Polish Karpatka cake with berries on choux pastry: sharing a recipe for an amazing dessert

Cakes are a dessert that everyone loves, regardless of whether it's a simple waffle cake or a delicious berry cake with meringue. In the summer, light cream and berries are perfect for making cakes, which will give the dessert a slight sourness.

Cook Valentyna Saienko shared a recipe on Instagram for a delicious cake with berries, light cream, and choux pastry.

Tips from the cook:

– Do not reduce the amount of butter in the cream. The cake may become unstable.

– The dough does not need to be leveled before baking. On the contrary, it will bubble up and look even more beautiful after cooking.

– Do not open the oven while baking. Only if you need to, then quickly and without slamming the door.

– The cream and butter must always be at the same temperature, otherwise the cream will split.

– Before you cover the cake, you need to brush the cream on the bottom. This way, the holes in the cake will be filled with cream.

– After the cake is assembled, the top should be slightly pressed down. So that the cream becomes more even.

Ingredients:

Dough:

• Milk – 70 ml

• Water – 70 ml
• Flour – 100 g

• Eggs – 3 pcs.

• Butter – 70
• Salt – a pinch
• Sugar – to taste

Cream:

• Milk – 500 g

• Eggs – 2 pcs.
• Sugar – 130 g

• Corn starch – 30 g
• Butter – 200 g

• Vanilla or vanilla sugar – 2 packets

For the raspberry layer:

• Raspberries – 200 g
• Sugar – 30 g

• Starch – 5 g

Method of preparation:

1. Cream: bring the milk to a boil. Mix eggs, sugar, and starch separately. Pour the very hot milk into this mass, mix, and pour into a saucepan and boil, stirring constantly. Once the cream thickens, remove and add 50 g of butter and vanilla. Cover with contact wrap and set aside.

2. Dough: in a saucepan, mix water, milk, butter, a little sugar and salt. Put the milk mixture on to boil and, as soon as it starts to boil, add the flour, reduce the heat, and mix with a whisk to make the dough very thick and as moist as possible. Once it is ready, transfer it to a bowl, and after 10 minutes add the eggs and mix.

3. Divide the finished dough into two parts, put it in a baking dish with parchment, and bake for 15-20 minutes at 180°C.

4. For the raspberry layer: cover the raspberries with sugar and cook over low heat. Then grind through a sieve and thicken with starch.

5. Cream: beat the butter, add the custard one spoonful at a time. Beat – add, beat – add, and so on until the end.

6. Assemble the cake, be sure to cover the sides of the mold with parchment or foil.

7. Put the finished cake in the refrigerator to stabilize for at least 3-4 hours. Then remove from the mold, sprinkle with powdered sugar, and garnish with berries.