Irresistible Choux Pastry Karpatka Cake

Incredibly tender, with the taste of ice cream. Make life sweeter! The Karpatka cake made from choux pastry tastes like an eclair cake, only big. This dessert is suitable for a family or holiday tea party and will leave an unforgettable impression. Delicious! Be sure to prepare this delicacy.
cook time: 8h
Lucas Halstead
Irresistible Choux Pastry Karpatka Cake

Nutrition Facts (per serving)

252
Calories
17g
Fat
21g
Carbs
4g
Protein

Ingredients (10 portions)

Dough:

Salt 0.5 tsp
Wheat flour 150 g
Butter 80 g
Water 100 ml
Milk 100 ml
Chicken eggs 4 pc

Cream:

Sugar 150 g
Butter 200 g
Milk 600 ml
Corn starch 60 g
Chicken eggs 2 pc
Vanilla sugar 1 tbsp

Decoration:

Powdered sugar 5 g

Recipe instructions

Step 1

Step 1
How to make Karpatka custard cake at home? Prepare the necessary ingredients. Remove the butter for the cream from the refrigerator in advance; it should be at room temperature. Take the highest grade flour. You may need more or less eggs during the preparation of the dough. Iʼll prepare the dough first. You can make the cream in advance (step 7), and then start making the cakes.

Step 2

Step 2
Combine water, milk, butter and salt in a saucepan. Over medium-low heat, bring the mixture to a boil, but do not boil so that foam does not appear on the milk.

Step 3

Step 3
Continuing to stir vigorously, add all the flour. Continue kneading the dough with a spatula until completely homogeneous and smooth. The dough should come together into a tight lump that pulls away from the sides of the pan. But the dough should not burn. Transfer the mixture to a bowl and cool. For more information about flour and its properties, read the article below the steps.

Step 4

Step 4
Beat the dough with a mixer, adding eggs one at a time. The dough should be soft, smooth, but not runny and fall off the whisk in a wide ribbon. Depending on the size of the eggs and the quality of the flour, you may need more or less eggs. The first time I made this cake, I only needed 4 large eggs, but the second time I had to add one more. Therefore, look at the consistency.

Step 5

Step 5
Place half of the dough in a parchment-lined, buttered baking dish (Ø 22 cm) and smooth out. Place the pan in an oven preheated to 200°C for 20 minutes. Then reduce the temperature to 160°C and hold the workpiece for another 10-15 minutes. The exact baking time will vary depending on your technique and ingredients. Read about the features of ovens in the article below the steps.

Step 6

Step 6
Remove the cake from the pan and bake another cake. The second cake layer should be made more prominent. Cool the finished cakes completely. You don’t have to divide the dough into two layers, but bake everything in one layer and cut it lengthwise into 2 layers.

Step 7

Step 7
Now prepare the custard for the Karpatka cake.

Step 8

Step 8
Heat 400 ml of milk in a thick-bottomed saucepan, but do not boil. Read about how to choose the ideal container for making cream in a separate article, link at the end of the recipe.

Step 9

Step 9
In a bowl, combine eggs, sugar and vanilla sugar and mix.

Step 10

Step 10
Dissolve the starch in the remaining milk. If you donʼt have cornstarch, you can use potato starch or flour, but you need to use one third less.

Step 11

Step 11
Pour the starch mixture into the eggs and stir. Then, stirring, pour in hot milk in a thin stream.

Step 12

Step 12
Pour the mixture into a saucepan. Stirring, cook the cream over low heat until it boils and thickens.

Step 13

Step 13
Cover the finished cream with cling film “in contact” and cool completely.

Step 14

Step 14
Add soft butter to the cooled cream and beat with a mixer until fluffy. Important! The custard and butter must be at the same temperature (room temperature or slightly lower), otherwise the cream will separate. Before adding butter, check the temperature of the cream not only on the surface, but also in the very depths — often the cream remains warm in the middle, which is why the butter begins to melt when whipping, and the cream will liquefy.

Step 15

Step 15
Place the first cake layer into the cooking ring. Spread the custard on top and smooth it out.

Step 16

Step 16
Cover with the second textured crust and press lightly. Place the cake in the refrigerator for 2-3 hours. I left it overnight.

Step 17

Step 17
Remove the cooking ring. Sprinkle the cake with powdered sugar or decorate it at your discretion and serve. Bon appetit!

Additional rubrics

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