Carpathian cake dessert

Carpathian cake dessert

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Cream: I start with the cream first, so that it has time to cool down.

Put a quarter of the amount of sugar in a large saucepan and let it caramelize over low heat. Then gradually add another quarter of the sugar, mix with a wooden spatula until it melts and at the end add the rest of the sugar. This way, you don't risk the caramelized sugar to burn.

Meanwhile, put the milk in another saucepan and let it boil.

Cut the chocolate and butter into cubes and place them in a bowl.

Mix lightly in the sugar on the fire with a wooden spatula and when it reaches the color of amber and all the sugar is melted, take the pan off the heat and pour the flour. Stir vigorously with a wooden spatula until well incorporated.

Then gradually add hot milk and mix until well incorporated. The cream thickens quickly and you have to add a little milk again. Gradually add all the milk and mix the cream. Put the pan on the fire again, stirring constantly until it thickens and starts to boil. When bubbles appear on the surface, it means that it is ready and the flour is cooked.

Turn off the heat and add the chocolate in turn, then the butter and stir until they melt. Add rum and coffee essence. Mix everything with a vertical blender because it is possible for small lumps of flour to remain. At the end, add the ground walnuts and mix with a spatula.

Move the cream in a bowl and put foil on top so that no crust forms. Leave it to cool to room temperature, then put it in the fridge until you prepare the sheets.

sheets: Mix eggs with a pinch of salt and sugar until they swell and turn white. Add the oil little by little, like mayonnaise. Then add the peel and orange juice.

Then add the milk and mix lightly with a whisk. Mix the flour with the baking powder and the baking soda and put it little by little in the composition, always stirring. When the dough begins to thicken, knead by hand, gradually adding the flour.

Then move the dough on the table and if necessary you can add more flour, until the dough no longer sticks to your hands.

Divide it into 4 equal parts.

Grease the bottom of the stove pan with oil and spread the sheets one at a time. Roll the dough on the rolling pin and then move it to the tray. Cut the sheet in half and prick from place to place with a fork. We will thus obtain 8 sheets for the cake.

Bake the sheets at 180 degrees C, about 3-4 minutes each. If you have two trays, it will go faster. Until the first two sheets are baked, spread the other sheet of dough. Remove the sheets from the oven with a spatula and let them cool on a kitchen towel.

Assembly: Dress a wooden chopper with cling film and put the first sheet, 3 tablespoons of cream, level well, then the sheet and cream again until the sheets are finished. If you want more cakes to come out, you can double the quantities for sheets and cream from the start. Do not put the cream on top. The cream layer should not be thick. Cover the remaining cream and keep it for decoration. Cover the cake with plastic wrap, put a mincer on top to press a little and leave it in the fridge overnight.

The next day cut the edges of the cake and then cut it into two strips. Each strip must then be cut obliquely in half. You will get two long triangles. Turn the triangles back to back, grease one of the parts with cream and glue them together, forming the Carpathian cake.

There will be 2 such cakes that you dress with the remaining chocolate cream.

Sprinkle ground walnuts on one of them and coconut on the other.

You can leave them in the fridge for a while or they can be served immediately.


  1. Chess

    A very useful thing

  2. Cheyne

    Good job!

  3. Amon

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  4. Moki

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  5. Berhanu

    your thinking is brilliant

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