How to make Carpathian cake with cherries?

Instructions

Preparation of the dough

1. Melt the butter in a saucepan over medium heat, add the water and bring to a boil. Pour the flour into the boiling mixture and stir until the mixture is smooth and starts to come away from the sides of the pot. Cool.

2. Add eggs and baking powder to cold dough, mix until smooth. Divide into two parts.

3. Preheat the oven to 200°C (top and bottom, no fan). Line the baking tin with baking paper, grease the sides with butter and sprinkle with flour. Spread one part of the dough evenly in the tin using a spatula dipped in warm water. Bake for 20-25 minutes until golden brown, without opening the oven.

4. After baking, cool, remove from the pan. Wash the pan, prepare and bake the second cake in the same way.

Preparation of the cream

1. In a glass of milk, mix the custard powders and sugar, stirring thoroughly to prevent lumps from forming. Bring the remaining milk to a boil in a saucepan over medium heat, stirring to prevent burning. Pour the dissolved custard into the boiling milk, stirring constantly until the mixture thickens and reaches a smooth consistency. Cook for 1-2 minutes, until the custard begins to bubble. Remove the saucepan from the heat and set the custard aside to cool, stirring occasionally to prevent a skin from forming.

2. Place the soft butter in a large bowl and beat with a mixer at medium speed for about 2 minutes, until it becomes more airy and fluffy. Then add the cooled pudding in batches, one spoon at a time, mixing thoroughly each time until smooth and uniform. Continue until all the pudding is combined with the butter, creating a cream with a light, light consistency.

Preparation of cherry jelly sauce

1. Pour the frozen cherries into a small saucepan, cover with a lid and heat on low heat for about 10 minutes. Shake the pot occasionally so that the fruit thaws evenly and does not stick to the bottom. After this time, remove the lid, gently stir the cherries and continue heating until they are completely thawed and start to release juice.

2. Add sugar and lemon juice to the thawed cherries, which will give the cherry jelly sauce a unique aroma. Mix everything together and bring to a boil over medium heat, stirring occasionally so that the sugar dissolves evenly and the flavors combine well.

3. Pour about 1/3 cup of the juice from the boiling mass into a separate bowl and let cool. Add the potato flour to the juice and mix thoroughly until a uniform suspension without lumps is formed. Pour the prepared mixture back into the pot with the cherries, stirring constantly so that the mass thickens and takes on a uniform consistency.

4. Bring the cherry jelly sauce to a boil again, stirring constantly to ensure that the potato flour is evenly distributed and that no lumps have formed. When the frużelina thickens and takes on a glossy appearance, remove the pot from the heat. Leave the finished frużelina to cool completely.

5. First spread the frużelina and then the cream evenly on one part of the cake, applying it to the wavy side to fill the depressions. Also spread the cherry jelly sauce on top of the cream. Cover with the second cake, pressing lightly so that the layers combine well. Set the cake aside in a cool place for about 1 hour, uncovered, to allow it to set properly. Before serving, sprinkle the top of the cake with icing sugar, spreading it evenly using a sieve. The cake is ready to be cut and served. Enjoy!