka is being baked, we will not waste time and prepare the cream.
Mix 150 g of sugar with two eggs and vanilla sugar.
Lightly beat the egg-sugar mixture with a mixer or a whisk by hand.
Add starch to the mixture and continue mixing. If necessary, for easier mixing of the starch and the mixture, you can borrow a little milk from those 600 ml that will form the basis of the cream.
Pour 600 ml of milk into a ladle and put on fire. We follow the process of its heating and at the moment when the milk almost reaches the moment of the beginning of boiling, we introduce into it a mixture of sugar, eggs and starch. Intensively kneading the cream, we continue to cook it. As a result, after 2-3 minutes the cream will begin to thicken. When you notice the first signs of its boiling, turn off the fire.
We cover the surface of the custard with cellophane bags to avoid the formation of a dense crust and leave to cool.
After the cream has cooled almost completely, add 200 g of butter into it and mix thoroughly with a mixer until smooth.
The first cake is ready, after it we bake the second.
Both cakes are ready and even had time to cool.
And again we return to the same detachable form in which the cakes were baked. At the bottom of the mold we put one of the cakes (the one that turned out to be less “mountainous”).
We spread the entire custard on the bottom cake and carefully distribute it over the entire surface in an even layer.
We put the second cake on the cream and lightly press it with our hands so that it lies as tightly as possible on the cream.
We send "Karpatka" to the refrigerator and hold for several hours, after which we remove the form from the cake and decorate its surface with powdered sugar.
Be sure to find a reason and cook the Karpatka cake! Bon appetit everyone!
Recipe 4: Polish cake Karpatka in powdered sugar
If you want to please your family or guests with an unusual dessert prepared at home, then pay attention to this Karpatka cake. The technology for preparing this amazing cake, as you will see from our step-by-step photo recipe, is amazingly simple, and the final result is simply impressive, how insanely delicious this cake is.
For test:
- water - 100 ml,
- flour - 140 g,
- eggs - 4 pcs.,
- milk - 100 ml,
- butter - 80 g,
- salt - 0.5 tsp
For cream:
- sugar - 160 g,
- butter - 200 g,
- milk - 600 ml,
- eggs - 2 pcs.,
- starch - 50 g,
- powdered sugar - 0.5 tsp,
- vanillin - 0.5 tsp
Add milk, water, salt to the pan, mix everything. We put on fire.
As soon as the liquid reaches a boiling consistency, add the oil.
As soon as the butter melts and boils, add the sifted flour and brew the dough.
As soon as the dough is well kneaded, let it cool, and add the eggs, mix again.
The dough should be thick.
We take the form, cover it with parchment and pour the dough into it, while making an arbitrary wavy pattern on its surface.
Bake for 30 minutes at 200 degrees, then pull out of the oven and let cool.
Let's start making the cream. Pour the required amount of milk into the pan, and put on fire, bring to a boil.
In a convenient bowl, mix the following ingredients for the cream: sugar, vanilla and eggs.
Then add starch (potato) and mix everything well.
Now we take the milk that has boiled and pour half of its volume into the prepared mass (in a thin stream), while constantly stirring to get a homogeneous substance.
The resulting mass is added to the rest of the milk and kept on fire until thickened, constantly stirring with a whisk. Let's cool down. Then beat the softened butter until airy and add in small (1 tablespoon each) portions to the custard part of the cream, while constantly whisking with a mixer into a stable fluffy mass.
We cut the baked cake into two halves, put one of them in a detachable form, spread the entire norm of the cream on top, carefully leveling it over the entire surface of the baking. We cover with a second cake, pressing down a little, and send it to the refrigerator for 8 hours.
Sprinkle with powder before serving.
Recipe 5: delicious custard pie Karpatka
This surprisingly simple and very tasty custard pie is very popular in Poland and partly in Western Ukraine. Its floury part is custard dough - as for profiteroles, eclairs and shu. The only difference is that it is baked in one continuous cake. You can spread it just with a spoon, and through a pastry bag with a curly nozzle - in this case, the look of the cake will be more refined. Carpathian filling is something between custard and butter cream. This is delicious!
- water 250 ml.
- butter 125 grams
- a pinch of salt
- a pinch of sugar
- wheat flour 180 grams
- eggs 5 pcs.
- milk 500 ml.
- wheat flour 50 grams
- potato or corn starch 50 grams
- sugar 150 grams
- vanilla essence or vanilla sugar 1 tbsp.
