Karpatka Polish Cream Cake

Ingredients

• 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

1. Combine the water, butter, sugar and salt in a saucepan.
2. Bring to the boil.
3. Remove from the heat and add all the flour at once.
4. Stir quickly until a dough forms.
5. Return to medium heat.
6. Cook for 3–4 minutes, stirring constantly, to dry the dough.
7. Transfer the dough to a bowl and cool for 5–10 minutes.
8. Beat in the eggs one at a time until smooth and glossy.
9. Preheat the oven to 190°C (375°F).
10. Line two matching baking tins or trays with baking paper.
11. Divide the choux dough into two equal portions.
12. Spread each portion unevenly to create a rippled surface.
13. Bake for 25–30 minutes, until deeply golden.
14. Leave both layers to cool completely.
15. Whisk the egg yolks with half of the custard sugar and the cornflour.
16. Heat the milk with the remaining sugar, salt and vanilla.
17. Gradually pour the hot milk into the yolk mixture while whisking.
18. Return the mixture to the saucepan.
19. Cook over medium heat, whisking constantly, until thick.
20. Cover the surface directly and chill completely.
21. Beat the softened butter with the 20 g sugar until pale and fluffy.
22. Add the chilled pastry cream one spoonful at a time.
23. Whip until smooth and silky.
24. Place one choux layer on a serving board.
25. Spread the mousseline cream evenly over it.
26. Cover with the second choux layer.
27. Press gently and wrap the cake.
28. Refrigerate overnight.
29. Dust with icing sugar before serving.