Traditional recipes

Carpathian cake

Carpathian cake

SHEETS:

Rub the sugar with the eggs, then add the oil, like mayonnaise. Mix with warm milk, quenched ammonia and flour. Divide the crust into two equal parts, and these in turn are divided into 5 (so that we have 10 parts). They are stretched and baked on the bottom of the tray.


Cream:

The sugar is mixed with water and put on the fire, chewing constantly, until the sugar is caramelized. Then add the flour gradually. Boiling milk is gradually incorporated into the sugar composition, chewing constantly, until it thickens (on the fire) - about 6 minutes. Remove from the heat and while the cream is still hot, add the butter, chewing until smooth.


Glaze:

Melt the chocolate in a bain-marie and after removing from the heat, mix with the sour cream.

Assemble the cake, alternating the layers of cream with the sheets. Let the sheets soften (from the cream) for a few hours.

Cut the edges. It is divided into 9 cubes. Each cube is cut on the side diagonal, then the 2 cut pieces are glued together to obtain a pyramid. Do the same with all nine cubes. Dress in the glaze and powder with a little "snow" - coconut.


Carpathian Cake - Recipes

Sheet preparation
- turn on the oven, let it be hot
- I mixed eggs with sugar and then with oil, until a cream-like composition is obtained
- add milk, baking soda
- gradually incorporate the flour, until you get a compact dough, but which no longer sticks to your hands and can be spread on sheets
- divide the dough into 8 or 9 parts
- I cut baking paper the size of the stove tray, the back of the tray, I cut 2 papers, so that when one sheet is baked, I can spread it on the other one and we optimize the working time a little
- spread each piece of dough, thin sheet, on baking paper, prick it with a fork from place to place and bake it at the right heat for 7-8 min
- I baked the 9 sheets

- The sugar is mixed with water and put on the fire to caramelize.

* If you want to get a darker cream or let the sugar caramelize better, or as in my case, because I do not like a very burnt caramel, I added some cocoa.

- 1 l of milk is added over the caramel and mixed to dissolve the caramelized sugar, the rest, the 500 ml are mixed with starch and cocoa (optional) and then added over the caramel composition
- mix with a whisk, over low heat, until it thickens like a cream, now turn off the heat and add the butter and then the rum essence

Assemble the cake, putting the cream between the sheets, do not put the cream over the last sheet.
Place a mincer over the cake and refrigerate for a few hours or preferably overnight.

* Don't forget to stop a few tablespoons of cream for the next step.

Cut the edges and cut the cake into 6 parts.


Each parallelepipedal part is cut with a very sharp knife on the diagonal, obtaining two triangular pieces that will be joined with the cream in the shape of a "roof".

Using a kitchen brush, glaze the cakes, then sprinkle with coconut, slice them into 3-4 cm thick slices.
The cake is kept in the refrigerator until serving.


2 teaspoons ammonia for cakes

1,300 kg flour (a suitable hard dough, good to spread)

How to make sheets for Carpathian cake
a bowl roomy and with high walls, we mix wet ingredients at the beginning (beaten eggs with sugar until melted, then add milk, oil, quenched ammonia with lemon juice) then we put flour little by little, until we get one it took suitable loud (good to spread on the worktop).

heating the oven stove at 190 degrees, then we prepare tray from the stove (back) lightly greased oil and wallpapered with flour.

from it took we prepare approx 8 equal lumps of dough, which we spread one by one on worktop sprinkled with flour (the size of the stove tray) with a twister, then rolled on a rolling pin and placed on the back of the tray (eliminating the excess dough, just to stay the size of the tray).

Insert the tray in the preheated oven, leaving the sheet to bake as long as it will harden on the surface, then take it out and place it on a worktop, one on top of the other (but with baking paper in them)


Carpathian cake

Beat the yolks and froth with the rest of the sugar and vanilla essence.

Add the egg yolks over the egg whites and mix gently with the palette from the bottom up.

Add the flour and mix gently from the bottom up until smooth.

From the obtained composition, bake two sheets in the stove tray lined with baking paper.

Bake at 175 degrees for 15 minutes.

We prepare "Cream for Carpathian cake"

Put the eggs, water and sugar on the water bath, stirring constantly with the mixer.

Mix on a water bath until the composition thickens.