- butter at room temperature 200 grams
- powdered sugar for dusting the top
Cooking dough. Pour water into a saucepan, put salt, sugar and butter cut into pieces.
Place over medium heat and cook until butter melts. Remove from heat and stir in flour. Return to the stove and cook, stirring constantly, until the dough rolls into a ball and a crust begins to form on the bottom, about 2-3 minutes.
Remove the pan from the heat, transfer the dough to a bowl. Add the eggs one at a time, mixing with a spatula after each until smooth. If you are using a stand mixer, mix at the lowest speed. Constantly monitor the consistency - the dough should not become too liquid. To be safe, it is better to beat the last egg with a fork and add in parts. The dough should be smooth and shiny.
Transfer the dough to a parchment-lined baking sheet and flatten into a rectangle about 25x40.
We send the baking sheet with the dough to the oven preheated to 200 degrees and bake until cooked, about 30-35 minutes. Cooking cream. Pour a saucepan with 100 ml of milk. Add flour and starch, mix thoroughly until smooth.
Add remaining milk, sugar and vanilla. We put on the stove and cook over medium heat, stirring constantly, until thickened.
Remove from heat and transfer to a bowl. We cover the surface of the cream with cling film so that it does not wind up, and let it cool completely. In a mixer bowl, beat the butter until creamy. Gradually add the custard pudding, beating well after each addition. Cut the cooled custard cake in half. We put one half on a plate, spread the cream on top.
Cover with the other half. Sprinkle with powdered sugar and refrigerate for 40-60 minutes. Cut and serve.
Recipe 6: Karpatka cake with cream (step by step)
A pie, but rather, a choux pastry cake with custard. Wonder how good. Delicate, sweet, easy to prepare.
- Water - 230 ml
- Wheat flour / Flour - 150 g
- Butter (can be replaced with margarine) - 100 g
- Chicken egg - 5 pcs
- Salt - 1/3 tsp
- Baking powder - ½ tsp
- Milk - 700 ml
- Butter - 200 g
- Sugar - 160 g
- Wheat flour / Flour - 80 g
- Corn starch - 80 g
- Egg yolk - 2 pcs
- Vanillin - 2 g
Preparation of custard dough: Bring water with margarine (butter) and salt to a boil.
Pour all the flour into the hot mixture. Stir vigorously so that no lumps form.
Keep it on low heat for a couple of minutes and keep stirring the dough all the time. We take it off the fire. Knead the dough with a spatula until smooth. Refrigerate the dough before adding the eggs so that they do not curdle. To a slightly warm state.
Add eggs to the custard mixture, add and stir one egg at a time, add and stir - and so on until smooth and uniform.
At the end, add baking powder. The dough is not cool. Smooth.
Lay baking paper or parchment paper on a baking sheet (I have a silicone mat), pour and level the dough. I have a regular pan. Preheat the oven (180 degrees) before baking.
Bake at a temperature of 180 degrees. about 30 minutes. Do not open the oven during baking so that the dough does not settle.
While the cakes are baking, prepare the cream: mix the yolks, starch, flour, vanillin with 1 glass of milk.
Heat the rest of the milk and add sugar. Heat up to about 80-90 degrees. Heat, stirring constantly with a whisk, until thickened. Cool to room temperature. Add our milk-starch part to hot milk.
Remove the butter from the refrigerator and let it soak until it becomes soft, then grind the butter until it turns white. And add the custard cream mixture in portions to the pounded butter.
Mix everything with a mixer until smooth.
Cut the crust into two pieces. Put the cream on one half of the chilled cake.
Top with a second layer. Leave in the fridge to firm up the cream. I had 8 hours.
Sprinkle with powdered sugar on top.
Recipe 7: delicate Karpatka cake with chocolate
Custard cake "Karpatka" - it seems to be simple in composition, but insanely delicious cake! Especially it will appeal to lovers of custard cakes, in fact, it is one big cake. Cake "Karpatka" can be baked for home tea drinking, and can be offered to guests. Unusually delicious, delicate, fragrant cake.
- Butter 125+250 g
- Water 250 ml
- Flour 1 stack.
- Solshchepotka
- Chicken egg 5 pcs
- Milk 1.5 stack.
- Egg yolk 2 pcs
- Potato starch 1 tbsp.
- Powdered sugar 0.5 stack.
- Lemon juice 1 tsp
- Vanilla sugar 0.5 pack.
- Chocolate for decoration
- Dried apricots for decoration
- Wheat flour 2 tbsp
Pour water into a saucepan, bring to a boil, add butter (125 g), cut into pieces. Melt margarine completely in water.
Pour a pinch of salt, let the water and oil boil and immediately add the sifted flour (1 cup) in parts, constantly stirring the mixture. Boil the dough by holding it on fire for another 1-2 minutes. The dough should be without lumps.
Allow the dough to cool to a barely warm state and then add the eggs - one at a time. Mix each egg well into the dough (I do this by hand).
The dough will be soft, like a thick cream.
Cover a square mold (24×24 cm) with parchment, lay out half of the dough, spread it all over the mold. Bake the cake in an oven preheated at first to 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and bake for another 15 minutes. Bake the rest of the dough in the same way.
Cool the cakes completely. Add powdered sugar, vanilla sugar, starch and flour (2 tablespoons) to the yolks.
Rub everything well. Pour in 0.5 cups of milk, mix thoroughly with a whisk.
Pour the remaining milk (1 cup) into a separate pan. Bring it to a boil. With constant stirring with a whisk, pour the prepared egg mixture into the boiling milk in small portions. Cook the cream, stirring constantly, over low heat for 2-3 minutes until thickened. The mass will turn out like a thick jelly.
Cool the custard mass completely. Beat the softened butter a little with a mixer.
Continuing to beat, add the custard and lemon juice to the oil in small portions. You get a fluffy, light, very tasty custard.
Cream (generously enough) grease one custard cake.
Top with a second cake, press down a little. Lubricate the second cake with the remaining cream, make zigzags in the form of mountains with a spoon (the cake is named after the Carpathian mountains). Sprinkle with grated chocolate on top (you can black, you can - milk) and, if desired, chopped dried apricots.
Place the extraordinarily delicious, tender Karpatka custard cake in the refrigerator for at least 3-4 hours, and preferably overnight. The cake will soak well, it will simply “melt” in your mouth. I recommend, the cake is incomparable!
Recipe 8: how to cook Karpatka cake with nuts
Imagine a huge custard, only in the form of a cake, with snow-capped mountain peaks and creamy milky shores. This dessert is extremely tasty and spectacular. You will have to tinker with it, but the result will exceed all expectations.
- potato starch - 60 grams;
- butter - 280 grams;
- chicken eggs - 6 pieces;
- granulated sugar - 150 grams;
- powdered sugar - 20 grams;
- almond plates - 50 grams;
- chopped walnut - 100 grams;
- liquor - 50 grams;
- vanilla sugar - 20 grams;
- milk 6%. - 600 ml;
- flour - 150 grams
In a saucepan or small saucepan (on the smallest fire), put the oil, pour in the milk and water. Salt.
Bring to a boil and start adding flour, constantly!!! stirring and not adding fire (temperature).
“Cook” for about three minutes, the dough will come together in a lump, and will not stick to the walls of the saucepan. Ready.
We take it out, “open it”, let it cool and (one by one !!!) add the eggs. They added one, “kneaded” with a spoon, then the next, and so on all four eggs.
Knead very actively, about five minutes. The dough should "click" if you use the manual method. You should get a thick, sticky mixture.
For baking cakes (there are two of them), I used a round shape with removable sides.
Line the bottom with parchment paper and brush the sides with butter. We bake the first cake: We distribute the dough in the form without worrying about the “evenness” of the surface.
The more textured, the better. These will be our mountains. Before transferring to the oven, sprinkle with chopped walnuts, or almond flakes, or other crushed nuts.
The second oven is exactly the same, just do not sprinkle with nuts. Only dough.
The result is two "lunar-fantastic" surfaces.
One with nuts (this is the top cake) the second without (the bottom cake).
Cooking cream. Saucepan or small saucepan, heat 400 ml. milk on the smallest fire.
Separately, in another bowl: two eggs, sprinkle with sugar, a bag of vanilla sugar or a couple of drops of vanilla and starch. All actively beat the whisks for 3-5 minutes.
Pour in the hot milk from the saucepan, stirring constantly. Pour back into saucepan and bring to a boil, stirring constantly.
Add the remaining glass of milk, continuing to actively stir the mixture. The cream should thicken, remove from heat while continuing to stir.
Cover the finished cream (so far without oil) with a film and take it to a cool place until completely cooled.
After cooling, we begin to “drive in” the butter, previously softened. Partially (not all at once) ...
