karpatka cake with diplomatic cream with thermomix

(4 votes, average: 3.00 out of 5)

23 November, 2022

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello companions. Well,,, today is a special day,,,,, we celebrate my mother-in-law’s birthday,,,, and as it could not be less, I have prepared a cake for her, which I am sure she will love.

It is about karpatka with diplomatic cream, the original one goes with muslin cream (pastry and butter), but it becomes a bit heavy due to the butter, and, since she is passionate about cream, I thought of filling it with pastry cream and Whipped cream (diplomatic), I feel that I exceed myself, both in the text and with the photos,,, but I want you not to have the slightest complication in doing it.

And I also want you to appreciate the cake as if you had it before your eyes. Without further ado, that I wind up too much, let’s go with the recipe,,, but not before mentioning that I hope you like it and I encourage you to do it.

karpatka cake with diplomatic cream with thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for karpatka cake with diplomatic cream with thermomix

pastry chef

2 eggs
120 gr sugar
50 gr cornstarch
500ml milk
Vanilla
300 ml whipped cream + 35 gr icing sugar
4 sheets neutral gelatin

CHOUX DOUGH

150ml milk
150ml water
190 gr wheat flour
5 eggs (M)
pinch of salt
1 teaspoon sugar
100 gr butter

Preparation of karpatka cake with diplomatic cream with thermomix

pastry chef

All the ingredients in the glass, except the essence,
7 minutes / 90°/ speed 4
we pour the essence,
5 seconds / speed 9
Transfer to a bowl and cover with skin film (in contact with the cream), so as not to generate a crust), when it cools, we take it to the fridge
We wash and dry the glass, we put butterflies in blades, we mount the cream with the sugar at speed 3.5, we separate to a bowl and we take to the cold

CHOUX DOUGH

Place the water, milk, diced butter, salt and sugar in the glass,
5 minutes / 100°/ speed 1
add the flour, without putting the beaker,
20 seconds / speed 4
We remove the glass from the machine, about 10 min so that the temperature drops a bit.
We place the glass in the machine, and, at speed 5, we add the eggs one by one, until the first one is incorporated, we do not add the next one, then we program
30 seconds / speed 5
We put baking paper on the base of the mold, and sides with release spray or butter, we pour the dough divided between the two molds (I only have one and I bake separately), we distribute the dough, so that it is not uniform, but we will make a kind of of swirls, thus simulating the NORWEGIAN FJORDS, we bake, preheated oven to 210°, heat up and down, for 15 minutes / then we lower the temperature to 180°, and bake for another 15/20 min. S
Add and let cool on a wire rack

CAKE ASSEMBLY

We put to hydrate the gelatin in cold water (6/8 min)
We take the pastry maker out of the fridge, we put butterfly on blades, we overturn the glass, we are going to cream it (soften it),
40 seconds / speed 4 .
Drain the gelatin and heat it in a bowl for just a few seconds, just long enough for it to melt. We put in another bowl, 2 or 3 tablespoons of the pastry maker, we add to this the melted gelatin, we remove. Now we pour it into the glass, 10 seconds / speed 4
we pour into a bowl.
We are adding the whipped cream, little by little and with enveloping movements (from top to bottom). We already have our diplomatic cream ready
We place a disk of choux dough in the mold as a base. We line the sides with acetate, failing that, with baking paper. We overturn the cream, leaving a little of it
Smooth out, place the other choux disc, fill this one previously below, the holes that have remained hollow with the reserved cream. Now we turn it around and place it on top of the cream. We take to the cold, about 6/8 hours. Then, we unmold and sprinkle icing sugar on the surface
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION