Instructions
: To make the dough:
In a small saucepan, bring the water, butter, and a pinch of salt to a boil.
Once the butter has melted, add the sifted flour all at once and mix vigorously until a smooth dough forms.
Remove from the heat and let cool for about 10 minutes.
Add the eggs, one at a time, mixing well after each addition.
Divide the dough into two equal portions and spread them out on two baking sheets lined with parchment paper.
Bake in a preheated oven at 200°C (400°F) for about 20-25 minutes, until golden brown.
To make the pastry cream:
In a bowl, beat the egg yolks and sugar until light and fluffy.
Add the cornstarch and mix well.
Heat the milk with the vanilla extract in a small saucepan, then slowly pour it into the egg mixture, stirring constantly.
Return everything to low heat and cook, stirring, until the cream thickens.
Let it cool completely, then gradually incorporate the softened butter with an electric whisk.
Assembly:
Place one of the two baked bases on a tray.
Spread the custard evenly.
Cover with the other base and press lightly.
Dust with powdered sugar before serving.
Serve the Karpatka cake well chilled to best enjoy the freshness of the cream.
Store covered in the refrigerator for up to 3 days. Chocolate
variations
: Add 100g of melted dark chocolate to the custard for an extra indulgent touch.
Fruit: Fold fresh raspberries or chopped strawberries into the custard for a fruity version.
FAQ:
Can I make the cake ahead of time?
Yes, Karpatka can be made the day before and stored in the refrigerator.
Can I substitute butter for the custard?
Yes, you can use margarine or whipped cream, but the flavor will be slightly different.
Can you freeze Karpatka cake?
We don't recommend freezing it due to the delicate texture of the cream.
With this recipe, Karpatka will surely become one of your favorite desserts!
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