Other

Carpathian cake


It was:

Turn on the oven to heat.

Put all the ingredients in a bowl in the order shown, except the flour which is added gradually, and knead until a non-sticky dough is obtained. Divide the dough into 8. On the back of a pan greased with oil, spread a sheet with a rolling pin. Put the tray in the oven until the sheet is nicely browned, then carefully remove it from the tray and place it on a newspaper. Do the same with the rest of the dough.

Cream:

In a large saucepan, caramelize the sugar, then add the butter and chew until it melts. Pour 3/4 of the milk into the pan and continue to cook, chewing from time to time. The rest of the milk is mixed with flour and rum essence. When all the sugar in the bowl melts, add the milk with flour and essence over it and chew continuously until it thickens. At the end add the ground walnuts.

Assembly:

Fill a cup with cream and keep cold until the next day.

Put hot cream on the first sheet, add the second sheet, and the cream and so on, ending with a sheet. Place the cake in a cool place, and place a weight on top of it so that the sheets are pressed (I put a fur and a few full jars, evenly distributed on the surface of the cake).

The next day, cut the cake into 3 lengths. Each part is cut diagonally and lengthwise, resulting in two triangles. These triangles are glued with the cream that was set aside the day before. The three resulting mountains are carefully placed on a plate or a large tray and the icing is prepared as follows: chopped chocolate, whipped cream, cocoa and sugar are put in a saucepan on the fire until all the chocolate melts. It is then allowed to cool, after which the mountains are greased with it.

On two of the mountains I put ground walnuts, and on one I put coconut.


DELICIOUS RECIPES

such a state of expression and thousands of additional explanations. stupid stay in this chapter. I honestly don't understand anything from the phrase: & quotput margarine in melted sugar, take off the heat and then add the flour gradually stirring continuously and then add the hot milk with the polish and stir continuously, let it thicken over low heat and then add the margarine ! & quot SO: how many times is that margarine finally added to her mother's margarine thread :)))

It's very good but I've never done it but I'll try to do it and I hope it works out

. from the explanations of the recipe, it will certainly not come out. try!

you didn't explain the cream correctly.1.you can't put flour in caramelized sugar.2. even if you add margarine in caramelized sugar, and then flour, it doesn't work.

MAYBE: this is a cream with caramel sugar [let me understand, from your preparation>

- the 13 tablespoons of flour are mixed with 2-3 tablespoons of sugar - (this should not make lumps], dissolve with 500 ml of cold milk, and the remaining 1.5 liters of milk, boil

- the remaining sugar is caramelized, then quenched with a glass of hot water. only now can we add the previously dissolved flour, and then the hot milk!


CARPATHIAN OR CABIN CAKE

Looky, super delicious and spicy, Carpati cake is an excellent option for any festive meal, especially for Christmas or New Year. Probably due to the "snow" of coconut flakes with which this cake is decorated, it seems more suitable for the winter holidays :).
Carpati cake is an exceptional combination of tender sheets, caramel cream and "iced" chocolate icing with coconut flakes, a cake for everyone, small or large. I assure you, you will have maximum success!
But I want to tell you from the beginning that you have some work to do in the Carpathian cake: it consists of 9 sheets. Yes, 9 was! If you have not prepared such sheets before, I recommend you start with something lighter, like a cake Snow White, with a cake with sheets and chocolate cream or o cake with leaves and caramel cream. Anyway, after the first 3-4 sheets you start to pick up speed, maybe you will even like it :)
I can honestly say that, although I have some experience (and talent, I could say) in handling the twister, it took me a while to dare to prepare this cake.

The effort to know that it is fully worth it because the Carpathian cake is super delicious and we get an impressive amount. We got 3 days, in the conditions in which our cakes don't even get to cool down.
After I struggled with the 9 sheets of Carpathian cake, I came to the conclusion that it is not so difficult to prepare. The time allotted for preparing the sheets is recovered when we prepare the cream. For the Carpathian cake we use a single cream (caramel) which is simple and easy to prepare.

You need to pay a little more attention to assembling the Carpathian cake so that the specific shape of the mountain ridge comes out.
Place a sheet and a layer of cream in the tray, alternately. Cut the cake into 3 equal parts then each part in halves, diagonally. The halves are then placed back to back, with the small side down.
After assembling, the Carpathian cake is glazed, sprinkled with coconut flakes and kept in the fridge for about 6 hours (or overnight) to freeze the sheets.
Dear ones, it's work at the Carpathian cake, but it's really worth it! I say roll up our sleeves and get to work.
Below is the video recipe.

I invite you to subscribe to my YouTube channel to keep up to date with the latest recipes.

Ingredients needed to prepare the Carpathian cake (for a 32 / 35cm tray)

For Carpathian cake sheets:
- 4 eggs
- 300 gr sugar
- 300 ml of oil
- 300 ml of milk
- 1 teaspoon baking soda
- 1-1.25 kg flour

For the cream of the Carpathian cake:
- 1.5 L milk
- 130 gr of flour
- 400 gr sugar
- 200 gr butter

For the icing of the Carpathian cake
- 200 gr dark chocolate
- 50 gr butter
- 150 ml of milk


Carpathian or Cottage cake

The Carpathian or Cottage cake must definitely be on everyone's holiday tables! It's so good and so good-looking that it's definitely worth a little more cooking time in the kitchen. It's a special occasion cake, that's how I see it, a really special cake that can impress any guest.

It seems complicated to do, it is true that its appearance can give you back from the thought of trying it, but courage! Nothing is as hard as it sounds. And I was clumsy & # 8211 and you can see that in the pictures, where I couldn't even cut evenly on the diagonal, so I ended up with a Carpathian mountain with uneven ridges. But who do you think looked at that? Exactly, no one! I was even full of clumsiness in her training. I forgot to stop my cream for the next day, so the next day when I stick it, take the cream! Where did the cream come from when I didn't stop? Then put it on and make another one & # 8211 and from here came the layer of cream a little lighter in color! That's for whoever noticed him.

But all this was forgotten when the Carpathian cake triumphed beautifully on the Christmas table together with the much-loved rolls and the mother's classic cake. And yes, I made this cake almost a year ago, but for various reasons I forgot about it, until now, when cleaning through pictures I came face to face with it! I don't know how I missed it so far, but it's only good for the coming Christmas.


CARPATHIAN OR CABIN CAKE

Looky, super delicious and spicy, Carpati cake is an excellent option for any festive meal, especially for Christmas or New Year. Probably due to the "snow" of coconut flakes with which this cake is decorated, it seems more suitable for the winter holidays :).
Carpati cake is an exceptional combination of tender sheets, caramel cream and "iced" chocolate icing with coconut flakes, a cake for everyone, small or large. I assure you, you will have maximum success!
But I want to tell you from the beginning that you have some work to do in the Carpathian cake: it consists of 9 sheets. Yes, 9 was! If you have not prepared such sheets before, I recommend you start with something lighter, like cake Snow White, with a cake with sheets and chocolate cream or o cake with leaves and caramel cream. Anyway, after the first 3-4 sheets you start to pick up speed, maybe you will even like it :)
I can honestly say that, although I have some experience (and talent, I could say) in handling the twister, it took me a while to dare to prepare this cake.

The effort to know that it is fully worth it because the Carpathian cake is super delicious and we get an impressive amount. We got 3 days, in the conditions in which our cakes don't even get to cool down.
After I struggled with the 9 sheets of Carpathian cake, I came to the conclusion that it is not so difficult to prepare. The time allotted for preparing the sheets is recovered when we prepare the cream. For the Carpathian cake we use a single cream (caramel) which is simple and easy to prepare.

You need to pay a little more attention to assembling the Carpathian cake so that the specific shape of the mountain ridge comes out.
Place a sheet and a layer of cream in the tray, alternately. Cut the cake into 3 equal parts then each part in halves, diagonally. The halves are then placed back to back, with the small side down.
After assembling, the Carpathian cake is glazed, sprinkled with coconut flakes and kept in the fridge for about 6 hours (or overnight) to freeze the sheets.
Dear ones, it's work on the Carpathian cake, but it's really worth it! I say roll up our sleeves and get to work.
Below is the video recipe.

I invite you to subscribe to my YouTube channel to keep up to date with the latest recipes.

Ingredients needed to prepare the Carpathian cake (for a 32 / 35cm tray)

For Carpathian cake sheets:
- 4 eggs
- 300 gr sugar
- 300 ml of oil
- 300 ml of milk
- 1 teaspoon baking soda
- 1-1.25 kg flour

For the cream of the Carpathian cake:
- 1.5 L milk
- 130 gr of flour
- 400 gr sugar
- 200 gr butter

For the icing of the Carpathian cake
- 200 gr dark chocolate
- 50 gr butter
- 150 ml of milk


Carpathian Mountains Cake

The Carpathian Mountains cake is a delicious Polish dessert with vanilla cream and a tender crust. The cake is prepared from a dough similar to that of eclairs, in the sense that it is also cooked with scalded flour.

The name of the cake is given by the special crust that is formed after baking, which has the appearance of wrinkled mountains.


Carpathian Cake & # 8211 A traditional Romanian delicacy with caramel cream

Sheet preparation. Put the milk, sugar and oil in a pot over low heat and mix until the sugar has completely dissolved without boiling. Leave to cool and mix with 2 beaten eggs, add the baking soda, sifted flour, and knead until you get a dough that can be spread into thin sheets.

Spread the sheets with the rolling pin on the floured worktop, and bake on the bottom of the stove tray sprinkled with flour. The sheet is stretched with the twister so that it is as thin as possible and the edges are matched with a knife so that they have somewhat equal dimensions.

Bake the sheets for about 20 minutes in the oven heated to 180 degrees Celsius. After all the sheets have been baked, leave them to cool on top of each other.

Preparation of the cream. In a pot, caramelize the 2 cups of sugar until it acquires the light copper color, then quench it with a cup of water, let it melt over low heat until it becomes a syrup.

In a bowl, rub the 7 tablespoons of flour with the cold milk poured little by little so as not to form lumps and pour over the burnt sugar syrup in a thin thread, stirring constantly with the whisk. Leave it to boil until it thickens, stirring constantly so that it does not stick.

When the cream has thickened, remove from the heat and add half a packet of butter or margarine and a bottle of rum essence and mix for 2-3 minutes.

Preparation of the glaze. Break the chocolate into pieces, place in a metal bowl and melt in a bain marie. Add butter, vanilla sugar and mix until a slightly creamy icing is obtained. Leave to cool and reach room temperature.

Assembling the cake

The caramel cream is spread cold on the sheets so as not to soften too badly, leaving the last sheet without cream. Let cool until the next day before cutting. The cut is the strong point of this Carpathian cake.

Fit all the edges of the cake nicely, cut into strips about 8 cm wide, so that the final triangle has equal sides. Each strip is cut lengthwise diagonally, the parts are detached and positioned with the tips upwards. The top and bottom should face each other slightly apart so that they can be smeared with icing.

After glazing, approach the two sides, press from the side with your hands. Glaze the whole cake with chocolate, sprinkle coconut on top, ground hazelnuts and let cool until serving when cut into 2-3 cm thick slices that will look like triangles, like mountains.


Carpathian Cake & # 8211 A traditional Romanian delicacy with caramel cream

Sheet preparation. Put the milk, sugar and oil in a pot over low heat and mix until the sugar has completely dissolved without boiling. Leave to cool and mix with 2 beaten eggs, add the baking soda, sifted flour, and knead until you get a dough that can be spread into thin sheets.

