Karpaty cake recipe from alli kovalchuk. Cake "Carpathians" from Alla Kovalchuk

The Polish cake "Karpatka", combining thin cakes based on choux pastry and the most delicate milk layer, is a wonderful dessert for a hospitable tea party, solemn events or modest gatherings with the family. A successful combination of sweet, enveloping cream and insipid flour part forms a pleasant and not sugary confectionery product that will surely appeal to sweet tooth of all ages.

Choux pastry is prepared in a standard way, as in the formation of known to everyone, French, popular. For those who have already dealt with at least one of the above desserts, making Karpatka will seem extremely simple. And for novice cooks who are not yet familiar with custard dough, we recommend that you practice and hone your skills on this particular recipe. It is not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and cooking is much simpler, since the flour base is baked in one cake.

Ingredients:

For test:

• butter - 100 g;
• flour - 150 g;
• salt - a pinch;
• water - 250 ml;
• eggs - 5 pcs.

For cream:

• milk - 500 ml;
• sugar - 170 g;
• vanilla sugar - 10 g;
• flour - 50 g;
• salt - a pinch;
• potato starch - 25 g;
• butter - 200 g.

For registration:

• powdered sugar - 1-2 tbsp. spoons.

Cake "Karpatka" recipe with photo step by step

How to cook dough for custard cake "Karpatka"

1. First of all, we measure and sift 150 g of flour through a fine sieve. We will work with the test quickly, so everything you need should be ready immediately.
   
2. Next, pour water into a saucepan with a thick bottom, throw a pinch of salt. Add diced butter. Put on a small fire.
   
3. When the oil fragments are completely dissolved and the liquid boils, pour in all the flour. Remove from heat and without delay, without wasting a minute, knead the mass very quickly. As soon as the butter-flour mixture turns into a single composition, return the pan to the stove.
   
4. We continue to actively mix the dough for 1-2 minutes, setting the minimum heat. It is necessary to obtain a plastic mass that easily lags behind the bottom / walls of the pan. After removing from the heat, put the dough in a clean bowl, cool.
   
5. To the already cooled flour mass, we drive in the eggs one at a time, each time carefully stirring the dough.
   
6. We strive to obtain a homogeneous smooth composition. The dough will be shiny, viscous and viscous.
   
7. We line a large baking sheet with parchment paper, approximately 36x32 cm in size (no less!) - the dough layer should not be thick. If there is no large baking sheet, divide the flour mass in half and bake in two passes. Level the choux pastry as much as possible so that the cake is baked evenly.
   
8. We send the baking sheet to the oven heated to 200 degrees for about 30-40 minutes. The cake should rise in tubercles and brown well.
   
9. After cooling completely, cut the baked cake into two equal parts.
   

   Cream for custard cake "Karpatka"

10. In a volumetric heat-resistant container, we combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. We mix.
    
11. Bringing to a boil and removing from heat, gradually add hot milk to the dry ingredients (about half a serving). Mix very thoroughly without leaving lumps.
    
12. Pour the resulting mixture to the rest of the milk, return to the stove. Cook the cream on low heat, diligently and continuously stirring. As soon as the mass thickens, remove from the stove and cool.
    
13. Beat softened butter until fluffy.
    
14. In small portions, we introduce a completely cooled milk mass, continuing to work with a mixer. We get a thick lush cream that holds its shape well and does not spread.
    
15. We collect the cake. On a suitable dish, first lay out one part of the cake. We apply the entire cream, trying to distribute it as evenly as possible.
    
16. Next, cover the cream layer with the second part of the cake, lightly press down. Sprinkle the cake with sifted sweet powder.
    
17. Before tasting, we remove the product for at least 4 hours in the refrigerator so that the cream layer “gets stronger”, and the cake itself keeps its shape well when cut. We divide the finished dessert into portions and serve.
    

Custard cake "Karpatka" is ready! Happy tea!

Entire mountains of delicious sweets will grow on your table, because according to this recipe from Alla Kovalchuk you will learn how to cook an incredible Karpaty cake.

Cooking

Separate eggs into yolks and whites. Pass the whites through a sieve and beat until a stable foam. Beat the yolks, butter and sugar with a mixer.

Mix flour with starch, baking powder and vanilla sugar and add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Lastly, fold in the beaten egg whites.

Dampen a baking sheet with water and cover with parchment. Spread the dough around the perimeter of the parchment with a layer 5 mm thick. Bake 3 identical cakes at 180°C for 7 minutes. After cooking, divide each in half to end up with 6 cakes.

For cream, break the eggs with a fork and mix with milk. Mix sugar, vanilla sugar, starch and flour. Pour the milk with eggs into the dry mixture and stir until the lumps disappear.

Put the mixture on fire. Stirring constantly, bring it to a boil. Remove from fire.

Mix cocoa with boiling water and add to the still hot custard. Mix well and refrigerate.

Heat the cream on a steam bath and add most of the broken dark chocolate to it.

Add another third of the chocolate after removing the mass from the heat.

