Cake “Karpatka”
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ingredients
Baked dough
100 ml cold water 100 ml whole milk 1 pinch salt 4 pcs domestic eggs 80 g butter fresh or hera 75 g flour, plain (cake) 1 pinch baking powder
Filling 1
500 ml whole milk 100 g plain flour (T650) 1 packet vanillin sugar (bourbon) 4 tbsp granulated sugar 170 g softened butter fresh
Filling 2
250 ml whipping cream 40% 1 packet smeta-fix fresh fruit – raspberries, blueberries, strawberries, currants…
progress
For lovers of vintage now in the manner of a cake.
1.
Into a bowl put milk, water, salt, butter when it boils and butter melts remove from heat stir in flour mixed with baking powder little by little. The batter is baked over a low heat until the batter does not come off the bowl.
2.
Line a 23 cm cake tray with baking paper, see photo below.
3.
Divide the dough into two parts and spread on the prepared tray. Bake.
4.
In the milk whisk the eggs, flour sugar 1,2 put to boil. Boil a thick porridge, cover with cling film and leave to cool. Cream the butter until smooth and combine with the cooled porridge.
5.
Place one part of the crust on a serving platter, spread the filling on a serving plate and smooth. Whip cream, sour cream whip until semi stiff add a handful of blackberries whip until stiff.
6.
Spread the cream filling over the cream sprinkle the fruit cover with the other crust press lightly. Place in the refrigerator to set.
7.
Before serving, sprinkle with icing sugar.
8.
Taste a piece, enjoy.
