Karpatka cake with diplomatic cream using Thermomix

Autor: Redacción Publicado el: 03/03/2024

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

It is a Karpatka cake with diplomat cream, the original one goes with mousseline cream (pastry cream and butter), but it becomes a bit heavy because of the butter, and, as she loves whipped cream, I thought about filling it with pastry cream and whipped cream (diplomat), I feel that I am going too far, both in the text and with the photos, but I want you to have no minimal complication in making it. And I also want you to appreciate the cake as if you had it in front of your eyes. Without further ado, lets go with the recipe,,, not without first mentioning that I hope you like it and I encourage you to make it

Karpatka cake with diplomat cream step by step:

Ingredients:
For the pastry cream:
2 eggs
120 grams of sugar
50 grams of cornstarch
500 ml of milk
Vanilla essence
300 ml of whipped cream + 35 grams of powdered sugar
4 sheets of neutral gelatin
For the choux pastry:
150 ml of milk
150 ml of water
190 grams of wheat flour
5 eggs (size M)
A pinch of salt
1 teaspoon of sugar
100 grams of butter

Preparation:

Pastry cream:
Place all the ingredients for the pastry cream in the mixing bowl, except the essence, and program 7 minutes at 90°C on speed 4.
Add the vanilla essence and program 5 seconds at speed 9.
Pour the cream into a bowl, cover it with transparent film (touching the cream to prevent it from forming a crust) and let it cool. Then, refrigerate it.
Wash and dry the mixing bowl. Place the butterfly whisk in the blades and whip the cream with the sugar at speed 3.5. Set aside and refrigerate.
Choux pastry:
In the mixing bowl, place the water, milk, butter in pieces, salt, and sugar. Program 5 minutes at 100°C on speed 1.
Add the flour without putting the measuring cup and mix for 20 seconds at speed 4.
Remove the mixing bowl from the machine and let the temperature drop a bit, about 10 minutes.
Place the mixing bowl back on the machine and, at speed 5, incorporate the eggs one by one.
When the dough is ready, place parchment paper on the base of the mold and on the sides (or use a mold release spray or butter).
Divide the dough between two molds, making irregular swirls to simulate the Norwegian fjords.
Bake at 210°C for 15 minutes, then lower the temperature to 180°C and bake for another 15-20 minutes. Let it cool on a rack.
Assembly:
Hydrate the gelatin in cold water for 6-8 minutes.
Put the pastry cream in the mixing bowl with the butterfly whisk and mix for 40 seconds at speed 4 to soften it.
Melt the gelatin and add it to a portion of pastry cream. Then, incorporate this mixture into the rest of the pastry cream.
Add the whipped cream gradually and with folding movements.
Place a disc of choux pastry at the base of the mold, line the sides with acetate or parchment paper.
Pour the diplomat cream over the choux pastry base.
Place the other choux pastry disc on top, filling the gaps with the reserved cream.
Refrigerate for 6-8 hours, then unmold and dust with powdered sugar.
Enjoy this delicious Karpatka cake with diplomat cream! Bon appétit!