Carpathian Mountain Cream Cake

A delicious cream-filled Carpathian Mountain Cream Cake.

Ingredients

For Dough

  • 250 ml cold water
  • 100 g butter
  • 120 g plain flour
  • 5 eggs
  • 1 tsp baking powder

For Cream

  • 1 l milk
  • 200 g caster sugar
  • 30 g vanilla sugar
  • 4 tbsp plain flour
  • 4 tbsp potato flour
  • 2 egg yolks
  • 300 g soft butter

Method

In a saucepan combine butter and water and bring to the boil. When butter has completely melted, remove from heat, add flour. Put back on cooker and using a wooden spoon mix well, until the mixture pull away from the sides of pan. Set aside to cool.

Beat in eggs one at a time. At the end add baking powder and mix well until smooth and glossy. Divide the mixture in half.

Preheat the oven to 200° C.

Take half of the dough and cover the bottom of a greased tin ( 36 x 25 cm). Bake for 30 – 35 minutes.

Remove from the oven and bake the other half the same way. Let to cool.

For cream: in a saucepan combine 750 ml of milk with sugar and vanilla sugar.

In a small bowl mix well 250 ml of milk, plain flour, potato flour and egg yolks. Add this mixture to hot milk and stir until thickened like pudding. Cover and leave to cool completely.

Cream butter and add 1 tbsp at a time of the cooled mixture, mix until well combined.

Spread filling over one sheet of pastry and cover with the other sheet. Refrigerate until cold. When ready to serve dust with icing sugar. Enjoy!!!!

carpathian mountain cream cake

Karpatka

Skladniki

Na ciasto

  • 250 ml zimnej wody
  • 100 g masla
  • 120 g maki
  • 5 jajek
  • 1 lyzeczka proszku do pieczenia

Na krem

  • 1 l mleka
  • 200 g drobnego cukru
  • 30 g cukru waniliowego
  • 4 lyzki maki
  • 4 lyzki maki ziemniaczanej
  • 2 zoltka
  • 300 g miekkiego masla

Wykonanie

W garnku zagotuj wode z maslem. Gdy maslo sie roztopi zdejmij z ognia i dodaj make. Wymieszaj ( uzywajac drewniana lyzke) i wstaw z powrotem na ogien. Energicznie ucieraj az powstanie jednolita masa. Odstaw do calkowitego ostudzenia.

Do zimnej masy dodajemy po jednym jajku i miksujemy. Na koniec dodaj proszek do pieczenia i zmiksuj.

Nagrzej piekarnik do 200° C.

Na natluszczona blache ( 36 x 25 cm ) nakladamy polowe ciasta. Pieczemy 30 – 35 minut. Wyciagnij z piekarnika i piecz druga polowe ciasta w ten sam sposob.

Na krem : zagotuj 750 ml mleka z cukrem i cukrem waniliowym. Pozostale 250 ml mleka zmiksuj z maka, maka ziemniaczana i zoltkami. Dodaj ta miksture do goracego mleka. Mieszaj bardzo energicznie az do zgestnienia i zagotowania budyniu. Przykryj i odstaw do calkowitego ostudzenia.

Miekkie maslo ucieramy i dodajemy po jednej lyzce zimnego budyniu caly czas miksujac.

Krem nakladamy na jeden plat ciasta i przykrywamy drugim. Schlodzic w lodowce. Przed podaniem posypac cukrem pudrem. Smacznego!!!!!

carpathian mountain cream cake

Coconut and Pineapple Pancake

Do you fancy pancake for Shrove Tuesday? Try this recipe for coconut and pineapple pancake, delicious 🙂

coconut and pineapple pancake

Ingredients

For the pancake:

  • 70 g desiccated coconut
  • 230 g self-rising flour
  • 1 tsp bicarbonate of soda
  • 60 g golden caster sugar
  • 3 eggs
  • 250 ml milk
  • 50 g melted butter

For the topping:

  • 200 g crème fraîche
  • 50 g raisins
  • 1 pineapple, peeled and cored
  • 20 g golden caster sugar
  • 20 g butter

coconut and pineapple pancake

Method

Mix the crème fraîche and raisins in a bowl and leave for later.

Toast the desiccated coconut in a dry frying pan until golden.

In a large bowl , sift the flour, add the coconut, soda and sugar. Mix together the eggs with milk and add to the flour. Whisk to combine then add melted butter.

Heat non-stick frying pan. Place small ladle of the batter into the pan. Fry until golden.

Cut the pineapple around 1 cm thick. Fry in a pan with the butter and sugar until golden on both sides.

To serve stack the pancakes and pineapple and finish with crème fraîche. Enjoy!!!!!!

Nalesniki kokosowe z karmelizowanym ananasem.

Skladniki

Na nalesniki:

  • 70 g wiorkow kokosowych
  • 230 g maki
  • 1 lyzeczka sody
  • 60 g drobnoziarnistego brazowego cukru
  • 3 jajka
  • 250 ml mleka
  • 50 g stopionego masla

Do dekoracji:

  • 200 g crème fraîche
  • 50 g rodzynek
  • ananas, obrany i wydrazony
  • 20 g drobnoziarnistego brazowego cukru
  • 20 g masla

Wykonanie

W malej misce wymieszaj crème fraîche z rodzynkami i odstaw na pozniej.

Na rozgrzanej suchej patelni prazyc wiorki kokosowe az beda mialy zloty kolor.

W duzej misce wymieszac make, wiorki kokosowe, sode i cukier. Wymieszac jajka z mlekiem i dodac do maki. Dokladnie wszystko wymieszac i dodac roztopione maslo.

Na rozgrzanej patelni smazyc male placki z obu stron az beda mialy zlocisty kolor.

Obierz ananasa i pokroj krazki 1 cm grube. Smaz na patelni z maslem i cukrem az beda koloru zlocistego z obu stron.

Serwuj ulozone na przemian nalesnik, ananas, nalesnik i ananas i crème fraîche. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!

coconut and pineapple pancake

Salmon and Dill Quiche

This salmon and dill quiche is great for sharing and can be made the day before you need it.

salmon and dill quiche

Ingredients

  • 300 g ready made shortcrust pastry
  • 250 g salmon, fried
  • 100 g Gruyère, grated
  • juice of ½ lemon
  • 3 eggs
  • 200 ml double cream
  • 1 tbsp mustard
  • 4 tbsp chopped dill
  • salt & pepper

salmon and dill quiche

Method

Preheat the oven to 180° C.

Roll out the shortcrust pastry until is the size of 20 cm loose-bottomed cake tin. Prick the pastry all over with a fork, line the pastry case with grease-proof paper and fill it with rice, bake for 20 minutes.

For the filling, arrange the salmon and cheese evenly in the bottom of the pastry case.

In a bowl beat together eggs, double cream, mustard, lemon juice and dill until well combined. Season with salt and pepper. Pour the mixture into the pastry case.

Bake the quiche for 30 – 35 minutes or until the egg mixture has set. Enjoy!!!!!!!!!!!!!!!!!!!!!

Quiche z lososiem i koperkiem

Skladniki

  • 300 g gotowego kruchego ciasta
  • 250 g usmazonego lososia
  • 100 g sera Gruyère, starty
  • sok z ½ cytryny
  • 3 jajka
  • 200 ml smietany
  • 1 lyzka musztardy
  • 4 lyzki posiekanego koperku
  • sol & pieprz

Wykonanie

Rozgrzej piekarnik do 180° C.

Schlodzone cisto kruche rozwalkowac do wielkosci formy 20 cm. Ciasto nakluj widlcem, wyloz folia aluminiowa i wypelnij ryzem i piecz 20 minut.

Lososia i ser rozprowadz rownomiernie na dnie upieczonego ciasta.

W misce wymieszaj jajka, smietane, musztarde, sok z cytryny i koperek. Dopraw sola i pieprzem. Masa jajeczna zalac lososia.

Piec przez 30 – 35 minut. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!!!!!

salmon and dill quiche