No-bake Carpathian cake
Do you want to prepare a cake without baking, but you have no idea what it should be? After reading this recipe, there is a good chance you will be tempted to make this easy Carpathian cake with custard cream and puff peas. I used only a few ingredients to prepare this no-bake Carpathian cake. I decided to make the custard cream with pudding powder, without using any egg yolks at all. Such a cream allows you to use fewer ingredients while maintaining the delicious taste of the cake. I used puff peas to cover the bottom and top of the cake, and lightly sprinkle the top layer with powdered sugar. No-bake Carpathian cake is one that I usually make on the weekends and have it for dessert, although I once served it on a name day. I encourage you to try the below recipe for no-bake Carpathian cake, and I hope you will like it.
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Ingredients for no-bake Carpathian cake.
- 125 g puff peas
- 2 vanilla puddings in powder (80 g)
- 700 ml milk
- 80 g crystal sugar
- 200 g butter
- icing sugar for dusting the cake
How to make no-bake Carpathian cake.
Put the pudding powder into a bowl, pour in 300 ml of milk and mix. Next, pour the remaining milk into the pot, add crystal sugar, stir for a moment, then bring it to a boil. Pour the pudding from the bowl onto the boiling milk, stirring with a whisk or spoon until it comes to a boil again. Cook the vanilla pudding over a low heat for 2-3 minutes, stirring occasionally. Pour the hot pudding into a bowl, cover it with cling film and set it aside to cool it down completely.
Put the soft butter into a bowl and, using a hand or kitchen mixer, grind it to a creamy consistency – this should take about 4-5 minutes. Then, whisking continuously, add the cold pudding to the soft butter, not all at once, but a spoonful at a time. Mix the butter and pudding for about 3-4 minutes or until there are no lumps in the mass anymore.
Line a dish in which you are making the cake with baking paper or aluminium foil. Add half of the puff peas onto the bottom of the dish, spread them out, then put the custard cream on it. Spread the cream thoroughly over the puff peas, pressing them lightly with a spatula. Sprinkle the remaining pea puffs on the top and spread them thoroughly over the cream, pressing them lightly with your hand. Place the Carpathian cake in the fridge for at least two hours, preferably overnight. After removing the cake from the fridge, lightly sprinkle it with icing sugar.
Good to know when making no-bake Carpathian cake.
I prepared the Carpathian cake in a metal baking tray measuring 24 by 24 centimetres.
You can replace the vanilla pudding with cream pudding, but in that case you should also add a teaspoon of vanilla extract to it.
The cake is best cut after spending a night in the fridge. I cut the cake from the photos less than two hours after preparation, which is why it is not cut so evenly. Before putting the cake in the fridge, it is a good idea to cover the dish with foil.
I have made this cake several times, always using the same size of baking dish. I noticed that depending on what type of puff peas I buy, the amount I need varies. In this case, I used 125 g, but in the past I have also made this cake with 160 g of puff peas. The puff balls were smaller and heavier than the ones I used this time.
Do you like traditional Carpathian cake? If so, try our recipe for Carpathian cake.
