Before us is Women’s Day, and then Easter. For both occasions, I will bake the iconic cake from the Polish People’s Republic, called karpatka. Additionally, I will put raspberries on a thick layer of cream, which will create the best dessert ever. Check out my recipe and serve this cake to your family and it will be gone in the blink of an eye.
The tops of the perfect karpatka should be as rippled as possible, delicately baked and moist. The folds are provided by a larger number of eggs, and the moisture is provided by a vessel with water placed in the oven during baking without convection.
The basis of the cream for this cake is pudding. Of course, you can find ready-made mixtures in stores, but it is worth preparing the filling yourself, which will make it even better. It’s tastier with real sugar, although there’s nothing stopping you from using vanilla sugar. The whole is complemented by raspberries that break the sweetness. A sprinkle of powdered sugar is a must.
What ingredients do we need to make raspberry karpatka?
Ingredients for choux pastry:
- 5 eggs;
- 250 ml of water;
- 125 g of butter;
- 170 g of wheat flour;
- 1/2 teaspoon of baking powder.
Ingredients for the custard cream:
- 600 ml of milk;
- 200 g of butter at room temperature;
- 4 tablespoons of sugar;
- 4 tablespoons of potato flour;
- 2 tablespoons of wheat flour;
- seeds from 1 vanilla pod or 1 package of vanilla sugar.
Additionally:
- 300 g malin;
- icing sugar.
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To make karpatka with raspberries, first I start making choux pastry: I boil water with butter and when it melts, I add sifted flour with baking powder and mix everything vigorously with a wooden spoon until the mixture becomes smooth and starts to come away from the walls of the pot. I set it aside to cool.
Then I gradually add 1 egg at a time and mix everything together each time. I put half of the resulting mass on a baking tray lined with baking paper and bake in an oven preheated to 200 degrees for 25-30 minutes. Finally, I transfer it to a rack to cool. I do the same with the second portion of dough.
In the meantime, I prepare the cream: in a pot, I boil 500 ml of milk with sugar and vanilla pod seeds. In the remaining 100 ml, I mix potato flour and wheat flour and add this mixture to the vessel when the milk boils. Mix everything vigorously to obtain a thick pudding and set aside to cool.
Then I cream the butter until fluffy. I add 1 tablespoon of pudding to it, mixing constantly.
In the last step, I assemble the dessert: I spread one layer of choux pastry with custard cream, put raspberries on it and cover the whole thing with the other layer. I put the raspberry cake in the fridge for at least 2 hours and sprinkle it with powdered sugar before serving..
