The Polish Karpatka or mountain cake comes from the Polish kitchen and is comparable in style and elements to eclairs, so it is very tasty and convenient to prepare, and its form resembles a mountain, so it is referred to as so. Preparation time: 20 minutes Cooking time: forty minutes Total time: 1 hour Ingredients To put together the cake: 1 cup water 1 cup flour 1 teaspoon baking powder ΒΌ teaspoon salt 125 grams butter 5 eggs To put together the cream filling: 4 cups of milk 1 cup sugar 5 egg yolks 2 teaspoons vanilla 5 tablespoons of starch 5 tablespoons flour 1 cup room temperature butter To decorate: Sugar Icing How to prepare We begin getting ready the cake, put in a saucepan of water and butter over a medium warmness till the butter melts and boils. Add the flour, baking powder and salt and stir nicely and rapidly for about a minute till we get a smooth, non-sticky dough and go away it to cool aside. Put the dough in a bowl and add the eggs gradually, whilst persevering with to beat with the electric powered whisk properly after every addition. Grease the tray with oil or put butter paper and put the combination in it and stage its floor well. Put the tray in the oven at a hundred sixty five tiers for about half of an hour. We begin with the filling, put a cup of milk in a bowl, add egg yolks, vanilla, starch and flour and combine the ingredients. Put the relaxation of the milk cups in a saucepan over a excessive warmness till it boils, then add the sugar and stir till it dissolves completely. Add the yolk combination to it and proceed to stir over a low warmth till the combination will become thick. Cover the creamy combination with nylon so that a layer does now not shape when it cools, and set it aside. Then put the butter in a bowl and beat it till it turns into light, then add the creamy combination and combine well. Cut the cake into two layers, put the filling between them, enhance it with powdered sugar, then put the cake in the fridge for at least two hours, then it is equipped to be served.

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