For my Dune II inspired cake, I needed a desert like surface. I am a big fan of eating Polish Karpatka but had never actually made it before. Karpatka was ideal for both its colour (if you don’t add the traditional icing sugar on top) and in that the cake rises to have a randomly bumpy surface.
As a coder who is often reliant on generated art rather than sculpted art, this idea appealed to me.Below is my rough guide to making my desert planet of Arrakis.
The recipe itself is separated into two parts, the cake and the cream filling.
The Cake – ingredients:
- Butter – 113 grams
- Water – 235 ml
- Flour – 120 grams
- 5 Eggs
- Baking Powder – 1 tsp
- Salt – 1/4 tsp
Put the Flour, Baking Powder and Salt in a bowl and mix together
Put water into medium sized pan and add butter. Bring to a boil and make sure the butter is melted (no lumpy bits).
Add the flour, baking powder, and salt from the bowl into the pan. Continually mix from this point on. It will form a dough very quickly so you will have to mix like crazy – seriously.
Only keep the dough on the heat for around 1 more minute, and keep mixing it.
Soon it should then look like this:
Take the dough off the heat and allow it to cool down
Once cool, put it in a mixing bowl. Add the eggs one by one whilst constantly mixing. Bonus points for those of you with an electric mixer.
Keep mixing until you have a nice creamy buttery cake mix like so:
Grease your baking tins with butter (also adding some flour can help)
Pour half of the cake mix into one tray and half into the other. Spread the mix to cover the whole tray. Try not to leave any holes and make its as even a spread as possible. It may appear to be very thin, but that’s normal.
Heat the oven to 200 degrees, put both trays in and bake for 30 mins – although keep an eye on it as this time varies based upon how your cake rises.
Take the cakes out when risen and leave to cool.
Cream (whilst cake is cooling) – ingredients:
- Butter – 226 grams
- Milk – 950 ml
- Sugar – 227 grams
- White flour – 5 tbsp
- Corn flour – 5 tbsp
- Egg yolk – 5tbsp
- Vanilla extract – 2 tsp
Pour 250ml of the milk into a mixing bowl, add the egg yolks and vanilla extract, corn flour and plain flour. Whisk until there are no lumps.
Put the other 700ml of the milk into a pan, bring it to a boil, and then add sugar, stirring until dissolved.
Add the earlier mix to the milk on the heat, again while whisking,
Keep whisking until cream thickens like custard.
Take it off the heat, cover the pan in cling film and place aside to cool
When this has cooled, put the butter into a mixing bowl and mix until the butter is creamy
Then, add the cream from the pan to the butter, slowly, whilst constantly mixing.
Back to the cake
Take one of the trays and tip the cake out of it and on to a wire rack. If it’s baked properly it should come out easily in one piece.
Put greaseproof paper in the tray with enough either side to comfortably cover the back of the cake. Put the cake back in on top of the paper. This is going to be the bottom of the cake.
Take the cream and pour it on to the cake… spread it evenly
Take the other cake and place it down on top of the cream and press down lightly.
Wrap the paper over the top of the cake and place the baking tin in the fridge
This needs to be in the fridge for at least an hour, but is better over night.