It looks like a cheesecake, has the vibe of a cassette cake and tastes like 30 eclairs connected - voila! Food

2022-08-05T03:48:23.640Z

Recipe for Karpatka cake - a caste cake from Polish cuisine made of layers of puff pastry, and a rich and thick vanilla cream in the middle, like a pampering eclair cake, enter >>

It looks like a cheesecake, has a cassette cake vibe and tastes like 30 eclairs strung together

And yes, it has a strange name and a surprising country of origin, but we lost it at the first bite

Merav Shiner-Danchenko

05/08/2022

Friday, 05 August 2022, 06:30

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Karpatka cake (Photo: Walla! NEWS system, Merav Shiner-Danchenko)

Of the seven countries that share the amazing piece of nature of the Carpathian mountain chain, Poland dominates perhaps ten percent of their territory.

The largest, most impressive and most visited areas are actually in Romania, the Czech Republic and Ukraine, but it doesn't matter to the Poles.

For them it's another excuse for a decadent and particularly stunning cake, which was invented inspired by the place.

Karpatka is a caste cake, as is customary in the Polish genre, and consists of sheets of multi-layered dough with rich and thick vanilla cream in between.

Imagine something like 30 eclairs or 50 profiteroles next to each other on one mold.

Looking at it, it reminds of the Carpathian mountains, and its light texture and fine taste are probably inspired by the prevailing weather in the place. I dedicate this column with great love to my grandfather Nehemiah, who was born in Poland, and used to make us delicious food from his childhood home.

Karpatka cake

Recipe by: Merav Sheiner-Danchenko, Walla system!

Food

40 minutes of work
Six hours in total
Moderate level of difficulty

Eastern European
vegetarian
milky
desserts
Pies
cakes and cookies
kosher

Karpatka cake: Kasta cake with vanilla cream from the Polish kitchen (photo: Merav Shiner-Danchenko)

Ingredients

For the layers of the complicated dough:
- 125 grams of butter
- Buckwheat is lukewarm
- sugar cube
- ¼ teaspoon of salt
- a cup of flour
- 5 eggs M
- A spoonful of baking powder
For the vanilla custard:
- 6 tablespoons of vanilla pudding powder for cooking (note that there is a difference between pudding for cooking and that for whipping)
- ½ tbs sugar
- 750 ml for milk (3 cups + tablespoon)
For chantilly (whipped cream):
- A box of sweet whipping cream (250 ml)
- 2 tablespoons of powdered sugar
- A spoon of whipped cream stabilizer - vanilla powder (optional)
- ¼ teaspoon vanilla extract (optional)
For the conversion table click here >

Preparation

How do you make a craft cake?

1
Start making the chantilly (whipped cream):
whip together the sweet cream with the powdered sugar, the powder and the vanilla extract to a firm whipped cream.
Transfer to a closed container and put in the refrigerator.
2
Preparation of the custard:
in a small bowl, mix a cup of the amount of milk with the sugar and the cooking pudding powder and set aside.
In a medium saucepan, bring the rest of the milk to a boil and pour in the pudding mixture.
3 Transfer the cauldron to a small fire and whisk until the mixture thickens and shines (about 3 minutes).
Pour into a wide, flat container and immediately cover with plastic wrap as close as possible to the cream (you must use suitable plastic resistant to high temperatures).
Put in the fridge for 3-6 hours.
4
Preparation of the dough:
melt the butter in a medium saucepan.
Add the water, sugar and salt and mix well.
When the mixture starts to boil, pour in the flour, remove from the heat and stir quickly with a wooden spoon until the flour is absorbed into the mixture.
Return to low heat and continue to mix for 2-3 minutes until the dough completely separates from the pot and is shiny and uniform.
5 Transfer the dough to a mixer bowl with a guitar hook and start mixing until it cools.
Add the eggs gradually.
It is advisable to mix for about a minute after each egg.
Add the baking powder and mix well until the dough becomes shiny and slightly sticky, reminiscent of a pasta dough texture.
6
Baking:
divide the dough into two equal parts (330 grams per part).
Lightly oil your hands and transfer them to two 20x30 cm pans, lined with baking paper. Roughly flatten with your hands, while maintaining a uniform thickness. Let the dough rest and in the meantime heat the oven to 200 degrees or 175 degrees in turbo mode.
7 Put the molds in the oven and bake for 20 minutes until you get puffy sheets on the sides and small hills in the center.
Immediately transfer to cooling racks and cool for about half an hour.
The pastry will lose a little of its volume and spread to the sides.
8
The diplomat cream (the union of the creams):
transfer the custard cream to a large bowl and 'open' it with a hand whisk until smooth and glossy.
Gradually add the chantilly cream (2-3 spoons at a time) and fold with the help of a ladle in envelope movements, until the cream becomes lighter and airier.
Return the cream to one of the storage boxes and the refrigerator for half an hour.
9
Assembly:
Place one of the prepared dough sheets on a baking sheet/serving dish (recommended size: 30x40 cm). Pour over the cooled diplomat cream and spread evenly. Place the second dough sheet on top and put back in the refrigerator for at least half an hour.
10
Serving:
take the cake out of the refrigerator, sprinkle with powdered sugar, cut into square and indulgent pieces and serve.
The dough after baking (Photo: Walla! NEWS system, Merav Shiner-Danchenko)
Spread the cream over one of the sheets of dough (Photo: Walla! NEWS system, Mirav Shiner-Danchenko)
Cover the dough with another sheet and dust with powdered sugar (Photo: Walla! NEWS system, Meriv Sheiner-Danchenko)
Slice into generous and indulgent pieces (Photo: Walla! NEWS system, Merav Shiner-Danchenko)