Polish Papal Cream Cake (Kremówka Papieska)
A traditional Polish cream cake, known as kremówka papieska, was a beloved dessert of Saint Pope John Paul II.
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Instructions
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Preheat the oven to 400 F.
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Roll out each puff pastry sheet to a 1/4-inch thick rectangle, ensuring seams are blended.
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Lightly score one pastry sheet into 9 equal sections to serve as cutting guides, then sandwich both sheets between parchment paper and two cooling racks.
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Bake the pastry sheets for 15 minutes; then remove the top rack and parchment, continuing to bake for an additional 2 to 5 minutes until golden and crisp. Allow them to cool completely.
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Prepare a bowl of ice water.
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In a medium saucepan, combine milk, sugar, vanilla, salt, cornstarch, and egg yolks, bringing to a boil while whisking constantly.
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Reduce the heat slightly and continue to boil for 1 minute, stirring consistently with a wooden spoon.
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Remove the pan from heat and immerse its bottom into the ice water bath for 3 minutes to stop the cooking; do not chill the pastry cream.
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Using a 13x9-inch pan as a mold, place the unscored puff pastry layer at the bottom.
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Pour the hot pastry cream through a fine mesh sieve over the bottom pastry, then place the scored pastry sheet on top.
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Refrigerate until the cake is set, then cut into 9 pieces using the scored marks and dust each with confectioners' sugar before serving.