How to prepare the dough
The main condition when preparing a Polish dessert is to use exclusively choux pastry. To prepare it you will need the following ingredients:
- premium wheat flour – 280 g;
- chicken eggs – 7-8 pcs;
- milk – 200 ml;
- butter – 160-180 g;
- water – 200 ml;
- almond petals – 50 g;
- corn starch – 110-120 g;
- salt – 1 tsp.
To prepare the choux pastry, you need to pour milk, water into a saucepan, add salt, butter and heat over low heat, without bringing to a boil. When bubbles appear on the surface, add flour to the mixture.
The mixture must be dried over low heat for several minutes, remembering to stir it regularly so that the milk does not burn. After this, the dough should thicken a little and there should be no lumps in it.
After this, chicken eggs should be added to the dough - it is best to add them one at a time, thoroughly kneading the mixture after each egg. The finished dough should be transferred to a baking dish and placed in the oven for 35-40 minutes. Before baking, you can sprinkle the cakes with almond petals - this will give the dessert an interesting, rich taste.
Recipe 6: Karpatka cake with cream (step by step)
A pie, or rather a choux pastry cake with custard. It's amazing how good it is. Tender, unsweetening, easy to prepare.
Dough
- 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 - 1/2 tsp.
Cream
- 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 choux pastry: Bring water with margarine (butter) and salt to a boil.
Add all the flour to the hot mixture. 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. Using a spatula, knead the dough until smooth. Chill the dough before adding the eggs to prevent them from curdling. Until slightly warm.
Add eggs to the custard mixture, add and stir one egg at a time, add and stir - and so on until smooth and homogeneous.
At the end, add baking powder. The dough is not cool. Smooth.
Place baking paper or parchment on a baking sheet (I have a silicone mat), pour and smooth out the dough. I have a regular baking sheet. Before baking, heat the oven (180 degrees)
Bake at 180 degrees. about 30 minutes. Do not open the oven during baking to prevent the dough from settling.
While the cakes are baking, prepare the cream: stir the yolks, starch, flour, vanillin with 1 glass of milk.
Heat the rest of the milk and add sugar. Heat to approximately 80-90 degrees. Heat, stirring constantly with a whisk, until thickened. Cool to room temperature. Add our milk-starch part to the hot milk.
First remove the butter from the refrigerator and let it sit until it becomes soft, then grind the butter until slightly white. And add the custard cream mixture in portions to the mashed butter.
Mix everything with a mixer until smooth.
Cut the cake into two parts. Spread the cream onto one half of the cooled crust.
Cover the top with the second cake layer. Leave in the refrigerator to allow the cream to harden. I had it for 8 hours.
Sprinkle powdered sugar on top.
Preparing the cream
The second step in baking Karpatka cake is preparing the cream. For the classic cream recipe you will need the following ingredients:
- butter – 400 g;
- milk – 1.2 l;
- granulated sugar – 300 g;
- chicken eggs – 4 pcs;
- vanillin – 2 tbsp. l.
Karpatka Custard Cake is prepared with the addition of delicate, “airy” cream. Sugar must be mixed with vanillin, starch and chicken eggs. Separately, heat the milk in a saucepan.
The ingredients should be poured with warm milk and whisked thoroughly using a blender or whisk. Pour everything back into the saucepan and simmer for a few minutes until thickened, stirring constantly.
Beat the softened butter with a blender until foamy and mix with the slightly cooled custard. After this, you can assemble the cake - grease each layer with cream, cool in the refrigerator for 2-4 hours and serve.
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The finished dessert can be decorated at your discretion - sprinkled with grated chocolate, coconut or powdered sugar.
Karpatka cake with raspberries and blackberries
Polish Karpatka cake can be a great holiday dish, combining a delicate creamy taste and bright berry shades.
- water – 350 ml;
- premium wheat flour – 200 g;
- butter – 150 g;
- granulated sugar – 1-2 tbsp. l;
- chicken eggs – 6 pcs;
- salt – 1 tsp.
For cream:
- milk – 1 l;
- butter – 240-260 g;
- egg yolks – 6 pcs;
- granulated sugar – 300 g;
- corn starch - 3 tbsp. l;
- vanilla sugar – 3 tsp.
