Plum Karpatka (Polish Cream Puff Cake)
Total: 2 hours (plus chilling) | Serves: 12–14 servings
When the summer months arrive and plums are at their sweetest, that's when Plum Karpatka, a Polish cream puff cake, truly shines. We love serving this show-stopping dessert at outdoor gatherings and potlucks, where its layers of pâte à choux and creamy cheesecake batter rippled with homemade plum jam are sure to impress. The combination of tender plums, zesty lemon, and rich vanilla extract creates a flavor profile that's both familiar and exciting. As you take your first bite of Plum Karpatka, the crunch of the golden pastry gives way to a velvety smooth cheesecake, swirled with a sweet and tangy plum jam made from fresh plums, granulated sugar, and a hint of lemon zest. With its elegant presentation and delicious flavors, Plum Karpatka is the perfect dessert to serve at any summer celebration, and its unique blend of textures and tastes is sure to make it a favorite among your friends and family. As we assemble the layers of this Polish cream puff cake, the aroma of caramelized sugar and baked pastry fills the air, teasing everyone with the promise of a truly special treat.
Plum Karpatka (Polish Cream Puff Cake)
Instructions
Step 1
To start making your Plum Karpatka, also known as a Polish Cream Puff Cake, you'll first need to preheat your oven to 400°F (200°C). In a small bowl, whisk together the dry ingredients for the cake, including flour, sugar, and a pinch of salt. Next, in a large mixing bowl, combine the wet ingredients - milk, eggs, and a hint of vanilla extract - and whisk until they're well incorporated. As you pour the wet ingredients into the dry ingredients, gently fold them together until just combined, being careful not to overmix, and then pour the batter into a greased and floured cake pan, smoothing the top to ensure an even bake.
Step 2
Now that we've got our ingredients ready, it's time to start building our Plum Karpatka. To begin, preheat your oven to 375°F (190°C), making sure to adjust the racks to the middle position to ensure even baking. In a small bowl, whisk together the flour, confectioners' sugar, and a pinch of salt - this will be the foundation of our cake. As you mix, make sure to break up any lumps, resulting in a smooth and even blend that's ready for the next step.
Step 3
Now it's time to create the creamy filling for your Plum Karpatka. To start, you'll need to prepare the pastry cream by heating 2 cups of milk in a medium saucepan over medium heat until it reaches a gentle simmer, around 180°F to 190°F. As the milk is heating up, in a small bowl, whisk together 1/2 cup of granulated sugar, 3 large egg yolks, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined. Once the milk has reached the desired temperature, you'll slowly pour it into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling, then return the mixture to the saucepan and cook for about 8 minutes, stirring constantly, until the cream thickens and coats the back of a spoon.
Nutrition Information
calories: 520 kcal
fat: 34g
carbs: 44g
protein: 6g
fiber: 2g
My Tip
When working with the plum filling, be gentle to avoid releasing their juices. This helps maintain the right consistency in your Plum Karpatka.
Leftovers
To keep your Plum Karpatka fresh, store leftovers in a covered glass container in the fridge for up to 3 days. Reheat slices in the oven at 350°F to preserve the crispy crust.
Make It Your Own
Try swapping plums with apricots for a sweet twist. Use 2 lb. apricots, cut into 1" pieces, and adjust the sugar to taste.
