Traditional Cakes
For the choux pastry:
For the vanilla custard cream:
For the filling and decoration:
A delicious twist on the traditional Polish Karpatka cake, featuring two layers of light, golden choux pastry filled with a rich, velvety vanilla custard cream. A layer of tangy blackcurrant jam adds a fruity contrast to the sweetness of the filling, while a delicate dusting of icing sugar completes this elegant dessert. Perfect for family celebrations, special occasions or an indulgent afternoon treat.
Prepare the choux pastry: melt the butter in a saucepan, add the water and bring to the boil. Add the flour to the boiling mixture and stir vigorously until a smooth dough forms and pulls away from the sides of the saucepan. Set aside to cool completely.
Add the eggs to the cooled dough one at a time, mixing well after each addition. Then add the Gellwe Baking Powder and mix thoroughly.
Bake the pastry layers: divide the dough into two equal portions. Line a baking tin with baking parchment and spread the first portion of dough evenly over the base. Bake in an oven preheated to 200°C for approximately 25 minutes, until golden brown. Bake the second layer in the same way and leave both to cool.
Prepare the custard cream: bring 400 ml of milk to the boil in a saucepan. In a separate bowl, combine the egg yolks, sugar, Gellwe Vanilla Sugar, flour, potato starch and the remaining 100 ml of milk. Pour this mixture into the boiling milk and cook, stirring continuously, until a thick custard forms. Set aside to cool completely.
Beat the softened butter until light and fluffy. Gradually add the cooled custard, one tablespoon at a time, beating until a smooth cream forms.
Spread the cream evenly over the first pastry layer. Add a layer of blackcurrant jam, then cover with the second pastry layer. Dust the top with icing sugar.
