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The Cake “Karpatka”
Cooking the cream:
Return the mixture to the saucepan and thicken the cream over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and let the cream cool slightly.
Assembling the cake:
Pour the cooled cream over the first layer of dough in the mold, spreading it evenly.
Second layer of dough:
Spread the remaining dough over the cream to form the second layer of the cake. You can smooth the surface with a slightly damp spatula to obtain an even finish.
Cooking :
Bake the cake for about 30-35 minutes, or until golden brown and the pastry is cooked.
Finishing :
Allow the cake to cool completely in the pan before carefully removing it from the pan.
Sprinkle icing sugar generously on top for a sweet and aesthetic finishing touch.
Return the mixture to the saucepan and thicken the cream over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and let the cream cool slightly.
Assembling the cake:
Pour the cooled cream over the first layer of dough in the mold, spreading it evenly.
Second layer of dough:
Spread the remaining dough over the cream to form the second layer of the cake. You can smooth the surface with a slightly damp spatula to obtain an even finish.
Cooking :
Bake the cake for about 30-35 minutes, or until golden brown and the pastry is cooked.
Finishing :
Allow the cake to cool completely in the pan before carefully removing it from the pan.
Sprinkle icing sugar generously on top for a sweet and aesthetic finishing touch.
