Carpathian Cake

Carpathian Cake - A Nostalgic Delicacy

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Number of servings: 12

If you are looking for a cake that brings back childhood memories and festive meals, then the Carpathian Cake is the perfect choice. This classic recipe, with thin, crispy layers filled with a delicious caramelized sugar and walnut cream, is a delight for the senses. Although it may seem complicated, each step will bring you closer to a spectacular result. So, let's get to work!

Ingredients

For the layers:
- 3 eggs
- 300 g sugar
- 300 ml milk
- 300 ml oil
- 2 teaspoons of ammonium bicarbonate quenched with a tablespoon of vinegar
- Flour as needed (approximately 1250 g)

For the filling cream:
- 1 kg sugar
- 250 g butter
- 2 l milk
- 13 tablespoons of flour
- Rum essence
- 250 g ground walnuts

For the glaze:
- 300 ml liquid cream
- 250 g milk chocolate
- 2 tablespoons cocoa
- 2 tablespoons sugar

For decoration:
- 50 g ground walnuts
- 30 g grated coconut

Preparation Instructions

Step 1: Preparing the Layers

1. Preheat the oven: Start by preheating the oven to 180°C.

2. Mixing the ingredients: In a large bowl, add the eggs, sugar, milk, and oil. Mix well until you get a homogeneous composition. Add the ammonium bicarbonate quenched with vinegar.

3. Adding the flour: Begin to add flour gradually, mixing continuously until you obtain a non-sticky dough. You may need to use between 1000 g and 1250 g of flour, so add it gradually, being careful not to overdo it.

4. Dividing the dough: Divide the dough into 8 equal pieces.

5. Baking the layers: On the back of a greased tray, roll out a thin layer using a rolling pin. Place the tray in the oven and let it bake until the layer is slightly browned (about 7-10 minutes). Once ready, carefully remove the layer and place it on a newspaper. Repeat the process for the remaining layers.

Step 2: Preparing the Cream

1. Caramelizing the sugar: In a large pot, caramelize 1 kg of sugar over medium heat, stirring constantly to avoid burning.

2. Adding the butter: Once the sugar has caramelized, add the butter and stir until fully melted.

3. Incorporating the milk: Pour 3/4 of the milk into the pot and let it boil, stirring occasionally.

4. Preparing the flour mixture: In a separate bowl, mix the remaining milk with the flour and rum essence.

5. Thickening the cream: When the caramel has boiled well, add the milk and flour mixture and stir continuously until the cream thickens. Finally, add the ground walnuts and mix well.

Step 3: Assembling the Cake

1. Filling the layers: Fill a cup with cream and keep it cool. On the first warm layer, put a generous layer of cream, then place another layer on top. Continue to alternate the layers and cream, finishing with a layer.

2. Pressing the cake: Place the cake in a cool place and put a weight on top (you can use a heavy cloth and a few jars filled with water, distributed evenly) to press the layers.

3. Cooling: Let the cake sit in the cool for a night.

Step 4: Cutting and Glazing

1. Cutting the cake: The next day, cut the cake into 3 lengthwise, then each piece diagonally, creating triangles.

2. Sticking the triangles: Use the reserved cream to stick the triangles together, forming the "mountains" of the cake.

3. Preparing the glaze: In a small pot, mix the broken chocolate, liquid cream, cocoa, and sugar over low heat until all the chocolate melts. Let it cool slightly.

4. Glazing: Coat each "mountain" with the chocolate glaze and decorate two of them with ground walnuts and one with grated coconut.

Practical Tips

- The layers: Make sure the layers are rolled out evenly to achieve a uniformly looking cake. If you have a rolling pin with different sizes, use it to ease your work.
- Caramelizing the sugar: Be careful when caramelizing the sugar; it burns quickly, so stir constantly and don’t walk away from the stove.
- Filling the layers: Fill the layers while they are warm; if you wait too long, they will break when cutting.

Variations and Combinations

- Filling variations: You can experiment with different nuts, such as almonds or hazelnuts, to add another flavor to your cake.
- Serving: The Carpathian Cake is wonderful served alongside a cup of coffee or tea. It adds an elegant touch to festive meals but is just as delicious on ordinary days.

Nutritional Benefits

This cake contains a significant amount of nuts, which are rich in protein, essential fatty acids, and antioxidants. Additionally, the caramelized sugar adds a quick energy boost, ideal for moments when you need an energy lift.

Frequently Asked Questions

- How long can the cake be stored? The Carpathian Cake keeps well in the fridge for 3-4 days. Make sure it is covered to prevent it from drying out.
- Can I use another type of flour? Although wheat flour is the most suitable, you can experiment with whole wheat or gluten-free flour, but the final texture will be different.

Now that you have all the necessary information, all you have to do is get to work and enjoy the final result, which will surely impress everyone! Enjoy your meal!

 Ingredients: Ingredients: 3 eggs, 300 g rum essence, 300 ml milk, 300 ml oil, two teaspoons of ammonium bicarbonate mixed with a tablespoon of vinegar, flour as needed (1250 g). Pan size: 28/40 cm. Cream: 1 kg sugar, 250 g butter, 2 l milk, 13 heaping tablespoons of flour, 250 g ground walnuts, rum essence. Glaze: 300 ml liquid cream, 250 g milk chocolate, two tablespoons of cocoa, two tablespoons of sugar. Decoration: 50 g ground walnuts, 30 g grated coconut.

 Tags:  cake homemade cookies caramel cake cream sheet cake sheet