Traditional Polish Karpatka Cream Cake
Ingredients
Cream
- 3 tablespoons starch
- 2 tablespoons flour
- 8 tablespoons sugar
- 2 eggs
- 500 ml milk
- 1 packet vanilla
Dough
- 4 eggs
- 1 cup water (200 ml)
- 1 cup flour (200 ml)
- 125 g butter
- 1 teaspoon baking powder
- A pinch of salt
Topping
- Powdered sugar as needed
- Seasonal fruit of your choice
Preparation
For the cream, place all ingredients in a pot and cook on the stove until it reaches pudding consistency.
Cover the cream with a wet plastic bag or stretch film to prevent skin formation and let it cool to room temperature.
For the dough, put water and butter in a pot, melt them together.
Add flour to the mixture and cook for a while until it comes together.
Let the dough cool to room temperature.
Add baking powder to the cooled dough.
Incorporate the eggs one by one slowly using a spatula until fully mixed; the dough is now ready.
Line a springform pan with parchment paper and spread half of the dough unevenly, then bake at 190 degrees Celsius.
Spread the remaining half of the dough in a similar bumpy manner and bake it separately.
Once the cream has cooled in the refrigerator, spread it between the two baked dough layers.
Serve with a dusting of powdered sugar and your choice of seasonal fruit.
Notes
If you assemble the cake with cream and refrigerate for 3-4 hours, the edges will set better.
