I Eat This: Karpatka

For the dough, bring the water, butter and salt to a boil in a small saucepan over medium heat.

Add the flour to the mixture, stirring constantly, and cook the dough until all the excess water and lumps are gone.

This process may take 3-5 minutes.

Transfer the dough to another bowl to cool.

Mix the baking powder and eggs one by one into the lukewarm dough.

Let the entire dough become homogeneous.

Spread half of the dough into a springform pan lined with baking paper, making sure not to flatten too much.

Bake in the oven at 190-200 degrees for 30 minutes until golden brown. Remove the baked dough from the mold and cool at room temperature. Repeat the same process for the remaining half.

Mix all the ingredients for the cream except the butter and put it on the stove.

Whisk continuously over medium heat until it reaches a pudding consistency. Remove the thickened cream from the stove and cover it with cling film to prevent it from forming a skin and let it cool.

Beat the soft butter at room temperature.

Add the cream little by little until it is homogeneous and smooth.

Place one of the cooked doughs on the bottom of the mold, close the mold, pour the cream so that it covers the dough completely, smooth it out and finally cover it with the other dough by pressing it lightly.

Let your cake rest in the refrigerator for at least 3 hours until the cream hardens.

Remove the cake from the mold and serve with powdered sugar sprinkled on top.

Enjoy your meal.