Carpathian Cake

Carpathian Cake: A Sweet Indulgence with a Story

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Servings: 12-16

Who doesn't love a delicious cake that brings back childhood memories? The Carpathian Cake is a perfect choice for any special occasion or simply to treat yourself while enjoying coffee with loved ones. This recipe not only offers a delightful taste but also has a rich story, cherished by generations. I invite you to discover step by step how to make it, with all the tricks and details needed to achieve the desired result.

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 Cream:
- 1 kg sugar
- 250 g butter
- 2 liters milk
- 13 heaping tablespoons of flour
- Rum essence (to taste)
- 250 g ground walnuts

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

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

Preparation Steps

1. Preparing the Layers
The first step in making this cake is to prepare the layers. Start by preheating the oven to 180°C.

1. Mixing the Ingredients: In a large bowl, add the eggs, sugar, milk, and oil. Mix well until the mixture is homogeneous.
2. Ammonium Bicarbonate: Add the ammonium bicarbonate that has been quenched with a tablespoon of vinegar. This ingredient will help the layers rise.
3. Incorporating the Flour: Begin to gradually add the flour, kneading until you obtain a non-sticky and elastic dough. It’s important not to add too much flour at once but to incorporate it gradually.
4. Dividing the Dough: Divide the dough into 8 equal pieces. These will form the layers of the cake.
5. Baking the Layers: On a greased baking tray (size 28/40 cm), roll out each piece of dough using a rolling pin. Bake each layer for 8-10 minutes or until golden. After baking, place the layers on a newspaper to cool.

2. Preparing the Cream
The cream is the heart of the Carpathian Cake, so make sure to prepare it with care.

1. Caramelizing the Sugar: In a large pot, caramelize the sugar over medium heat, stirring constantly to prevent burning. When it turns golden, add the butter and stir until completely melted.
2. Adding the Milk: Pour 3/4 of the milk into the pot, continuing to stir. The remaining milk will be mixed with the flour and rum essence.
3. Thickening the Cream: Once the sugar has melted, add the milk and flour mixture. Stir constantly until the cream thickens. Finally, incorporate the ground walnuts for added texture and flavor.

3. Assembling the Cake
Now that you have all the components ready, it’s time to assemble the cake.

1. Filling the Layers: Fill a cup with the cream and keep it chilled. Then, on the first layer, spread a generous layer of cream, followed by another layer. Continue alternating between layers and cream, finishing with a layer on top.
2. Pressing: Place the cake in a cool place and put a weight on top (you can use a board and some filled jars distributed evenly). This step helps to bind the layers and cream together.

4. Cutting and Decorating
After a night in the refrigerator, the cake is ready to be cut and decorated.

1. Cutting: The next day, cut the cake into 3 lengthwise. Each part will be cut diagonally, resulting in triangles.
2. Sticking the Triangles: Use the reserved cream to stick the triangles together. Carefully arrange them on a large platter.

5. Glazing
Bring your cake to life with a delicious glaze.

1. Preparing the Glaze: In a small pot, combine the broken chocolate pieces, liquid cream, cocoa powder, and sugar. Heat over low heat and stir until the chocolate is completely melted.
2. Cooling the Glaze: Allow the glaze to cool slightly, then spread it over each mountain of the cake.
3. Final Decoration: Sprinkle ground walnuts on two of the peaks and grated coconut on one for an attractive appearance.

Helpful Tips
- Ingredients: Make sure all ingredients are at room temperature before starting. This will make mixing easier.
- Temperature Control: Every oven is different. Check the layers after 8 minutes to ensure they don't burn.
- Vegan Option: You can replace the eggs with a mixture of flaxseeds and water (1 tablespoon of ground flaxseeds with 3 tablespoons of water = 1 egg) and the butter with coconut oil for a vegan version.
- Serving: The Carpathian Cake is perfect served with a cup of coffee or tea, but also with a glass of cold milk.

Nutritional Benefits
This cake is not only delicious but also rich in nutrients due to the walnuts, which provide healthy fats, proteins, and fiber. It’s important to consume it in moderation, considering its sugar and calorie content.

Frequently Asked Questions
- Can the cake be frozen?: Yes, you can freeze the Carpathian Cake, but it’s recommended to glaze it after thawing to maintain its appealing appearance.
- How can I keep the cake fresh?: Store the cake in an airtight container at room temperature, and if it’s hot outside, it’s better to keep it in the refrigerator.

The Carpathian Cake is more than just a dessert; it’s a culinary experience that brings joy and nostalgia. Whether you make it for a special occasion or simply to treat yourself, it will surely delight everyone. Try this recipe and let yourself be carried away by its delicious flavors!

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