Traditional Cakes
For the choux pastry:
For the cream filling:
A delicious twist on the classic Polish Karpatka cake, featuring two layers of golden, airy choux pastry filled with rich pistachio cream, smooth vanilla custard and fresh raspberries. Crunchy pistachios add texture, while a hint of matcha enhances the filling's delicate green colour. An elegant, indulgent dessert that's perfect for family celebrations and special occasions.
Bring the water and butter to the boil in a saucepan.
Add the cake mix to the boiling water and stir vigorously over the heat until a smooth dough forms.
Remove the dough from the heat, transfer it to a bowl and leave to cool for 10 minutes. Then add the eggs one at a time, mixing with an electric mixer after each addition until fully incorporated.
Divide the prepared dough into two equal portions. Transfer one portion to a 25 × 35 cm baking tin lined with baking parchment and spread evenly.
Place the tin in a preheated oven and bake at 210°C using conventional top and bottom heat for approximately 25 minutes. Then reduce the temperature to 150°C and bake for another 15 minutes.
Bake the second portion of dough in the same way.
Pour half the milk into a saucepan and heat.
Add the cream mix from the Gellwe Karpatka Cake Mix pack to the remaining milk and stir until smooth and free from lumps.
Pour the mixture into the hot milk and cook, stirring continuously, until a thick custard forms. Once the custard comes to the boil, remove it from the heat, cover with cling film directly touching the surface and leave to cool completely. The custard should be at room temperature, the same as the butter.
Place the softened butter in a mixing bowl and beat for approximately 4 minutes. Add the cooled custard in 2–3 batches, mixing with an electric mixer after each addition until fully combined.
Divide the prepared cream into two equal portions. Add the pistachio spread, chopped pistachios and optional matcha powder to one portion, then mix with an electric mixer until combined.
Spread all the prepared pistachio cream evenly over one of the baked choux pastry layers.
Arrange the raspberries over the pistachio cream, gently pressing them into the filling. Spread the remaining plain cream over the raspberries.
Place the second baked choux pastry layer on top. The cake can be chilled in the refrigerator before serving. Dust with icing sugar just before serving.
