Carpathian Cake
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Carpathian Cake
Ingredients
- Chocolate eggs - 14 pieces
- Butter - 17.6 oz
- Sugar - 19.4 oz
- Vanilla salt - 0.6 oz
- Baking Powder - 0.5 oz
- Sour Cream - 4.4 oz
- Starch film - 8.8 oz
- Milk - 23 fl oz
- Cream - 1 fl oz
- Chocolate - 3.5 oz
- Wheat Flour - 16.8 oz
- Boiling water - 4 fl oz
- Cocoa Powder - 1.8 oz
Step by Step guide
Step 1
Separate the eggs into yolks and whites. Pass the whites through a sieve and whip until stiff peaks form. Beat the yolks, butter, and sugar with a mixer.
Step 2
Mix the flour with starch, baking powder, and vanilla sugar, then add to the yolks with butter and sugar. Add sour cream and boiling water to the mixture. Finally, fold in the whipped egg whites.
Step 3
Moisten a baking sheet with water and line it with parchment paper. Spread the batter around the perimeter of the parchment in a layer 5 mm thick. Bake 3 identical layers at 180°C for 7 minutes. After baking, cut each layer in half to get 6 layers.
Step 4
For the cream, beat the eggs with a fork and mix with milk. Combine sugar, vanilla sugar, starch, and flour. Pour the milk and eggs into the dry mixture and stir until there are no lumps.
Step 5
Place the mixture over heat. Stirring constantly, bring it to a boil. Remove from heat.
Step 6
Mix cocoa powder with boiling water and add it to the still-hot custard. Mix well and let cool.
Step 7
Heat the cream in a double boiler and add most of the broken dark chocolate.
Step 8
Remove the mixture from heat and add a third of the chocolate.
Step 9
Stir until the chocolate is completely dissolved. Cool the chocolate mixture.
Step 10
Whip the butter. Add the cooled melted chocolate with cream and whip until smooth and creamy. Combine the completely cooled custard with the butter-chocolate mixture. Whip the mixture with a mixer.
Step 11
Assemble the cake. Trim the edges of the layers with a knife. Spread cream on 5 of the 6 layers and stack them on top of each other. Let the cake soak in cream for 1 hour at room temperature and 1 hour in the refrigerator. Cut the 5 layers across into 3 equal strips. Set the sixth layer aside.
Step 12
Next, cut each strip diagonally from the upper right corner to the lower left. This will create 2 triangles from each strip.
Step 13
Spread cream on the 6th layer. Place the first half of the mound on it, spread cream inside, and attach the other half of the mound.
Step 14
In total, there will be 3 mounds.
Step 15
Trim any excess from the 6th layer. Spread cream on all sides of the cake. Place the cake in the refrigerator for 30 minutes.
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