Karpatka Polish Cream Cake Recipe

In a saucepan, whisk together milk, sugar, flour, cornstarch, and egg yolk until smooth.

Heat over medium, stirring constantly until the mixture thickens.

Remove from heat, then stir in butter and vanilla extract until smooth.

Cover with plastic wrap touching the surface and let it cool to room temperature.

In a saucepan, bring butter and water to a boil until butter fully melts.

Add flour and stir vigorously until a smooth dough forms.

Remove from heat and let the dough rest until lukewarm.

Add eggs one at a time, beating well after each addition until silky.

Stir in salt and baking powder to form a uniform dough.

Spread half of the dough into a parchment-lined springform pan and smooth the top.

Bake in preheated oven at 160°C (320°F) for 35 minutes.

Spread the remaining dough and bake for another 35 minutes.

Once cooled, spread the custard over the bottom layer in the pan.

Place the top pastry layer carefully over the custard.

Sprinkle powdered sugar on top and refrigerate before serving.