Polish Carpathian Mountain Cream Cake (Karpatka)

Instructions

1. Preheat oven to 375 F and prepare a 13x9-inch pan with cooking spray and parchment.

2. In a saucepan, bring water, 10 tablespoons butter, and salt to a boil.

3. Remove from heat, add 1 cup flour at once, then return to low heat and stir for 2-3 minutes until the dough forms a ball.

4. Remove from heat and beat in eggs one at a time until the batter is smooth and glossy.

5. Pour dough into the prepared pan without smoothing the surface to create a rugged top.

6. Bake for 30 minutes, then pierce the top with a skewer and bake for another 10 minutes until golden brown.

7. Cool the pastry completely on a wire rack.

8. For the filling, bring milk, sugar, cornstarch, and 2 tablespoons flour to a boil in a separate saucepan, stirring constantly.

9. Reduce heat, continue stirring for at least 2 minutes until thickened, then stir in vanilla.

10. Cool the filling to room temperature in an ice bath, stirring occasionally.

11. Once completely cool, beat in 20 tablespoons softened butter.

12. Split the cooled pastry horizontally and place the bottom half back into the clean baking pan.

13. Spread the cooled filling evenly over the bottom pastry layer.

14. Top with the other pastry half and refrigerate until cold.

15. Before serving, cut into rectangles and dust with confectioners' sugar.