Karpatka reimagined: A raspberry twist for dessert lovers

Karpatka with raspberries is a cake that works perfectly for family gatherings, special occasions, or just a regular afternoon snack. Between the slightly crispy layers of choux pastry, you'll find a delicate custard cream enriched with a sweet and sour layer of raspberry jelly. Nothing more is needed for sweet happiness.

The name "karpatka" comes from its characteristic, corrugated pastry, which is reminiscent of the peaks of the Polish mountains. Whether you spend your free time hiking the Carpathian trails or prefer to relax on a deck chair, karpatka is perfect for an afternoon treat.

We have enhanced the traditional recipe with the addition of raspberries, which wonderfully contrast with the sweet filling. This not only makes the karpatka taste even better but also makes for a stunning presentation on the plate. This dessert will impress even a picky mother-in-law who has tasted many cakes in her lifetime.

Ingredients:

Cake:

              
• 4 eggs
• 1 cup all-purpose flour
• 1 cup water
• 7 tablespoons butter

Cream:

          
• 4 cups milk
• 2 packages of vanilla pudding mix
• 1 cup butter

Raspberry Layer:

          
• 2 packages of raspberry jelly
• 2 3/4 cups boiling water (650 mL)
• 300 g frozen raspberries

Additionally:

  
• Powdered sugar for dusting

Instructions:

Step 1. Add the butter to a pot, pour in the water, and heat until it melts. Then add the flour and mix the entire mixture over low heat until a smooth dough forms. Set aside to cool.

Step 2. In a bowl, mix the pudding mix with a cup of milk until the powder dissolves. Bring the remaining milk to a boil, add the contents of the bowl, and cook over low heat until a thick pudding forms. Remember to stir to prevent burning. Set aside to cool.

Step 3. Gradually add eggs to the cooled choux pastry, mixing continuously. Line a baking tray with parchment paper. Spread the prepared mixture, creating two rectangular bases. Place in an oven preheated to 200°C (390°F) for 15 minutes. Then reduce the temperature to 160°C (320°F) and bake for about 15 more minutes.

Step 4. Dissolve the jelly in hot water and set aside to cool. Then add the fresh raspberries.

Step 5. In a bowl, blend the soft butter. Gradually add the cooled pudding, mixing continuously.

Step 6. Spread half of the custard cream on the first layer of the cake. Add the thickening raspberry jelly and the remaining pudding.

Step 7. Cover the entire cake with the second portion of the pastry and refrigerate for 4 hours to allow the karpatka to set properly. After this time, decorate the cake with powdered sugar and cut into portions. Enjoy!