Carpathian Eclair Cake, Karpatka, Basic Ingredients [ASMR] [4K]

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option

chocolate

🥗Healthier: carob chips

💰Cheaper: chocolate syrup

Carob chips are lower in fat and sugar

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed is a vegan alternative

Separate egg yolks from 2 eggs and add 125g sugar, then beat together.

Add 400ml milk, 20g cornstarch, and 10g flour to the egg yolk mixture and whisk.

Cook the mixture over medium heat, whisking constantly until it reaches a custard consistency.

Turn off the stove and add 10g vanilla powder, then pour into a bowl and cover with cling film to cool in the refrigerator.

Beat room temperature soft butter until smooth, then mix in the cream and cool in the refrigerator.

For the dough, add 125g water and 65g butter to a pan and heat over medium heat.

Add 1.5g salt and then add flour, stirring until the mixture is smooth and lumps are gone (about 5 minutes).

Pour the dough into a bowl and let it cool.

Add 3 eggs one by one into the warm dough, mixing until each egg is fully incorporated.

Add 2g baking powder and mix well.

Spread half of the dough in a cake mold lined with baking paper and bake in a preheated oven at 165°C for 30 minutes until golden brown.

Remove the cooked dough from the mold and let it cool at room temperature.

Repeat the process for the remaining half of the dough.

Place one layer of cooked dough in the bottom of the mold, pour all the cream over it, and flatten the cream.

Gently press the second layer of cooked dough on top of the cream and let the cake rest in the refrigerator until the cream hardens.

Remove the cake from the mold and serve with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens