Cake “Karpatka” with Custard

Cake “Karpatka” based on choux pastry. The airy and tender custard tastes like Plombir ice cream. This is delicious!

Summary

Ingredients

• Flour – 150 g
• Butter – 100 g
• Water – 200 ml
• Eggs – 4 pcs.
• Salt – 0.5 teaspoon.

For the cream:

• Milk – 600 ml
• Eggs – 2 pcs.
• Sugar – 150 g
• Starch – 50 g
• Vanilla sugar – 1 teaspoon
• Butter – 200 g

For decoration:

• Powdered sugar – to taste

Instructions

1. Cooking choux pastry. To do this, pour water into a saucepan, put butter, add salt.
2. While stirring, melt the butter in water and bring to a boil.

   

3. Pour in the flour and, without removing from the heat, knead the dough with a wooden spatula.
4. Let the dough cool.
5. Add eggs to the dough one by one. After each egg, knead the dough until smooth.
6. We spread half of the dough in a split mold, lined with parchment (mold dia – 24 cm). Using a spatula, create roughness on the dough.
7. We bake the choux pastry crust in a preheated oven at 200 degrees for 25 minutes. We bake the second cake in the same way.

   

8. Preparing a custard for the cake. To do this, beat eggs with sugar. Pour in 100 ml of milk, add vanilla sugar and starch. Beat well with a whisk. Bring the rest of the milk to a boil.
9. Pour half of the boiling milk into the beaten eggs, stirring with a whisk.
10. Pour the whipped mixture back into the boiling milk. Cook the cream over low heat until thickened, stirring constantly with a whisk.
11. We cover with cling film “in contact”. Let the cream cool.
12. Beat 200 g of softened butter with a mixer. Add the cooled custard in portions to the butter and beat well with a mixer.
13. Put the cake in the mold, put the cream on it.
14. Put the second cake on top.
    We send the custard cake with butter and custard to the refrigerator for at least 3 hours
15. Then we take out the cake from the mold.
16. Sprinkle the finished Karpatka cake with powdered sugar.

    

Bon Appetit!