Carpathian cake: an incredibly delicate dessert that resembles an eclair

Do you like eclairs, but one is never enough for you? Then the Karpatka cake is exactly what you need. At its core, Karpatka is a huge eclair on an airy custard dough, with the addition of the most delicate custard.

Food blogger tania_sheremet_ shared on Instagram how to create this huge eclair and turn it into a cake called Karpatka. It turns out that it's not as difficult as it might seem at first glance.

Ingredients for the custard:

• Milk 2.6% – 600 ml
• Sugar – 150 gr
• Eggs – 2 pcs
• Vanilla sugar – 10 g
• Corn starch – 45 gr
• Butter 82.5% – 200 g

Ingredients for the custard dough:

• Milk – 100 ml
• Butter 82.5% – 80 gr
• Water – 100 ml
• Sugar – 1/3 tsp
• Salt – 1/3 tsp
• Flour – 140 gr
• Eggs – 5-6 pcs

Method of preparation of custard

1. Pour the milk into a saucepan, add sugar, and put it on low heat.

2. Separately, break the eggs into a bowl, add cornstarch, and vanilla sugar, and mix until smooth.

3. Pour in the milk, then pour the egg-milk mixture into the saucepan through a sieve.

4. Stirring constantly, cook until thickened, and then for a few more minutes.

5. Transfer the cream to a bowl and cover with cling film until it is in contact. Leave to cool completely.

Dough preparation method

1. Pour milk, water, butter, sugar, and salt into a saucepan. Put on the fire and bring to a boil.

2. Add the sifted flour, and mix with a wooden spatula until a lump forms.

3. Dry the dough in a saucepan for up to 3 minutes over medium heat.

4. Transfer to a bowl and cool to 50 degrees.

5. Beat the eggs separately and gradually add them to the dough, mixing well each time. The dough should be shiny, and flowing, but not liquid.

6. Divide the dough into two equal parts. Put the dough into a 24 cm diameter mold and form bumps with a spoon.

7. Put the dough into a preheated 200-degree oven for 25-30 minutes.

8. Put the finished cakes immediately on a wire rack and let them cool completely.

9. Beat the butter at room temperature until light and gradually add the custard that has already reached room temperature.

10. Put the cake in a ring, tighten the sides with acetate film, spread the cream, level it, put the second cake, press it down a little, close the mold, cover with cling film, and send it to the refrigerator to stabilize overnight.