Polish Carpathian Mountain Cream Cake

Preheat your oven to 400°F (200°C). Line two 9-inch round cake pans with parchment paper.

In a medium saucepan, bring water, butter, and salt to a boil. Reduce heat to low, add flour, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.

Add eggs, one at a time, beating well after each addition until the dough is smooth and glossy.

Divide the dough between the two prepared pans, spreading it evenly.

Bake for 20-25 minutes or until the pastry is golden brown and puffed. Remove from oven and let cool completely.

Prepare the Cream Filling:

In a medium saucepan, heat milk until just boiling. In a separate bowl, whisk together sugar, cornstarch, flour, and egg yolks until smooth.

Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and stir in vanilla extract. Let cool slightly.

Beat the softened butter until fluffy, then gradually add the cooled custard, beating until smooth and well combined.

Assemble the Cake:

Place one pastry layer on a serving plate. Spread the cream filling evenly over the pastry.

Top with the second pastry layer. Dust the top with powdered sugar.

Serve:

Chill the cake in the refrigerator for at least 2 hours before serving. Slice and enjoy!

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes

Servings: Makes about 10 servings