Karpatka

Method

1. 1

   Preparation of cabbage paste

2. 2

   Start by preheating your oven to 180°C. Heat water, butter and salt in a saucepan. When the butter is melted, remove the pan from the heat and add the flour at once. Mix vigorously to avoid lumps. Place the pan over the heat and heat over low heat to dry the dough. Remove from heat and let cool for 5 min. Add the eggs one by one by mixing well between each addition.

3. 3

   Cooking

4. 4

   Separate the cabbage paste into 2 equal portions. Spread each half of the cabbage paste on a baking sheet. Bake for 25 minutes. When the cabbage dough is well cooked, remove the plates from the oven. Let it cool.

5. 5

   Preparation of muslin cream

6. 6

   Pour the milk into a saucepan. Split the vanilla pod into 2 and pick up its seeds. Add them to the pan. Bring to a boil. Meanwhile, whisk the eggs with the sugar powder and the Maizena. Dry with a little milk and pour it in the pan. Stir over medium heat stirring constantly. Remove from the fire, pour into a container and film in contact. Let cool to room temperature.

7. 7

   Add butter

8. 8

   Cut the butter into dice and let it soften at room temperature. When it is soft enough, work until you get an ointment. Mix the butter with the pastry cream until a homogeneous preparation is obtained.

9. 9

   Finish

10. 10

    Place one of the cabbage paste plates on a serving dish. Cover with muslin cream leaving a little space on the edges. Place the second slab of cabbage paste. Place the Karpatka in a cool place for 3 hours.

Nutrition

calories

337

fatContent

21

fiberContent

0.9

sugarContent

16

sodiumContent

0.2

proteinContent

5

carbohydrateContent

32

saturatedFatContent

13

Indicative values from the source, for the original recipe.

Reviews