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Carpathian cake

Carpathian cake


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Put flour in a good kneading bowl.

Add eggs, sugar, milk, oil, ammonia and flavors.

Knead until you get a not very thick dough.

Divide the dough into 5 and let it rest for 10 minutes.

Prepare the tray you are lining with baking paper.

Spread the sheet directly on the baking sheet.

Cut the sheet in half and put the tray in the oven, which was heated to 170 g.

Keep in the oven for 10-15 minutes (until lightly browned on top).

Do the same with the other sheets.

Cream:

Take a pan with a thick bottom or tuci.

The sugar is caramelized, without burning.

When the sugar is fluid, add the flour spoon by spoon, stirring quickly.

After the flour is incorporated, add the warm milk. Attention! Use gloves for hand protection.

Boil the cream until it thickens, stirring not to stick.

Allow the cream to cool and add the diced butter, stirring until the butter is incorporated.

Assembly:

Sheet, cream and so on until the sheets are finished.

Stop a little cream to glaze the cake.

After assembly, a tray is placed over the cake to press the sheets.

Cut it and glaze it with the remaining cream.




How do we make the best cream for this delicious cake?

The cream for the Carpathian cake is simple to make and it is so tasty that you will make it for other desserts. It's a chocolate caramel cream, a great combination if you ask me. I love caramel, and chocolate is one of my passions. Speaking of chocolate, in this cream I used chocolate for cakes from Kandia with 50% cocoa. The cocoa mass used for this chocolate, and for all Kandia products in fact, is of a superior quality. The aroma is clear, clean - of chocolate, followed by notes of coffee and nuts, which balance the light notes of wood, and delicate notes of fruit. All these features outline a balanced, round taste profile with a specific chocolate taste.

To harden in the fridge, I added Carpathian cream and butter to the cake. It helps the texture of the cream, makes it shiny, fine and very tasty. The chocolate melts directly into the cream, as does the butter, so the cream is super easy to make. After we have made the cream, all we have to do is fill the sheets and leave the cake in the fridge. To see how you can cut it to give it a mountain shape, you need to watch carefully video recipe. Don't be scared, it's nothing complicated. You just have to cut the cake diagonally and glue the halves to look like a mountain. If you miss your childhood cakes, try my recipe for chocolate chip cookie roll, it is also tasty and easy to prepare.


How do we make the best cream for this delicious cake?

The cream for the Carpathian cake is simple to make and it is so tasty that you will make it for other desserts. It's a chocolate caramel cream, a great combination if you ask me. I love caramel, and chocolate is one of my passions. Speaking of chocolate, in this cream I used chocolate for cakes from Kandia with 50% cocoa. The cocoa mass used for this chocolate, and for all Kandia products in fact, is of a superior quality. The aroma is clear, clean - of chocolate, followed by notes of coffee and nuts, which balance the light notes of wood, and delicate notes of fruit. All these features outline a balanced, round taste profile with a specific chocolate taste.

To harden in the fridge, I added Carpathian cream and butter to the cake. It helps the texture of the cream, makes it shiny, fine and very tasty. The chocolate melts directly into the cream, as does the butter, so the cream is super easy to make. After we have made the cream, all we have to do is fill the sheets and leave the cake in the fridge. To see how you can cut it to give it a mountain shape, you have to watch carefully video recipe. Don't be scared, it's nothing complicated. You just have to cut the cake diagonally and glue the halves to look like a mountain. If you miss your childhood cakes, try my recipe for chocolate chip cookie roll, it is also tasty and easy to prepare.


2 teaspoons ammonia for cakes

1,300 kg flour (a suitable hard dough, good to spread)

How to make sheets for Carpathian cake
a bowl roomy and with high walls, we mix wet ingredients initially (beaten eggs with sugar until melted, then add milk, oil, quenched ammonia with lemon juice) then we put flour little by little, until we get one it took suitable loud (good to spread on the worktop).

heating the oven stove at 190 degrees, then we prepare tray from the stove (back) lightly greased oil and wallpapered with flour.

from it took we prepare approx 8 equal lumps of dough, which we spread one by one on worktop sprinkled with flour (the size of the stove tray) with a twister, then rolled on a rolling pin and placed on the back of the tray (eliminating the excess dough, just to stay the size of the tray).

