Cooking Lesson #650: Carpathian Cake With Vanilla-Custard Cream

…from the Perspectives’ Kitchen

How you doin’? Some people give the credit for this delicious Carpathian Cake to the Italians and others say it is an old Polish recipe.
 
The real history is that this mountain-shaped cake with a layer of custard in between is popular all over Poland. Named after the Carpathian Mountains, it’s a must-have Polish dessert!
 
The uniqueness of the Polish Carpathian Mountain cake recipe is that the crust is made to imitate the shape of the Carpathian mountains. Hence, it’s called a Karpatka cake recipe.
 
Sprinkled with confectioner’s sugar it looks like the famous snow-covered mountains in winter. Whether Polish or Italian or maybe even a little bit French,  the fact remains, a slice of this crisp and creamy dessert is one of the greatest gifts you can give to yourself and all of humanity.
 
Prep time:  30 minutes
Bake Time:  1 hour
Cool Time: 2 hours minimum
Yield:  8 servings
 
Ingredients 
For the choux-style dough (enough for 2 layers)
1 cup whole milk
1 stick unsalted butter (1/2 cup)
1 cup all-purpose flour
5 large eggs
 
For the vanilla custard cream
3 cups whole milk
10 tablespoons granulated sugar
1 tablespoon vanilla extract
1 large egg
4 large egg yolks
4 tablespoons corn starch
2-1/2 tablespoons all-purpose flour
3 sticks unsalted butter, at room temp
2 tablespoons granulated sugar
1 cup vanilla yogurt
 
For sprinkling for garnish
1/4 cup confectioners’ sugar
 
Directions
To make choux-style dough

1. Place the milk and butter in a saucepan. Heat on a medium-low letting the butter melt into the milk.
2. Bring the mixture to a boil. Add in 1 cup of flour and reduce the heat.
3. Whisk together for a while until a thick, lump-free dough forms. It should easily release off the sides of the pot. Remove it from the stove and leave to cool down.
4. Once completely cooled, using a hand mixer, beat in the eggs, one by one, mixing as you go. The dough should become smooth, a bit sticky and lump-free. 
5. Generously butter a 9-inch round pan (or fluted pan) and sprinkle with flour.
6. Roll the dough into a stubby log.
7. Divide the dough in half, wrap half in food film and refrigerate.
8. Spread the other half of the dough directly on the cake pan and level out  the surface with a butter knife or offset spatula. If the dough is sticky, that’s a good thing.
9. Bake at 400° F 25-30 minutes, until the cake turns lightly golden. DO NOT OPEN THE OVEN WHILE IT BAKES!
10. Cool the bottom crust while you make the custard.

To make the vanilla custard cream

1. Boil two cups of milk with the sugar and the vanilla.
2. Add the remaining 1 cup of cold milk, 1 egg, 4 yolks, corn starch and all-purpose flour.
3. Bring the mixture to a 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.
4. Cover with cling film and leave to cool completely.
5. Place 3 sticks of butter and 2 tablespoons of granulated sugar in the bowl of your mixer. Blend together well to form a light & fluffy butter mass.
6. Beat in the yogurt with a hand mixer and gradually start adding in the custard, a few spoonsful at a time, mixing continuously.
7. Pour the custard mixture over the cooled crust.
8. Remove the other half of the chilled dough from the refrigerator and remove the food film.
9. Using your thumb and forefinger pinch off small pieces of irregular dough and lightly place the pieces on top of the custard… it will look like fish scales covering the top of the cake.
10. Gently place the cake pan in the middle of the preheated oven and bake for 20 to 25 minutes until the top is puffy and light golden brown.
11. Carefully remove the cake pan from oven and place on a rack to cool.
12. Refrigerate for at least 2 hours before serving.
13. When ready to serve sift confectioner’s sugar over the top and slice.

ChefSecret:  Make it a chocolate extravaganza by adding 1/2 cup melted chocolate, 1/2 cup semi-sweet chocolate chips and an additional 1/2 cup of yogurt to the base custard before baking. 

Quip of the Day:  Be grateful that no matter how much chocolate you eat, your earrings will still fit.
Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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 To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Baking #CarpathianCake #Karpatka #PolishCreamCake #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

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