Karpatka is a traditional Polish dessert that is similar to cream pie or Napoleonka, but with a unique twist. It consists of layers of puff pastry filled with a creamy custard or vanilla pudding filling. The name "Karpatka" is derived from the word "Karpaty," which refers to the Carpathian Mountains in Poland.
To make Karpatka, puff pastry sheets are baked until golden and puffed. Meanwhile, a creamy filling is prepared by cooking milk with flour or cornstarch, sugar, and sometimes egg yolks and vanilla until thickened into a smooth custard. Once the pastry sheets and custard are ready, the dessert is assembled by layering the pastry sheets with the custard filling, typically alternating between the two until the desired height is achieved.
Karpatka is a beloved dessert in Poland and is commonly enjoyed during special occasions, holidays, and family gatherings. Its combination of flaky pastry and creamy custard filling makes it a delightful treat for anyone with a sweet tooth.
My version isn't traditional recipe, as the puff pastry is made with no butter and cream is made with addition of sweet cream cheese.
Ingredients:
Cake:
- 100g flour
- 140g milk
- 60g oil
- 3 eggs
Cream:
- 400ml milk
- 250g cream cheese
- 1 egg
- 80g sugar
- 50g cornstarch
Instructions:
Cake:
1. Preparing the Dough:
- In a saucepan, bring milk and oil to a boil.
- Add flour and stir continuously until the mixture forms a smooth dough (the dough should not stick to the pan).
2. Adding Eggs:
- Allow the dough to cool.
- Gradually add eggs one at a time, mixing well after each addition, until the dough reaches a smooth and slightly sticky consistency.
3. Baking the Cake:
- Spread the prepared dough evenly onto a flat baking tray.
- Bake in a preheated oven at 180°C (350°F) for about 20-30 minutes, or until the cake is golden. The "mountains" will form while baking.
Cream:
1. Preparing the Custard:
- In a saucepan, combine milk, sugar, egg, and cornstarch for the custard. Bring to a boil, stirring constantly until the custard thickens.
- Cover the custard with plastic wrap and allow it to cool.
2. Preparing the Cheese Mixture:
- Beat the cream cheese until smooth.
- Gradually add the cooled custard to the beaten cream cheese, mixing until smooth and creamy with no lumps remaining.
3. Assembly:
- Cut the cooled cake in half horizontally.
- Spread the cheese mixture onto one half of the cake.
- Place the other half of the cake on top.
- Chill the cake in the refrigerator for several hours until the cheese mixture sets.
- Dust the cake with powdered sugar before serving.
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