Remove from the heat, add the cocoa, mix, then allow to cool.

When cooled, add the margarine and mix until smooth.

We prepare "Icing for the Carpathian cake"

Mix the chocolate, cream and butter on the fire until the chocolate melts, without boiling.

we continue with the basic recipe.

The sheets are cut into three equal parts.

Grease the sheets with cream, dividing the cream into equal parts.

The cake at this stage is put cold in the fridge or even in the freezer. After the cream has hardened, cut it into squares.

Each piece is turned on one side and cut diagonally.

The two resulting pieces are combined with cream on the ungreased side.

The glazed cake is left to cool (it can even be put in the freezer), after which it is portioned.


Carpathian cake

Beat the yolks and froth with the rest of the sugar and vanilla essence.

Add the egg yolks over the egg whites and mix gently with the palette from the bottom up.

Add the flour and mix gently from the bottom up until smooth.

From the obtained composition, bake two sheets in the stove tray lined with baking paper.

Bake at 175 degrees for 15 minutes.

We prepare "Carpathian Cream"

Put the eggs, water and sugar on the water bath, stirring constantly with the mixer.

Mix on a water bath until the composition thickens.

Remove from the heat, add the cocoa, mix, then allow to cool.

When cooled, add the margarine and mix until smooth.

We prepare "Icing for the Carpathian cake"

Mix the chocolate, cream and butter on the fire until the chocolate melts, but does not boil.

we continue with the basic recipe.

The sheets are cut into three equal parts.

Grease the sheets with cream, dividing the cream into equal parts.

The cake at this stage is put cold in the fridge or even in the freezer. After the cream has hardened, cut it into squares.

Each piece is turned on one side and cut diagonally.

The two resulting pieces are combined with cream on the ungreased side.

The glazed cake is left to cool (it can even be put in the freezer), after which it is portioned.


Recipe for the Carpathian cake

Do you remember the childhood cakes, which were prepared using baked sheets on the bottom of the tray? Well, the dessert we're going to talk about today is being prepared in the same way.

So, here are the ingredients you need:

1. For sheets:

- a cup and a half of milk

- 2 tablespoons of lemon juice

- 1 kg of flour and another cup, if the dough does not come out compact enough.

2. For the first type of cream, burnt sugar:

- half a packet of margarine or butter

- cloves, cinnamon or any other spices you prefer.

3. For the second type of cream, cocoa:

- a packet of margarine or butter

4. For the glaze:

- 100 gr of margarine or butter

- a handful of ground nuts for decoration.

The preparation method is as follows:

First, quench the ammonia in the lemon juice. Then, in a bowl, beat eggs with sugar, until you get a thicker composition. Slowly add all the oil, then proceed in the same way with the milk. Mix so that the mixture is homogenous, then gradually add the flour to obtain a dough. The latter must be divided into 9-11 pieces, depending on your preferences, which you must spread out in the form of sheets with the help of a twister. Then bake each sheet on the bottom of a tray, which has been previously greased with a little oil.

While the sheets are baking, prepare the creams. First, you have to prepare the cocoa one, and for this, you have to put on the fire water, sugar, cocoa powder and, when the sugar has completely melted, add the butter or margarine. When you have obtained a homogeneous mixture, you can add the essence of rum and ground walnuts.

For the burnt sugar, put half the amount of sugar in a pot and caramelize it. When ready, quench the composition with water. When it has completely melted, add half a liter of milk, leaving it on low heat. In the milk left aside, put the flour and mix until smooth. Then, pour this composition over the mixture that is on the fire, continuing to mix, to avoid the formation of lumps. At the end, add the butter or margarine, as well as the spices.

The icing, which you will prepare only after you have assembled the cake, is also extremely easy to prepare: put all the ingredients in a pot, over low heat, taking care to mix constantly. When they boil, the icing is ready!

To assemble the Carpathian cake, you must place a sheet greased with cocoa cream, previously cooled, over one greased with burnt sugar cream, this being hot. Continue this way until you finish the sheets. After that, leave the dessert in the fridge until the next day. When the time has passed and take it out of the cold, cut it into squares, and these, in turn, into triangles. At the end, the Carpathian cake is decorated by pouring over the obtained pieces the hot icing decorated with ground walnuts.

