Karpatka cake

Preparation

1. We are going to make the cream: in our glass we add the 600 ml of whole milk, the 150 g of sugar, the 2 eggs, the 200 g of almost melted butter, the 60 g of cornstarch and the two teaspoons of vanilla extract. We mix it and cook it 7 minutes at 90 ° at speed 4. We will have a thick cream that we will set aside in a bowl. We are going to let it cool in the refrigerator covered with a plastic film, so that we do not get a crust on top.

2. For the dough: in our clean glass we add the 100 ml of water, the 100 ml of milk and the 80 g of butter, We program it for 3 minutes at 110 ° at speed 1. Next we add the two tablespoons of sugar, the half teaspoon of salt and the 140 g of wheat flour. We mix it during 40 seconds at speed 3. We add the 4 eggs but one by one. Every time we add an egg we program 40 seconds at speed 3, like this until the desired mass is achieved.

3. We prepare a round pan of about 20 cm in diameter, we are going to place a baking paper on its base to be able to unmold the dough much better, once it is baked. We add our dough and bake it at 180 ° for 20 to 25 minutes.

4. We finish our cream by pouring into our clean glass and with the butterfly, the 250 g of soft butter. We are going to beat it for 10 seconds at speed 3. We will add to this butter the cream that we have made before. We add a part and beat during 10 seconds at speed 3. We are adding the cream little by little so that it is beating, each time we add a part we beat during 10 seconds at speed 3, so on until all the cream is used up. We have to have a very whipped cream and with volume.

5. We divide the dough that we have baked into two and fill it with our cream. We will decorate with icing sugar.