Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For September, we are featuring the Baking of Poland and I am joining in with a recipe for Karpatka (Polish Carpathian Cream Cake)! Once the mixture is boiling, pour in all the flour and mix fast with a wooden spoon until the dough comes together and off the sides of the pot, about 30 seconds. Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk. You’ll find some versions of this cake that use puff pastry instead of choux pastry or shortcrust pastry, but that’s usually what the kremówka is made with. A slice of karpatka goes well with coffee! Tips For The Karpatka Cake Recipe – Polish Carpathian Cake Bake at 390°F (200ºC) for 25-30 minutes, until the cake turns lightly golden. Do not open the oven while it bakes!

There are Karpatka baking mixes available in shops in Poland and in Polish stores internationally, but nothing beats the real deal.Pro Tip: If you use 1 tbsp less butter and add 1 tbsp of lard instead, the chocolate glaze will be shinier! Place one layer of baked choux pastry onto a serving plate. Alternatively, keep it in the cake tin that we have used for baking.

Divide the dough into two parts. Spread each of them in a thin layer on a 25 x 35 cm baking tray, greased and sprinkled with flour. You can store any leftovers in a cool place, the refrigerator works too. Cover the cake tightly with an aluminium foil (karpatka tends to absorb flavours and smells from other products). Eat within 2-3 days. Warning: The longer you store Karpatka, the soggier it becomes. Karpatka» έγινε σήμα κατατεθέν για μια εταιρεία με την ονομασία Delecta για τον προσδιορισμό της σκόνης κρέμας στο Γραφείο Ευρεσιτεχνιών της Δημοκρατίας της Πολωνίας. Put into an oven preheated to 210 ° C and bake for approximately 25 minutes (bake each cake separately until golden brown). Once the flour and eggs are mixed, the layers are baked in an oven. The first layer is then covered with custard cream and topped with the second layer.Sugar is then sprinkled on top to make it look like the rugged snow-covered Karpaty chain. Karpatka crust baking!

As the story goes, Karpatka was named after the Carpathian Mountains (in Polish: Karpaty). And you can see why – the pastry is shaped like a mountain landscape viewed from above. Do you need any special ingredients or equipment to make Karpatka?

The Polish Kremowka and the Karpatka are very similar, but the difference is in the dough. Kremówka is made of puff pastry while karpatka uses a shortcrust or choux-pastry-like dough. Where Are The Carpathian Mountains?karpatka) είναι παραδοσιακή πολωνική τάρτα κρέμας γεμισμένη με πουτίγκα γάλακτος βανίλιας ή κάσταρντ. Συνήθως αποτελείται από δύο διαφορετικούς τύπους ζαχαροπλαστικής, όπου το βασικό στρώμα τριφτής ζύμης είναι καλυμμένο με μαρμελάδα και παχιά κρέμα και στη συνέχεια συμπληρώνεται με ένα φύλλο ζαχαροπλαστικής. [1] Το επιδόρπιο παίρνει το όνομά του από το σχήμα της κορυφής του που μοιάζει με βουνό με την αχνισμένη ζύμη που μοιάζει με τις χιονισμένες κορυφές των Καρπαθίων - Karpaty στα πολωνικά. [2] Το πιάτο συχνά πασπαλίζεται με ζάχαρη άχνη. Enhancing the Dough’s Texture: For an even better texture in the dough, consider resting it before baking. This allows the gluten in the dough to relax and can result in a more consistent rise and a better overall texture. Recommended recipes Turn off the oven, then leave the door ajar for the pastry to dry out and cool down. Meanwhile, make the filling.