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HOME » GLUTEN-FREE KARPATKA CREAM CAKE

Gluten-free karpatka cream cake

GLUTEN-FREE KARPATKA CREAM CAKE WITH PUDDING CREAM

 

INGREDIENTS

Dough:

  • 200 g Celiko pasta concentrate,
  • 40 ml of water,
  • 125 g margarine,
  • 5 eggs.

Pudding cream:

  • 1 Celiko cream pudding,
  • 500 ml of milk,
  • ½ glass of powdered sugar,
  • 250 g of butter,
  • powdered sugar for sprinkling molds.

 

PREPARATION

Boil the water with margarine in a pot. Take the pot off the oven and stirring vigorously (preferably with a wooden spoon), add the concentrate. Put the pot back on the stove and cook on low heat, stirring constantly, for 2-3 minutes (the dough is to be uniform and not sticking to the pot). Leave the dough to cool for a while (the easiest way to move it into a bowl or another pot, then it will cool down quickly, but not necessarily completely). To the slightly warm dough, add eggs one by one while mixing it all with a mixer.
When ready, divide the dough into 2 parts.
Prepare a rectangular tray of about 35 x 24 cm. Take half of the dough and spread it over the baking paper with a spoon.
Bake in the oven preheated to 220 ° C for approx. minutes, open the oven for a while (approx. 10 s) and bake for 10 more minutes until golden brown. Bake the other half of the dough in the same way.
Pudding cream: cook the pudding with 2 tablespoons of sugar according to the recipe on the package. Leave to cool. Mix soft butter until fluffy. While mixing, gradually add the powdered sugar and cold pudding.
Spread the mass on one baking tray. Cover with a second tray. Put the dough in the fridge for 2-3 hours.
When ready, sprinkle with powdered sugar.

Gluten-free karpatka cream cake

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