Pour in a little liquor (which you like the taste), although you can not add. Optional. The result should be a persistent cream with your favorite taste and smell. From liquor. If without liquor, the smell will be creamy vanilla.
We collect the cake: We use our baking dish, but instead of the bottom we put a dish for cakes or pizza. We put the first cake (lower, without nuts) on it all the cream and cover it with the top cake with nut tops. So we leave it in the form for the night, or in the refrigerator or in a cool place.
In the morning we remove the form, decorate the sides with almond flakes. Sprinkle our tops with powdered sugar.
Recipe 9: chocolate cake Karpatka (with photo)
For cream:
- for 500 ml. milk (you can take cream),
- 200 grams of sugar
- 4 yolks (can be replaced with 2 eggs),
- package (10 grams) of vanilla sugar,
- 2 tablespoons with a hill of flour,
- 200 grams of softened butter and
- 100-150 grams of dark chocolate.
For the test on the form 24-26 cm.
- take 125 ml. milk and water,
- 1 cup (160 grams) flour, in this case one tablespoon of flour replaced with the same amount of cocoa powder,
- a quarter teaspoon of salt
- 100 grams of butter,
- 2 tablespoons of sugar
- 4 eggs
- half a teaspoon of baking powder.
We put the milk with half (100 grams) of sugar to heat up. Until the sugar dissolves and the milk boils.
Add the remaining sugar to the yolks and beat them a little. Add flour to them and mix well again, getting rid of flour lumps.
As soon as the milk begins to boil, remove the fire under it to medium, pour half (or so) of the mixture into the beaten yolks and mix quickly, return the resulting warm mass to the remaining milk and with continuous stirring, making sure that the bottom does not burn, and do not lumps formed, bring the cream to a thickening (5 minutes).
- For the test
- eggs: 10 pcs;
- margarine or butter: 30 g;
- sugar: 500 g;
- flour: 600 g;
- sour cream: 8 tbsp. l.;
- baking powder for dough: 1 tbsp. l.;
- For cream
- milk: 700 g;
- eggs: 4 pcs;
- sugar: 400 g;
- vanilla sugar: 1 sachet;
- starch: 4 tbsp. l.;
- wheat flour: 3 tbsp. l.;
- cocoa: 2 tbsp. l.;
- cream: 50 g;
- chopped chocolate: 100 g;
- butter: 400 g
- Preparation time: 03:00
- Cooking time: 01:00
- Servings: 12-14
- Complexity: complex
Cooking
Karpaty cake is one of the most popular desserts among those with a sweet tooth. It is perfect for family tea drinking, and for meeting guests. The proposed recipe for the Karpaty cake is not too complicated, and can be prepared at home.
- To prepare the dough, mix margarine, egg yolks and sugar, beat everything together.
- Add sour cream, flour and baking powder to the resulting mass, mix well. Then fold in the beaten egg whites.
- Knead the dough, it should be of medium consistency. Divide it into approximately 6 equal parts. Pour each one in turn onto a baking sheet, distribute with a layer about 5-6 mm thick and bake the cake.
- To prepare the custard, beat the eggs and combine them with milk. Mix together all the bulk ingredients necessary for the recipe, then pour the resulting milk-egg mass into them.
- Mix everything together thoroughly until the lumps disappear and bring to a boil over low heat. As soon as boiling bubbles appear, add cocoa diluted with 2 tbsp. l. boiling water. Mix everything and refrigerate.
- Also, bring the cream to a boil and combine them with chocolate. Stir thoroughly until the chocolate grains are completely dissolved. Remove the resulting mass in the refrigerator for 60 minutes. After the specified time, beat the butter, add the chilled creamy chocolate mixture to it. Beat everything together until you get a chocolate-butter homogeneous cream.
- Combine the obtained creamy masses (custard with chocolate-butter), mix. The cream is ready, spread them with 5 cake layers, overlapping each other. Leave for 4 hours at room conditions for impregnation, then put in the refrigerator to solidify.
- Cut the impregnated and frozen cake blank into 3 equal parts, each of which is divided in half diagonally.
- Use the last sixth cake that was left unused as the base for the cake. Set the triangles on it so that you get a slide (from 6 parts you should get 3 slides).
- Top each slide with cream. Cake "Carpathians" with three peaks is ready.
Author Konstantin asked a question in Desserts, Sweets, Pastries
Please tell me the recipe for the cake "Old Carpathians". I can't find it on the Internet. Thanks and got the best answer
Answer from Irina Peterets[guru]
Such?
