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Delicious Carpathian Cake with layers of cream and chocolate

Carpathian Cake

A delightful cream puff cake with a rich pastry cream filling, often dusted with powdered sugar, offering a beautiful presentation and a satisfying dessert experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 1 cup Water
  • 1/2 cup Butter
  • 1/4 tsp Salt
  • 1 cup All-purpose flour
  • 4 large Eggs
Pastry Cream
  • 2 cups Milk
  • 1/2 cup Granulated sugar
  • 4 large Egg yolks
  • 1/4 cup All-purpose flour
  • 1 tsp Vanilla extract
  • 2 tbsp Unsalted butter softened
  • 1 cup Heavy cream whipped

Equipment

  • Saucepan
  • Whisk
  • Baking sheets
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Serving plate

Method
 

For the Choux Pastry
  1. Combine water, butter, and salt in a saucepan and bring to a boil.
  2. Add flour all at once, stirring vigorously until a ball of dough forms and pulls away from the sides.
  3. Remove from heat, let cool slightly, then beat in eggs one at a time until smooth.
  4. Divide dough into two portions and spread each onto a baking sheet to form two round crusts.
  5. Bake at 400°F (200°C) for 25-30 minutes until golden brown and puffed.
  6. Turn off oven and leave pastry inside for 10-15 minutes with the door ajar to dry out.
For the Pastry Cream
  1. Whisk milk, sugar, egg yolks, and flour in a saucepan over medium heat until thickened, stirring constantly.
  2. Remove from heat, stir in vanilla and butter, then cover with plastic wrap directly on the surface and chill completely.
  3. Once chilled, gently fold in the whipped heavy cream until well combined.
Assembly
  1. Place one cooled pastry crust on a serving plate and spread the prepared pastry cream evenly over it.
  2. Carefully place the second pastry crust on top of the cream.
  3. Dust generously with powdered sugar before serving.

Notes

Ensure the pastry cream is completely chilled before folding in the whipped cream to prevent it from becoming too runny.