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

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Turn off the oven, then leave the door ajar for the pastry to dry out and cool down. Meanwhile, make the filling. 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)! For Cake: 250ml of water (approx. 1 cup), 125g margarine (72% fat), 4-5 eggs (depends on the size). You could potentially save yourself some time and use a store-bought instant vanilla custard, instead of making it from scratch.

For the dough: 250 ml of water (about 1 glass), 125 g of margarine, 4-5 eggs (depending on the size) Divide the dough into two parts. Spread each of them in a thin layer on a 25 x 35 cm baking tray, greased and sprinkled with flour.If the custard cream is lumpy, pass it through a strainer or sieve to remove the lumps. Discard the lumpsand use only the smooth custard. What Can Be Done With The Remaining Egg Whites?

Evenly divide the mixture between the two baking trays. Bake for 25-30 minutes, until golden. Do not open the oven door while it is baking. As the story goes, Karpatka was named after the Carpathian Mountains (in Polish: Karpaty). And you can see why – the pastry is shaped like a mountain landscape viewed from above. Do you need any special ingredients or equipment to make Karpatka?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.

It is quite possible that I like both of these cakes because they have a very similar texture and they are both filled with vanilla-flavored cream. But there is one significant difference. My Tips for Making Karpatka: Divide the dough into 2 parts. Spread each part of the dough on a baking sheet (35x24cm) and bake in the preheated oven at 180°C for 30 minutes. Divide the dough into two parts. Spread each of them in a thin layer on a 25 x 30 cm baking tray, greased and sprinkled with flour. The nutritional value of the product after preparation Per 100 g Per serving 67 g% RWS * per serving 67 g

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. Dough: sugar, wheat flour, wheat starch, baking powder (raising agents: diphosphates, sodium carbonates); emulsifiers: mono- and diglycerides of fatty acids esterified with lactic acid, mono- and diglycerides of fatty acids esterified with acetic acid; glucose syrup, color: caramel; skimmed milk powder, flavor, cream: sugar, potato starch, wheat flour, corn starch, modified potato starch, salt, flavors, color: curcumin, coating: sugar, whole milk powder, potato starch, glucose syrup, color: caramel , aroma Put into an oven preheated to 220 ° C and bake for 25-30 minutes (bake each cake separately until golden brown). 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.