Hi bloggers and food lovers, have a great weekend. Do you like sweet treats? Today I’m sharing a dessert called Karpatka Cake, it’s coux pastry shaped into a cake. This recipe is my entry for Qurator's Hive Top Chef! by 
Ingredients:
Choux ingredients:
- 70 ml whole milk
- 70 ml water
- 3 tbsp granulated sugar
- 50 grams butter
- 70 grams all-purpose flour
- 3 eggs
- 1 tbsp granulated sugar
- a pinch of salt
Cream ingredients:
- 300 ml milk
- 3 tbsp cornstarch
- 1 tbsp sugar
- 2 egg yolks
- 1 packet vanilla powder
- 150 grams butter
Instructions:
Choux:
- Pour the milk and water into a saucepan
- Add the salted butter and sugar
- Turn on the heat and cook the mixture until it begins to boil
- Stir the milk and butter until well combined
- Reduce the heat, then add the medium-protein all-purpose flour
- Stir until well combined and the dough comes together
- Turn off the heat and let the dough cool in a bowl
- Once cool, crack the eggs and add them to the bowl containing the dough
- Add the eggs one at a time until the dough becomes smooth
- Transfer the dough to a piping bag to easily pipe the choux pastry into the baking pan
Place the cake batter in a preheated oven
Bake for 30 minutes at 190°C
- Once the cake has risen and is done, do not remove it immediately; let it cool in the oven until it has cooled down
Cream:
- Place 2 egg yolks in a bowl
- Add sugar and cornstarch to the bowl
- Whisk until well combined and the mixture turns pale
- Heat the milk in a saucepan until it starts to simmer around the edges
- Pour a small amount of hot milk into the egg yolk mixture
Stir until well combined
Gradually add the hot milk to the bowl and stir again until well combined
- Once well combined, pour the milk and egg yolk mixture back into the saucepan
- Turn the heat to the lowest setting, then cook the cream and stirring constantly until it boils and thickens like custard
Transfer to a plate and cover with plastic wrap, making sure no air is trapped underneath
Set aside and let cool
- Place the butter in a mixing bowl
- Beat the butter until pale, like buttercream
- Add the vanilla powder, then beat again
- Add the previously cooled custard cream mixture
- Mix until well combined and thickened to the consistency of buttercream
- Split the choux cake into 2 layers
- Spread the cream on top of one layer
Top with the other Choux
Chill in the chiller for 8 hours
- Serve chilled and dust with powdered sugar
- The Karpatka cake is ready to eat