karpatka
{{short description|Polish cream pie}}
{{Infobox prepared food
| name = Karpatka
| image = Karpatka.jpg
| image_size = 250px
| caption =
| alternate_name = Polish Carpathian cream cake
| country = Poland
| region =
| creator =
| course = Dessert
| type = Cream pie
| national_cuisine = Polish cuisine
| served =
| main_ingredient = Choux pastry, shortcrust pastry, cream filling, marmalade, icing sugar
| variations =
| calories =
| other =
}}
Karpatka is a traditional Polish cream pie with some sort of vanilla buttercream filling – aerated butter mixed with eggs beaten and steamed with sugar (krem russel){{r|Konarzewska2s116|Flis}}, aerated butter mixed with crème pâtissière (according to Polish gastronomy textbooks made from whole eggs){{r|Flis}} or just thick milk kissel enriched with melted butter.{{r|Winiary}}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 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.{{r|Konarzewska2s116|Flis|PWNsjp|widelczykiem}} Nevertheless, the version with two layers of choux pastry is popular.{{r|widelczykiem|Behan}} The cake is cut into squares or rectangles and dusted with icing sugar.{{r|Konarzewska2s116|Flis}}
The dessert takes its name from the mountain-like pleated shape of the powdered choux pastry, which resembles the snowy peaks of the Carpathian Mountains – Karpaty in Polish.{{r|tasteAtlas}}
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. The official name "karpatka" was first coined or recorded in 1972 by a group of philology students.{{r|widelczykiem|wp1}} 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.{{r|widelczykiem|Ciechoński|strefabiznesu}}
See also
Notes
References
{{reflist|
{{Cite journal |author = Tomasz Ciechoński |title = Delecta kontra Dr. Oetker: Wojna dwunastoletnia o karpatkę |journal = Gazeta Wyborcza |volume = 37 |issue =wydanie z dnia 15/02/2011 Mój biznes, s. 26 |publisher = Agora SA}}
{{cite book|chapter=3.8 „Ciasta parzone (ptysiowe)” |date=2011 |first=Małgorzata |isbn=978-83-7141-980-5 |last=Konarzewska |page=116 |publisher=Wydawnictwa Szkolne i Pedagogiczne |title=Technologia gastronomiczna z towaroznawstwem: podręcznik do nauki zawodu kucharz w technikum i szkole policealnej |volume=2}}
{{cite book|chapter= „Wyroby z ciasta parzonego” (page 159), „Wyroby z ciasta francuskiego” (page 181)|date=2009 |edition=XVIII |first=Krystyna |first2=Aleksandra |id={{ISBN|978-83-02-02862-5}} (część 2), {{ISBN|978-83-02-03170-0}} (całość) |last=Flis |last2=Procner |publisher=Wydawnictwa Szkolne i Pedagogiczne |title=Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2}} 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 from milk, sugar, wheat flour, eggs and vanilla or vanilla essence.
[https://sjp.pwn.pl/sjp/;2469825 karpatka] [in:] Słownik języka polskiego [online], PWN.
{{cite web | url=https://www.winiary.pl/przepisy/karpatka/ | title = Karpatka| work = Winiary.pl | publisher = Winiary/Nestlé | language=pl |access-date=2024-08-25 }}
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