With THIS recipe, the Polish cake specialty with pudding is guaranteed to succeed!


The Karpatka comes from Poland – and is simply delicious. Imago/agefotostock

Anyone who has ever been to Poland, has certainly seen this delicious cake: It consists of two airy, wavy layers of dough, is filled with vanilla pudding and sprinkled with powdered sugar: Karpatka is the name of this wonderful dessert, which takes its name from the Carpathian Mountains. After all, the Huckelkuchen covered with powdered sugar looks like a small mountain range.

The cake, which was particularly popular in the 1970s and 80s, is available as a baking mix in almost every supermarket in Poland. In Germany, procurement is more difficult. The baking mixes are only available on the Internet and Polish specialty shops usually only offer fresh Karpatka once a week. But there is also a recipe that makes the Karpatka taste like it does in Poland even without the original baking mix!

The ingredients for an original Polish Karpatka

For the cake you need 150 grams of flour, 125 grams of butter, 4 eggs, ½ sachet of baking powder, 250 milliliters of water. For the cream you need 500 milliliters of milk, 100 grams of butter, a packet and a half of vanilla pudding powder and 50 grams of sugar. Also powdered sugar for sprinkling.

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Karpatka is a very popular cake in Poland. Imago/Panthermedia

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The recipe: This is how your Karpatka will be like in Poland

That’s how it’s done: First, take care of the dough. Bring the water to a boil in a saucepan and dissolve the butter in it. Stir in the flour and baking powder over low heat and let the mixture cool down.

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Then preheat the oven to 200 degrees top/bottom heat and beat the four eggs into the batter and mix (ideally with a hand mixer). It should end up with a spreadable consistency.

Now divide the dough in half and first spread one half evenly thinly on a baking sheet lined with baking paper. This is then put in the oven for 20 to 25 minutes until it has a golden brown color and a wavy structure. Repeat this process with the second half of the dough.

In the meantime, you can take care of the cream, which is the heart of Polish Karpatka. Bring half of the milk to a boil in a saucepan and mix the custard powder in the other half. Then add the milk-pudding mixture to the boiling milk and stir until the mixture becomes thicker.

Also let this mixture cool down and then add the butter and sugar and mix everything with a hand mixer at the highest level for a few minutes.

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When everything is ready, spread one of the baked dough halves (ideally the one that didn’t turn out so nice) with the cream and put the second dough half on top. Now sprinkle everything with powdered sugar and the original Polish Karpatka can be served.

Enjoy your meal!

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