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. Using a spoon, spread the dough onto the parchment paper. It doesn't have to be smooth. Make it look like a rugged mountain. karpatka) είναι παραδοσιακή πολωνική τάρτα κρέμας γεμισμένη με πουτίγκα γάλακτος βανίλιας ή κάσταρντ. Συνήθως αποτελείται από δύο διαφορετικούς τύπους ζαχαροπλαστικής, όπου το βασικό στρώμα τριφτής ζύμης είναι καλυμμένο με μαρμελάδα και παχιά κρέμα και στη συνέχεια συμπληρώνεται με ένα φύλλο ζαχαροπλαστικής. [1] Το επιδόρπιο παίρνει το όνομά του από το σχήμα της κορυφής του που μοιάζει με βουνό με την αχνισμένη ζύμη που μοιάζει με τις χιονισμένες κορυφές των Καρπαθίων - Karpaty στα πολωνικά. [2] Το πιάτο συχνά πασπαλίζεται με ζάχαρη άχνη. Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time.

Bring to boil and continue cooking for 3 to 5 minutes - whisking continuously, until a lump-free custard forms. Once you’re happy with the texture, take it off the heat. Cover with cling film and leave to cool completely. Boil water and fat, add the contents of the bag with cake mix. Heat over low heat (about 1 minute), rubbing the mixture vigorously. Let it cool down. Enhancing the Dough’s Texture: For an even better texture in the dough, consider resting it before baking. This allows the gluten in the dough to relax and can result in a more consistent rise and a better overall texture. Recommended recipes 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?Prepare the puff: Delecta dark chocolate glaze, Karpatka cream 5 min, Cake: 250 ml of water (1 glass), 125 g margarine, 4 eggs, 1 glass of wheat flour (about 150 g), half a teaspoon of Delecta baking powder. Pro Tip: If you use 1 tbsp less butter and add 1 tbsp of lard instead, the chocolate glaze will be shinier! Place one layer of baked choux pastry onto a serving plate. Alternatively, keep it in the cake tin that we have used for baking. 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.

Karpatka is meat-free, but it does include dairy and eggs (it’s suitable for lacto-ovo vegetarians). How to store Karpatka? 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. Grab a large rectangular cake tin (ideally 9 by 13 in / 23 by 33 cm). Grease it generously with butter and sprinkle with flour. Karpatka» έγινε σήμα κατατεθέν για μια εταιρεία με την ονομασία Delecta για τον προσδιορισμό της σκόνης κρέμας στο Γραφείο Ευρεσιτεχνιών της Δημοκρατίας της Πολωνίας. 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!

Karpatka (Polish Carpathian Cream Cake) Recipe

You could potentially save yourself some time and use a store-bought instant vanilla custard, instead of making it from scratch. Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to a boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular, and 80g of potato starch. Place one part of the baked dough on a flat surface and spread it over with the vanilla cream. Then cover with the top layer.