Cherry Karpatka

Ingredients

• 275 g ripe sweet cherries (halved and pitted, about 2 cups)
• 3 tbsp granulated or caster sugar (for the cherry compote)
• 1 tbsp cornstarch (for the cherry compote)
• 2 tsp lemon juice (for the cherry compote)
• 1 tbsp water (for the cherry compote)
• 1 large egg (for the custard)
• 1 large egg yolk (for the custard)
• 100 g granulated or caster sugar (for the custard)
• 3 tbsp cornstarch (for the custard)
• 1 tbsp vanilla extract
• fine sea salt (a pinch, for the custard)
• 360 ml whole milk (for the custard)
• 126 g cold unsalted butter (cut into 1½-inch pieces, for the custard)
• 120 ml heavy cream (for finishing the custard)
• 55 g unsalted butter (for the choux pastry)
• 1 tsp granulated or caster sugar (for the choux pastry)
• 0.25 tsp fine sea salt (for the choux pastry)
• 120 ml water (for the choux pastry)
• 90 g all-purpose flour (sifted, for the choux pastry)
• 0.5 tsp baking powder (for the choux pastry)
• 3 large eggs (for the choux pastry)
• powdered sugar (for serving)

Steps

1. 1

   Make the cherry compote. Combine the cherries, sugar, and 1 tablespoon water in a saucepan. Bring to a simmer, cover, and cook on low for 3 minutes.

2. 2

   In a small bowl, mix the cornstarch and lemon juice. Pour the mixture into the boiling cherry liquid and cook, stirring occasionally, until thick and shiny, 1 to 2 minutes. Transfer to a clean container and let cool completely.

3. 3

   Start the custard. Whisk the egg, egg yolk, sugar, cornstarch, vanilla, and salt in a small saucepan until well combined. Whisk in the milk, taking care to smooth the mixture around the edges of the saucepan.

4. 4

   Cook the custard over medium heat, whisking continuously, until thickened, about 5 minutes. Once it boils, reduce the heat to low and whisk for 30 seconds longer.

5. 5

   Whisk in the cold butter pieces one at a time, waiting until each piece is almost completely melted before adding the next. Transfer the custard to a heatproof container and press plastic wrap or parchment directly against its surface. Let it cool to the touch, then refrigerate until completely cool.

6. 6

   While the custard chills, make the choux. Heat the oven to 425°F. Line the bottoms of two 8-inch round cake pans with parchment paper. If using only one pan, fill and bake the cakes one at a time.

7. 7

   In a medium saucepan, combine the butter, sugar, salt, and ½ cup water. Heat over medium until the butter has melted and the mixture is just simmering.

8. 8

   Reduce the heat to low, then sift in the flour and baking powder. Immediately stir to form a very thick paste. Raise the heat to medium and continue stirring for 30 to 60 seconds, until the mixture is dry and leaves a crusty film on the pan.

9. 9

   Transfer the paste to the bowl of a stand mixer and let it cool for 10 to 15 minutes, stirring occasionally to release steam. Using the paddle attachment, beat in the eggs one at a time, mixing until completely smooth and combined after each addition. The eggs may also be beaten in by hand.

10. 10

    Divide the choux mixture evenly between the prepared pans, using 200 to 225 grams per pan. Spread with an offset spatula or spoon, leaving the tops slightly rough and wavy.

11. 11

    Bake for 20 minutes. Turn the oven down to 400°F and bake for another 15 to 20 minutes, until well peaked, golden, and crisp. Let the cakes cool completely in the pans on a cooling rack.

12. 12

    Prepare the assembly pan. Remove the less wiggly choux layer from its pan. If available, line the bottom and sides of an 8-inch springform pan with parchment. Otherwise, use the pan from which the choux was removed, replacing the bottom parchment if necessary and lining the sides so the parchment extends 1 inch above the rim.

13. 13

    Place the choux layer in the lined pan with its bottom side down. If it does not have a flat bottom, gently press it flat against the pan. This forms the base.

14. 14

    Finish the custard. Beat the cooled custard with a spatula until smooth and shiny. In a separate bowl, whisk the cream until it forms soft peaks; do not overwhip it, or the finished filling may become grainy.

15. 15

    Fold the whipped cream into the custard in two batches. Scrape around the sides of the bowl and then through the middle while rotating the bowl, preserving the cream’s airiness. Continue until evenly incorporated and thick and shiny.

16. 16

    Spread about two-thirds of the custard over the choux base, followed by all of the cooled cherry compote.

17. 17

    Flip the second choux layer over so its bottom faces up, and fill any deep craters with cream. Spread the remaining cream over the cherries.

18. 18

    Turn the top choux layer right side up and place it flat side down over the cream and cherries. Press gently to adhere. Refrigerate until set for at least 2 hours and up to 2 days.

19. 19

    Remove the karpatka from the tin and slide it onto a plate, removing the bottom parchment. Dust with powdered sugar immediately before serving.

Notes

The structured recipe gives a total time of 2 hours, with an additional 2 hours of chilling included in the method. The assembled cake can be refrigerated for up to 2 days before serving.

Nutrition per serving

• dessert
• Polish-inspired
• baked
• cake
• choux pastry
• custard
• cherry
• make-ahead