INGREDIENTS
- Crema:
- – 2 eggs.
- – 150 g of sugar.
- – 50 g of corn starch.
- – 500 cc of milk.
- – 130 g of butter.
- – 1 tsp vanilla essence.
- – Dulce de leche confectioner.
- Time:
- – 120 cc of milk.
- – 120 cc of water.
- – 150 g of wheat flour.
- – 4 eggs.
- – 1/2 teaspoon salt.
- – 1 tsp sugar.
- – 80 g of butter.
This preferrred recipe to your dessert, a typical candy from Polish delicacies KARPATKA CAKE
PROCEDURE:
1. Make a pastry cream. Warmth the milk with half the sugar and warmth.
2. Combine cornstarch with sugar. Add the eggs and blend. Add
scorching milk over eggs. Prepare dinner the pastry cream in a pot till it boils for one minute. Add the vanilla essence. Switch to a bowl with a movie in touch and funky.
3. For the dough: in a pot put the water and milk with a pinch of salt, sugar, butter. In terms of a boil, pour within the flour and prepare dinner, stirring till you obtain a homogeneous dough that separates from the sides. If you end cooking the flour with an electrical mixer, you add one egg at a time.
4. Put together two 24 cm molds with buttered parchment paper. Pour out half of the dough and distribute with a spoon in order that it’s a little uneven. Do the identical with the opposite a part of dough in one other mould.
5. Bake at excessive temperature for quarter-hour and proceed cooking at medium temperature for 15 extra minutes.
6. Beat the pastry cream with the creamy butter.
7. To assemble the cake, put acetate or parchment paper on the sides of the mould the place the cake bases have been cooked. Place a cake base. Make a layer of dulce de leche pastry. Pour the pastry cream on high. Put the second layer of dough. Place within the fridge for 3 hours.
8. End with powdered sugar. And it is prepared! .
