Simple no-bake Karpatka cake 💛💛
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✅ No-Bake Karpatka Recipe
🔸 Ingredients for a 26 cm springform pan or a 20 x 30 cm baking tray
◽ 2-3 packages of puff pastry puffs (160-180 g)*
◽ 1 liter of 2% or 3.2% milk
◽ 1/2 cup of sugar (100 g or less, to taste)
◽ 2 packages of vanilla sugar
◽ 4 egg yolks (large eggs)
◽ 2 sugar-free vanilla puddings (2 x 40 g)
◽ 2 tablespoons of all-purpose flour (30 g)
◽ 2 tablespoons of potato flour (40 g) g)
◽ 250 g softened butter
◽ powdered sugar for dusting
*If you're making the cake in a rectangular 20 x 30 cm pan, you'll need a bit more peas (approx. 200 g).
🔸 Preparation
Pour half the milk into a pot, add the sugar and both vanilla sugars. Bring to a boil, stirring occasionally.
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Then, pour the remaining milk into a large bowl, add the egg yolks, pudding mix, all-purpose flour, and potato starch. Mix thoroughly, preferably with a whisk, so that there are no visible lumps of unmixed flour.
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When the milk in the pot comes to a boil, whisk the ingredients again thoroughly in the bowl and pour them into the simmering milk, stirring constantly.
Bring the resulting pudding to a boil, stirring constantly. Then turn off the heat, cover the pudding tightly with foil to prevent a skin from forming on top, and set aside to cool.
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When the pudding has cooled, cream the softened butter for 5 minutes. Then, add the cooled pudding one spoonful at a time, beating thoroughly after each addition.
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Once you've added all the pudding, continue beating for a moment longer until the cream is noticeably smooth and airy.
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Spread the puff pastry (80-100g) onto the bottom of the prepared springform pan (or baking sheet), level it, and spread the cream over it.
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Spread the remaining puff pastry (80-100g) on top. You can press down lightly to submerge the bottom layer of the puff pastry in the cream. 🔽
Cover the finished cake with aluminum foil and refrigerate for a few hours, preferably overnight—the cream needs time to set.
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Once the cake has set, you can sprinkle the top with powdered sugar. A large, sharp knife, preferably a bread knife (with a serrated blade), is best for cutting the cake.