Eggless Polish Carpathian Cream Cake | Karpatka Cake

Eggless Polish Carpathian Cream Cake | Eggless Karpatka Cake | Cream Puff Cake – It’s one of the most unique cake I’ve tried. It’s unlike the regular cake but this cake layers are made of choux puff pastries and with pastry cream fillings. On top of that, this version is eggless. Eggless puffs or éclair is not an easy thing to make, but when you use the right ingredients, it not difficult at all. I understand using an egg replacer powder is not convenient, but it will save you all the hassle putting together all the ingredients for this. You may refer below how to make your own egg replacer for those who can’t get it at the store. I hope you’re inspired to give this a try. Enjoy!

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I used two 6-inch pans

85g [½ cup + 2 tbsp] bread flour
55g [5 tbsp] egg replacer powder***
4 tsp baking powder
¼ tsp baking soda
150ml [½ cup + 2 tbsp] milk
1 tbsp white vinegar

45g [3 tbsp] unsalted butter
125g [½ cup] water
85g [½ cup + 2 tbsp] bread flour, sifted

***Egg replacer powder substitutes:
4 tbsp cornstarch, 2 tbsp tapioca starch, 2 tbsp soy bean flour, 1 tsp cream of tartar, 3 tsp baking powder, 1 tsp baking soda (sift and mix all together to combine. Then scope 5 tbsp for the recipe above)
REMARK: I do encourage a store bought egg replacer powder to save cost and all the hassle because you’ll only need a small amount from big pack of each ingredients.

100g [½ cup] sugar
300ml [1½ cup] milk
25g [3 tbsp] all-purpose flour
13g [2 tbsp] cornstarch
1 tsp vanilla extract
113g [½ cup] unsalted butter

Powdered sugar for dusting

1. Sift the flour and set aside.
2. In a glass bowl, add egg replacer powder, baking powder and baking soda. Give it a quick mix.
3. Add milk and mix to combine. Add vinegar. Mix until well combined. The volume will be tripled as you mix. Set aside. Immediately do the next step. Don’t leave the mixture to rest for too long.
4. In a milk pot, add butter and water. Cook it over a medium heat until the butter is melted. Off the heat when it starts to boil. Add in the sifted flour and mix. Put the heat back on low, and mix until it comes together like a dough. Remove from the heat.
5. Add in the milk mixture in 3 batches. Mix until combined. The batter will be thick and sticky.
6. Divide the batter into two 6-inch pans. Spread the surface evenly.
7. Bake in preheated oven at 220°C/425°F for 20 min, then lower temperature to 200°C/390°F for another 10-15 min.
8. Remove the pastries from the pans, let it cool completely.

1. In a milk pot, add the milk and heat it up until it’s hot. cook over medium heat until it starts boiling. Off the heat for a while.
2. Add in the flour and cornstarch. Mix until well combined. Put the heat back on low, continue mixing until the mixture is thickened. Off the heat. Add the vanilla extract.
3. Remove from the heat and strain the mixture to avoid lumps.
4. Cover with cling film directly on top the cream to prevent formation of skin. Set aside until it is completely cool before using.
*Remark: you can speed up the cooling process by refrigerating it (be careful not to put into the fridge immediately as it’s too hot, it will spoil your fridge. Or you can also put the bowl over another bowl of ice cubes to bring down the temperature fast.
5. In a large mixing bowl, cream the butter until creamy and pale.
6. Add in the cooled pastry cream in 3 batches. Mix until combined. Use a spatula to scrape the bowl to ensure even mixing.

1. Spread a thin layer of cream to hold the base layer of choux. Place one layer of choux on the base. Place a 6-inch cake ring around the choux.
2. Add in the pastry cream.
3. Place the other choux layer on top of the pastry cream. Press the sheet down so that it’s packed.
4. Refrigerate for 1-2 hours or overnight.
5. Dust some powdered sugar on the top surface.
6. The cake is ready to serve.

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