Recipe: Karpaten Kuchen

This was one of the easiest cakes that I’ve ever made, and my husband paid me the compliment that it tasted better than the box mix version.

Not as mountainous as the box mix version, though.

Not as mountainous as the box mix, though.

For the dough (choux):
1/8 liter (4.2 oz) water
60 grams (2.1 oz) butter
1 pinch of salt
1 packet (8 grams/.28 oz) vanilla sugar
110 grams (3.9 oz) flour
3 eggs

For the biscuit base:
5 eggs
150 grams (5.3 oz) sugar
150 grams (5.3 oz) flour

For the filling:
900 milliliters (30 oz) milk
2 packs (74 grams/2.6 oz total) vanilla pudding mix
150 grams (5.3 oz) sugar
2 packs (18 grams/.63 oz total) gelatin powder
600 milliliters (20 oz) whipping cream
2 packs (16 grams/.56 oz total) vanilla sugar
powdered sugar

1. Make the choux: Bring the water, butter, salt, and vanilla sugar to a boil. Add the flour and stir continuously until the contents of the pan are thoroughly combined and pull away from the sides.

2. Let the choux cool a little and then add the eggs one at a time. Stir until the mixture is smooth and shiny. Let dough rest.

3. While the choux is resting, combine the biscuit ingredients. Spread onto a baking sheet lined with baking paper and smooth it out. Bake at at 200 ° C (392 F) for 10-15 minutes. When the biscuit is done baking, chill it in the refrigerator.

4. Line a baking sheet. Brush the baking sheet with butter and sprinkle it with flour. Spread the choux pastry over it and bake at 220 ° C (428 F) for 20-25 minutes. Once the pastry starts to brown, reduce heat to 160 ° C (320 F). Do not open the oven during the first 15 minutes.

5. Make the filling: Bring the milk to a boil, then add vanilla pudding mix and sugar. Stir continuously until it thickens into a pudding. Add the gelatin and stir. Put the pudding in a bowl and chill until it is cool, but not solidified.

6. When the custard is cold, carefully whisk in the whipping cream and sugar a bit at a time.

7. Smooth the custard/pudding over the cooled biscuit, then place the cooled choux pastry on top of it. Dust with confectioner’s sugar before serving.

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