Traditional Polish karpatka

Today I'd like to share a recipe for a traditional Polish delicacy - karpatka, made out of light layers of choux pastry replete with homemade vanilla custard-based filling.

Karpatka dusted with icing sugar is not only beautiful, but also phenomenally delicious. There's nothing better, especially in this version, with pleasantly vanilla, smooth filling. A simple cake that will be the favourite on every festive table.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 26 x 26 cm tin)

• 150 g wheat flour
• Pinch of salt
• 1/2 tsp baking powder
• 250 ml water
• 150 g unsalted butter
• 5 eggs
• Icing sugar

Filling

• 1 l milk
• 1 cup (~200 g) sugar
• 1.5 tsp vanilla paste
• 4 egg yolks
• 80 g cornflour (~3 tbsp)
• 80 g wheat flour (~3 tbsp)
• 200 g unsalted butter

Method

1. Prepare custard. Pour 600 ml milk into a medium pot. Put it over low heat; add 200 g sugar and 1.5 tsp vanilla paste. Stir contents of the pot through to dissolve sugar and bring milk to a boil.
2. Meanwhile, add 4 large egg yolks, 80 g wheat flour and 80 g cornflour to the remaining 400 ml milk. Mix thoroughly with a whisk. When milk in the pot starts to bubble, turn the heat all the way down and add egg yolk mixture. Stir dynamically until smooth, turn the heat back up a bit and cook until thick custard forms, stirring all the time.
3. Take custard off heat and transfer it into a separate bowl. Cover the surface with plastic wrap and set aside to cool completely.
4. Prepare choux pastry. Add 0.5 tsp baking powder and a small pinch of salt to 150 g wheat flour. Mix through with a whisk until salt and baking powder are distributed in flour.
5. Put 150 g butter into a small pot. Pour in 250 ml water, turn heat on to medium and bring liquid to a boil. Once this happens, turn heat off and add flour mixture to the pot. Stir it in energetically with a wooden spoon until smooth dough forms. You want it to come away from the sides of the pot easily. Transfer dough into a bowl and let it cool slightly. After some 15 minutes, start incorporating eggs. Add them one at a time, mixing them in with a mixer.
6. Transfer half of batter into a greased tin (26 x 26 cm) dusted with flour. Spread it evenly across the surface with a silicone spatula. Bake it in a conventional oven preheated to 200 deg C for 20 minutes, until beautiful and golden. Once the first later is ready, turn off the oven, wedge oven door ajar and leave cake in the oven for 5 minutes. Take it out then and cool completely. Repeat with the second half of batter.
   
7. Put 200 g soft butter into a large bowl and cream it with an electric mixer until light and fluffy. Add custard at room temperature in batches, one heaped tablespoon at a time, mixing it in with the mixer each time before adding the next part.
8. Line the baking tin with baking paper and put flatter cake layer in the bottom. Cover it with vanilla filling and spread it across the surface. Place the second cake layer on top and press lightly. Put karpatka into a fridge for a few hours to set the filling.
9. Dust generously with icing sugar before serving.
10. Enjoy!

Approximate nutritional value

100 g

• 290 kcal
• Carbs: 26 g 
• Fat: 18 g
• Protein: 6 g
• Fibre: 0 g

1 slice (recipe makes 25 slices)

• 220 kcal
• Carbs: 20 g 
• Fat: 14 g
• Protein: 4 g
• Fibre: 0 g