Step‑by‑Step Instructions for Karpatka Cake

• Preheat your oven to 400°F (200°C). Gather your ingredients and line the baking sheet with parchment paper.
• In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter. Heat over medium-high heat and bring to a boil. Stir in 1 cup of all-purpose flour until it forms a ball.
• Once slightly cooled, add 4 large eggs individually, mixing well after each addition until incorporated.
• Spread half of the pastry mixture evenly across the prepared baking sheet. Bake for 20-25 minutes until golden brown.
• Allow the baked pastry to cool completely on a wire rack.
• In a medium saucepan, whisk together 2 cups of milk, ¼ cup of cornstarch, ½ cup of granulated sugar, and 2 teaspoons of vanilla extract. Heat over medium while continuously whisking until it thickens and bubbles, about 5-7 minutes.
• Remove the custard from heat and cool it for about 10 minutes.
• Once cooled to room temperature, gently fold in 1 cup of heavy cream until creamy and well combined.
• Spread the custard filling over the first layer of cooled pastry evenly.
• Bake the remaining pastry mixture over the custard filling for another 20-25 minutes until topping is golden brown.
• Let the cake cool completely in the baking sheet on a wire rack.
• Once cooled, cut into squares and dust with ¼ cup of powdered sugar before serving.