Carpathian with homemade pudding and powdered sugar

Instructions

Preparing the dough for carpathian

1. Place the butter in a pot and heat over medium heat until completely melted. Then add the water and bring to a boil. Pour the flour into the boiling mixture and stir vigorously with a wooden spoon until a thick, smooth mass forms that comes away from the sides of the pot. Transfer the finished dough to a bowl and leave to cool completely.

2. Add eggs and baking powder to the cooled dough. Using a mixer, mix the ingredients until a uniform and smooth mass is created. Divide the prepared dough into two equal parts.

3. Preheat the oven to 200°C (top and bottom heat, no fan). Line a large round baking tin with a removable rim with baking paper (pinch the paper in place when you close the tin). Grease the sides with butter, then lightly sprinkle with flour to prevent sticking. Use a spoon to place one part of the dough on the tin, then spread evenly with a flat spatula or spoon.

4. Place the cake tin in the preheated oven and bake for 20-25 minutes, until the surface is golden. Do not open the oven during baking, as the cake may fall. Monitor the degree of browning.

5. After baking, remove the form from the oven and wait a few minutes for the cake to cool slightly. Then carefully remove the cake from the pan. Wash and dry the form thoroughly before preparing the second cake. Prepare the second part of the dough and sprinkle with almond flakes. Bake according to the same steps.

Cream for carpathian

1. Pour 400 ml of milk into a pot and place over low heat to heat slowly.

2. In the meantime, prepare the egg mixture in a separate bowl. To do this, mix the yolks with the sugar and vanilla sugar until fluffy. Then add the wheat flour and 350 ml of milk. Mix everything thoroughly to obtain a smooth consistency without lumps.

3. When the milk in the pot starts to boil, pour the prepared egg mixture into it, stirring vigorously all the time, preferably with a wooden or silicone spoon to prevent burning. Cook the mixture over minimal heat, stirring constantly. At first, the mixture may form small lumps, which will gradually grow larger. Continue cooking until the mixture becomes thick and smooth, resembling the consistency of pudding. The entire cooking process should take about 5 minutes. Once the right consistency is achieved, remove the pot from the heat and set the pudding aside to cool completely.

4. To prepare the custard cream, add butter to the cooled custard. Cream the soft butter in a bowl with a mixer until fluffy. It is important that the butter is soft at room temperature, but not melted. The custard should also be at room temperature so that the ingredients can easily combine.

5. Add the custard to the creamed butter in batches, one spoon at a time, mixing each time until smooth. Repeat this process until all the custard has been added and the mixture is uniform, fluffy and creamy. The custard cream prepared in this way is suitable for spreading over the cake.

6. Place the baked Carpathian cake layer back into the pan, spread the entire cream, smooth it out and cover with the second layer with almonds. Press lightly and sprinkle generously with powdered sugar.