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

Product Information

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. Bake at 390°F (200ºC) for 25-30 minutes, until the cake turns lightly golden. Do not open the oven while it bakes! There are Karpatka baking mixes available in shops in Poland and in Polish stores internationally, but nothing beats the real deal.

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? Pour 1 cup of water into a pot and add 150g of butter, a pinch of salt, and 1 teaspoon of sugar. Bring to a boil. Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For September, we are featuring the Baking of Poland and I am joining in with a recipe for Karpatka (Polish Carpathian Cream Cake)!

Karpatka (Polish Carpathian Cream Cake) Recipe

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. Boil water and fat, add the contents of the bag with dough. Heat it over low heat (about 1 minute), rubbing the mixture vigorously. Let it cool down. Put into an oven preheated to 210 ° C and bake for approximately 25 minutes (bake each cake separately until golden brown). 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). Karpatka is a popular Polish cake. Two layers of choux pastry are filled with fragrant custard cream. There’s a crunch and there’s velvety softness – a perfect balance.

The nutritional value of the product after preparation Per 100 g Per serving 67 g% RWS * per serving 67 g 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. 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

Ingredients

You could potentially save yourself some time and use a store-bought instant vanilla custard, instead of making it from scratch. 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. 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. 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. The Polish Kremowka and the Karpatka are very similar, but the difference is in the dough. Kremówka is made of puff pastry while karpatka uses a shortcrust or choux-pastry-like dough. Where Are The Carpathian Mountains?

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). Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk. Grab the remaining cup of cold milk (250 ml) and add an egg, 4 yolks, potato starch and regular all-purpose flour. 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?Place one layer of baked choux pastry onto a serving plate. Alternatively, keep it in the cake tin that we have used for baking. Once the mixture is boiling, pour in all the flour and mix fast with a wooden spoon until the dough comes together and off the sides of the pot, about 30 seconds. 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. After assembling, the Karpatka can be refrigerated for up to 2 days. Dust with plenty of powdered sugar and cut into squares immediately before serving. September 2020: Polish Baking Some publications mention using a shortcrust base instead of a choux pastry base, but I’ve read that pro-bakers frown upon recipes like these. But hey – if you want to bake it this way, go for it.