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The Cake “Karpatka”

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    Ingredients
    For the dough:
    250 ml of water
    125 g butter
    200 g flour
    4 eggs
    1 pinch of salt
    For the cream:
    500 ml of milk
    100 g sugar
    1 sachet of vanilla sugar
    3 egg yolks

    50 g flour
    1 teaspoon vanilla extract
    For the filling:
    Icing sugar for dusting
    These simple ingredients combine to create a sophisticated dessert that will delight baking lovers.

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    Preparation
    Preheating the oven and preparing the mold: Preheat your oven to 200°C (thermostat 6-7). Butter and flour a rectangular mold to prepare the baking of the cake.
    Preparation of the dough:
    In a saucepan, bring the water to the boil with the butter and a pinch of salt.
    Off the heat, add the flour all at once and mix vigorously until the dough forms a ball and comes away from the sides of the pan.
    Let this dough cool slightly.
    Incorporating the eggs:
    Add the eggs one at a time to the chilled dough, mixing vigorously after each addition until the dough is smooth and homogeneous.
    Spreading the dough in the mold:
    Spread half of the batter into the prepared pan, making sure to form an even layer that covers the bottom of the pan.
    Preparation of the cream:
    In a saucepan, heat the milk with the sugar and vanilla sugar until the mixture simmers.
    Meanwhile, in a bowl, whisk the egg yolks with the flour and vanilla extract until the mixture turns white.
    Slowly pour the hot milk over the egg mixture while whisking continuously to avoid cooking the eggs.

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    Cooking the cream:
    Return the mixture to the saucepan and thicken the cream over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
    Remove from heat and let the cream cool slightly.
    Assembling the cake:
    Pour the cooled cream over the first layer of dough in the mold, spreading it evenly.
    Second layer of dough:
    Spread the remaining dough over the cream to form the second layer of the cake. You can smooth the surface with a slightly damp spatula to obtain an even finish.
    Cooking :
    Bake the cake for about 30-35 minutes, or until golden brown and the pastry is cooked.
    Finishing :
    Allow the cake to cool completely in the pan before carefully removing it from the pan.
    Sprinkle icing sugar generously on top for a sweet and aesthetic finishing touch.

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