THE INGREDIENTS MUST BE AT ROOM TEMPERATURE

• For this delicious Polish Karpatka Cake, the first thing to do is the cream filling, so…

  I combine 2 eggs with 150 grams of sugar.

  I mix with a hand whisk then add 50 grams of cornstarch and a packet of vanilla powder.

  I pour 500 ml of milk over this mixture, put everything in a saucepan and place it on medium heat, allowing the cream to thicken while stirring carefully.

  I cover with cling film in contact, and while it cools, I move on to make the choux pastry.

• For the choux pastry of the Karpatka cake, I put water and milk (120 ml each) in a saucepan, also add the butter (80 grams), and place it on medium heat, letting the two ingredients melt and blend.

• When it’s almost boiling, I add salt and sugar.

• When everything is melted, I remove from the heat and add all the flour (150 grams) at once and mix well.

  I return it to the heat and continue stirring, allowing the mixture to compact, detach from the walls of the pan, and begin a subtle and continuous sizzling.

  I continue to stir for a couple more minutes, then turn off the heat.

• I let it cool or at least warm almost completely by placing the mixture on a plate.

  

• Now I add the eggs one at a time and

  

• adding the second and subsequent ONLY if the previous one has been well absorbed.

  

• Now I divide the necessary amount of choux pastry for the Polish Karpatka cake

  

• into two roughly equal parts.

  

• I spread one half of the dough on a 20 cm baking tray lined with parchment paper, without over-leveling, and bake at 410°F (210°C) for about 15 minutes, then lower to 355°F (180°C) for another 20 minutes.

  I take it out of the oven and let it cool. I do the same for the other half of the choux pastry dough.

• Now I’ll tell you that I had already made a base (about 8.5 inches in diameter) but someone tasted it without thinking, so

  

• I prepared two more but of 8 inches…. and I was pretty upset! (I used yellow pasta eggs…)

  

• I finish the cream filling for the Polish Karpatka cake, now cold, by beating it with whisks or a stand mixer since it will have solidified, and

  

• add the soft butter in pieces, blending everything well.

  I then place the first choux base in the pan and spread all the cream

  

• finish with the second part, cover with cling film, and place in the refrigerator for 7/8 hours or overnight.

• At the time of tasting, I remove the cling film, sprinkle the Polish Karpatka cake with powdered sugar and …

  A DELICIOUS CAKE, A TRUE DELICACY, ONE OF THE BEST EVER MADE ON THE BLOG…

  Enjoy with the Polish cake KARPATKA, a name reminiscent of the CARPATHIANS mountain chain, recalling the uneven state of the bases.

  Annalisa

  
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