The best cake in the world. Karpatka, which cannot be resisted

Karpatka is undoubtedly the best cake in the world. Who could resist the connection delicate and slightly crunchy dough and a fluffy cream? When it seemed that this dough could not be taken to a higher level, we decided add some more fruit to itwhich perfectly fit into the whole, slightly breaking the remaining flavors with its acidity. Instead of traditional brewed cake, we focused on extremely simple, somewhat reminiscent of puff pastry. Make the Carpathian in this version, and we guarantee that you will also agree with us, that this is undoubtedly the best cake in the world.

Ingredients:

Butter cake:

• 120 g of wheat flour (preferably type 450),
• 300 g of butter.

Main cake:

• 200 g of wheat flour (preferably type 450),
• 3 tablespoons of sugar,
• 2 yolks,
• a spoon of vinegar,
• 3-4 tablespoons of water.

Cream:

• 3 tablespoons of wheat flour,
• 3 tablespoons of potato flour,
• 3 yolks,
• 5 tablespoons of powdered sugar,
• vanilla sugar,
• 500 ml of milk,
• 60 g of butter.

Additionally

Method of performance:

Prepare butter cake. Sift the flour into a large bowl or a flood onto the countertop. Pull the butter straight from the fridge and chop it into pieces. Combine the ingredients in such a way that crumble is formed. Form a flat cake, wrap in foil and place in the fridge for an hour.

Go to the main cake. Sift the flour onto the countertop or to a large bowl. Make a cavity, stick the yolks and pour in mixed water with vinegar and sugar. Knead into a uniform dough, it should be soft and smooth to the touch. Roll out on the counter, preferably in the shape of a circle.

Pull butter dough out of the fridge, roll out so that it is a slightly smaller diameter than the main dough. Place one cake to the other. Wrap the sides of the main dough to the butter. Roll out into a rectangular shape.

Now go to folding the dough into 3 parts and rolling again. Repeat 4 times at intervals of about 10-15 minutes.

Divide the made dough into two pancakes that will correspond to the size of the mold. Both of them bake in an oven preheated to 200 degrees Celsius. The dough should be golden after pulling out.

Prepare the cream. Sift both flour into a small bowl. Add 250 ml of milk to them (half) and combine the ingredients. In a separate dish, grate the yolks along with both sugars. Boil the remaining milk. Add flour with other milk, stirring constantly. At the end, add grated yolks with sugars. Do not stop mixing and reduce the burner power to a minimum. Grate the butter to a fluffy mass. Add previously prepared cream, in batches, spoon by spoon. You can soon postpone the dough with a cream prepared.

Put half the cherry jam onto the cooled cake, then the cream, the remaining jam and the second cake. Press. Place in the fridge for a minimum of an hour.

Source: NowowoPuje.pl