Baking

Karpatka pie with raspberries and custard

Friday is the end of the working week. On weekends, you want to please yourself and your relatives with something delicious and unusual. Smakota (Smakotainfo.com) offers to prepare a rather simple, but extremely tasty “Karpatka” pie. “Karpatka” playground is prepared from simple products that every housewife always has in the refrigerator.

The recipe for cooking “Karpatka” bread

  • For the custard dough:
  • flour – 1 cup.
  • water – 1 glass.
  • oil – 125 g.
  • eggs – 4 pieces (medium size).
  • For the custard:
  • milk – 350 ml.
  • flour – 50 g.
  • corn starch – 50 g.
  • oil – 150 g.
  • sugar – 100 g.
  • currants – 100 g.
  • raspberries – 100 g.

An interesting video on the topic – How to make chocolate sprinkles:

Let’s start with the preparation of custard dough. Melt the butter in a saucepan, add water, bring to a boil, add flour and cook the dough until it pulls away from the sides of the pan, and a crust forms on the bottom. Cool the mass to a warm state and introduce, mixing eggs one at a time. (the recipe says 4 eggs, but you may need more or less, depending on the size of the eggs. Therefore, you need to add the eggs one at a time and stir constantly. The dough should not be runny, but smooth, shiny and quite dense).

We put the dough on a parchment-lined form and distribute it evenly.

We put the form in the oven heated to 220 degrees for 35 minutes.

While the cake is baking, prepare the cream. Add flour and starch to 100 ml of milk, mix well so that there are no lumps. Pour in the rest of the milk and put on the fire, stirring constantly with a spatula, cook until it thickens. Remove from the fire. Mash the currants and raspberries through a sieve, add the puree to the cooked cream, mix, cover with a film and leave to cool.

When the cream has cooled completely, beat the butter at room temperature until fluffy and add the custard mass 1 tablespoon at a time, constantly beating.

Cut the finished, cooled cake into two parts. Spread the cream on one part, cover the top with the second part of the cake and sprinkle powder on top. If you are a connoisseur of correct shapes, leave a little cream and spread a little on the top cake as well.

We send the finished cake to the refrigerator for at least a couple of hours, and preferably overnight. Bon appetit!

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