“The Carpathians” cake is a wonderful layered cake which makes the perfect choice for Christmas or for New Years Eve. It’s name comes from the resemblance to a mountain peak. The Carpathians are the largest Romanian mountain chain so, here’s the name: The Carpathians.
This absolutely delicious layered cake is made from very thin cake sheets and caramel cream and topped with melted chocolate. You may also sprinkle some crushed nuts or coconut flakes.
The Carpathians cake is a pretty simple cake but you have to work a little to roll out the sheets. If these are your first cake sheets, it may seem quite difficult to roll them but you’ll see that after the first 2-3 sheets it will be easier. The dough is soft and easy to work with. For me, the most difficult part is to find a place in my kitchen for 9 cake sheets :).
To assemble the cake, you should start by layering the cake: 1 sheet and 1 cream layer, alternately. Then cut the cake into 3 equal pieces and each piece into halves, diagonally. You’ll get 2 triangle shaped pieces. Then put the triangles with the small edge down, back to back. Glaze with melted chocolate, sprinkle some coconut flakes or some crushed nuts and the cake is ready.
After you assemble the cake you have to refrigerate it for at least 6 hours (over night is even better) to allow the cake sheets to soften.
The below ingredients are for a huge cake, enough to feed a crowd.
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Ingredients for “The Carpathians” Cake (32/35cm – 12.59/13.77 in)
– 4 eggs
– 300 gr (1 and 1/2 cup) sugar
– 300 ml (1 cup and 1/4 + 1 teaspoon) vegetable oil
– 300 ml (1 cup and 1/4 + 1 teaspoon) milk
– 1 teaspoon baking soda
– 1-1.25 kg (2.20-2.75 lbs) flour
– 1.5 L (6 and 1/3 cups + 1 teaspoon) milk
– 130 gr (1 cup) flour
– 400 gr (2 cups) granulated sugar
– 200 gr (1 cup minus 2 tablespoons) butter
– 200 gr (7.05 oz) dark chocolate
– 50 gr (4 tablespoons) butter
– 150 ml (2/3 cups minus 1 teaspoon) milk
To sprinkle: coconut flakes or crushed nuts
How to make “The Carpathians” Cake
Note: You have to roll the dough right on the parchment paper. So, you should start by preparing the parchment paper: place the baking tray on top of the parchment paper and draw its shape, then cut following the line. Prepare 9 parchment paper sheets.
Place the eggs and the sugar into a large bowl and mix until foamy.
Pour in the vegetable oil and the milk and mix after each one. Add the baking soda.
Add the flour, gradually, and stir with a wooden spoon to incorporate.
When the dough becomes too thick to stir, continue to knead with your hand until the whole flour is incorporated. You should obtain a workable dough. If the dough is too sticky, you should add more flour (up to 1.25 kg -2.75 lbs).
Place the prepared dough onto the floured working surface and divide it into 9 equal pieces.
Place 1 piece of dough onto a parchment paper sheet and the other 8 set aside.
Using a roller pin sprinkled with flour, roll out the dough into a very thin sheet, as large as the parchment paper. The dough soft and easy to work with. Prick the dough with a fork and set aside.
Repeat with the remaining 8 pieces of dough.
I recommend you to prepare all the sheets and then start baking them.
Bake the cake sheets (one by one) at 180°C for about 10 minutes (or until the edges are golden brown).
Place the cake sheets one on top of the other and allow to cool.
Meanwhile prepare the cream.
Use a pan to heat the sugar over medium heat. Stir constantly. Cook until sugar melts into a thick, amber-colored liquid.
Remove from heat and add the flour, gradually, stirring with a wooden spoon to incorporate.
Pour in the milk and stir to combine.
Place the pan back on the stove and continue to cook, stirring often, until thickens.
Remove from heat and add the butter. Stir until the butter is melted and incorporated. Set aside and allow to cool.
How to assemble “The Carpathians” Cake
Layer the cake: 1 cake sheet and 1 layer of cream, alternately. The last layer must be cream (to help the 2 pieces of cake to stick together).
Cover the cake with plastic wrap and place on top another baking tray or a chopping board. Place on top something heavy like 2 packs of rice or sugar or 2 bottles of milk to press the cake and soften the sheets. Refrigerate the cake for at least 6 hours (over night is even better).
How to cut and glaze “The Carpathians” Cake
Remove the cake from the refrigerator. Remove the plastic wrap. Cut and discard the edges.
Cut the cake into 3 equal pieces, lengthwise.
Place 1 piece of cake onto a chopping board, right on the edge. Using a long and sharp knife, cut the cake diagonally, lengthwise. You’ll get 2 triangle shaped pieces. Place the 2 cake pieces onto a platter, back to back (with the small edge down) and gently press them to stick together.
Repeat with the remaining 2 pieces of cake.
To prepare the glaze, place the chocolate, the butter and the milk into a heat proof pan. Place the pan over medium heat and cook, stirring often, until the chocolate and the butter are completely melted.
Allow to cool close to room temperature (must be thick but fluid).
Glaze the cake. Sprinkle some coconut flakes.
Refrigerate the cake until the glaze is firm.
Slice the cake into 2 cm (0.78 in) pieces and serve.