Pour butter, sugar and salt into a saucepan, add water and bring to a boil. After this, add flour to the mixture, stirring constantly. The dough must be set aside for 10 minutes, then add the eggs, beating the mixture with a blender or mixer.
The dough should be transferred to a form lined with baking parchment and baked for 23-25 minutes, left to cool.
To prepare the cream, pour milk into a saucepan and heat over low heat. Beat egg yolks with sugar, vanillin and starch. After this, pour half of the heated milk into the mixture, mix thoroughly, add to the remaining milk and heat again for 6-8 minutes. At the final stage, melted butter is added to the cream.
Each cake should be generously greased with cream, raspberries and blackberries should be placed on top of it - this should be repeated with each layer. If desired, you can use any other berries - currants, strawberries, blueberries, cherries.
Recipe 5: delicious Karpatka custard pie
This surprisingly simple and very tasty custard pie is very popular in Poland and partly in Western Ukraine. Its flour part is choux pastry - like for profiteroles, eclairs and shu. The only difference is that it is baked in one continuous layer. You can simply spread it with a spoon, or through a pastry bag with a shaped nozzle - in this case, the cake will look more refined. The filling of karpatka is something between custard and butter cream. This is delicious!
Dough
- water 250 ml.
- butter 125 grams
- a pinch of salt
- pinch of sugar
- wheat flour 180 grams
- eggs 5 pcs.
Cream
- 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
Prepare the dough. Pour water into a saucepan, add salt, sugar and butter cut into pieces.
Place over medium heat and cook until the butter melts. Remove from heat and stir in flour. Return to the stove and cook, stirring constantly, until the dough forms a ball and a crust begins to form on the bottom, about 2-3 minutes.
Remove the pan from the heat and transfer the dough into a bowl. Add the eggs one at a time, stirring after each until completely smooth with a spatula. If you are using a stand mixer, mix on the lowest speed possible. Constantly monitor the consistency - the dough should not become too liquid. To be on the safe side, it is better to beat the last egg with a fork and add it in parts. The dough should be smooth and shiny.
Transfer the dough to a baking sheet lined with parchment and flatten it into a rectangle approximately 25*40.
Place the baking sheet with the dough in an oven preheated to 200 degrees and bake until done, about 30-35 minutes. Preparing the cream. Pour 100 ml of milk into a saucepan. Add flour and starch, stir thoroughly until smooth.
Add the remaining milk, sugar and vanilla. Place on the stove and cook over medium heat, stirring constantly, until thickened.
Remove from heat and transfer to a bowl. Cover the surface of the cream with cling film to prevent it from airing and let it cool completely. In the bowl of a mixer, beat the butter until creamy. Add custard pudding in parts, beating well after each addition. Cut the finished cooled custard cake in half. Place one half on a plate and spread the cream on top.
Cover with the second half. Sprinkle with powdered sugar and place in the refrigerator for 40-60 minutes. Slice and serve.
A simple recipe for Karpatka cake with cottage cheese
If you want to please your family and friends with a delicious, appetizing and delicate dessert, but you don’t have time for long preparation, use a simple and easy recipe for Karpatka cake with curd cream.
- milk – 500 ml;
- cottage cheese – 450-500 g;
- butter – 300 g;
- premium flour – 400-450 g;
- chicken eggs – 6 pcs;
- sour cream – 100 ml;
- sugar and vanillin - at your discretion.
To prepare the choux pastry, you need to heat the butter with milk and salt, then add 400-450 grams of flour to these ingredients. The dough should cool slightly, after which chicken eggs are added one at a time - the result should be an elastic and smooth dough.
To prepare the cream, mix sour cream with sugar and leave for 20 minutes, then add vanillin, melted butter and grated cottage cheese, as well as sugar to your taste. The prepared dough must be placed in a mold or on a baking sheet and baked for 18-25 minutes.
The finished and slightly cooled cakes should be greased with curd cream, giving them a beautiful, neat shape. They can also be wrapped in the form of a roll and served after cutting into portions.
