La versión en español está después de la versión en inglés.
SAN GERALDO WAS INSPIRED TO bake something new yesterday. As he began, he told me what he chose looked like it would be fun to make, should be delicious, and: “It’s not too unhealthy.”
I immediately decided that would be the title of my first cookbook. The “It’s Not Too Unhealthy Cookbook.” On second thought, maybe my first cookbook should be called: “I Hope This Doesn’t Kill You.”
Somehow, SG decided to make karpatka, a traditional Polish cream pie. In English, one of its common names is Carpathian Mountain Cream Cake. The rugged cake layers do look like the Carpathian Mountains, with a dusting of powdered sugar for snow. Karpatka is made with the same dough used for éclairs and cream puffs. Ironically, that’s what San Geraldo chose to bake, for his very first effort. At the age of 8. Cream puffs.
San Geraldo watched a video on YouTube to see how karpatka was made. The recipe wasn’t included, so he took notes. Karpatka is apparently the peasant version of the more refined kremówka, which is made with puff pastry. SG’s royal ancestors probably enjoyed kremówka. This peasant is perfectly content with San Geraldo’s delicious karpatka.
And, you know, he was right. It didn’t taste too unhealthy.
NOTE: San Geraldo told me not to share the recipe because he feels there’s too much flour in the custard filling. What do I know? I guess it’s back to the Carpathian Mountains for me.
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SAN GERALDO FUE INSPIRADO A hornear algo nuevo ayer. Cuando comenzó, me dijo que lo que eligió parecía que sería divertido de hacer, que debería ser delicioso, y que: “No es muy poco sano”.
Inmediatamente decidí que ese sería el título de mi primer libro de cocina. “No Es Muy Poco Sano”. Pensándolo bien, quizás mi primer libro de cocina debería llamarse: “Espero Que Esto No Te Mate”.
De alguna manera, SG decidió cocinar karpatka, una tarta de crema tradicional polaca. Las capas de pastel resistentes se parecen a las montañas de los Cárpatos, con una capa de azúcar glaceado para nieve — de ahí el nombre. La karpatka está hecho con la misma masa utilizada para éclairs y hojaldres de crema. Irónicamente, eso es lo que San Geraldo eligió hornear, para su primer esfuerzo. A los 8 años. Hojaldres de crema.
San Geraldo vio un video en YouTube para ver cómo se hizo el karpatka. La receta no fue incluida. Entonces tomó notas. Karpatka es aparentemente la versión campesina del kremówka más refinado, que está hecho con hojaldre. Los antepasados reales de SG probablemente disfrutaron de kremówka. Este campesino está perfectamente contento con la karpatka deliciosa de San Geraldo.
Y, ya sabes, tenía razón. No sabía demasiado poco saludable.
NOTA: San Geraldo me dijo que no compartiera la receta porque siente que hay demasiada harina en la rellena de crema pastelera. ¿Que sé yo? Supongo que ha vuelto a las montañas de los Cárpatos para mí.
YUM!
You are correct……looks like a mountain ridge.
I like SG’s willingness to try something new.
Enjoy!
Jim:
SG loves to try new recipes and is regularly searching cookbooks and online. I love being his guinea pig.
OMB, THAT LOOKS FABULOUS!
cream puffs at age 8; at age 8 I wasn’t even allowed in my egg donor’s kitchen!
but at grandmom’s kitchen, I was allowed to make jello and koolaid and instant pudding.
anne marie:
There’s more to the story of the cream puffs… They apparently weren’t a success and slithered and floated all around the baking tray. His mother encouraged him. Mine would have told me to pick something more manly. My mother DID let us help when she baked. We licked the beaters and the bowl. She even taught me how to make the marble cake pattern when I was little. Now THAT was manly!
Looks delightful, he is a real treasure.
David:
He sure is. I love when he gets inspired.
I will pay to have him fly over here and make one for me! Oh you lucky dog you!!!
wickedhamster:
Although I’m sure he’d be happy to make one for you, you couldn’t pay him enough to get on a plane for the States right now (or anywhere else).
That looks delish! Does it come in chocolate>
Deedles:
It’s primarily known as Vanilla Custard Pie, so I don’t think there’s an official chocolate version. But you could always improvise.
Having lived in Poland 20 yrs ago I know there is a lot of pastry cake recipes. This looks delicious. You must enjoy your official taster job. Do the cats get a taste too? My puppies always want a taste of whatever is being prepared in the kitchen.
larrymuffin:
Fortunately, although the cats are interested in what we eat, they don’t like anything they smell (we wouldn’t give them anything anyway). But one whiff and they’re gone.
It looks not too unhealthy, too!
Purty cake!
Bob:
I wonder. There wasn’t a LOT of sugar or butter in it. Some SG’s creations use a pound of each.
I just gained 10 pounds.
Frank:
You’re welcome. You were looking a bit undernourished.
Wow. Adventures in mountain-making. Looks scrumptious.
Mary:
it really was scrumptious and fun.
Your photos of SG’s creation have inspired me to seek a recipe. Wish me luck!
I googled (actually used duck duck go, not google) Carpathian Cake and your blog was one of the sites that came up! I did find a recipe that looks promising.
Wilma:
SG is interested in trying other recipes, too.
Wilma:
Looking forward to seeing what you come up with.
It looks sinfully good! Love your cookbook titles!
Debra:
Another title could be “The Kitchen Calamity Cookbook.”
I’ve never heard of karpatka but it looks FANTASTIC! Does it taste like an eclair?
Steve:
It is I suppose similar to an eclair. Not as sweet as I expected (not a lot of sugar), which made it almost refreshing.
Yum, yum. It looks delicious. I’d like a chocolate version, too.
bethbfromindiana:
Ooh, chocolate sounds good. It wasn’t very sweet, which was a nice change.
SG is a dear; please don’t feed him buns and things.
Urspo:
He IS a dear, but he loves buns and things.
Isn’t Transylvania in the Carpathian Mountains? Oh, well, it looks delicious, as long as it’s served with…wine.
Kirk:
Yes, but no blood was used for the cake.