Polish walnut cake, also known as “Karpatka” or “Carpathian walnut cake”, is one of the most popular and favorite desserts in Poland and beyond. This hearty and rich treat taps into the traditions of Polish cuisine, enriching it with unique flavors and textures.
Elegant yet simple to prepare, this cake is a perfect combination of nuts, cream and sponge cake, creating a unique contrast of flavor and aroma.
One of the main ingredients of this cake are walnuts, most often walnuts, which give the dessert its characteristic flavor and crunchy texture.
Cooking Polish walnut cake is not only a culinary process, but also an opportunity for real creativity. Each cook can add something different, whether it’s additional ingredients such as chocolate or fruit, or unique techniques to personalize the dessert.
Ingredients:
- Egg whites – 5 pcs;
- salt – a pinch;
- sugar – 150 g;
- egg yolks – 5 pcs;
- vegetable oil – 30 g;
- flour – 150 g;
- leavening agent – 1.5 tsp;
- chopped roasted walnuts – 270 g;
- prunes – 200 g;
- sour cream – 900 g;
- powdered sugar – 4 tbsp;
- vanilla sugar – 20 g.
Preparation of Polish walnut cake:
Mix egg whites with salt and beat with a mixer until frothy.
Gradually
pour sugar into the protein foam and continue beating until soft white peaks form.
Gradually introduce yolks into the protein mixture one by one and continue beating
.
After introducing the yolks, pour in the vegetable oil and continue beating.
Combine the flour and baking powder and sift into the egg mixture in two steps. Knead the biscuit dough from bottom to top, trying to avoid lumps.
Pour 120 grams of chopped walnuts into the dough, mix. Place the dough in a baking mold, the bottom is covered with parchment.
Bake the biscuit at 180 degrees for 25-30 minutes, and then leave to cool. At this time, chop the prunes finely and leave them in boiling water for 10 minutes.
For the cream, mix sour cream with powdered sugar and vanilla sugar. Remove the top convex cap from the biscuit and chop it into crumbs.
Divide the biscuit into 3 crusts, place one by one in a pastry ring. Smear each crust with sour cream, sprinkle the layers with prunes and chopped nuts.
Smear the top of the cake with cream without prunes and nuts
.
Leave the cake in the refrigerator for 8 hours and then remove from the ring.
Smear the sides of the cake with cream, sprinkle with biscuit crumbs, decorate with prunes and nuts. You get a beautiful and exquisite Polish cake.
