Mastering cake ready

Since childhood, I have had a special love for cakes. Every time I walk past the pastry shop, I come to take something home. Eclairs are my weakness. Light, vanilla, with a crispy crust and delicate cream... It's impossible to resist.

Many times I tried to bake them myself, but failed. And this baking takes a lot of time, you can spend half a day in the kitchen.



My husband and I went home for lunch. She cooks very tasty and often pleases with something sweet for dessert. This time, my heart was broken. Carpathian cake.

My mother-in-law shared the recipe and talked about the intricacies of cooking. The cake is perfect for lazy sweet tooth. Baking is like a big custard cake. This is a huge eclair for several people at once. Moreover, this recipe contains a completely new approach to the preparation of Carpathians and came to us from Poland. The dessert is lush, and the cakes are somewhat reminiscent of the Carpathian Mountains.



Cook cake "Carpathian" Ingredients for the test

• 100 ml of water
• 100 ml of milk
• 140g flour
• 4 eggs
• 80g oil
• half-plus

Cream ingredients

• 600 ml of milk
• 150g sugar
• 1 bag of vanilla sugar
• 2 eggs
• 60g cornstarch
• 200g soft butter
• 1 tbsp powdered sugar

Preparation

1. Let's do the cream first. Put the milk to boil and in the meantime mix eggs, sugar, vanillin and starch. Carefully whipp the ingredients with a mixer so that there are no lumps left. Boiled milk is gradually introduced into the cream and stirred with a wooden spoon. The cream should be cooked on a slow heat until the mixture thickens. When it is cooked, close the mixture with food film and set it to cool a little.
   
   
   
   
   
   
2. Now let's get to the test. Take oil, water, milk and salt - mix them in sotein and bring to a boil. In the boiling mixture, add sifted flour and mix well with a spoon. Let the dough cool for a few minutes. Then one egg is inserted and thoroughly stirred.
   
   
   
   
3. We cover the pan with baking paper and lay out the dough. Put in the oven for 25-30 minutes and leave to bake at a temperature of 200 degrees. The cakes should turn out “humpback”, like the mountains of the Carpathians – hence the name of the cake. Take it out of the oven and let it cool.
   
   
   
   
4. Cut the cake into two crusts. Take the butter and whip with a mixer, gradually adding boiled cream. All the finished mass is laid out on one crust and covered with the second. Through the sieve sprinkle powdered sugar and leave to brew. It is better to give the cake time to cool - 15-20 minutes, so the cream will thicken and become even tastier.
   
   
   
   

Cake "Carpathian" from custard It is popular with lovers of baking. My mother-in-law told me about a new approach to cooking. Thanks to the use of corn starch, the dough is light and crispy. And adding soft oil to the cream makes it softer and thicker. Try this way of making cake with custard and you will be pleasantly surprised. Even more happy husband and children – eat everything and ask for a supplement. Bon appetit!