Karpati Cake (Princess Cream Puff Cake with Custard & Strawberries)

Ingredients

Choux Pastry

• 125 ml water
• 125 ml milk
• 100 g unsalted butter
• Pinch of salt
• 150 g all-purpose flour
• 4 eggs

Vanilla Custard

• 1 liter milk
• 3 egg yolks
• 150 g sugar
• 80 g cornstarch
• 2 tsp vanilla extract (or 2 packets vanilla sugar)
• 50 g butter

Whipped Cream Layer

• 400 ml heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Filling

• 250–300 g fresh strawberries, sliced

Decoration

• Powdered sugar for dusting

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Instructions

1. Make the Choux Pastry

1. Preheat oven to 200°C (390°F).
2. In a saucepan, combine water, milk, butter, and salt. Bring to a boil.
3. Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan.
4. Cook for 1–2 minutes, then let cool for 10 minutes.
5. Beat in eggs one at a time until smooth and glossy.
6. Divide the dough into two portions.
7. Spread one half into the bottom of a greased 24 cm (9-inch) springform pan.
8. Spread the remaining half on another baking tray in the same size.
9. Bake for 25–30 minutes until puffed and golden. Cool completely.

2. Prepare the Custard

1. Heat most of the milk until steaming.
2. Whisk yolks, sugar, cornstarch, vanilla, and remaining milk.
3. Slowly pour into the hot milk while stirring.
4. Cook until thick.
5. Stir in butter.
6. Cover with plastic wrap touching the surface and cool completely.

3. Prepare the Cream

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

4. Assemble

1. Place one baked pastry layer in the springform pan.
2. Spread all the cooled custard evenly.
3. Add the whipped cream layer.
4. Scatter sliced strawberries.
5. Place the second pastry layer on top.
6. Refrigerate 6–8 hours (or overnight).

5. Finish

Dust generously with powdered sugar before serving.

🍓 Tip: Chilling overnight gives the cake the perfect texture and makes slicing much easier.