Carpathian Mountain Cake with Mangoes - Karpatka z Mango

Karpatka is a traditional Polish dessert that consists of two layers of choux pastry filled with a rich, creamy custard. The dessert gets its name from the Carpathian Mountains, as the top layer of pastry, which puffs up and becomes irregular and rugged during baking, is said to resemble the mountain range. The custard filling is typically made with milk, sugar, butter, and sometimes vanilla, creating a smooth and luscious contrast to the crisp pastry. Karpatka is often dusted with powdered sugar before serving, making it a visually appealing and delicious treat.

I used cream cheese in the filling and added mangoes as they are currently in season.

Ingredients:

Cake:

- 100g flour

- 150g milk

- 50g oil

- 3 eggs

Cream:

- 300ml milk

- 250g cream cheese

- 1 egg

- 80g sugar

- 35g cornstarch

- 100g mangoes 

Instructions:

Cake:

1. Prepare the Cake:

   - Place the oil and milk in a saucepan.

   - Bring to a boil. 

   - Add flour and stir until the ingredients are combined into a smooth mass. 

   - Set aside to cool.

2. Preheat the Oven:

   - Preheat the oven to 200°C. 

   - Line a rectangular baking form (25 cm x 35 cm) with parchment paper.

3. Mix the Batter:

   - Transfer the cake to a bowl. 

   - Add the eggs and mix until you get a smooth batter.

   - Spread the batter evenly in the baking form. 

4. Bake the Layers:

   - Bake for 20-25 minutes until the cake is golden brown. Do not open the oven during baking.

   - Remove the baking form from the oven once cooled down. 

Cream:

1. Prepare the Pudding:

   - Blend together milk, sugar, corn starch and egg.

   - Pour onto a saucepan, stir constantly and cook the pudding until smooth and thick. 

   - Set aside to cool, cover with plastic wrap to prevent a skin from forming.

2. Prepare the Cream:

   - Beat the cream cheese until fluffy.

   - Gradually add the pudding mixture, one spoonful at a time, and continue beating until the cream is light and fluffy.

Assembling:

1. Prepare Mangoes:

   - Peel and cut the mangoe to desired size.

2. Assemble the Cake:

   - Cut the cake in half

   - Spread part of the cream evenly over the first layer. 

   - Press the mangoe into the cream and cover with the remaining cream.

   - Cover with the second baked layer.

   - Refrigerate for 2 hours.

Serving:

1. Finish and Serve:

   - Before serving, dust the Karpatka with powdered sugar.

   - Cut into portions and serve.

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Shanghai pan-fried buns- Sheng Jian Bao 生煎包

Shen Jian Bao (生煎包), also known as Shanghai pan-fried buns, are a type of Chinese bun characterized by their crispy bottom and soft, fluffy top. These buns are traditionally filled with juicy pork, often mixed with gelatinous broth that turns into a delicious soup when cooked. The buns are pan-fried until the bottoms are golden and crispy, then steamed to cook the filling and soften the top. They're typically garnished with sesame seeds and scallions and are known for their savory, juicy flavor and delightful texture contrast.

Servings: 15 buns

Use 28cm wide frying pan 

For the Wrappers:

- 200 g all-purpose flour

- 5g sugar

- 3g dried instant yeast

- 110 ml lukewarm water

For the Filling:

- 220 g minced pork

- 20g spring onion

- 4g ginger, minced

- 2 teaspoon light soy sauce

- ½ teaspoon Shaoxing rice wine

- ½ teaspoon sesame oil

- ¼ teaspoon salt

- 1 pinch ground Sichuan pepper

- 5 tablespoon water, about 35ml

For Frying:

- 1 tablespoon cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Spring onion

Instructions

Prepare the Dough

1. In a large bowl, mix flour, instant yeast, and sugar.

2. Pour in water little by little while stirring with a pair of chopsticks or a fork.

3. Knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel.

4. Leave the dough to rise in a warm place until it doubles in size. This will take between 40 minutes to 1.5 hours, depending on the room temperature.

Mix the Filling

1. Put all the ingredients for the filling into a large bowl.

2. Swirl constantly in the same direction while gradually adding water or chicken stock spoon by spoon into the mixture.

Shape the Buns

1. Knead the risen dough on a floured work surface until it returns to its original size.

2. Divide the dough into 20 equal portions. Roll each piece into a disk-like wrapper.

3. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

4. Leave the buns to rest for 15 minutes before frying.

Fry the Buns

1. Heat up oil in a frying pan over high heat. Place the buns in the pan.

2. When the bottom part becomes golden brown, pour in water then cover with a lid.

3. Uncover when the water evaporates completely. Sprinkle toasted sesame seeds and finely chopped spring onion over.

4. Cook for another 30 seconds or so to crisp up. 

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