Cake "Carpathian" (Polish custard pie): cooking recipes

Presented in the article, the traditional recipe for a light and tender Polish cream cake is known among culinary professionals as a cake "Carpathian". It is, so to speak, a simplified (peasant) version of another popular national pastry - "Cremovki", prepared from puff pastry. "Carpathian" miracle is as good as it is loved not only by children, but also by adults. The cake has a delicious milk-creamy taste and a soft creamy texture. We offer you two recipes for this delicacy: classic and original chocolate.

Ingredients for cake

Cake (pie) "Carpathian" has a fairly simple ingredient composition. Products available and not the most expensive, there are, perhaps, in each refrigerator in sufficient quantities.

• 5 large eggs;
• 1 glass of water;
• 10 tbsp. L. Unsalted softened butter;
• 130-150 g of flour.

The main highlight of the pie "Carpathian" is its airy and light filling - a delicate milk custard. To make it, you will need the following products:

• 2 cups of milk;
• 1 cup of sugar;
• 2 tbsp. L. Potato or cornstarch and flour;
• 200 g of butter.

When all the products are prepared and stand on the table, waiting for your time, you can proceed to culinary magic. This dessert requires a brewed dough, as a rule, with its preparation, there are no difficulties. The main thing is to follow all step-by-step instructions. The custard is also quite simple to prepare. With him, for sure, everyone came across, when, for example, they baked Napoleon or a honey-maker.

So, let's find out how to make a cake "Carpathian" in your kitchen and please them with your loved ones and guests. Let's start with the test.

Step # 1

Turn the oven on for 200 degrees. Prepare a shallow pan in advance and cover it with parchment (baking) paper.

In a small saucepan bring to a boil a mixture of water, butter and salt. Have ready flour and a wooden spatula. As soon as the oil has melted, remove the pan from the fire. In one serving, pour in all the flour and mix well. Return the pan to the fire. Continue to knead the dough for 2-3 minutes until it begins to lag behind the walls of the dishes and forms into a bowl. Then remove it from the plate and allow to cool to room temperature.

In the cooled dough one by one add eggs. In this case, each time, whisk the mixture well with a mixer. Dough in the end should turn smooth, glossy and cling to the wooden spatula.

Step # 2

Polish pie, a recipe with a photo of which is presented in the article, can often be found under the name Carpathian mountain cake, ie a cake or a cake "Carpathian Mountains". This is due to the appearance of baking. And for the pie to really be like mountains, you need to correctly bake cakes. The surface of what is laid from above, should be bumpy and uneven.

The main secret of their preparation is do not level the surface of the dough with a spatula after you have spread it on a baking sheet. Then the top of the cake will really look like a mountain plateau.

Bake the base for half an hour. Do not open the oven at this time, otherwise the dough will fall off. Watch the process through the glass. Then remove the cake, puncture the formed "bubbles" with a needle or a skewer and put it into the oven for another ten minutes. The surface of the cakes should become a golden hue. Once they are ready, remove them from the baking sheet or mold to a grate and cool.

Step # 3

In order to prepare the custard for the pie, milk with sugar and starch and flour carefully move so that there are no lumps. Then pour the mixture into a bowl with a thick bottom and bring it to a boil over high heat. Do not forget to often stir the future cream. Once it boils, the fire should be reduced. Continue to stir the cream, you will notice how it will start to thicken before your eyes. At least two minutes later, it will look like a pudding mass, increasing in volume.

At the final stage you can mix vanilla to it. Then place the container in cold water and cool the cream to room temperature. When it is almost cool, add the softened butter and mix thoroughly.

Step # 4

The final stage of cooking is the assembly of the cake "Carpathian". The cooled dough should be divided into 2 parts horizontally. Lower the even cake to the bottom of the deep dish. Then put the custard on it and level the surface with a spatula. Top with the second part of the cake. Put the cake for a couple of hours in the refrigerator, so that the cream stiffens, then "Carpathian" will be convenient to cut into portions.

Ready Polish pie abundantly sprinkle with sugar powder, so that its surface resembles the tops of the Carpathian mountains, powdered with snow.

If you have mastered the classic recipe for this delicious dessert, we suggest you to add a little variety to it. Cake "Carpathian" can be prepared with a chocolate-caramel flavor, which will appeal even more to lovers of sweet. Its formulation is somewhat different, and we will not judge the fairness of referring it to traditional Polish cuisine. However, this option also deserves the right to exist, especially since it turns out really delicious.

Chocolate "Carpathian": ingredients for the dough

For the chocolate Polish pie, the same principle of cooking the custard. However, the ingredient is slightly changed. You will need:

• 100 ml of milk and water;
• 120 g of flour;
• 4 eggs;
• 80 g of butter;
• ½ tsp. Salts;
• 20 g of cocoa powder.

Preparation of cakes

Put butter on the bottom of the saucepan, pour in milk and water, add salt. Put the mixture on a fire and bring it to the boiling point. At this time, in a separate bowl, sift the cocoa together with the flour.

As soon as the milk mixture boils, pour all the dry ingredients together at once. Intensively mix the dough with a spatula until it begins to lag behind the sides of the saucepan and does not gather into a homogeneous clump. Cool it to room temperature.

Add eggs to the dough one at a time and carefully mix the mass with a mixer each time. As already mentioned above, it should become smooth and shiny. Use a silicone spatula or a wooden spoon.

Divide the dough into two pieces. Well, if you have two identical shapes with low sides. Otherwise, bake cakes will have to take turns. Shape the form with baking paper or oil. Then put the dough into it and spread it over the entire surface, but do not level it. Bake cakes in a preheated to 200 degree oven for at least half an hour. Then repeat with them the procedure described above: pierce air "bubbles" with a skewer and dry again. Completely ready cakes take out of the mold and cool on the grate, otherwise they can damp.

Chocolate Cream: ingredients

In the preparation of caramel cream to the traditional Polish custard pie is nothing difficult. The process is almost the same as that described for the classic recipe. The difference is only in the ingredients. In order to prepare a custard, you need to take:

• 500 ml of milk;
• 70 g of sugar;
• 2 eggs;
• 60 g of corn starch;
• 120 g cream of 20% fat content;
• 150 g of butter;
• 1 tsp. Vanilla extract.

Preparation of creamy caramel

For such a modernized Polish custard pie (a recipe with a photo of the classic version is presented above), the cream is prepared in two stages. First you should do the creamy caramel.

In order to cook it, take a saucepan with a thick bottom, pour sugar into it and put it on the fire. Gradually it will begin to melt and transform into syrup. Take care that your caramel does not burn. It is not necessary to interfere with a spatula or a spoon, but periodically it is possible to turn the saucepan in different directions.

Separately, heat the cream, but do not bring them to a boil. As soon as the sugar turns into caramel (dissolve completely and become a pleasant golden color), pour them into the saucepan. Quickly and intensively mix the mixture. As a result, you should get caramel with a pronounced creamy taste.

Cream Preparation

In the sauté pan pour in the milk and bring it to a boil. In a separate bowl, whip the sugar and eggs with a whisk, then add the cornstarch. The mixture should be free of lumps. Combine it with half the milk and mix thoroughly. Pour the sauté into the fire again, pour the egg-and-milk mixture with constant stirring and cook until thick.

In the finished cream add vanilla extract and creamy caramel. It turns out a pleasant golden hue. If desired, chocolate drops can be added to the cream.

At the last stage, collect the cake "Carpathian" as described above.