Name: Carpathian Cake and Lemon Mousse Cake
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 2 cakes, about 8 servings each
Cuisine: Polish
Ingredients: 2 eggs; 50 g cornstarch; 150 g sugar; 1 tsp vanilla; 500 ml milk; 30 g butter; 200 ml sweetened fat cream (30 %); 200 ml water; 160 g butter; 260 g flour; 1 egg; 50 g sugar; Zest of 1 lemon; 40 ml vegetable oil; 50 g flour; 3 g baking powder; 10 g gelatin; 100 ml water; 2 eggs; 20 g butter; 200 ml sweetened fat cream (30 %); 150 g sugar; 50 ml water; 2 egg whites

Method

12 steps

For the vanilla pudding cream, mix all ingredients except the sweetened fat cream and let the cream cool.
Whip the sweetened fat cream and mix it with the vanilla sauce.
For the choux pastry, heat water, butter, and salt until the butter melts.
Add flour and let maximum moisture evaporate, then let the dough cool.
Gradually add 6 eggs.
Shape two rounds of 20 cm on a tray and bake for 40 minutes at 180 °C.
Assemble the cake as shown in the video and stabilize in the refrigerator overnight.
For the lemon mousse, place egg, sugar, lemon zest, lemon juice, and melted gelatin in a bowl.
Whip the fat cream and fold it into the lemon cream.
Pour the mousse onto the baked cake and refrigerate for 3-4 hours.
For the meringue, heat sugar and water, make a smooth syrup and mix with whipped egg whites.
Decorate the cake with the meringue and caramelize.

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