Karpatka
 | |
| Alternative names | Polish Carpathian cream cake |
|---|---|
| Type | Cream pie |
| Course | Dessert |
| Place of origin | Poland |
| Associated cuisine | Polish cuisine |
| Main ingredients | Choux pastry, shortcrust pastry, cream filling, marmalade, icing sugar |
Karpatka is a traditional Polish cream pie with some sort of vanilla buttercream filling – areated butter mixed with eggs beaten and steamed with sugar (krem russel)[1][2], areated butter mixed with crème pâtissière (according to Polish gastronomy textbooks made from whole eggs)[2] or just thick milk kissel enriched with melted butter[3].[note 1] Professionally it is made of one sheet of short pastry covered with a layer of choux pastry with a thin layer of marmalade and a thick layer of cream in between.[1][2][4][5] Nevertheless, the version with two layers of choux pastry is popular.[5][6] The cake is cut into squares or rectangles and dusted with icing sugar.[1][2]
The dessert takes its name from the mountain-like pleated shape of the powdered choux pastry, which resembled the snowy peaks of the Carpathian Mountains – Karpaty in Polish.[7]
The origins of the desert are unclear; it most likely emerged at the turn of the 1950s and 1960s, but its popularity only became widespread in the 1970s and 1980s.[5] The official name "karpatka" was first coined or recorded in 1972 by a group of philology students.[5][8] Traditionally, one large slice of the pie was served with coffee or tea.
There are "karpatka" baking mixes available in shops across Poland. In 1995, "Karpatka" became a trademark registered for a company called Delecta for the determination of cream powder in the Polish Patent Office.[5][9][10]
See also
[edit]Notes
[edit]- ^ For the purposes of this article, it is assumed that any boiled cream made of milk kissel enriched with egg yolks (or whole eggs) qualifies as crème pâtissière
References
[edit]- ^ a b c d Konarzewska, Małgorzata (2011). "3.8 „Ciasta parzone (ptysiowe)"". Technologia gastronomiczna z towaroznawstwem: podręcznik do nauki zawodu kucharz w technikum i szkole policealnej. Vol. 2. Wydawnictwa Szkolne i Pedagogiczne. p. 116. ISBN 978-83-7141-980-5.
- ^ a b c d e Flis, Krystyna; Procner, Aleksandra (2009). "„Wyroby z ciasta parzonego" (page 159), „Wyroby z ciasta francuskiego" (page 181),". Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 (XVIII ed.). Wydawnictwa Szkolne i Pedagogiczne. ISBN 978-83-02-02862-5 (część 2), ISBN 978-83-02-03170-0 (całość). Note: the theory part (page 159) mentions krem russel and krem półtłusty śmietankowy. Krem półtłusty is a cream made of areated (whipped) butter mixed with krem śmietankowy (fr. crème pâtissière). A recipe for the krem śmietankowy can be found in the chapter „Wyroby z ciasta francuskiego” in the „Napoleonki” recipe (page 181) – it doesn't contain cream as the name may suggest, it is a boiled cream made form milk, sugar, wheat flour, eggs and vanilla or vanilla essence.
- ^ a b "Karpatka". Winiary.pl (in Polish). Winiary/Nestlé. Retrieved 2024-08-25.
- ^ a b karpatka [in:] Słownik języka polskiego [online], PWN.
- ^ a b c d e f Wschodni, Dziennik. "Językowo i widelczykiem. Karpatka stała się bohaterką artykułu z zakresu językoznawstwa". Dziennik Wschodni (in Polish). Retrieved 2024-08-25.
- ^ a b "Karpatka - Carpathian Mountain Cake | Guest Recipes | Nigella's Recipes | Nigella Lawson". Nigella.com. Retrieved 2024-08-25. Recipe by Ren Behan, featured in The Sweet Polish Kitchen published by Pavilion Books.
- ^ a b "Famous Polish Desserts: Karpatka". www.tasteatlas.com.
- ^ a b S.A, Wirtualna Polska Media (October 28, 2019). "Karpatka". kuchnia.wp.pl.
- ^ a b Tomasz Ciechoński. "Delecta kontra Dr. Oetker: Wojna dwunastoletnia o karpatkę". Gazeta Wyborcza. 37 (wydanie z dnia 15/02/2011 Mój biznes, s. 26). Agora SA.
- ^ a b goz (2011-02-11). "„Karpatka" z Delecty jest nasza! Proces z Dr Oetkerem zakończony". Strefa Biznesu. Polska Press Sp. z o.o. Retrieved 2016-04-05.
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