You can use the remaining egg whites from thiskarpatka recipeto bake the Beza Polish meringues. How Long Can I Store Leftover Karpatka Cake?

Karpatka is a popular Polish cake. Two layers of choux pastry are filled with fragrant custard cream. There’s a crunch and there’s velvety softness – a perfect balance. Once the cream is cooled completely, add 200g of soft butter (at room temperature) into a bigger bowl or a mixer and beat until soft and fluffy. Then add the cream into the beaten butter 1 spoon at a time while still mixing. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below. Some publications mention using a shortcrust base instead of a choux pastry base, but I’ve read that pro-bakers frown upon recipes like these. But hey – if you want to bake it this way, go for it.Dough: sugar, wheat flour, wheat starch, baking powder (raising agents: diphosphates, sodium carbonates); emulsifiers: mono- and diglycerides of fatty acids esterified with lactic acid, mono- and diglycerides of fatty acids esterified with acetic acid; glucose syrup, color: caramel; skimmed milk powder, flavor, cream: sugar, potato starch, wheat flour, corn starch, modified potato starch, salt, flavors, color: curcumin, coating: sugar, whole milk powder, potato starch, glucose syrup, color: caramel , aroma

Place one part of the baked dough on a flat surface and spread it over with the vanilla cream. Then cover with the top layer.

Divide the dough into 2 parts. Spread each part of the dough on a baking sheet (35x24cm) and bake in the preheated oven at 180°C for 30 minutes.

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)! 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.Put into an oven preheated to 210 ° C and bake for approximately 25 minutes (bake each cake separately until golden brown).

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. Evenly divide the mixture between the two baking trays. Bake for 25-30 minutes, until golden. Do not open the oven door while it is baking. But you can freeze baked choux pastry layers on their own. As soon as they’re baked and chilled, wrap them in foil and place in the freezer. Remember to label them well, so that you know what it is and when it was frozen. Aim to use these up within 2-3 months.Bring to boil and continue cooking for 3 to 5 minutes - whisking continuously, until a lump-free custard forms. Once you’re happy with the texture, take it off the heat. Cover with cling film and leave to cool completely. The Carpathian Mountains are located in Central Europe and Eastern Europe and form an arc that is around 1500 km long. The parts that run through Poland are the Western and Eastern Carpathians. Divide the pastry in two and spread on each sheet to make 2 x 20cm x 30cm rectangles, trying to achieve as rough or uneven a surface as possible (so it rises unevenly as it bakes). Bake for 20-25 minutes (don’t open the oven or the pastry will deflate), then turn the oven to 150°C fan/gas 3½ and cook for 20 minutes more until well risen, crisp and golden. Leave to cool. For Cake: 250ml of water (approx. 1 cup), 125g margarine (72% fat), 4-5 eggs (depends on the size). In a large bowl, whisk together the eggs and vanilla, and add the flours, a tablespoon or so at a time, until combined. Whisk in the remaining cup of milk.