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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]

Karpatka
Alternative namesPolish Carpathian cream cake
TypeCream pie
CourseDessert
Place of originPoland
Associated cuisinePolish cuisine
Main ingredientsChoux pastry, shortcrust pastry, cream filling, marmalade, icing sugar

The dessert takes its name from the mountain-like pleated shape of the powdered choux pastry, which resembled the snowy peaks of the Carpathian MountainsKarpaty 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

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Notes

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  1. ^ 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

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  1. ^ 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.
  2. ^ 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.
  3. ^ a b "Karpatka". Winiary.pl (in Polish). Winiary/Nestlé. Retrieved 2024-08-25.
  4. ^ a b karpatka [in:] Słownik języka polskiego [online], PWN.
  5. ^ 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.
  6. ^ 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.
  7. ^ a b "Famous Polish Desserts: Karpatka". www.tasteatlas.com.
  8. ^ a b S.A, Wirtualna Polska Media (October 28, 2019). "Karpatka". kuchnia.wp.pl.
  9. ^ 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.
  10. ^ 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.