Cake “Carpathians”: recipe with photos and videos

Required Ingredients

For the test you will need the following:

a dozen eggs;
a stick of butter;
half a glass of sour cream;
400 g flour;
half a kilo of sugar;
vanilla - sachet (10 g);
90 g boiling water;
baking powder 15 g;
130 g starch.

To prepare the cream, take the following ingredients:

75 g flour;
120 g starch;
50 g regular sugar and a pinch of vanilla;
4 eggs;
700 ml milk;
50 g cocoa;
dark chocolate bar;
50 ml cream;
200 g butter;
40 ml boiling water.

In addition, you will need powdered sugar or coconut flakes to decorate the finished Karpaty cake.

Preparation

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Pour the entire amount of flour into the boiling oil liquid, stirring vigorously with a spatula. Continuing to stir, keep the dough on the fire for 1 minute. During this time, the flour will brew, the mass will become thick, homogeneous and shiny.

Next, I removed the dough from the stove, cooled it to about 45-50 degrees, continuing to work with a spatula. Then I added the eggs - gradually, 1 piece at a time (5 medium-sized eggs in total), stirring constantly, either with a mixer or by hand. Each subsequent egg can be added only when the previous one is completely mixed into the dough. At the very end, I added a little baking powder, which will help our dough acquire its characteristic “lumpy” appearance.

Line a springform pan (suitable diameter from 22 to 25 cm) with parchment and grease with vegetable oil. Spread about half of the dough in an even layer. And I sent the form to the oven, preheated to 180 degrees.

Bake for about 30 minutes - adjust the exact time according to your oven, the top of the cake should be golden brown, the inside should be completely baked, and when pierced with a toothpick it should be dry, without any sticky dough. I baked the second “lumpy” cake in the same way.

While the cakes are cooling, you need to prepare the cream. I poured 600 ml of milk into the ladle, added 150 g of sugar and vanillin for flavor (the cream will be moderately sweet, so those with a sweet tooth can increase the amount of sugar to 180 g). I also beat 3 eggs there, added 50 g of sifted flour and 80 g of starch. I stirred everything vigorously with a whisk so that not a single lump remained.

Heat the mixture over low heat, stirring continuously with a whisk so that nothing burns. You need to cook until the mass becomes thick - on average this takes 10-15 minutes. The finished mixture must be cooled to room temperature. To prevent a crust from forming on the surface when cooling, I covered it with cling film so that it was in contact with the surface of the cream.

For the cream you will also need butter that has melted until soft at room temperature (choose high-quality butter so that the cream hardens well). I beat the butter with a mixer until fluffy. Add the custard mixture in parts, 1-2 spoons at a time, without stopping whisking.

Once the cakes have cooled, you can assemble the cake. I greased the bottom cake with cream (you need to use all of it) and covered it with a second cake on top - tubercles up. I put the structure in the refrigerator for 10 hours (overnight) so that the cream completely hardened.

You can decorate with powdered sugar, berries, chocolate, nuts and other delicious additives of your choice.

Delicate, very interesting and tasty Karpatka cake is a real festive table decoration!

Polish Karpatka cake, combining thin cakes based on choux pastry and a delicate milk layer, is a wonderful dessert for hospitable tea parties, special events or modest gatherings with the family. A successful combination of a sweet, enveloping cream and a bland flour part forms a pleasant and not cloying confectionery product, which will surely appeal to those with a sweet tooth of all ages.

Choux pastry is prepared in the standard way. For novice cooks who are not yet familiar with choux pastry, we recommend that you practice and hone your skills with this recipe. It’s not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and the preparation is much simpler, since the flour base is baked in one cake layer.

For the 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, measure and sift 150 g of flour through a fine sieve. We will work with the dough quickly, so everything you need should be ready right away.

When the oil fragments are completely dissolved and the liquid boils, add all the flour. Remove from heat and immediately, without wasting a minute, knead the mixture 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 heat to minimum. It is necessary to obtain a plastic mass that easily lags behind the bottom/walls of the pan. After removing from the heat, place the dough in a clean bowl and cool.

Add eggs to the now cooled flour mixture, one at a time, stirring the dough thoroughly each time.

We achieve a homogeneous, smooth composition. The dough will be shiny, viscous and viscous.

Line a large baking sheet with parchment paper, approximately 36x32 cm in size (no less!) - the layer of dough should not be thick. If you don’t have a large baking tray, divide the flour mixture in half and bake in two batches. Level the choux pastry as much as possible so that the cake bakes evenly.

Place the baking sheet in an oven preheated 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 large heat-resistant container, combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. Mix.

After bringing to a boil and removing from heat, little by little add hot milk to the dry ingredients (about half the serving). Stir very thoroughly, leaving no lumps.

Pour the resulting mixture into the remaining milk and return to the stove. Cook the cream over low heat, stirring carefully and continuously. As soon as the mass thickens, remove from the stove and cool.

Beat softened butter until fluffy.

In small portions, introduce the completely cooled milk mass, continuing to work with the mixer. We get a thick, fluffy cream that holds its shape well and does not spread.

Assembling the cake. First place one part of the cake on a suitable dish. Apply all the cream, trying to distribute it as evenly as possible.

Next, cover the cream layer with the second part of the cake and press down lightly. Sprinkle the cake with sifted sweet powder.

Before tasting, put the product in the refrigerator for at least 4 hours so that the cream layer “hardens” and the cake itself holds its shape well when cut. Divide the finished dessert into portions and serve. Custard cake “Karpatka” is ready! Enjoy your tea!

Recipe with photos step by step

At home, this cake is prepared in several stages. First, let's deal with the cakes. Separate the whites and yolks from each other, beat separately. Add sugar, vanilla, butter to the yolks. Beat again. In a separate container, mix the bulk ingredients and add to the yolk mixture. At the end, add sour cream and boiling water. Now we combine two bases - protein and yolk.

Line a rectangular baking tray with baking paper and pour in a third of the dough, distributing it evenly. Bake three large cakes in a preheated oven for 8 minutes. Carefully divide in half to get 6 medium-sized cakes.

Let's start with the cream. Break the eggs with a fork and add milk. Mix the bulk ingredients, add the egg-milk mixture. Bring the cream to a boil over low heat and immediately remove. We dilute cocoa in boiling water, add it to the cream, and mix again. Heat the cream in a steam bath and add the broken dark chocolate. When the mixture has cooled, add the whipped butter. Beat again with a mixer and combine with custard.

Carpathian cake recipe

In order to prepare the Karpaty cake, you will need the following ingredients: 10 egg yolks, 300 grams of butter or margarine, half a kilogram of sugar, 600 grams of flour, 1 tbsp. l. baking powder, 8 tbsp. l. sour cream, 10 egg whites, beaten to stiff peaks.

To prepare the cream for the cake you need to take 700 grams of milk, 4 eggs, 400 grams of sugar, vanilla sugar, 4 tbsp. l. starch, 3 tbsp. l. wheat flour. And also don’t 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 stiff peaks. The dough should 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 5-6mm 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 it needs to be brought 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 cool.

Bring the cream to a boil and pour in the chopped chocolate. The cream must be stirred until the chocolate is completely dissolved and placed in the refrigerator for 1 hour.

Next, you need to beat 400 grams of butter until white, then add the creamy chocolate mixture from the refrigerator. The prepared mixture must be whipped 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.

Grease 5 cake layers with cream, leaving the 6th. Leave the coated cakes for 4 hours so that they are soaked. After which they need to be put in the refrigerator to harden.

The finished cakes are cut into 3 even strips lengthwise. Cut each strip further diagonally. Cut the 6th cake also into 3 strips. Spread the strip with cream and connect it with another strip. Thus, you should have a slide.

Here is a simple recipe for “Karpaty” cake with a photo, which any housewife can easily prepare.

Assembling the cake

The most difficult thing remains - to form “Karpaty”. The cake will have three tops. We put one cake aside for now, layer the remaining 5 with cream. Some of the cream should be left for decoration. If you let the cake sit in the refrigerator for a couple of hours, it will be easier to form the mounds.

Now cut the resulting rectangular cake into three equal parts - crosswise. We place the part on the edge so that all 5 cake layers are visible. Cut along the long side (diagonally). At this stage, you can already see what to do next: we connect the two triangles along the larger leg, and also lubricate the junction with cream. We install the slide on the sixth cake. In the same way we form two more slides. Cut off the excess part of the bottom cake. Spread the remaining cream on all sides.

Recipe 7: delicate Karpatka cake with chocolate

Custard cake “Karpatka” is a seemingly simple cake in composition, but incredibly delicious! It will especially appeal to lovers of custard cakes, which are essentially one big cake. The Karpatka cake can also be baked for a tea party at home or offered to guests. An incredibly tasty, tender, aromatic cake.

Butter 125+250 g
Water 250 ml
Flour 1 cup.
Solshchepotka
Chicken egg 5 pcs
Milk 1.5 cups.
Egg yolk 2 pcs
Potato starch 1 tbsp.
Powdered sugar 0.5 cup.
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 the margarine completely in water.

Add a pinch of salt, let the water and oil boil and immediately add the sifted flour (1 cup) in parts, constantly stirring the mixture. Brew the dough, keeping it on the fire for another 1-2 minutes. The dough should be without lumps.

Allow the dough to cool until lukewarm and then add the eggs, one at a time. Mix each egg thoroughly into the dough (I do this by hand).

The dough will be soft, similar to thick cream.

Line a square pan (24x24 cm) with parchment, lay out half of the dough, spread it over the entire pan. Bake the cake in an oven preheated to 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and bake for another 15 minutes. Bake the crust using the remaining dough in the same way.

Cool the cakes completely. Add powdered sugar, vanilla sugar, starch and flour (2 tbsp) to the yolks.

Grind 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. While constantly stirring with a whisk, pour the prepared egg mixture into the boiling milk in small portions. Cook the cream, stirring continuously, over low heat for 2-3 minutes until thickened. The mass will turn out like thick jelly.

Cool the custard mixture completely. Beat the softened butter a little with a mixer.

Continuing to beat, add custard mixture and lemon juice to the butter in small portions. The result is a fluffy, light, very tasty custard.

Grease one custard cake with cream (quite generously).

Cover the top with the second cake layer and press down slightly. Spread the remaining cream on the second cake layer and use a spoon to make zigzags in the shape of mountains (the cake is named after the Carpathian mountains). Sprinkle the top with grated chocolate (black or milk) and, if desired, chopped dried apricots.

Place the unusually delicious, tender Karpatka custard cake in the refrigerator for at least 3-4 hours, or better yet, overnight. The cake will be well soaked and will simply “melt” in your mouth. I recommend it, the cake is incomparable!

Classical Karpatka

The dessert consists of only two cake layers and a thick layer of cream between them.

The secret of the pie lies in the choux pastry, which always rises and becomes airy when baked. It is specially placed on a baking sheet or in a mold without leveling it, although at high oven temperatures many air bubbles form in the dough, and the surface of the cake itself becomes lumpy. Its relief is reminiscent of the Carpathian landscape. Hence the name. I advise you to prepare the pie in the evening, as it needs at least 6 hours to soak.

Kitchen tools:

sieve;
medium sized bowl;
whisk;
tablespoon;
mug with a volume of 300 ml;

round shape with a diameter of 24 cm;
cooling rack for cakes;
cake dish with a diameter corresponding to the shape.

Required Products

Step-by-step recipe with photos of classic Karpatka at home

Before starting cooking, remove the butter from the refrigerator to soften.

Prepare the cakes

Turn on the oven to preheat to 200°C. Pour 100 ml of cold water into a saucepan and set to warm up.
Add 100 ml whole milk.
Add 80 g butter.
Add 0.5 tsp. salt, mix everything and wait until it boils.
Sift 140 g of flour into the boiling mass through a sieve and quickly stir until smooth.
When the dough comes together into one homogeneous lump, transfer it to a bowl and spread it over the bottom to cool slightly.
Beat in 4 raw eggs one at a time, carefully kneading the dough after each one.
Cover the pan with parchment and grease with 0.5 tbsp. l. vegetable oil.
Place half of the dough into it, first smooth it out, and then make arbitrary protrusions using a spoon.
Bake for up to half an hour (until browned).
Remove the baked cake from the parchment and transfer to a wire rack to cool, flat surface down.
Bake and cool the second crust in the same way.

Prepare the cream

While the second layer is baking, you have enough time to prepare a creamy custard.

Pour 600 ml of whole milk into the pan in which the dough was brewed and set to warm up.
Beat 2 raw eggs into a bowl.
Add 160 g granulated sugar.
Add vanillin at the tip of a knife and rub everything well with a whisk.
Gradually add 50 g of potato starch and grind until smooth.
Take half the boiling milk into a mug and pour it into the egg-starch mixture in a thin stream, stirring quickly until the lumps disappear.
Pour the resulting mixture into the rest of the boiling milk and cook over low heat until thickened, stirring frequently with a whisk.
Once the cream begins to puff and thicken, remove from heat and stir a little more. Cover with plastic and set aside to cool to slightly above room temperature.
Place 200 g of butter in a bowl and beat it with a whisk or mixer at low speed for a couple of minutes.
While whisking, gradually add all of the custard into the butter.
Squeeze the juice from half a lemon and stir.

Assemble the Pie

Video recipe for the classic Karpatka pie

Cooking with a video is always clearer. This way you will know exactly how to put the dough in the mold, what the consistency of the cream should be and how to assemble the product correctly.

If you have absolutely no time, you can make a no-bake cake, for example, or a simple one.