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Karpatka Polish Custard Cake

Karpatka Polish Custard Cake

Karpatka Polish Custard Cake is a delightful dessert with flaky pastry and silky custard that pleases any sweet tooth.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 cup Water Creates steam to help the pastry rise.
  • ½ cup Unsalted Butter Adds richness and flavor; can substitute with margarine.
  • 1 cup All-Purpose Flour Provides structure; gluten-free flour can be used.
  • 4 whole Eggs Room temperature for best results.
  • 1 pinch Salt Enhances flavor.
For the Custard Filling
  • 4 cups Milk Whole milk is preferred.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • ¼ cup Cornstarch Thickens the custard.
  • 4 yolks Egg Yolks Adds richness and color.
  • 1 tablespoon Vanilla Extract Use pure extract for best flavor.
  • ½ cup Softened Unsalted Butter Incorporated for creaminess.
For the Finishing Touch
  • ¼ cup Powdered Sugar Optional for dusting.

Equipment

  • Medium saucepan
  • Baking Sheets
  • Parchment Paper
  • Hand mixer
  • Offset spatula
  • Fine sieve
  • Mixing Bowls

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter. Bring to a boil over medium heat.
  3. Remove from heat and stir in 1 cup of all-purpose flour and a pinch of salt until a smooth dough forms.
  4. Allow the dough to rest for about 5 minutes.
  5. Incorporate 4 room-temperature eggs one at a time, mixing until smooth.
  6. Divide the dough into two equal portions and spread one on a parchment-lined baking sheet.
  7. Repeat with the second portion on another sheet.
  8. Bake for 30-35 minutes until golden brown, then cool on wire racks.
  9. Prepare the custard by mixing 1 cup of granulated sugar and ¼ cup of cornstarch in a saucepan.
  10. Gradually whisk in 4 cups of whole milk and 4 egg yolks over medium heat until thickened.
  11. Stir in 1 tablespoon of vanilla extract and ½ cup of softened unsalted butter until melted.
  12. Whip 1 cup of heavy cream to soft peaks and fold into the cooled custard.
  13. To assemble, place the first pastry layer on a platter, spread with custard, and top with the second pastry layer.
  14. Dust with powdered sugar and chill for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are room temperature for best results. Use parchment paper to prevent sticking. Watch the baking closely.

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