Divide the pastry in two and spread on each sheet to make 2 x 20cm x 30cm rectangles, trying to achieve as rough or uneven a surface as possible (so it rises unevenly as it bakes). Bake for 20-25 minutes (don’t open the oven or the pastry will deflate), then turn the oven to 150°C fan/gas 3½ and cook for 20 minutes more until well risen, crisp and golden. Leave to cool. Pro Tip: If you use 1 tbsp less butter and add 1 tbsp of lard instead, the chocolate glaze will be shinier! The origins of the desert are unclear; it most likely emerged at the turn of the 1950s and 1960s, but its popularity only became widespread in the 1970s and 1980s. [3] The official name "karpatka" was first coined or recorded in 1972 by a group of philology students. [3] [4] Traditionally, one large slice of the pie was served with coffee or tea. Divide the dough into two parts. Spread each of them in a thin layer on a 25 x 30 cm baking tray, greased and sprinkled with flour. Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to a boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular, and 80g of potato starch.

Put into an oven preheated to 220 ° C and bake for 25-30 minutes (bake each cake separately until golden brown). Enhancing the Dough’s Texture: For an even better texture in the dough, consider resting it before baking. This allows the gluten in the dough to relax and can result in a more consistent rise and a better overall texture. Recommended recipes There are "karpatka" baking mixes available in shops across Poland. In 1995, "Karpatka" became a trademark registered for a company called Delecta for the determination of cream powder in the Polish Patent Office. Once the flour and eggs are mixed, the layers are baked in an oven. The first layer is then covered with custard cream and topped with the second layer.Sugar is then sprinkled on top to make it look like the rugged snow-covered Karpaty chain. Karpatka crust baking! You can store any leftovers in a cool place, the refrigerator works too. Cover the cake tightly with an aluminium foil (karpatka tends to absorb flavours and smells from other products). Eat within 2-3 days. Warning: The longer you store Karpatka, the soggier it becomes.

Ciasto Karpatka

Boil water and fat, add the contents of the bag with dough. Heat it over low heat (about 1 minute), rubbing the mixture vigorously. Let it cool down. It is quite possible that I like both of these cakes because they have a very similar texture and they are both filled with vanilla-flavored cream. But there is one significant difference. My Tips for Making Karpatka: Boil water and fat, add the contents of the bag with cake mix. Heat over low heat (about 1 minute), rubbing the mixture vigorously. Let it cool down. Place one part of the baked dough on a flat surface and spread it over with the vanilla cream. Then cover with the top layer.

A sachet (in Poland it contains roughly 16 g, a tablespoon-worth) of vanilla sugar. It’s a popular product in Europe, but elsewhere you can substitute it for one vanilla bean or 3 teaspoons of vanilla extract. Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time. karpatka) είναι παραδοσιακή πολωνική τάρτα κρέμας γεμισμένη με πουτίγκα γάλακτος βανίλιας ή κάσταρντ. Συνήθως αποτελείται από δύο διαφορετικούς τύπους ζαχαροπλαστικής, όπου το βασικό στρώμα τριφτής ζύμης είναι καλυμμένο με μαρμελάδα και παχιά κρέμα και στη συνέχεια συμπληρώνεται με ένα φύλλο ζαχαροπλαστικής. [1] Το επιδόρπιο παίρνει το όνομά του από το σχήμα της κορυφής του που μοιάζει με βουνό με την αχνισμένη ζύμη που μοιάζει με τις χιονισμένες κορυφές των Καρπαθίων - Karpaty στα πολωνικά. [2] Το πιάτο συχνά πασπαλίζεται με ζάχαρη άχνη. Nutritional values ​​calculated with all the ingredients given in the basic version (with milk 2% fat, margarine 80% fat and almonds).

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Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk.