Cake “Carpathians” from Alla Kovalchuk and Alexander Pedan (“Everything will be delicious!”). Cake “Carpathians” from Alla Kovalchuk Everything will be good Carpathians cake

INGREDIENTS

Eggs - 10 pcs.
Butter - 300 g
Sugar - 500 g
Flour - 400 g
Vanilla sugar - 10 g
Baking powder - 15 g
Sour cream - 125 ml
Starch - 130 g
Boiling water - 90 ml

For cream:

Flour - 75 g
Starch - 120 g
Sugar - 50 g
Vanilla sugar - 8 g
Eggs - 4 pcs.
Milk - 700 ml
Cocoa - 50 g
Chocolate - 100 g
Cream - 50 ml
Butter - 200 g
Boiling water - 40 ml

COOKING METHOD

Separate the whites from the yolks in the eggs. Pass the whites through a sieve and beat until stable foam. Beat the yolks, butter and sugar with a mixer.

Mix flour with starch, baking powder and vanilla sugar and add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Finally fold in the beaten egg whites.

Wet a baking sheet with water and cover it with parchment. We spread the dough around the perimeter of the parchment in a layer 5 mm thick. Bake 3 identical cake layers at 180°C for 7 minutes. After cooking, divide each one in half to make 6 cakes.

For the cream, break the eggs with a fork and mix with milk. Mix sugar, vanilla sugar, starch and flour. Pour the milk and eggs into the dry mixture and stir until the lumps disappear.

Put the mixture on fire. Stirring constantly, bring it to a boil. Remove from heat.

Mix cocoa with boiling water and add to the still hot custard. Mix well and cool.

Heat the cream in a steam bath and add most of the broken dark chocolate to it. Add another third of the chocolate after removing the mixture from the heat.

Stir until the chocolate is completely dissolved. Cool the chocolate.

Beat the butter. Add cold chocolate melted with cream to it and beat until smooth and creamy. Mix the completely cooled custard with the butter-chocolate one. Beat the mixture with a mixer.

Forming a cake.

We compare the edges of the cakes with a knife. Grease 5 of the 6 cake layers with cream and stack on top of each other. Leave the cake to soak in the cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut 5 cakes crosswise into 3 equal strips. Set aside the sixth cake layer.

Grease the sixth cake with cream. We place the first half of the slide on it, lubricate the inside with cream and connect the other part of the slide.
In total there should be 3 slides.

Cut off the unnecessary part of the sixth cake layer. Grease all sides of the cake with cream. Place the cake in the refrigerator for 30 minutes.

Decorate “Karpaty” with coconut flakes.

Biscuit cookies

INGREDIENTS

Sugar - 170 g
Flour - 80 g
Eggs - 5 pcs.
Powdered sugar - 25 g
Vanilla sugar - 10 g

For filling:

Cherry jam - 150 g
Semolina - 8 g

For the glaze:

White chocolate - 100 g
Butter - 25 g
Sour cream - 18 ml

COOKING METHOD

Separate the whites from the yolks in the eggs. Using a mixer, beat the egg whites with some of the sugar. Whisk the yolks with sugar and vanilla sugar. Add flour to them and mix until smooth.

Add the protein mass to the yolk batter and mix carefully with a whisk. Cover the baking sheet with parchment and grease with oil.

Place the cookie dough in circles on a baking sheet using a thick milk bag. Sprinkle with powdered sugar to form a crispy crust. Bake in the oven at 180°C for 10 minutes.

Add semolina to the jam and leave the mixture for 15 minutes. Bring the mixture to a boil, and after 2 minutes turn it off and cool.
Grease the flat side of each cookie with thick jam and combine it with another cookie - also flat on the side.

Preparing the glaze.

Melt white chocolate with sour cream and butter.

Dip the cookies into the melted chocolate with a fork and place on a wire rack to allow the glaze to set.

see also (“Everything will be delicious!”)

Whole mountains of delicious sweets will grow on your table, because using this recipe from Alla Kovalchuk you will learn how to cook an incredible “Carpathians” cake.

Preparation

Separate the eggs into yolks and whites. Pass the whites through a sieve and beat until stable foam. Beat the yolks, butter and sugar with a mixer.

Mix flour with starch, baking powder and vanilla sugar and add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Finally fold in the beaten egg whites.

Moisten a baking sheet with water and line it with parchment. Place the dough around the perimeter of the parchment in a layer 5 mm thick. Bake 3 identical cake layers at 180°C for 7 minutes. Once cooked, divide each one in half to make 6 cakes.

For the cream, break the eggs with a fork and mix with milk. Mix sugar, vanilla sugar, starch and flour. Pour the milk and eggs into the dry mixture and stir until the lumps disappear.

Place the mixture on the fire. Stirring constantly, bring it to a boil. Remove from heat.

Mix cocoa with boiling water and add to the still hot custard. Mix well and cool.

Heat the cream in a steam bath and add most of the broken dark chocolate to it.

Add another third of the chocolate after removing the mixture from the heat.

Stir until the chocolate is completely dissolved. Cool the chocolate.

Cream the butter. Add cold chocolate melted with cream to it and beat until smooth and creamy. Mix the completely cooled custard with the butter-chocolate custard. Beat the mixture with a mixer.

Form the cake. Compare the edges of the cakes with a knife. Grease 5 of the 6 cake layers with cream and stack on top of each other. Leave the cake to soak in the cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut 5 cake layers crosswise into 3 equal strips. Set aside the sixth cake layer.

Grease the 6th cake with cream. Place the first half of the slide on it, grease the inside with cream and connect the other part of the slide.

In total there will be 3 slides.

