Carpathians a.k.a. Princess cake
I got the recipe from my mother's friend and took the peel from it, which I further processed, the creams are light and airy, and there is delicious fruit inside. They call it ‘Carpathians’, but this one of mine is ‘Princess Cake’ ... I said to my friends: "Imagine a giant princess donut laden with cream, fruit and whipped cream… and a feeling of bliss in your mouth." We sighed, collectively: DD Boys denied access: DDD
Preparation steps
- For the princess crust over low heat dissolve water with butter and butter and vanilla sugar and salt, mix sifted flour with baking soda and starch flour. Mix one egg at a time and divide into 2 parts. Line baking sheets with baking paper (dimensions approx. 30 × 30cm).
- Spread the mixture thinly and smooth it finely with a long knife. Bake at 200 * C, before that preheat the oven to 250 * C. The crust is baked when it takes on a more intense golden color. Take out and remove from the baking sheet, leave to cool.
- Boil tapioca, semolina, sugar and egg yolk in milk and juice. Stirring to cool (in a bath with cold water and ice) to the point where it is still maaaalko warm, lukewarm actually.
- Beat solid egg whites (with a few drops of lemon juice) and lightly mix it into the cream with instant gelatin fix and mandarinetto. Spread the cream lightly on the lower crust (the crust that will have less ‘Carpathians’ :-)). Spread the drained fruit over the cream and gently push it into the cream. Refrigerate to harden…
- Mix the whipping cream (not too tight!), Mix in all the ingredients and take the top crust and turn it upside down and fill the cavities with the cream, smooth. Spread the rest of the cream on the fruit and cover with the rind - of course you can turn it back. :-))
- Putthecake in the fridge for a quality beauty sleep. Cut with a long, thin, sharp knife that first passes through a stream of hot water and shakes off the excess. After cutting, sprinkle with powdered sugar and take the cubes out on a tray. They are big :-)) Enjoy :-)) Attention! Instead of tapioca starch, you can use ordinary starch that I, a night bird, just spent on the bark :-) And I see that I have tapioca on the back of which it says that it is replaced with the same amount. That would of course be corn starch / . I used my homemade pear compote with honey, winter spices and rum. It is a fantastic litter with mandarinetto… that came to me from Dubrovnik, homemade :-)) I am in love with that aroma!