Insert the tray in the preheated oven, leaving the sheet to bake as long as it will harden on the surface, then take it out and place it on a worktop, one on top of the other (but with baking paper in them)


2 teaspoons ammonia for cakes

1,300 kg flour (a suitable hard dough, good to spread)

How to make sheets for Carpathian cake
a bowl roomy and with high walls, we mix wet ingredients initially (beaten eggs with sugar until melted, then add milk, oil, quenched ammonia with lemon juice) then we put flour little by little, until we get one it took suitable loud (good to spread on the worktop).

heating the oven stove at 190 degrees, then we prepare tray from the stove (back) lightly greased oil and wallpapered with flour.

from it took we prepare approx 8 equal lumps of dough, which we spread one by one on worktop sprinkled with flour (the size of the stove tray) with a twister, then rolled on a rolling pin and placed on the back of the tray (eliminating the excess dough, just to stay the size of the tray).

Insert the tray in the preheated oven, leaving the sheet to bake as long as it will harden on the surface, then take it out and place it on a worktop, one on top of the other (but with baking paper in them)


Carpathian Cake - Recipes

Sheet preparation
- turn on the oven, let it be hot
- I mixed eggs with sugar and then with oil, until a cream-like composition is obtained
- add milk, baking soda
- gradually incorporate the flour, until you get a compact dough, but which no longer sticks to your hands and can be spread on sheets
- divide the dough into 8 or 9 parts
- I cut baking paper the size of the stove tray, the back of the tray, I cut 2 papers, so that when one sheet is baked, I can spread it on the other one and we optimize the working time a little
- spread each piece of dough, thin sheet, on baking paper, prick it with a fork from place to place and bake it at the right heat for 7-8 min
- I baked the 9 sheets

- The sugar is mixed with water and put on the fire to caramelize.

* If you want to get a darker cream or let the sugar caramelize better, or as in my case, because I do not like a very burnt caramel, I added some cocoa.

- 1 l of milk is added over the caramel and mixed to dissolve the caramelized sugar, the rest, the 500 ml are mixed with starch and cocoa (optional) and then added over the caramel composition
- mix with a whisk, over low heat, until it thickens like a cream, now turn off the heat and add the butter and then the rum essence

Assemble the cake, putting the cream between the sheets, do not put the cream over the last sheet.
Place a mincer over the cake and let it cool for a few hours or preferably overnight.

* Don't forget to stop a few tablespoons of cream for the next step.

Cut the edges and cut the cake into 6 parts.


Each parallelepipedal part is cut with a very sharp knife on the diagonal, obtaining two triangular pieces that will be joined with the cream in the shape of a "roof".

Using a kitchen brush, glaze the cakes, then sprinkle with coconut, slice them into 3-4 cm thick slices.
The cake is kept in the refrigerator until serving.


Carpathian Cake - Recipes

Sheet preparation
- turn on the oven, let it be hot
- I mixed eggs with sugar and then with oil, until a cream-like composition is obtained
- add milk, baking soda
- gradually incorporate the flour, until you get a compact dough, but which no longer sticks to your hands and can be spread on sheets
- divide the dough into 8 or 9 parts
- I cut baking paper the size of the stove tray, the back of the tray, I cut 2 papers, so that when one sheet is baked, I can spread it on the other one and we optimize the working time a little
- spread each piece of dough, thin sheet, on baking paper, prick it with a fork from place to place and bake it at the right heat for 7-8 min
- I baked the 9 sheets

- The sugar is mixed with water and put on the fire to caramelize.

* If you want to get a darker cream or let the sugar caramelize better, or as in my case, because I do not like a very burnt caramel, I added some cocoa.

- 1 l of milk is added over the caramel and mixed to dissolve the caramelized sugar, the rest, the 500 ml are mixed with starch and cocoa (optional) and then added over the caramel composition
- mix with a whisk, over low heat, until it thickens like a cream, now turn off the heat and add the butter and then the rum essence

Assemble the cake, putting the cream between the sheets, do not put the cream over the last sheet.
Place a mincer over the cake and let it cool for a few hours or preferably overnight.

* Don't forget to stop a few tablespoons of cream for the next step.

Cut the edges and cut the cake into 6 parts.


Each parallelepipedal part is cut with a very sharp knife on the diagonal, obtaining two triangular pieces that will be joined with the cream in the shape of a "roof".

Using a kitchen brush, glaze the cakes, then sprinkle with coconut, slice them into 3-4 cm thick slices.
The cake is kept in the refrigerator until serving.


Video: Κέικ Βανίλια Σοκολάτα. Άκης Πετρετζίκης (May 2022).