cherryeggsmilk
Karpatka Polish Pudding Cake
A layered Polish-style Karpatka with choux pastry, buttery vanilla custard and cherry filling.
From YouTube · Jan 26, 2026
A layered Polish-style Karpatka with choux pastry, buttery vanilla custard and cherry filling.
10 min
Cook time
1 small 18 cm cake, about 6 servings
Yield
Ingredients
17 ingredients- 350 g milk
- 2 eggs
- 100 g sugar
- 30 g starch
- vanillin
- 130 g butter
- 200 g cherries
- 50 g sugar
- 8 g starch
- 50 g milk
- 50 g water
- 45 g butter
- a pinch of salt
- a pinch of sugar
- 70 g flour
- 3 eggs
- powdered sugar
Method
15 steps- Heat 350 g milk.
- Mix 2 eggs, 100 g sugar, 30 g starch, and vanillin.
- Gradually add hot milk to the egg mixture while stirring.
- Cook until thickened.
- Add 130 g butter and cool the cream.
- Cook 200 g cherries with 50 g sugar and 8 g starch until clear.
- Cool the cherry jam.
- Heat 50 g milk, 50 g water, and 45 g butter.
- Add a pinch of salt, a pinch of sugar, and 70 g flour and cook the dough.
- Add 3 eggs to the dough and mix well.
- Shape dough in 18 cm diameter forms.
- Bake at 180°C for about 10 minutes.
- Assemble the cake with cream and cherry jam.
- Chill overnight.
- Dust with powdered sugar before serving.
Recipe notes
Helpful tips
- Temper the eggs gradually with the hot milk.
- Cool the custard and cherry filling completely before assembly.
- Add the eggs to the choux dough one at a time.
- Chill the assembled cake overnight before slicing.
Equipment
- Saucepans
- Mixing bowls
- Whisk
- 18 cm cake tins or rings
- Electric mixer
- Spatula
Storage
Keep covered in the refrigerator and consume within 3 days.
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