Cake "Carpathians"
cookies - 15 pieces (as in Soviet times in packs)
children's curds - 2 (300 g)
butter - 300 g
powdered sugar - 1 cup
cocoa - 1 tablespoon
Fudge: 150 g of softened (not melted) butter, mix with 1/2 cup of powdered sugar and a spoonful of cocoa until smooth.
Filling: mix cottage cheese with 1/2 cup of powdered sugar and 150 g of softened butter until smooth.
Actually cooking:
On an oilcloth lay out cookies in three rows (5 pieces in a row).
Mark (for example with rulers) the edges of the rectangle and remove the cookies from the oilcloth. Spread fondant on the marked place on the oilcloth, put cookies on top.
Put cream on the middle row.
Then carefully connect the two extreme rows together with the oilcloth so that you get a triangle. Adjust (if necessary) the fudge through the oilcloth so that it evenly covers the cookies, close the "triangle joints".
Wrap tightly in film or paper (in two layers) and keep warm for 0.5 hours so that the cookies are well saturated. Then to the refrigerator.
On the table, cut into pieces - triangles (fondant from oilcloth sticks well).
Or like this?
Cake "Carpathians": a simple recipe
In order to prepare the Carpathians cake, you will need the following ingredients: 10 egg yolks, 300g butter or margarine, half a kilo of sugar, 600g flour, 1 tbsp. l. baking powder dough, 8 tbsp. l. sour cream, 10 egg whites, beaten to peaks. To prepare a cream for the cake, you need to take 700g of milk, 4 eggs, 400g of sugar, vanilla sugar, 4 tbsp. l. starch, 3 tbsp. l. wheat flour. And also do not forget 2 tbsp. l. cocoa, 50g cream, 100g chopped chocolate, and 400g butter. First you need to mix margarine, sugar and egg yolks and grind with a spoon. Then add flour, sour cream and baking powder. Mix everything thoroughly and add egg whites, beaten to peaks.
The dough for the Karpaty cake recipe with a photo should turn out to be of medium consistency, that is, not thick and not liquid.
Next, you need to pour the dough onto a baking sheet, spread it over the surface with a thickness of 5-6 mm and bake 6 cakes. To prepare the cream, you need to beat the eggs and mix with milk. Next, mix all the bulk products and pour in the milk-egg mixture. Stir the prepared mixture until the lumps disappear. Then bring it to a boil, stirring constantly. After the mixture is removed from the heat, you need to add 2 tbsp. l. cocoa mixed with 2 tbsp. l. boiling water. Mix everything thoroughly and refrigerate. Bring cream to a boil and pour over chopped chocolate. The cream must be stirred until the chocolate is completely dissolved and put in the refrigerator for 1 hour. Next, you need to beat white 400g of butter, into which then add the creamy chocolate mixture from the refrigerator. The prepared mixture must be beaten until a homogeneous and creamy mass is formed. Then you need to combine the custard with the butter-chocolate cream and mix thoroughly with a spoon. The cream is ready. Lubricate 5 cakes with it, leave the 6th.
Leave the smeared cakes for the Karpaty cake recipe with a photo for 4 hours so that they soak.
After that, they need to be put in the refrigerator to solidify. Ready cakes are cut into 3 even strips along the length. Cut each strip diagonally. Cut the 6th cake also into 3 strips. Spread the strip with cream and connect with another strip. Thus, you should get a slide.
Answer from Ѐadmilochka "the" Ivanenochka[active]
I dug! like this: 200 g butter, 600 g cottage cheese, 30 sugar cookies, 1 tbsp. sugar Cottage cheese mix well with butter and sugar. Divide into two parts, add 2 tbsp to one. l cocoa. Lay out the cookies in three rows, five each. Smear first with a light, then with a dark mass, again cookies, light, dark masses. Decorate with marmalade and cherry berries from compote or jam on top. Put in the cold still like this: Dough: 2 tbsp. l. honey, 100 gr. butter (melted), 3 eggs, 0.5 tbsp. sugar, 3-3.5 tbsp. flour, soda, slaked with vinegar. Filling: pitted cherries (liter jar) Cream: 1 l. sour cream + 1 tbsp. Sahara. Mix all the ingredients and knead the dough so that it does not stick to your hands. Divide the dough into approximately 15 balls and roll into strips, lay out the cherry, pinch and put on a baking sheet. Bake at 180° until done. Then lay out a slide and grease with cream.
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