Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. I hope the recipes I published will be interesting and useful for you - read, write comments, and of course, subscribe!
The weekend continues! Then we continue to pamper our loved ones with delicious homemade cakes. On my channel there are many recipes for various pastries, I'm sure you will definitely find something to your taste and budget!
And, today I would like to suggest you to cook "Karpatka" cake! I have been looking at this recipe on the Internet for a long time, but it seemed to me that it would be difficult to prepare this dessert. How wrong I was! In fact, everything is done once or twice ...
The cake turns out to be very tasty, the cream resembles vanilla ice cream!
Cooking ingredients:
For the test:
Chicken eggs - 3-4 pcs.
Butter - 70 g
Milk and water - 100 ml each
Sugar - 2 tsp l.
Salt - 1/3 tsp l.
Flour - 150 g
For the cream:
Milk - 500-550 ml
Chicken eggs - 2 pcs.
Sugar - 150 g
Butter - 200 g
Potato (or corn) starch - 50 g
Vanillin
Usually, cakes start with baking a biscuit. But in this case, I will recommend that you first prepare the cream - it will be hot, and while it cools down, the custard cakes will be baked.
To prepare the cream, pour milk into a small saucepan, and put it on the fire, let it warm up slowly - does not boil.
While the milk is heating, break the eggs into a bowl, add sugar and stir with a whisk.
Then put the starch, and mix well again so that there are no lumps left.
Gently pour the already heated milk into the egg mixture in a thin stream, without ceasing to stir with a whisk so that the eggs do not curl.
Then we pour this mixture back into the saucepan in which the milk was boiled, and set it to brew on the fire - that is, we make a custard base for the cream. Stir constantly so that nothing burns. Then we remove from fire, at this stage add vanillin, mix and leave to cool.
Let's move on to making choux pastry. Immediately take a metal dish that can be put on fire, pour milk and water into it, put butter, sugar, salt and heat it up, the butter should melt.
Then add flour, mix, put it back on the stove and make choux pastry, constantly rubbing it.
We transfer the brewed dough to some other bowl - so it will cool down faster. When the mass becomes warm, add eggs to it, strictly one at a time.
As a result, the dough you get is a little thicker than for a biscuit, or approximately, like for pancakes.
Now we take a baking dish with a diameter of 22-24 cm, cover it with parchment paper or grease with oil, and pour out half of the prepared dough. We send to bake in the oven, at a temperature of 200 degrees, for about 15 minutes. And, in the same way, we bake 2 cake layers. Of course, if you have two forms, we bake two cakes at the same time.
While the first cake (or cakes) is baked, the custard base for the cream will already have time to cool. And now, we finish the cream! We take 200 g of soft butter, grind with a mixer until white.
And then gradually - one spoon at a time, introduce the custard base. The cream is ready!
The cakes are baked, the cream is ready, you can start assembling the cake! We collect the cake in the same form as baked. We put one cake, put the whole cream on top ...
Cover with the second cake. That's all! We put it in the refrigerator for a while so that the cream grabs. Cook, taste, love your loved ones! Bon Appetit!
Sincerely, Oksana!