Cake “Karpatka”

I fell in love with this cake at first sight and the first piece I tasted! I highly recommend making the “Karpatka” cake, tender and light. Preparing quickly and easily. It’s like a big custard eclair. The custard recipe itself is very successful, be sure to try it.

Ingredients

For choux pastry:

• Milk – 70 ml
• Water – 70 ml
• Butter – 60 g
• Flour – 100 g
• C0 eggs (room temperature) – 3 pcs.
• Salt – ¼ teaspoon
• Sugar – ¼ teaspoon

For the cream:

• Eggs C0 – 2 pcs.
• Milk – 500 ml
• Butter 82% – 150 g
• Corn starch – 40 g
• Sugar – 130 g
• Vanilla sugar – 10 g

For decoration:

• Powdered sugar – 1 tbsp

Directions

1. Let’s start with the custard base so that it cools down.
   We heat the milk until hot.
   Mix eggs with sugar and cornstarch.
2. Introduce hot milk into the eggs in a thin stream.
3. Add vanilla sugar and stir.
   We cover the base for the custard with cling film in contact and wait for it to cool completely.
4. Pour the future custard into a saucepan again and brew, stirring constantly, for 7-10 minutes, until the first boiling bubbles appear.
5. For choux pastry, mix water and milk in a saucepan, add butter. We warm up until the oil is completely dissolved.
6. Add salt and sugar.
   Pour the sifted flour into the hot mixture over low heat.
7. Stirring constantly, we brew the dough until it gathers into a single homogeneous lump. We heat the dough for another 1-2 minutes so that the excess liquid evaporates.
8. Put the dough in a bowl to cool it down faster.
9. When the dough has cooled down, add the eggs one at a time, mixing each egg well into the dough. A wooden spatula is more convenient here than a silicone one.

   

10. At first, the dough will be lumps, but we continue to stir vigorously until completely homogeneous.
11. As a result, you need to get such a consistency of dough that it falls off the shoulder blade, forming a characteristic “tongue”.
12. We turn on the oven to heat up to 190 degrees.
    We line two forms with parchment with a diameter of 22 cm. If there are no two forms, you can use one, but bake the cakes in two passes.
    If necessary, grease the parchment with vegetable oil. I have siliconized parchment, you don’t need to lubricate it.
    We divide the dough into 2 equal parts, distribute over the parchment, forming small elevations.
    We bake the cakes in the oven for 15-25 minutes. Focus on your oven. The dough should brown well.
    Let the prepared cakes cool.
13. We return to the cream.
    IMPORTANT: The butter and custard base must be at the same (room) temperature to prevent the cream from delaminating.
    Beat the butter until lightening and fluffy for 3-4 minutes. Add 1 tablespoon to the butter. spoon of custard base while whisking. We add the next portion of the custard base only when the previous one has intervened well.
14. Put one cake into a detachable form with a diameter of 22 cm, grease it with cream on top.
15. Cover the second cake with cream from below, filling the cavities.

    

16. Cover the first cake with the second.
17. We tamp a little with our hands so that the cream is evenly dispersed. We cover the form with cling film and send it to the refrigerator for 2-3 hours, or better overnight, so that the cream grabs and the cake keeps its shape well.
18. Sprinkle the finished cake with powdered sugar on top.

    

We call everyone to the table and enjoy an incredible yummy. Bon Appetit!

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