Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a very tasty and beloved by many Karpatka cake.
The cake is made from custard dough and cream, simple and easy.
We can say this is a large eclair with a delicate cream that tastes like a creamy ice cream.
You can watch a step-by-step video recipe in my video below.
Let's cook, let's start with a custard
- Pour 2 eggs into the pan
- Pour 120 grams or 6 tbsp. tablespoons without top sugar
- 45 grams or 3 tbsp. tablespoons of cornstarch. Cornstarch can be substituted for wheat flour
Stir until smooth.
- We add part of the milk, in total we need 400 grams or ml of milk.
Stir until smooth.
- Add the remaining milk
Mix and cook on the stove.
Cook over medium heat, stirring constantly with a spatula. This may take about 6-8 minutes.
As soon as the mass begins to thicken, we change the scapula to a whisk, and constantly stirring, bring the mass to a boil.
When the mixture boils, it will become thick like a pudding.
We make the fire minimal, constantly stirring over low heat, boil the mass for one to two minutes and remove from heat.
Cover with cling film in contact and put in a cold place to cool to room temperature.
While the custard base is cooling, prepare the cake layers
- Put 60 grams of butter in a saucepan, for convenience, I cut it into pieces
- Add 75 grams or ml of water
- 75 grams or ml of milk
- ¼ h. tablespoons of salt
- ¼ h. tablespoons of sugar
We put the pan on medium heat, it is necessary to bring the mass to a boil so that the butter completely disperses.
While stirring, bring the mass to a boil, no need to boil. When the first small bubbles appear, remove the saucepan from the heat and cook the flour.
- Immediately add 100 grams or 5 tbsp to the hot mass. whole spoons of sifted wheat flour and knead the dough
The dough should be smooth, smooth and completely free from the sides of the pot.
Then we return the pan to low heat, and constantly stirring the dough, dry it for 1-2 minutes to remove excess moisture from the dough.
When a white coating begins to form at the bottom of the pan, that's enough. It is not necessary to dry the dough for more than two minutes.
We transfer the dough into a cup in which we will knead the dough.
Next, the dough is prepared quickly enough, so do not forget to turn on the oven to heat up to 200 degrees
While stirring, let the dough cool slightly.
You can check with your finger, your finger should feel a comfortable temperature. The dough should not be hotter than 60 degrees, so that the first egg does not boil.
- Add the first egg and mix well into the dough
At first, the dough flakes, becomes slippery, but as the egg interferes, the dough becomes elastic and smooth.
I stir with a silicone spatula, you can stir with a wooden spoon.
- Add the second egg, mix until smooth
With the addition of a new egg, the dough becomes more elastic and soft.
- Add the last egg, mix until smooth
The dough should drain slowly from the shoulder blade at the end forming a wedge.
I bake in a springform pan with a diameter of 19 cm.
We close the bottom of the form with parchment paper, cover the sides of the form with nothing and do not need to lubricate.
We shift half of the dough into the mold and distribute along the bottom.
It is not necessary to level it evenly, the dough should have bumps and depressions so that the cake is embossed in the finished form.
We remove the bake in an oven preheated to 200 degrees for 25-35 minutes until a beautiful golden color.
The baking time will depend on your oven. During baking, the oven must not be opened for the first 25 minutes so that the dough does not settle.
While the first cake is being prepared, cover the remaining half of the dough with cling film and put it in the refrigerator.
Let the finished cake cool in the form for about 20 minutes, and free it from the form.
Transfer to a wire rack and leave to cool to room temperature.
- Bake the second part of the dough in the same way.
If you have 2 tins and they both fit on a baking sheet, then you can bake 2 cakes at once, this way you will save time.
While the cakes are baking and cooling, you can finish the cream
- Put 140 grams of soft butter at room temperature in a bowl
- Add 15 grams or 3 tsp. tablespoons of vanilla sugar. Vanilla sugar can be added to taste
Beat the butter at maximum speed of the mixer, about 2-3 minutes.
The whipped butter should be light and fluffy.
Before combining the custard base with whipped butter, beat well with a mixer.
Beat the custard base at maximum speed of the mixer, it should become soft and homogeneous.
Next, we will gradually introduce the custard base into the whipped butter, and beat at the maximum speed of the mixer until smooth.
- Add a spoonful of custard base, and beat until smooth
- Another spoon, beat again until smooth
So gradually we combine the entire custard base with oil.
To prevent the cream from flaking when whipping, the butter and custard base should be at the same room temperature.
The result is a delicate and airy cream that keeps its shape perfectly.
- We spread the cooled cake on a plate. Installing a detachable mold and acetate film
If there is no acetate film, then it can be replaced with strips cut from a baking bag or parchment paper.
- Put all the cream on the cake and level it
- Cover the cream with the second cake
We cover the cake with cling film and put it in the refrigerator for 6-8 hours, I usually put it away at night.
We release the finished cake from the form and the film.
If necessary, the cream can be smoothed around the edge with a silicone spatula or spatula.
For beauty, the cake can be sprinkled with powdered sugar on top.
The cake is very tasty, tender, moderately sweet.
A wonderful cake both for home tea drinking and for meeting guests!
Ingredients designed for cake diameter 19 cm, height 5 cm, weight 1070 grams
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams.
75 grams of water
75 grams of milk
¼ h. tablespoons of salt
¼ h. tablespoons of sugar
60 grams of butter
100 grams (5 tbsp. spoons without top) wheat flour
3 eggs (net weight of 1 egg 50-53 grams)
400 grams of milk
120 grams (6 tbsp. tablespoons without top) sugar
45 grams (3 tbsp. spoons) cornstarch
2 eggs (net weight of 1 egg 50-53 grams)
140 grams of butter
15 grams (3 tsp. spoons) vanilla sugar
💖 Cornstarch can be substituted for wheat flour