Cake “Karpatka” with Custard
by Editorial Staff
Cake “Karpatka” based on choux pastry. The airy and tender custard tastes like Plombir ice cream. This is delicious!
Ingredients
- Flour – 150 g
- Butter – 100 g
- Water – 200 ml
- Eggs – 4 pcs.
- Salt – 0.5 teaspoon.
For the cream: - Milk – 600 ml
- Eggs – 2 pcs.
- Sugar – 150 g
- Starch – 50 g
- Vanilla sugar – 1 teaspoon
- Butter – 200 g
For decoration: - Powdered sugar – to taste
Directions
- Cooking choux pastry. To do this, pour water into a saucepan, put butter, add salt.
- While stirring, melt the butter in water and bring to a boil.
- Pour in the flour and, without removing from the heat, knead the dough with a wooden spatula.
- Let the dough cool.
- Add eggs to the dough one by one. After each egg, knead the dough until smooth.
- We spread half of the dough in a split mold, lined with parchment (mold dia – 24 cm). Using a spatula, create roughness on the dough.
- We bake the choux pastry crust in a preheated oven at 200 degrees for 25 minutes. We bake the second cake in the same way.
- Preparing a custard for the cake. To do this, beat eggs with sugar. Pour in 100 ml of milk, add vanilla sugar and starch. Beat well with a whisk. Bring the rest of the milk to a boil.
- Pour half of the boiling milk into the beaten eggs, stirring with a whisk.
- Pour the whipped mixture back into the boiling milk. Cook the cream over low heat until thickened, stirring constantly with a whisk.
- We cover with cling film “in contact”. Let the cream cool.
- Beat 200 g of softened butter with a mixer. Add the cooled custard in portions to the butter and beat well with a mixer.
- Put the cake in the mold, put the cream on it.
- Put the second cake on top.
We send the custard cake with butter and custard to the refrigerator for at least 3 hours - Then we take out the cake from the mold.
- Sprinkle the finished Karpatka cake with powdered sugar.
Bon Appetit!
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