Karpatka Cake Recipes

KARPATKA CAKE

Steps:

• To make the frosting, in a medium saucepan, heat the milk to 180°F. While the milk is heating, in a medium-large bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla, and salt until well blended. Carefully pour about half of the hot milk into the egg mixture while stirring constantly. Then slowly pour the egg mixture into the saucepan, stirring as you do, and cook over medium-low heat, stirring constantly with the whisk so the mixture doesn't scorch on the bottom.
• Heat the custard until it comes to a simmer and thickens, stirring constantly. It should have a pudding-like consistency and coat the back of a spoon . This should take about 5 minutes. Remove the custard from the heat and pour it into a heatproof container. Whisk in the orange liqueur and orange zest. Cover with a piece of plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Set aside and let cool to room temperature.
• Meanwhile, make the pâte à choux. Preheat the oven to 375°F. Cover the bottom and sides of two 8-inch springform pans with parchment paper.
• In a medium, heavy saucepan, combine the milk, water, butter, salt, and granulated sugar and bring to a boil over medium-high heat. As soon as the mixture boils, add the flour and start stirring vigorously with a wooden spoon until a tight dough forms and pulls away from the sides of the pan, about 2 minutes. When you see a skin of dough forming on the bottom of the pan, remove the pan from the heat.
• Let the dough cool for a few minutes, then add the eggs, one at a time, beating well after each addition with the wooden spoon until fully incorporated before adding the next egg. When all the eggs have been incorporated, you should have a glossy, thick, sticky batter.
• Divide the batter evenly between the prepared springform pans, then spread the batter in each pan with an oiled rubber spatula. The surface doesn't have to be too smooth. Transfer both pans to the oven and bake the pastry until golden, 25 to 35 minutes. Let cool completely in the pans on wire racks.
• To finish the frosting, in a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and fluffy, 3 to 4 minutes. Turn down the speed to low and start adding the cooled custard, 1 table-spoon at a time. Make sure each addition is fully incorporated with the butter before adding another spoonful. When all the custard has been incorporated, the frosting should be the consistency of whipped cream.
• To assemble the cake, unclasp and lift off the sides from each springform pan . Then, using a wide spatula, carefully lift the layers from the pan bottoms . Reassemble one of the pans (make sure it is at room temperature), clasping the sides in place . Choose the flatter of the two layers and place it on the bottom of the reassembled pan . Top the layer with the frosting, smoothing it with a rubber spatula . Gently set the second layer on the frosting . Cover the pan with plastic wrap and refrigerate the cake until the frosting is firm and fully set, about 3 hours.
• When ready to serve, unclasp and carefully lift off the pan sides. Using a long, wide metal spatula, carefully lift the cake from the pan bottom and transfer it to a serving platter. Dust the cake with confectioners' sugar and slice it into serving pieces. Serve right away. Leftover cake will keep in the refrigerator for up to 2 days.

KREMOWKA

Steps:

• Preheat oven to 400 degrees with racks in upper and lower third position and line two baking sheets with nonstick baking mats. Divide puff pastry into two equal pieces. Sprinkle work surface with granulated sugar and roll out each piece of pastry to a 9-inch-by-13-inch rectangle. Transfer to prepared baking sheets and bake, rotating halfway, until puffed and deep golden brown, about 35 minutes. Cool completely on a wire rack.
• Whisk together 3/4 cup granulated sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with 3 tablespoons butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove pastry cream from heat.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Place remaining 3 sticks of butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Reduce speed to low and add vanilla bean seeds and cooled pastry cream, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
• Place one rectangle of puff pastry on a cutting board and spread with pastry cream mixture. Top with second puff pastry rectangle and press gently to adhere. Loosely cover and refrigerate to set, at least 1 hour or up to 8 hours. To serve, slice with a serrated knife into 3-inch squares. Dust with confectioners' sugar.