Carpathian cake
Karpatka i.e. Carpathian cake is made from choux dough layered with custard and butter cream. This is a type of Carpathian cake that I remember from my childhood, I always make this version of it in my home. The choux dough, which is the basis of Carpathian cake, is prepared from flour, water, grease and eggs. First, boil the water with butter, then combine it with the flour, and in the last step, add the eggs. The prepared dough should be baked at a fairly high temperature for 30-40 minutes depending on the size of the baking tin. Cover the baked and cooled down dough with cream.
The custard and butter cream, which the Carpathian cake is layered with, consists of homemade vanilla custard mixed with butter. You can find the recipe for the custard and butter cream on the MeCooks blog, and below I also attach the link to the recipe. Finally, the finished Carpathian cake is sprinkled lightly with icing sugar on top.
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Ingredients for Carpathian cake.
Choux dough.
- 250 ml water
- 180 g all-purpose flour
- a pinch of salt
- 125 g butter
- 5 eggs (200 g)
Recipe for custard and butter cream used for layering the cake, you can find HERE.
Additionally: icing sugar for dusting the cake.
How to make Carpathian cake.
Pour water into a pot, add butter and salt to it and bring it to a boil. Next, remove the pot from the heat, add the sifted flour and mix it thoroughly. The ingredients should be mixed for about a minute, then put the pot back on the heat and continue cooking for a minute. Take the dough off the heat and let it cool down. Next, add the eggs to the lukewarm dough, one at a time. Stir until all the ingredients are well combined.
Line a baking tin with baking paper or grease it with margarine and sprinkle with flour. Divide the dough into two parts and bake only one at a time. Put the first part of the dough into the tin, spreading it evenly with a spatula. If the dough sticks to the spatula, rinse it with cold water. Preheat an oven to 200 degrees Celsius and when hot, put int the baking tin. Bake for 35-40 minutes, keeping the oven closed all the time while baking. Let the baked cake cool down. Bake the second part of the choux dough in the same way.
First, place the top of the cake in the baking tin with which the cake was baked. Next, spread the custard and butter cream evenly over it and cover it with the other cake top. Wrap the cake in cling film and refrigerate it for at least 3 hours. Before serving, sprinkle the cake with icing sugar.
Good to know when making Carpathian cake.
I baked the dough in a 21 by 32 centimetre rectangular baking tin.
The eggs that are added to the dough should be at room temperature.
Do you like cakes with cream? If so, try our recipe for Sweet bread for custard cream.
