Karpatka Cake
Karpatka Cake is a traditional Polish dessert with fluffy choux pastry and rich vanilla custard cream, creating the perfect balance of crisp and creamy textures.
Ingredients
Scale
- ¾ cup (170 g) unsalted butter
- 2 cups (480 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 5 large eggs
- 1¼ cups (160 g) all-purpose flour
- 2 teaspoons vanilla extract
- ¼ cup (30 g) cornstarch
- 1 teaspoon baking powder
- Powdered sugar, for dusting
- ¼ teaspoon salt
- 1 cup (240 ml) water
Instructions
- Preheat the oven to 400°F (200°C) and line a 9×13-inch baking pan with parchment paper.
- In a saucepan, combine butter, water, milk, and salt. Bring to a boil, remove from heat, and stir in flour. Return to low heat, stir until a dough forms. Let cool slightly.
- Beat in eggs one at a time until the dough is smooth and glossy. Divide dough in half.
- Spread half the dough in the prepared pan and bake for 20–25 minutes until puffed and golden. Cool completely. Repeat with the second half for the top layer.
- In a separate pan, heat milk until warm. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add the warm milk, whisking constantly.
- Return mixture to heat, stir until thickened. Remove from heat, add vanilla extract, and let cool.
- Spread custard over the cooled bottom layer. Place the top pastry gently over the cream. Chill for at least 2 hours.
- Dust with powdered sugar before serving and slice carefully with a serrated knife.
Notes
- Use a serrated knife for cleaner cuts.
- Let the cake chill overnight for best flavor.
- Substitute almond or oat milk for a dairy-free option.
Find it online: https://dishmio.com/karpatka-cake/