Polish “Karpatka” Cake Recipe

Ingredients:

For the Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

For the Cream Filling:

• 2 cups whole milk
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 4 large egg yolks
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Pastry

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

1. Boil Water and Butter:

• In a medium saucepan, bring the water and butter to a boil over medium heat.

1. Add Flour:

• Remove from heat and stir in the flour all at once. Return to heat and cook, stirring constantly, for 1-2 minutes until the mixture forms a smooth ball and pulls away from the sides of the pan.

1. Add Eggs:

• Remove from heat and let cool slightly. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will be thick and glossy.

1. Spread the Dough:

• Divide the dough between the two prepared baking sheets. Spread it out evenly using a spatula or the back of a spoon.

1. Bake:

• Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Remove from the oven and let cool on a wire rack.

Step 2: Prepare the Cream Filling

1. Heat Milk:

• In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling.

1. Mix Dry Ingredients:

• In a separate bowl, whisk together the sugar and flour.

1. Combine with Egg Yolks:

• In another bowl, whisk the egg yolks. Gradually add the hot milk to the egg yolks, whisking constantly. Return the mixture to the saucepan.

1. Cook the Cream:

• Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Once thickened, remove from heat.

1. Add Butter and Vanilla:

• Stir in the butter and vanilla extract until smooth. Let the cream cool to room temperature.

Step 3: Assemble the Cake

1. Layer the Pastry:

• Once the pastry layers are completely cool, spread the cream filling evenly over one of the pastry layers.

1. Top with Second Layer:

• Place the second pastry layer on top of the cream filling.

1. Chill:

• Refrigerate the assembled cake for at least 2 hours, or overnight, to allow the flavors to meld and the cream to set.

Step 4: Serve

1. Slice and Serve:

• Cut into squares or rectangles and serve chilled. Enjoy!

Tips:

• Pastry Texture: The pastry should be crisp and golden. If it becomes too soft, it may not hold the cream well.
• Cream Consistency: Make sure the cream is completely cool before spreading it on the pastry to avoid melting the layers.

This Karpatka is a delightful Polish dessert with a flaky, buttery crust and a rich, creamy filling—a perfect treat for any occasion!