Polish cake “Karpatka”. A very large and tasty eclair!

The “Karpatka” cake is a particularly tasty Polish dessert, very airy and tender, which is made from scalded dough and vanilla cream. For the preparation of this cake you will need few ingredients, but the result is extraordinary, you will get a delicious dessert that everyone will like. You can prepare this original cake for any celebration. Enjoy it with your favorite drink.

INGREDIENTS FOR DOUGH

-100 ml of water

-100 ml of milk

-140 g of flour

-4 eggs

-80 g of butter

-1/2 teaspoon of salt

-15 g of almond flakes

CREAM INGREDIENTS

-600 ml of milk

-150 g of sugar

-60g de amidon

-2 eggs

-2 g vanilla

-200 g of butter

METHOD OF PREPARATION

1. The dough . Put in a saucepan: butter, milk, water and salt, bring the mixture to a boil.

2. Sift the flour. Sprinkle the flour into the boiling mixture and stir until smooth, without turning off the heat.

3. Put the dough in a bowl, mix it and let it cool.

4. Incorporate the eggs into the batter one at a time until smooth.

5. Divide the dough into 2 parts, put one part of the dough in the form (you don’t need to level it), sprinkle with almond flakes and bake the top in the oven preheated to 200 degrees for 30 minutes.

6. Cream . Bring 450 ml of milk to the boil.

7. Mix the eggs, sugar and vanilla with a whisk until smooth. Add the starch, mix well and pour the remaining milk, mix well.

8. Pour 1/2 of the boiled milk into the egg mixture and mix. Put the remaining milk on the heat and pour in the egg and milk mixture, stirring until the cream thickens. Turn off the heat, stir, cover the custard with cling film and leave to cool.

9. Remove the top from the mold and put the remaining dough in the mold (without decorating it with almond flakes) and bake the top for 25 minutes. Let the tops cool.

10. Beat the butter with the mixer until you get a fluffy mass and gradually mix it with the boiled cream.

11. Assemble the cake. You can place the cake in the baking dish and line the edges with cling film.

12. Place the first layer without almond flakes, spread all the boiled cream on top and cover it with the second layer. Refrigerate the cake for 3 hours.

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