Maeil Matna Karpatka Cake
A Polish cake with wavy choux pastry sheets resembling mountain ridges, filled generously with soft, sweet custard cream.
Ingredients needed 4 servings
Recipe
Cooking tips
- When stir-frying the choux pastry, cook until a white film forms on the bottom of the pot to fully gelatinize the flour, which ensures the wavy sheets puff up in the oven.
- Cold eggs can cause the dough to separate, so be sure to add room-temperature eggs one at a time.
- After sandwiching the cream, chill in the refrigerator for at least 2 hours so the cream sets and the cake holds its shape neatly when cut.
Recommended for
- Those who love choux cream and want to make a luxurious famous foreign dessert at home.
- Those looking for a home cafe baking menu that excels in both visual appeal and taste.
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