Karpatka with Bavarian cream
Recipe for karpatka cake with Bavarian cream and peaches
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If you like karpatka cake, you must try my recipe for a delicious karpatka layered with light Bavarian cream and peach jam. This karpatka, somewhat resembling a cake, can be served for special occasions and holidays, but also as a weekend dessert. Be sure to check out this recipe and see how to make cream for karpatka with egg yolks. I highly recommend it!
Table of contents
Karpatka with Bavarian cream and peaches step-by-step recipe
Karpatka cake with light Bavarian cream and peaches is an excellent idea for a delicious cake.
Karpatka with Bavarian cream and fruit recipe
Wyposażenie
- Baking pan with a diameter of about 22 cm.
Składniki
ingredients for choux pastry for karpatka
- 3 eggs (size L )
- 150 ml water
- 75 g butter
- 120 g wheat flour – all-purpose (scant cup)
ingredients for Bavarian cream for karpatka
- 3 egg yolks (I used size L)
- 75 g sugar (a little over 1/3 cup)
- 100 ml milk (- mine is 1.5%)
- 15 g gelatin (3 slightly heaped teaspoons)
- 500 ml whipping cream (well chilled)
additionally for karpatka with Bavarian cream
- 1 jar peaches ( with passion fruit Naturally fruity from Stovit)
Instrukcja
How to make choux pastry for karpatka
- In a pot, heat the butter with water.150 ml water, 75 g butter
- When the butter has melted, add the flour and stir vigorously until a uniform mass forms.120 g wheat flour – all-purpose
- Set aside the dough to cool.
- Once the dough is cool, add one egg at a time and mix thoroughly after each addition (if you have small eggs, use 4).3 eggs
- Line the bottom of two 22 cm diameter baking pans with parchment paper.
- Spread about half of the dough into each pan and smooth the surface.
- Preheat the oven to 210 degrees Celsius (fan-assisted mode).
- Place the pans in the oven and bake the dough for about 16-18 minutes – until it is well risen and golden brown.
- After baking, cool.
- If you don’t have two pans, first bake one dough, remove it from the pan, and then bake the second one.
How to make Bavarian cream for karpatka
- Whisk the egg yolks with sugar until a thick, white, and fluffy mass forms – like kogel mogel (you can replace part of the sugar with vanilla sugar).3 egg yolks, 75 g sugar
- Meanwhile, heat the milk, but do not boil it – it should only be hot.100 ml milk
- Pour the hot milk in a thin stream into the whisked egg yolks, mixing constantly.
- Set aside the mixture to cool slightly.
- Meanwhile, whisk the whipping cream until it is slightly stiff.500 ml whipping cream
- Cover the gelatin with water (just enough to cover it) and set aside to swell. Briefly heat the gelatin until it becomes liquid.
- Add some of the milk and egg yolk mixture to the gelatin and mix thoroughly.15 g gelatin
- Pour the gelatin into the rest of the milk and mix.
- Slowly pour the milk with egg yolks into the whisked cream and mix thoroughly.
- Transfer the cream to the pan with one choux pastry layer and smooth the surface.
- Refrigerate for about 2-4 hours to chill.
- Before serving, top the cream with a jar of peaches with passion fruit from Stovit.1 jar peaches
- Cover with the second layer of dough and sprinkle the whole with powdered sugar.
Uwagi
Wartości Odżywcze
Karpatka cake with Bavarian cream – notes
In my home, karpatka is very popular – especially with the male members – which is why I recently made them karpatka with Bavarian cream and fruit.
The cake prepared this way was lighter and more summery :)
First, I prepared the choux pastry layers, which I baked in a springform pan for a change.
Then I made a simple and light Bavarian cream.
I layered the choux pastry with cream and topped it with a jar of peaches with passion fruit from Stovit.
I chilled the cake in the fridge for the cream to set (it contains gelatin).
How to make choux pastry for karpatka – tips
This dough is called choux pastry (parzone), because the initial stage is done in a pot.
Pour water into it and add butter – heat until the butter melts.
Then add flour and, while continuously heating, stir until a compact and thick mass forms.
In the dough prepared this way, water vapor is trapped inside and then released during baking, creating ‘mountains’ on the cake.
Cool the mixture and only then beat in eggs one by one and mix until combined.
Do not add sugar or baking powder to this dough!
Transfer the dough to a mold and bake until the layers are golden and ‘mountains’ appear on them.
Choux pastry itself is not sweet, so you can fill it with a sweeter cream and sprinkle powdered sugar on top.
I hope my version of karpatka with Bavarian cream will appeal to you :)
I also encourage you to try other choux pastry recipes.
Recommended choux pastry recipes
Be sure to also check out my other recipes for delicious cakes and cookies made from choux pastry – similar to karpatka. Here I recommend these three recipes:
Post prepared in cooperation with Stovit brand
