Raspberry karpatka: A modern twist on a polish classic

Raspberry karpatka is a cake that works perfectly for family gatherings, special occasions, or a simple afternoon tea. Between the slightly crispy layers of choux pastry, there's a delicate custard cream, enhanced by a sweet and tangy layer of raspberry jelly. Nothing more is needed for sweet contentment.

The name karpatka derives from the characteristic, wavy pastry that is meant to resemble the peaks of the Polish mountains. Whether you spend your free time hiking Carpathian trails or prefer to relax on a deckchair, karpatka is perfect for afternoon tea.

We've enriched the traditional recipe with the addition of raspberries, which wonderfully contrast with the sweet filling. As a result, karpatka not only tastes even better, but it also looks impressive on a plate. This dessert will impress even a discerning mother-in-law who has sampled many cakes in her lifetime.

Ingredients:

Dough:

• 4 eggs,
• 1 cup plain flour,
• 1 cup water,
• 100 g butter.

Cream:

• 1 litre milk,
• 2 packs of vanilla pudding,
• 250 g butter.

Raspberry layer:

• 2 raspberry jellies,
• 650 ml boiling water,
• 300 g frozen raspberries.

Additionally:

• icing sugar for sprinkling.

Method of preparation:

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

Step 2. Pour the pudding mix into a bowl and add one cup of milk to it. Stir until the powder dissolves. Bring the remaining milk to a boil, add the contents of the bowl and cook on low heat until you get thick custard. Be sure to stir to prevent the mixture from burning. Set aside to cool.

Step 3. Gradually add eggs to the cooled choux pastry, mixing continuously. Line a baking tray with paper. Spread the prepared mixture on it, creating two rectangular bases. Insert into an oven preheated to 392 degrees Fahrenheit (200 degrees Celsius) for 15 minutes. Then reduce the temperature to 320 degrees Fahrenheit (160 degrees Celsius) and bake for about 15 more minutes.

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

Step 5. In a bowl, cream the soft butter. Gradually incorporate the cooled custard, mixing continuously.

Step 6. Spread half of the custard on the first layer. Add the setting jelly with raspberries and the remaining custard.

Step 7. Cover everything with the second layer of pastry and place in the fridge for 4 hours to allow the karpatka to set well. After this time, decorate the cake with icing sugar and cut into portions. Enjoy!