Spread the sheets with the rolling pin on the floured worktop, and bake on the bottom of the stove tray sprinkled with flour. The sheet is stretched with the twister so that it is as thin as possible and the edges are matched with a knife so that they have somewhat equal dimensions.

Bake the sheets for about 20 minutes in the oven heated to 180 degrees Celsius. After all the sheets have been baked, leave them to cool on top of each other.

Preparation of the cream. In a pot, caramelize the 2 cups of sugar until it acquires the light copper color, then quench it with a cup of water, let it melt over low heat until it becomes a syrup.

In a bowl, rub the 7 tablespoons of flour with the cold milk poured little by little so as not to form lumps and pour over the burnt sugar syrup in a thin thread, stirring constantly with the whisk. Leave it to boil until it thickens, stirring constantly so that it does not stick.

When the cream has thickened, remove from the heat and add half a packet of butter or margarine and a bottle of rum essence and mix for 2-3 minutes.

Preparation of the glaze. Break the chocolate into pieces, place in a metal bowl and melt in a bain marie. Add butter, vanilla sugar and mix until a slightly creamy icing is obtained. Leave to cool and reach room temperature.

Assembling the cake

The caramel cream is spread cold on the sheets so that it does not soften too badly, leaving the last sheet without cream. Let cool until the next day before cutting. The cut is the strong point of this Carpathian cake.

Fit all the edges of the cake nicely, cut into strips about 8 cm wide, so that the final triangle has equal sides. Each strip is cut lengthwise diagonally, the parts are detached and positioned with the tips upwards. The top and bottom should face each other slightly apart so that they can be smeared with icing.

After glazing, approach the two sides, press from the side with your hands. Glaze the whole cake with chocolate, sprinkle coconut, ground hazelnuts on top and let it cool until serving when cut into 2-3 cm thick slices that will look like triangles, like mountains.


Turn on the oven to heat.

Put all the ingredients in a bowl in the order shown, except the flour which is added gradually, and knead until you get a non-sticky dough. Divide the dough into 8. On the back of a pan greased with oil, spread a sheet with a rolling pin. Put the tray in the oven until the sheet is nicely browned, then carefully remove it from the tray and place it on a newspaper. Do the same with the rest of the dough.

In a large saucepan, caramelize the sugar, then add the butter and chew until it melts. Pour 3/4 of the milk into the pan and continue to cook, chewing from time to time. The rest of the milk is mixed with flour and rum essence. When all the sugar in the bowl melts, add the milk with flour and essence over it and chew continuously until it thickens. At the end add the ground walnuts.

Fill a cup with cream and keep cold until the next day.

Put hot cream on the first sheet, add the second sheet, and the cream and so on, ending with a sheet. Place the cake in a cool place, and place a weight on top of it so that the sheets are pressed (I put a fur and a few full jars, evenly distributed on the surface of the cake).

The next day, cut the cake into 3 lengths. Each part is cut diagonally and lengthwise, resulting in two triangles. These triangles are glued with the cream that was set aside the day before. The three resulting mountains are carefully placed on a plate or a large tray and the icing is prepared, as follows: chopped chocolate, whipped cream, cocoa and sugar are put in a saucepan on the fire until all the chocolate melts. It is then left to cool, after which the mountains are greased with it.

On two of the mountains I put ground walnuts, and on one I put coconut.


Carpathian Mountains Cake

The Carpathian Mountains cake is a delicious Polish dessert with vanilla cream and a tender crust. The cake is prepared from a dough similar to that of eclairs, in the sense that it is also cooked with scalded flour.

The name of the cake is given by the special crust that is formed after baking, which has the appearance of wrinkled mountains.


Carpathian Mountains Cake

The Carpathian Mountains cake is a delicious Polish dessert with vanilla cream and a tender crust. The cake is prepared from a dough similar to that of eclairs, in the sense that it is also cooked with scalded flour.

The name of the cake is given by the special crust that is formed after baking, which has the appearance of wrinkled mountains.