Cake Carpathian

To prepare a custard carpate, we will need the following ingredients: milk of any fat content, drinking water, chicken eggs, butter, wheat flour, sugar, vanilla sugar, corn starch, almond petals (if desired) and slightly salt.

The first stage in the preparation of the Carpatka cake is preparing a custard dough for cakes. We take a small saucepan (preferably with a thick bottom) or a stewpan, pour into it 100 milliliters of milk and water. We put 80 grams of butter there (it is best soft so that it melts faster, but this is not fundamentally), a pinch of salt and put everything on fire.

We give the liquids to warm up and completely melt the oil. We bring the mixture to a boil, not forgetting to stir so that the milk does not stick to the bottom.

Now, interfering with the mass in circular movements, we fall into the pan at once all the flour (140 grams). This is important — so there will be no lumps in the custard test.

Constantly kneading and not taking off the dishes from the fire (below the average), we must get an absolutely homogeneous and smooth dough. I would say that a thick and dense lump of dough is formed during brewing. Now we need to dry the dough (another 2 minutes on fire below the average), for which constantly kneading it with a spatula or tablespoon, we wait until a thin crust of dried dough is formed at the bottom of the dishes. At the same time, the lump itself will begin to lag behind the walls and bottom of the saucepan. This is also important in the preparation of custard dough.

The process of brewing the test is completed, it needs to be a little cool. To do this, it is most convenient to shift the lump into another dish, which is advisable to cool in advance. We break a lump of dough with a spatula so that it cooled faster to a very warm state (not hot!). If you start introducing chicken eggs into a hot dough, they can curl up and nothing will work out.

Now, one (!) We introduce raw chicken eggs into custard dough. After each, knead the dough very carefully with a spoon or spatula to achieve homogeneity. I have 4 chicken eggs in this recipe, the size of more than average (65 grams each). You may need from 4 to 6 eggs — it all depends on their size. That is why, after adding a third or fourth egg to the dough, focus on the consistency of the resulting mass. If you understand that the dough is still too thick and difficult to mix, add another egg. But not all at once, but break it into the bowl in advance and add a little. It may be necessary for the entire egg, and perhaps a third or half. It is important to stop in time, otherwise the dough will be too liquid.

Since the consistency of the custard dough depends on many factors (for example, the quality and humidity of wheat flour, the size of chicken eggs), you must understand what to expect as a result. The finished custard dough should be completely smooth, brilliant and without lumps.

It is not dense and not liquid — it slips from the shoulder blade with a heavy wide ribbon. Still, as an option, you can conduct a test on a bird beak: take a little dough, slightly clamp it between the thumb and forefinger, then spread your fingers. The dough between them should form two triangles similar to the beak of a bird.

For baking, you will need a round or square (rectangular) shape. I used a detachable ring, the diameter of which made 22 centimeters, and the bottom and lower part of the walls (outside) wrapped it with food foil. This design put on the lower part of the detachable baking shape (with a diameter of 28 centimeters). As an option, you can bake one large custard cake, and then cut it into two identical parts (not along, but across). Put half a custard dough in the form.

Using a dining room or teaspoon with an uniform layer, distribute the dough over the entire area in such a way that small irregularities remain.

I almost forgot: the oven (I have gas, lower heating, without convection) should be warmed up in advance — this is necessarily. Next, choose your version of baking custody cakes. 1. At 190 ° C for about 30-35 minutes. 2. At 200 ° C, about 20 minutes to a rosy state, and then reduce the temperature to 160 ° C and dry the workpiece for another 10-15 minutes. I prefer the second option.

Carefully take out the finished custard cake from the shape and make the second one of the raw dough. Additionally, sprinkle the second workpiece before baking with a tablespoon of almond petals, but this is not necessary. Try to make the second part of the dough even more embossed, so that in finished form the cake looks spectacular. Ready cakes need to be completely cool!

The second stage in the preparation of the Carpatka cake is preparing custard. In a small saucepan (I have 2 liters with a capacity of 2 liters) or a stewpan, pour 400 milliliters of milk (cold or room temperature — not so important) and put on medium heat — let it warm (it is not necessary to bring to a boil at all). We will leave 200 milliliters of milk in the jug.

In a separate container we connect 150 grams of sugar, 1 tablespoon of vanilla sugar (I have homemade with natural vanilla) and 2 chicken eggs. You can flavor custard with vanilla, natural vanilla or vanilla extract — use what you have in the kitchen.

Mix eggs with sugar to get a relatively homogeneous consistency. Next we put 60 grams of corn starch.

Diluting starch with milk (gradually pour the remaining 200 milliliters), thoroughly mix the mixture.

Now it is very important to get a completely homogeneous mass without a single lump, so it is advisable to use a manual whisk or mixer.

By this moment, it managed to warm up well and almost boil milk in a saucepan. Pour it into an egg-sahar mixture with starch with a thin stream, while we do not stop interfering with a whisk.

We pour the brewed mixture back into the saucepan (where the milk was warmed) and cook the cream on a quiet fire, constantly (!!! — this means without discrete) interfering it (you need to interfere at the bottom especially thoroughly so that it does not burn out).

Gradually, the mixture will become thicker and eventually begins to gurgle — the cream boiled. Be sure to boil it on the quietest heat for about a minute after boiling. The result is a very tasty, delicate, fragrant, smooth and thick custard cream.

To cool the custard for the carpet cream, we cover it with a cut of the food film or a new package for the stout — this is necessary that a crust is not formed on the surface on the surface. We leave to cool first to room temperature, after which you can put the cream in the refrigerator or take it to the balcony.

The custard will already cool down and thickens even more — I deliberately scooped it up with a spoon to show the consistency.

It's time to prepare butter (200 grams) — it needs to be beaten well. Put the soft into the volumetric container (take it out of the refrigerator in advance and leave it on the kitchen table) oil.

Using a mixer, beat the butter at the highest speed for 3-7 minutes. Beating time can differ markedly — it depends on the power of your electric assistant. Beat until the oil turns and becomes lush, glossy and airy.

Then, literally one tablespoon, we add a cooled cosprint to the beaten oil and continue to whip.

The result is a very delicate, smooth, homogeneous custard with butter.

It remains to collect the Carpatka cake. To do this, it will be ideal to use the detachable ring to adjust the diameter of the dessert. Additionally, I used a border tape (it is transparent, so now it is not visible), so that later it is easy and accurate to remove the walls. Put the ring on a flat dish or substrate, put the first cake (which without almond petals).

Then we put the custard and level it.

Cover the cream with the second custard cake and gently press it into the cream. Just not much so as not to break. We put the Carpate cake in the refrigerator for 1-2 hours so that the cream grabs and it could be carefully cut.

Then remove the sides of the detachable ring (or detachable). Now the border tape is clearly noticeable — we also remove it.

The final stroke is a little powdered sugar — and you can serve a dessert. The finished cake weighs 1.650 kg.

To make the incision really neat, we use a sharp knife. We heat the blade under hot water, quickly wipe the cloth and cut the cake. After each cut, the blade must be washed, heat and dry. Irochka, thank you very much for this delicious order. I hope the recipe will come in handy and the result will not disappoint. Prepare for health and pleasant to you appetite, friends!