Stir until the chocolate is completely melted. Refrigerate chocolate.

Whip the butter. Add cold melted chocolate with cream to it and beat until a homogeneous creamy mass. Mix the completely chilled custard with the chocolate buttercream. Beat the mixture with a mixer.

Form a cake. Compare the edges of the cakes with a knife. Grease 5 of 6 cake layers with cream and stack on top of each other. Let the cake soak in the cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut 5 cakes across into 3 equal strips. Set aside the sixth cake.

Grease the 6th cake with cream. Put the first half of the slide on it, grease it with cream from the inside and connect the other part of the slide.

In general, you get 3 slides.

Cut off the unnecessary part of the 6th cake. Grease all sides of the cake with cream. Place the cake in the refrigerator for 30 minutes.

Decorate the "Carpathians" with coconut flakes.

» Alla Kovalchuk will teach you how to cook cake "Carpathians". The chef will reveal all the secrets of making this dessert, as well as share the recipe for a delicious biscuit cookies.

A real culinary miracle awaits you. Everyone who has ever tried this dessert will forever remember the special taste of loose, like a cloud, biscuit, rich milk chocolate cream and its extremely colorful design. Our mothers and grandmothers passed the recipe by word of mouth, each time trying to repeat the original form, which became the hallmark of the dessert. However, not everyone succeeded. Those who managed to conquer the capricious sweet mountains were considered the best of the best. Get ready for real culinary miracles - whole mountains of delicious sweets will grow on your table, because you will learn how to cook an incredible Karpaty cake!

Chef Alla Kovalchuk knows the secret recipe for this cake. Her grandmother kept it in her cookbook. It's time to discover the secrets of the mysterious Carpathian mountains. Will you learn how to cook tender, plump and at the same time dense and strong cake layers for a multi-layered cake? What eggs to choose so that the biscuit keeps its shape well? We will tell you what to add to the dough so that after baking the cakes are not clogged? What ingredient will help dense cakes easily absorb cream? And most importantly: you will learn how to create the original form of the famous dessert!

Everything will be delicious. Broadcast from 04/16/16 Cake "Carpathians". Watch online

Cake "Carpathians"

Ingredients:

eggs - 10 pcs.
butter - 300 g
sugar - 500 g
flour - 400 g
vanilla sugar - 10 g
baking powder - 15 g
sour cream - 125 ml
starch - 130 g
boiling water - 90 ml

for cream:
flour - 75 g
starch - 120 g
sugar - 50 g
vanilla sugar - 8 g
eggs - 4 pcs.
milk - 700 ml
cocoa - 50 g
chocolate - 100 g
cream - 50 ml
butter - 200 g
boiling water - 40 ml

Cooking:

Separate eggs into yolks and whites. Pass the whites through a sieve and beat until a stable foam. Beat the yolks, butter and sugar with a mixer.

Mix flour with starch, baking powder and vanilla sugar and add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Lastly, fold in the beaten egg whites.

Dampen a baking sheet with water and cover with parchment. Spread the dough around the perimeter of the parchment with a layer 5 mm thick. Bake 3 identical cakes at 180°C for 7 minutes. After cooking, divide each in half to end up with 6 cakes.

For cream, break the eggs with a fork and mix with milk. Mix sugar, vanilla sugar, starch and flour. Pour the milk with eggs into the dry mixture and stir until the lumps disappear.

Put the mixture on fire. Stirring constantly, bring it to a boil. Remove from fire.

Mix cocoa with boiling water and add to the still hot custard. Mix well and refrigerate.

Heat the cream on a steam bath and add most of the broken dark chocolate to it.

Add another third of the chocolate after removing the mass from the heat.

Stir until the chocolate is completely melted. Refrigerate chocolate.

Whip the butter. Add cold melted chocolate with cream to it and beat until a homogeneous creamy mass. Mix the completely chilled custard with the chocolate buttercream. Beat the mixture with a mixer.

Form a cake. Compare the edges of the cakes with a knife. Grease 5 of 6 cake layers with cream and stack on top of each other. Let the cake soak in the cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut 5 shortcakes crosswise into 3 equal strips. Set aside the sixth cake.

Grease the 6th cake with cream. Put the first half of the slide on it, grease it with cream from the inside and connect the other part of the slide.

In general, you get 3 slides.

Cut off the unnecessary part of the 6th cake. Grease all sides of the cake with cream. Place the cake in the refrigerator for 30 minutes.

Decorate the "Carpathians" with coconut flakes.

biscuit cookies

Ingredients (10 pcs):
sugar - 170 g
flour - 80 g
eggs - 5 pcs.
powdered sugar - 25 g
vanilla sugar - 10 g

For filling:
cherry jam - 150 g
semolina - 8 g

for glaze:
white chocolate - 100 g
butter - 25 g
sour cream - 18 ml

Cooking:

Divide eggs into whites and yolks. Beat egg whites with 50 g of sugar with a mixer. Rub 3 yolks with a whisk with 120 g of sugar and vanilla sugar. Add flour to them and mix until smooth.

