Traditional Cakes
For the choux pastry:
For the custard cream:
Additionally:
A delicious twist on traditional Polish Karpatka cream cake, featuring two layers of light, golden choux pastry filled with smooth vanilla custard cream, rich caramel and a crunchy mix of dried fruit and nuts. Made with Gellwe Karpatka Cake Mix and Gellwe Karpatka Cream Mix, this indulgent dessert is perfect for family gatherings, celebrations and afternoon tea.
Bring the water and butter to the boil. Add the Gellwe Karpatka Cake Mix and stir vigorously until the dough forms a smooth, uniform mixture.
Remove from the heat and leave to cool. Add the eggs and beat with an electric mixer on the highest speed for 5 minutes. Divide the prepared dough into two equal portions.
Using a spoon, spread each portion into a thin layer in a 25 × 36 cm baking tin lined with baking parchment. If you prefer a Karpatka with thicker layers of pastry and cream, use a smaller 20 × 20 cm tin.
Place the pastry in an oven preheated to 210°C and bake for approximately 25 minutes. Then reduce the temperature to 150°C and bake for another 15 minutes. Bake the second portion of pastry in the same way.
Prepare the custard cream. Pour 1 cup of the 500 ml milk into a bowl and mix with the contents of the Gellwe Karpatka Cream Mix sachet. Bring the remaining milk to the boil, then pour in the dissolved cream mixture, stirring continuously to prevent lumps. Bring back to the boil.
Leave the custard to cool, stirring occasionally. Gradually add the cooled custard to the softened butter, beating continuously until the cream is smooth and evenly combined.
Spread the dulce de leche over the first baked pastry layer and sprinkle with the mixed dried fruit and nuts. Spread the custard cream over the top, then cover with the second pastry layer. Refrigerate for at least 1 hour. Karpatka is easier to slice once the assembled cake has been thoroughly chilled.
Enjoy!
