Inspired by videocakepolish
Karpatka Polish Cream Cake
Karpatka Polish Cream Cake is a polish cake built around choux pastry, unsalted butter and plain flour, from Whisk Takers, ready in 12 hours.
Karpatka Polish Cream Cake is a polish cake built around choux pastry, unsalted butter and plain flour, from Whisk Takers, ready in 12 hours.
45 min
Prep time
45 min
Cook time
12 hrs
Total time
1 cake, 8 servings
Yield
Ingredients
16 ingredientsPer serving350 kcal
- Fat
- 22g
- Carbs
- 30g
- Protein
- 6g
Whole recipe (8 servings): 2800 kcal
- CHOUX PASTRY
- 120 ml water
- 55 g unsalted butter
- 60 g plain flour
- 3 large eggs
- 10 g sugar
- 1 pinch salt
- PASTRY CREAM
- 2 egg yolks
- 70 g sugar
- 30 g cornflour
- 400 ml milk
- 1 pinch salt
- A few drops vanilla extract
- MOUSSELINE
- 115 g unsalted butter, softened
- 20 g sugar
- Icing sugar, for finishing
Method
29 steps- Combine the water, butter, sugar and salt in a saucepan.
- Bring to the boil.
- Remove from the heat and add all the flour at once.
- Stir quickly until a dough forms.
- Return to medium heat.
- Cook for 3–4 minutes, stirring constantly, to dry the dough.
- Transfer the dough to a bowl and cool for 5–10 minutes.
- Beat in the eggs one at a time until smooth and glossy.
- Preheat the oven to 190°C (375°F).
- Line two matching baking tins or trays with baking paper.
- Divide the choux dough into two equal portions.
- Spread each portion unevenly to create a rippled surface.
- Bake for 25–30 minutes, until deeply golden.
- Leave both layers to cool completely.
- Whisk the egg yolks with half of the custard sugar and the cornflour.
- Heat the milk with the remaining sugar, salt and vanilla.
- Gradually pour the hot milk into the yolk mixture while whisking.
- Return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until thick.
- Cover the surface directly and chill completely.
- Beat the softened butter with the 20 g sugar until pale and fluffy.
- Add the chilled pastry cream one spoonful at a time.
- Whip until smooth and silky.
- Place one choux layer on a serving board.
- Spread the mousseline cream evenly over it.
- Cover with the second choux layer.
- Press gently and wrap the cake.
- Refrigerate overnight.
- Dust with icing sugar before serving.
Recipe inspiration
Inspired by Whisk Takers
Estimated nutrition
Per serving: 350 calories
Fat: 22 g · Carbs: 30 g · Protein: 6 g
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