Description
A traditional Polish dessert featuring light, airy choux pastry layers filled with a silky vanilla custard cream. This homemade cake is a nostalgic, showstopper treat perfect for any occasion.
Ingredients
Scale
- For the Choux Pastry (2 layers):
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- Pinch of salt
- For the Cream Filling:
- 3 cups (720 ml) whole milk
- ½ cup (100 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- 4 large egg yolks
- 2 teaspoons pure vanilla extract or 1 vanilla bean
- 2 tablespoons (30 g) unsalted butter
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line two 9×13-inch baking sheets with parchment paper.
- In a medium saucepan, combine 1 cup water, ½ cup unsalted butter, and a pinch of salt. Bring to a rolling boil over medium-high heat.
- Remove from heat and immediately add 1 cup flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.
- Put the pan back on low heat and stir for another 1-2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and cool for 5 minutes.
- Beat in 4 eggs one at a time, mixing well after each addition until smooth and glossy.
- Divide the dough evenly between the two baking sheets, spreading or piping into roughly rectangular shapes.
- Bake at 400°F (200°C) for 25 minutes without opening the oven door. Then turn off the oven and leave trays inside for 5 minutes. Transfer to a wire rack to cool completely.
- For the cream filling, heat 3 cups whole milk in a medium saucepan until just simmering.
- In a bowl, whisk together ½ cup sugar, ⅓ cup cornstarch, and 4 egg yolks until smooth.
- Slowly pour about 1 cup hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan with remaining milk. Cook over medium heat, whisking constantly, until thickened and bubbling (5-7 minutes).
- Remove from heat, stir in 2 tablespoons butter and vanilla bean seeds or extract.
- Transfer custard to a bowl, cover with plastic wrap touching the surface, and chill until cool.
- Once pastry layers and cream are cool, place one pastry layer on a serving plate and spread cream evenly over it.
- Top with the second pastry layer.
- Refrigerate assembled cake for at least 2 hours to set the cream and meld flavors.
- Dust generously with powdered sugar before serving.
Notes
Use room temperature eggs for better mixing. Do not open the oven door during the first 20 minutes of baking to prevent pastry collapse. Temper eggs carefully when making custard to avoid scrambling. Cover custard with plastic wrap touching the surface to prevent skin formation. Chill cream before assembling to avoid soggy pastry. Dust powdered sugar last for a snowy mountain look.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 18
- Fat: 15
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
Keywords: Karpatka, Polish cream cake, Carpathian cream cake, choux pastry, custard filling, vanilla custard, homemade dessert