Polish Carpathian Eclair Cake with Basic Ingredients Available in Every Kitchen
Ingredients
Cream
400ml milk (1 ¾ cup)
125g sugar (½ cup)
20g cornstarch (2 ½tbsp)
10g flour (1 tbsp)
2 egg yolks
10g vanilla powder(2 tsp)
90g butter (6 ½ tbsp)
Dough
90g flour (¾ cup)
125g water (½ cup)
65g butter(4 ½ tbsp)
1,5g salt (¼ tsp)
3 eggs
2g baking powder(½ tsp)
Powdered sugar
Baking time: 165°C for 30mins (until golden brown)
Cake mold size: 19cm
- For the cream, beat the eggs and sugar beforehand.
- Then add milk, starch and flour, mix and put on the stove.
- Cook over medium heat, whisking constantly, until it has a custard consistency.
- Take the thickened cream from the stove and add vanilla powder.
- Put a cling film on and cool it in the refrigerator.
- Beat the soft butter at room temperature, add the cream, make it homogeneous and smooth.
- For the dough, preheat the oven to 165°C.
- Heat the water, butter and salt in a pan over medium heat.
- Add the flour to the mixture by stirring.
- Cook the dough until excess water and lumps are gone (about 5min).
- Transfer the dough to another bowl to cool.
- Mix the eggs one by one into the warm dough and add the baking powder.
- Spread half of the dough in a cake mold lined with baking paper.
- Bake in an oven at 165 degrees for 30 minutes until golden brown.
- Take the cooked dough out of the mold and cool it at room temperature.
- Repeat the same process for the remaining half.
- Put one of the cooked dough on the bottom of the mold.
- Pour all the cream to cover the dough, flatten it and gently press the other dough to make a lid.
- Let the cake rest in the refrigerator until the cream hardens.
- Take the cake out of the mold and serve with powdered sugar.
