Incredibly delicious cake! Cake Karpatka from simple ingredients.
I fell in love with this cake at first sight and the first piece I tried! I highly recommend making the Karpatka cake, very tender and light. This cake is quick and easy to make. It's like a big eclair with custard. The custard recipe itself is very successful, be sure to try it.
To support our Alina FooDee channel:
💰 Paypal: alinafoodee@gmail.com
💳 Monobank: 5375 4114 1351 3917
💡 Patreon: www.patreon.com/Alina_FooDee
🌸 Instagram: @alina_foodee
🌸 Lola's Instagram: @lola_foodee
Your 👍 and comment is the best way to thank me for the video recipe.
Subscribe to the channel and click on 🔔 to be notified of new videos.
🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸
To make Karpatka cake at home:
Form 22 cm
Water - 70 g
Milk - 70 g
Butter - 60 g
Flour - 100 g
Salt - ¼ tsp
Sugar - ¼ tsp
Egg - 3 pcs. (room temperature)
Custard:
Egg - 2 pcs.
Milk - 500 g
Sugar - 130 g
Vanilla sugar - 10 g
Corn starch - 40 g
Butter 82% - 150 g
For sprinkling:
Powdered sugar - 1 tbsp.
1. Let's start with the custard base for the cream so that it has time to cool. Warm the milk until hot, mix the eggs with sugar and corn starch. Pour the hot milk in a thin stream into the eggs, pour it back into the saucepan and brew, stirring constantly for 7-10 minutes, until the first boiling bubbles appear. Cover the custard with cling film in contact and let cool completely.
2. For choux pastry, mix water with milk, add butter, salt and sugar. Heat until hot, add flour. Stirring constantly, brew the dough until it comes together in a single homogeneous lump. Heat it for another 1-2 minutes to evaporate excess liquid. Transfer the dough to a bowl to cool quickly.
3. When the dough has cooled, add the eggs one at a time, mixing each egg well into the dough.
4. Divide the dough into 2 equal parts. Bake in a preheated oven at 190°C (375°F) for 15-25 minutes. Focus on your oven. The dough should brown well. Let the cooked cakes cool down.
5. Let's get back to the cream. IMPORTANT: Butter and custard must be at the same room temperature. Beat butter until light and fluffy, 3-4 minutes. Add 1 tbsp. custard while continuing to beat. Add the next portion of custard only when the previous one has intervened well.
6. Put the cake in a 22 cm mold, put the cream on top. Cover with second layer. Cover the form with cling film and refrigerate for 4-8 hours, and preferably overnight, so that the cake keeps its shape well.
7. Sprinkle with powdered sugar.
13 фев 2020
