Karpatka
 | |
| Alternative names | Polish Carpathian cream cake |
|---|---|
| Type | Cream pie |
| Course | Dessert |
| Place of origin | Poland |
| Associatedcuisine | Polish cuisine |
| Main ingredients | Choux pastry,shortcrust pastry,cream filling,marmalade,icing sugar |
Karpatkais a traditional Polishcream piewith some sort of vanillabuttercreamfilling – areated butter mixed with eggs beaten and steamed with sugar (krem russel)[1][2],areated butter mixed withcrème pâtissière(according to Polish gastronomy textbooks made from whole eggs)[2]or just thickmilk kisselenriched with melted butter[3].[note 1]Professionally it is made of one sheet ofshort pastrycovered with a layer ofchoux pastrywith a thin layer ofmarmaladeand 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 theCarpathian Mountains–Karpatyin 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 mixesavailable in shops across Poland. In 1995, "Karpatka" became a trademark registered for a company called Delecta for the determination of cream powder in thePolish Patent Office.[5][9][10]
See also
[edit]Notes
[edit]- ^For the purposes of this article, it is assumed that any boiled cream made ofmilk kisselenriched with egg yolks (or whole eggs) qualifies ascrème pâtissière
References
[edit]- ^abcdKonarzewska, 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.ISBN978-83-7141-980-5.
- ^abcdeFlis, 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.ISBN978-83-02-02862-5(część 2),ISBN978-83-02-03170-0(całość).Note: the theory part (page 159) mentionskrem russelandkrem półtłusty śmietankowy.Krem półtłustyis a cream made of areated (whipped) butter mixed withkrem śmietankowy(fr.crème pâtissière). A recipe for thekrem śmietankowycan 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.
- ^ab"Karpatka".Winiary.pl(in Polish).Winiary/Nestlé.Retrieved2024-08-25.
- ^abkarpatka[in:]Słownik języka polskiego[online],PWN.
- ^abcdefWschodni, Dziennik."Językowo i widelczykiem. Karpatka stała się bohaterką artykułu z zakresu językoznawstwa".Dziennik Wschodni(in Polish).Retrieved2024-08-25.
- ^ab"Karpatka - Carpathian Mountain Cake | Guest Recipes | Nigella's Recipes | Nigella Lawson".Nigella.com.Retrieved2024-08-25.Recipe by Ren Behan, featured inThe Sweet Polish Kitchenpublished by Pavilion Books.
- ^ab"Famous Polish Desserts: Karpatka".www.tasteatlas.com.
- ^abS.A, Wirtualna Polska Media (October 28, 2019)."Karpatka".kuchnia.wp.pl.
- ^abTomasz Ciechoński. "Delecta kontra Dr. Oetker: Wojna dwunastoletnia o karpatkę".Gazeta Wyborcza.37(wydanie z dnia 15/02/2011 Mój biznes, s. 26). Agora SA.
- ^abgoz (2011-02-11)."„Karpatka "z Delecty jest nasza! Proces z Dr Oetkerem zakończony".Strefa Biznesu.Polska Press Sp. z o.o.Retrieved2016-04-05.
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