No bake vanilla cake

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Today I want to share a simplified recipe for a classic Polish cake. We'll prepare a creamy "Karpatka" vanilla cake in a no-bake version, and we'll create cake layers out of store-bought choux pastry balls. Less pressure, equally delicious result!


Delicious, smooth vanilla filling will delight your palate with pleasant flavour - it's definitely the star of this dessert. Store-bought balls are a nice substitute for homemade choux pastry that can sometimes be troublesome, so if you're worried about it - go right ahead, it doesn't get easier than using choux pastry balls!

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

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List of ingredients (18 x 28 cm baking tin)

  • 750 ml milk 
  • 100 g (~1/2 cup) sugar
  • 1.5 tsp vanilla paste
  • 3 egg yolks
  • 60 g cornstarch
  • 60 g wheta flour
  • 150 g butter, at room temperature
  • 130 g choux pastry balls (puff croutons/soup pearls)
  • Icing sugar, to decorate

Sposób przygotowania

  1. Prepare vanilla pudding that will be the base of vanilla filling. Pour around 500 ml milk into a large pot and add 100 g fine white sugar. Stir through the liquid in the pot shortly, only until sugar dissolves, and heat it up for a few minutes over medium heat, until milk starts to simmer slowly.
  2. Meanwhile, work on remaining ingredients. Add 3 large egg yolks, 60 g wheat flour, 60 g cornstarch and 1,5 tsp vanilla paste to remaining 250 ml of milk. If you don't have vanilla paste at hand, you can replace it with vanilla extract or vanilla sugar. In the last case add it to the pot together with regular sugar. Stir through the mixture shortly, until uniform.
  3. Return to the cooker hob. If the milk has started to simmer, turn the heat under the pot to low and add pudding base to hot milk, stirring constantly. Once you've got a uniform liquid turn the heat back up to medium-low and cook pudding for a few minutes until thick and smooth. Don't stop stirring it in the process, as otherwise it will stick to the bottom easily and it won't be difficult to burn it. If it happens, pudding may become bitter and you'll need to start afresh.
  4. Once you've got the right texture take the pot off heat and pour its contents into a wide dish. Cover the top of pudding with plastic wrap to prevent a thick skin from forming and set it aside to cool completely. You can prepare pudding a day ahead - just remember to take it out of a fridge a few hours before making the filling.
  5. Once your pudding has reached room temperature, prepare vanilla filling. Put  150 g soft butter into a large bowl and cream it with an electric mixer until light and fluffy. Butter and pudding should be at similar temperature, so remember to take butter out of a fridge a few hours ahead. 
  6. Once you've got the right texture scrape down the sides of the bowl with a silicone spatula and start adding cool pudding to the butter. Do it slowly, a tablespoon at a time, and cream the contents of the bowl thoroughly before adding the next batch. It is worth scraping down the sides of the bowl again from time to time. It will ensure that everything combines as it should and help you assess if the filling is smooth.
  7. Set vanilla filling aside for a moment and assemble the cake. Put a few handfuls of choux pastry balls into a baking tin (18 x 28 cm) and spread them evenly across the surface. The bottom of the baking tin should be lined with baking paper, and its sides - with baking paper or acetate foil. Arrange choux pastry balls in such a way that there are no gaps between them - this will prevent filling from sticking to the baking tin.
  8. Transfer all of vanilla filling on top and spread it carefully in an even layer. Try to arrange it in such a way that you cover as many choux pastry balls as possible. This will help prevent it shifting underneath.
  9. Put remaining choux pastry balls on top and spread them so that they cover vanilla filling. Put the cake into a fridge overnight for vanilla filling to set. Scatter icing sugar on top before serving.
  10. Enjoy! 

Approximate nutritional value

100 g

  • 276 kcal
  • Carbs: 25 g
  • Fat: 17 g
  • Protein: 6 g
  • Fibre: 0 g

1 slice (recipe makes 15 slices)

  • 211 kcal
  • Carbs: 19 g
  • Fat: 13 g
  • Protein: 4 g
  • Fibre: 0 g

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