Heavenly Karpatka Cake
A dramatic dessert with a custardy middle and a puffy, crackly top that will impress your guests and become a cherished recipe.
Ingredients
For the pastry
- 1 cup water Acts as the base for creating a light dough
- 1/2 cup butter Gives richness and flavor to the pastry
- 1 cup flour Provides structure to your beautiful cake
- 4 large eggs Essential for achieving puff and golden color
For the filling
- 2 cups milk Creates a creamy base for your luscious filling
- 1/2 cup sugar Sweetens and enhances overall flavor
- 1/4 cup cornstarch Thickens the filling for a creamy consistency
- 1/2 cup milk Used to dissolve cornstarch for a smooth mixture
- 1 tsp vanilla extract Infuses a warm flavor that elevates the custard
- powdered sugar For dusting
Instructions
Preparation
- Preheat oven and line two baking sheets.
- Boil 1 cup water with 1/2 cup butter, then dump in 1 cup flour all at once.
- Stir until the dough forms a ball, then remove from heat and cool slightly.
- Beat in 4 large eggs one at a time until glossy and elastic.
- Pipe or spoon into two even rectangles and bake until puffed and golden-cracked on top.
Filling Preparation
- Heat 2 cups milk with 1/2 cup sugar until warm.
- Whisk cornstarch dissolved in 1/2 cup milk into it, and cook until thickened.
- Off heat, stir in 1 tsp vanilla extract and chill until spreadable.
Assembly
- Slice the baked layers in half horizontally or sandwich as-is.
- Fill generously with custard, dust with powdered sugar, and serve.
Notes
The pastry may deflate due to humidity. If the filling is too thick, it will still be fine. This cake can be made ahead of time, and leftovers last 2-3 days in the fridge.