Cut off the unnecessary part of the 6th cake layer. Grease all sides of the cake with cream. Place the cake in the refrigerator for 30 minutes.

Decorate “Karpaty” with coconut flakes.

Polish Karpatka cake, combining thin cakes based on choux pastry and a delicate milk layer, is a wonderful dessert for hospitable tea parties, special events or modest gatherings with the family. A successful combination of a sweet, enveloping cream and a bland flour part forms a pleasant and not cloying confectionery product, which will surely appeal to those with a sweet tooth of all ages.

The choux pastry is prepared in the standard way, as in the formation of the well-known French and popular ones. For those who have already dealt with at least one of the above desserts, making “Karpatka” will seem extremely simple. We recommend that novice cooks who are not yet familiar with choux pastry practice and hone their skills using this recipe. It’s not for nothing that the Karpatka cake is often called a large or “lazy” eclair - the taste is very similar, and the preparation is much simpler, since the flour base is baked in one cake layer.

Ingredients:

For the test:

butter - 100 g;
flour - 150 g;
salt - a pinch;
water - 250 ml;
eggs - 5 pcs.

For cream:

milk - 500 ml;
sugar - 170 g;
vanilla sugar - 10 g;
flour - 50 g;
salt - a pinch;
potato starch - 25 g;
butter - 200 g.

For registration:

powdered sugar - 1-2 tbsp. spoons.

Cake “Karpatka” recipe with photos step by step

How to prepare dough for Karpatka custard cake

First of all, measure and sift 150 g of flour through a fine sieve. We will work with the dough quickly, so everything you need should be ready right away.
Next, pour water into a thick-bottomed pan and add a pinch of salt. Add butter, cut into cubes. Place on low heat.
When the oil fragments are completely dissolved and the liquid boils, add all the flour. Remove from heat and immediately, without wasting a minute, knead the mixture very quickly. As soon as the butter-flour mixture turns into a single composition, return the pan to the stove.
We continue to actively mix the dough for 1-2 minutes, setting the heat to minimum. It is necessary to obtain a plastic mass that easily lags behind the bottom/walls of the pan. After removing from the heat, place the dough in a clean bowl and cool.
Add eggs to the now cooled flour mixture, one at a time, stirring the dough thoroughly each time.
We achieve a homogeneous, smooth composition. The dough will be shiny, viscous and viscous.
We line a large baking sheet with parchment paper, approximately 36x32 cm in size (no less!) - the layer of dough should not be thick. If you don’t have a large baking tray, divide the flour mixture in half and bake in two batches. Level the choux pastry as much as possible so that the cake bakes evenly.
Place the baking sheet in an oven preheated to 200 degrees for about 30-40 minutes. The cake should rise in tubercles and brown well.
After cooling completely, cut the baked cake into two equal parts.
Cream for custard cake “Karpatka”
In a large heat-resistant container, combine all the dry ingredients - flour, starch, salt, vanilla and simple sugar. Mix.
After bringing to a boil and removing from heat, little by little add hot milk to the dry ingredients (about half the serving). Stir very thoroughly, leaving no lumps.
Pour the resulting mixture into the remaining milk and return to the stove. Cook the cream over low heat, stirring carefully and continuously. As soon as the mass thickens, remove from the stove and cool.
Beat softened butter until fluffy.
In small portions, introduce the completely cooled milk mass, continuing to work with the mixer. We get a thick, fluffy cream that holds its shape well and does not spread.
Assembling the cake. First place one part of the cake on a suitable dish. Apply all the cream, trying to distribute it as evenly as possible.
Next, cover the cream layer with the second part of the cake and press down lightly. Sprinkle the cake with sifted sweet powder.
Before tasting, put the product in the refrigerator for at least 4 hours so that the cream layer “hardens” and the cake itself holds its shape well when cut. Divide the finished dessert into portions and serve.

Custard cake “Karpatka” is ready! Enjoy your tea!

» Alla Kovalchuk will teach you how to cook Cake "Carpathians". The chef will reveal all the secrets of preparing this dessert, and also share a recipe for a delicious biscuits.

A real culinary miracle awaits you. Everyone who has ever tried this dessert will forever remember the special taste of the sponge cake, loose as a cloud, rich milk chocolate cream and its extremely colorful design. Our mothers and grandmothers passed on the recipe from mouth to mouth, each time trying to repeat the original form, which became the hallmark of the dessert. However, not everyone succeeded. Those who managed to conquer the capricious sweet mountains were considered the best of the best. Get ready for real culinary miracles - whole mountains of delicious sweets will grow on your table, because you will learn how to cook the incredible Karpaty cake!

Culinary expert Alla Kovalchuk knows the secret recipe for this cake. Her grandmother kept it in her cooking notebook. It's time to discover the secrets of the mysterious Carpathian mountains. Will you learn how to make tender, plump, yet dense and durable layers for a multi-layer cake? Which eggs to choose so that the sponge cake holds its shape well? We will tell you what to add to the dough so that the cakes are not clogged after baking? What ingredient will help thick cakes easily absorb the cream? And most importantly: you will learn how to create the original form of the famous dessert!

Everything will be delicious. Broadcast from 04/16/16 Cake “Carpathians”. Watch online

Cake "Carpathians"

Ingredients:

eggs - 10 pcs.
butter – 300 g
sugar - 500 g
flour - 400 g
vanilla sugar – 10 g
baking powder – 15 g
sour cream – 125 ml
starch – 130 g
boiling water – 90 ml

for cream:
flour - 75 g
starch – 120 g
sugar - 50 g
vanilla sugar – 8 g
eggs - 4 pcs.
milk – 700 ml
cocoa - 50 g
chocolate – 100 g
cream – 50 ml
butter – 200 g
boiling water – 40 ml

Preparation: