Description
A traditional Polish cake featuring a light, fluffy dough paired with a rich, creamy custard filling. Perfect for festive occasions or a special dessert treat.
Ingredients
Units
Scale
- Dough:
- 150 grams (1 1/2 cups) all-purpose flour
- 100 ml (1/2 cup) water
- 100 ml (1/2 cup) milk
- 80 grams (1/3 cup) butter
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cream:
- 500 ml (2 cups) milk
- 150 grams (3/4 cup) sugar
- 100 grams (1 cup) all-purpose flour
- 2 large eggs
- 180 grams (3/4 cup) butter
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking pan by greasing or lining with parchment paper.
- For the dough, combine water, milk, and butter in a saucepan and heat until the butter melts. Remove from heat.
- Add the flour, salt, and baking powder to the hot mixture and stir until a smooth dough forms.
- Beat in the eggs one at a time until the dough is smooth and slightly elastic.
- Pour the dough into the prepared pan and spread evenly. Bake for 20–25 minutes until lightly golden and firm.
- While the dough bakes, prepare the cream: In a saucepan, whisk together milk, sugar, and flour over medium heat until it thickens into a custard.
- Remove from heat and whisk in the eggs quickly to avoid curdling. Allow to cool slightly.
- Beat the butter until creamy, then gradually mix in the cooled custard until smooth and well combined.
- Once the cake has cooled, spread the cream evenly over the top.
- Refrigerate for at least 2 hours before serving to allow the cream to set.
Notes
- Ensure eggs and butter are at room temperature for smoother cream.
- For extra flavor, add a teaspoon of vanilla extract to the custard.
- Top with powdered sugar or chocolate drizzle for presentation.
- Can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg