Delicious Polish Cake with Cream Delecta Karpatka Cake Mix + Cream 390g/13.75oz'.

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There are Karpatka baking mixes available in shops in Poland and in Polish stores internationally, but nothing beats the real deal. Turn off the oven, then leave the door ajar for the pastry to dry out and cool down. Meanwhile, make the filling. Using a spoon, spread the dough onto the parchment paper. It doesn't have to be smooth. Make it look like a rugged mountain. Add the eggs, one at a time, beating at a low-medium speed. Make sure each egg is completely incorporated before adding the next one. Add the baking powder and beat until combined. Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below. Among wines, a semi-sweet or semi-dry sparkling wine balances the creaminess of this cake beautifully. Is it a special occasion? If you’re in Poland, I would recommend trying one of the Polish wines (such as Seyval Blanc from Dwór Sanna Winery). Otherwise, try Moet & Chandon White Star or a Californian Korbel Sec. Can you make this Karpatka another way? Divide the dough into two parts. Spread each of them in a thin layer on a 25 x 35 cm baking tray, greased and sprinkled with flour.Heat the oven to 180ºC fan/gas 6. Grease and line 2 large baking sheets. For the choux, put the butter in a pan with 450g water. Sift the flour and baking powder into a large bowl. Bring the butter and water to the boil, simmer until the butter has melted, then tip in the flour and beat with a wooden spoon until the mix pulls away from the pan sides and is lump-free. Cool for 5 minutes, then beat in the eggs, bit by bit, until you have a stiff, glossy mixture (this bit is much easier in a food processor).

Nothing tastes like a homemade cake, but there are a few manufacturers who make Karpatka baking kits (for the whole cake or just the cream), you’re likely to find them at Polish delis. What diets is this Carpathian Cake suitable for? The nutritional value of the product after preparation Per 100 g Per serving 67 g% RWS * per serving 67 g Grab the remaining cup of cold milk (250 ml) and add an egg, 4 yolks, potato starch and regular all-purpose flour. 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. As the story goes, Karpatka was named after the Carpathian Mountains (in Polish: Karpaty). And you can see why – the pastry is shaped like a mountain landscape viewed from above. Do you need any special ingredients or equipment to make Karpatka?

Ciasto Karpatka

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? The origins of the desert are unclear; it most likely emerged at the turn of the 1950s and 1960s, but its popularity only became widespread in the 1970s and 1980s. [3] The official name "karpatka" was first coined or recorded in 1972 by a group of philology students. [3] [4] Traditionally, one large slice of the pie was served with coffee or tea. If the custard cream is lumpy, pass it through a strainer or sieve to remove the lumps. Discard the lumpsand use only the smooth custard. What Can Be Done With The Remaining Egg Whites? Karpatka pronunciation is actually very simple and you read it exactly as it is written – Karpatka 🙂 Nutritional values ​​calculated with all the ingredients given in the basic version (with milk 2% fat, margarine 80% fat and almonds).

Divide the pastry in two and spread on each sheet to make 2 x 20cm x 30cm rectangles, trying to achieve as rough or uneven a surface as possible (so it rises unevenly as it bakes). Bake for 20-25 minutes (don’t open the oven or the pastry will deflate), then turn the oven to 150°C fan/gas 3½ and cook for 20 minutes more until well risen, crisp and golden. Leave to cool.

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Karpatka is meat-free, but it does include dairy and eggs (it’s suitable for lacto-ovo vegetarians). How to store Karpatka? 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