Now that you know the recipe for the delicious Carpathian cakes, discover here another dessert that will delight your taste buds, especially since one of the ingredients is chocolate: lava cake!


Carpathian cake

Sheet cakes are my favorites and even though I have to bake a lot of sheets, I think it's worth the effort. Sheet cakes are better after 2-3 days, if they are refrigerated, in closed boxes.

It's a famous cake, but I changed the cream by adding cocoa, because you already know how much I like it. Although at first glance it seems a difficult form to obtain, you will see that it is not so.

For 10 sheets we need: 1350 g flour, 4 eggs, 400 ml milk, 300 ml oil, 200 g sugar, 1 salt powder, 1 sachet baking powder.
Mix the eggs with the sugar until dissolved, add the oil and milk, then incorporate the flour mixed with the baking powder. Knead the dough a little until it is homogeneous, then divide it into 10 balls.

On the floured table we spread each ball in a sheet, which we transfer on the back of a tray greased with butter or on baking paper (I baked in the stove tray). Bake each sheet for about 7 minutes, at 180 degrees, until golden brown. We do the same with the other sheets. Place the sheets on top of each other on a flat surface.

For the cream we need: 1.2 l milk, 500 g sugar, 100 g food starch, 60 g cocoa, 400 g butter, vanilla essence. Put the milk and sugar in a saucepan on the fire and mix until the sugar dissolves. In a bowl, mix the starch and cocoa and dissolve them in warm milk, then pour the mixture over the rest of the milk and mix until the cream thickens, finally add the butter and vanilla.

On a plate or on a wooden chopper we place the first sheet and grease it with hot cream (I put about 3-4 tablespoons of cream, it should not be in excess) and place the next sheet do the same until the last sheet that remains simple. Wrap the cake in cling film and leave it in the fridge overnight, with something heavy placed on top. We keep a cup of cream to assemble the cake.

The next day we remove the edges and cut into three strips, wide, each with a width of about 8.5 cm. Place the strip on the edge of the chopper and cut with a sharp knife, diagonally, obtaining two triangular shapes. Place the triangles back to back and grease them with cream, then glue them well. Dress in the remaining cream or chocolate icing and sprinkle with coconut.


Carpathian cake

Sheet cakes are my favorites and even though I have to bake a lot of sheets, I think it's worth the effort. Sheet cakes are better after 2-3 days, if they are refrigerated, in closed boxes.

It's a famous cake, but I changed the cream by adding cocoa, because you already know how much I like it. Although at first glance it seems a difficult form to obtain, you will see that it is not so.

For 10 sheets we need: 1350 g flour, 4 eggs, 400 ml milk, 300 ml oil, 200 g sugar, 1 salt powder, 1 sachet baking powder.
Mix the eggs with the sugar until dissolved, add the oil and milk, then incorporate the flour mixed with the baking powder. Knead the dough a little until it is homogeneous, then divide it into 10 balls.

On the floured table we spread each ball in a sheet, which we transfer on the back of a tray greased with butter or on baking paper (I baked in the stove tray). Bake each sheet for about 7 minutes, at 180 degrees, until golden brown. We do the same with the other sheets. Place the sheets on top of each other on a flat surface.

For the cream we need: 1.2 l milk, 500 g sugar, 100 g food starch, 60 g cocoa, 400 g butter, vanilla essence. Put the milk and sugar in a saucepan on the fire and mix until the sugar dissolves. In a bowl, mix the starch and cocoa and dissolve them in warm milk, then pour the mixture over the rest of the milk and mix until the cream thickens, finally add the butter and vanilla.

On a plate or on a wooden chopper we place the first sheet and grease it with hot cream (I put about 3-4 tablespoons of cream, it should not be in excess) and place the next sheet do the same until the last sheet that remains simple. Wrap the cake in cling film and leave it in the fridge overnight, with something heavy placed on top. We keep a cup of cream to assemble the cake.

The next day we remove the edges and cut into three strips, wide, each with a width of about 8.5 cm. Place the strip on the edge of the shredder and cut with a sharp knife, diagonally, obtaining two triangular shapes. Place the triangles back to back and grease them with cream, then glue them well. Dress in the remaining cream or chocolate icing and sprinkle with 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!


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 to everyone's liking, 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.

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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