Polish Custard Cake
A delightful layered cake that combines a light pastry with a rich custard, reminiscent of crème brûlée, perfect for any occasion.
Ingredients
For the pastry
- 1 cup water
- 1/2 cup unsalted butter plus an additional 1/2 cup softened for the custard
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For the custard
- 2 cups milk warm
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch can substitute with all-purpose flour
- 2 tablespoons all-purpose flour
- 4 large egg yolks
- 1 teaspoon vanilla extract
For serving
- Powdered sugar for dusting
Instructions
Preparation of Pastry
- Preheat oven to 400°F (200°C). Line two 9-inch round pans with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Reduce heat and add flour all at once. Stir until a dough ball forms.
- Let dough cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until dough is smooth and glossy.
- Divide dough between pans and spread evenly. Bake for 25–30 minutes until puffed and golden. Cool completely.
Preparation of Custard
- Warm milk in a saucepan.
- In another bowl, combine sugar, cornstarch, flour, and egg yolks.
- Slowly whisk in warm milk to temper the eggs.
- Return mixture to saucepan and cook over medium heat, whisking constantly until thick and smooth.
- Remove from heat and add vanilla. Cool completely with plastic wrap on the surface.
Assembly
- Beat softened butter until light and creamy, then gradually add cooled custard spoonful by spoonful until smooth.
- Place one pastry layer on a serving plate, spread custard evenly on top, then top with the second layer.
- Refrigerate for 2 hours. Dust generously with powdered sugar before serving.
Notes
Serve with coffee or tea. Experiment with different flavors for the custard like chocolate or lemon.