Add the protein mass to the dough with yolks and mix gently with a whisk. Line a baking sheet with parchment and brush with oil.

Put the cookie dough on a baking sheet in circles with a diameter of 3 cm (20 pcs) using a tight milk bag. Sprinkle with powdered sugar for a crispy crust. Bake in the oven at 180°C for 10 minutes.

Add semolina to the jam and leave the mixture for 15 minutes. Bring the mass to a boil, and after 2 minutes turn off and refrigerate.

Lubricate the flat side of each cookie with thick jam and connect it with another cookie - also a flat side.

To prepare the frosting, melt white chocolate with sour cream and butter.

Dip the cookies in the melted chocolate with a fork and place on a wire rack to set.

You will learn how to cook an incredible Karpaty cake.

Ingredients:

eggs - 10 pcs.

butter - 300 g

sugar - 500 g

flour - 400 g

vanilla sugar - 10 g

baking powder - 15 g

sour cream - 125 ml

starch - 130 g

boiling water - 90 ml

for cream:

flour - 75 g

starch - 120 g

sugar - 50 g

vanilla sugar - 8 g

eggs - 4 pcs.

milk - 700 ml

cocoa - 50 g

chocolate - 100 g

cream - 50 ml

butter - 200 g

boiling water - 40 ml

Cooking:

Separate eggs into yolks and whites. Pass the whites through a sieve and beat until a stable foam. Beat the yolks, butter and sugar with a mixer.

Mix flour with starch, baking powder and vanilla sugar and add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Lastly, fold in the beaten egg whites.

Dampen a baking sheet with water and cover with parchment. Spread the dough around the perimeter of the parchment with a layer 5 mm thick. Bake 3 identical cakes at 180°C for 7 minutes. After cooking, divide each in half to end up with 6 cakes.

For cream, break the eggs with a fork and mix with milk. Mix sugar, vanilla sugar, starch and flour. Pour the milk with eggs into the dry mixture and stir until the lumps disappear.

Put the mixture on fire. Stirring constantly, bring it to a boil. Remove from fire.

Mix cocoa with boiling water and add to the still hot custard. Mix well and refrigerate.

Heat the cream on a steam bath and add most of the broken dark chocolate to it.

Add another third of the chocolate after removing the mass from the heat.

Stir until the chocolate is completely melted. Refrigerate chocolate.

Whip the butter. Add cold melted chocolate with cream to it and beat until a homogeneous creamy mass. Mix the completely chilled custard with the chocolate buttercream. Beat the mixture with a mixer.

Form a cake. Compare the edges of the cakes with a knife. Grease 5 of 6 cake layers with cream and stack on top of each other. Let the cake soak in the cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut 5 cakes across into 3 equal strips. Set aside the sixth cake.

Grease the 6th cake with cream. Put the first half of the slide on it, grease it with cream from the inside and connect the other part of the slide.

In general, you get 3 slides.

Cut off the unnecessary part of the 6th cake. Grease all sides of the cake with cream. Place the cake in the refrigerator for 30 minutes.

Entire mountains of delicious sweets will grow on your table, because according to this recipe from Alla Kovalchuk you will learn how to cook an incredible Karpaty cake.

Cooking

Separate eggs into yolks and whites. Pass the whites through a sieve and beat until a stable foam. Beat the yolks, butter and sugar with a mixer.

Mix flour with starch, baking powder and vanilla sugar and add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Lastly, fold in the beaten egg whites.

Dampen a baking sheet with water and cover with parchment. Spread the dough around the perimeter of the parchment with a layer 5 mm thick. Bake 3 identical cakes at 180°C for 7 minutes. After cooking, divide each in half to end up with 6 cakes.

For cream, break the eggs with a fork and mix with milk. Mix sugar, vanilla sugar, starch and flour. Pour the milk with eggs into the dry mixture and stir until the lumps disappear.

Put the mixture on fire. Stirring constantly, bring it to a boil. Remove from fire.

Mix cocoa with boiling water and add to the still hot custard. Mix well and refrigerate.

Heat the cream on a steam bath and add most of the broken dark chocolate to it.

Add another third of the chocolate after removing the mass from the heat.

Stir until the chocolate is completely melted. Refrigerate chocolate.

Whip the butter. Add cold melted chocolate with cream to it and beat until a homogeneous creamy mass. Mix the completely chilled custard with the chocolate buttercream. Beat the mixture with a mixer.

Form a cake. Compare the edges of the cakes with a knife. Grease 5 of 6 cake layers with cream and stack on top of each other. Let the cake soak in the cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut 5 cakes across into 3 equal strips. Set aside the sixth cake.

Grease the 6th cake with cream. Put the first half of the slide on it, grease it with cream from the inside and connect the other part of the slide.

In general, you get 3 slides.

Cut off the unnecessary part of the 6th cake. Grease all sides of the cake with cream. Place the cake in the refrigerator for 30 minutes.

Decorate the "Carpathians" with coconut flakes.