The dessert  Polish Cream Cake, also called Karpatka or Cream Puff Slice. It has a pastry base, a thick vanilla cream filling, and powdered sugar on top. 🍰

Here is the full recipe:

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Ingredients

Bottom & Top Pastry

• 1 cup water

• ½ cup butter

• 1 cup all-purpose flour

• 4 large eggs

Cream Filling

• 3 cups milk

• ¾ cup sugar

• ½ cup cornstarch

• 2 egg yolks

• 2 teaspoons vanilla extract

• 2 tablespoons butter

Topping

• Powdered sugar (for dusting)

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Instructions

1. Make the Pastry Layers

1. Preheat oven to 375°F (190°C).

2. Line a 9×13 inch pan with parchment paper.

3. In a saucepan bring water and butter to a boil.

4. Add flour all at once and stir until a thick dough forms.

5. Remove from heat and let cool 5 minutes.

6. Beat in eggs one at a time until smooth.

Bake

7. Spread half the dough thinly in the pan.

8. Bake 20–25 minutes until golden.

9. Remove and repeat with the remaining dough for the top layer.

Let both layers cool.

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2. Make the Cream Filling

1. In a bowl whisk:

   • 1 cup milk

   • cornstarch

   • egg yolks

2. In a pot heat:

   • remaining 2 cups milk

   • sugar

3. When hot, slowly whisk in the cornstarch mixture.

4. Cook while stirring until very thick.

5. Remove from heat and stir in:

   • butter

   • vanilla

Let cool slightly but keep it spreadable.

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3. Assemble

1. Place the bottom pastry layer in the pan.

2. Spread the warm cream filling evenly.

3. Place the top pastry layer over the cream.

4. Refrigerate 2–3 hours until set.

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4. Finish

Dust generously with powdered sugar before cutting into squares.

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✅ Tips

• Use a serrated knife to cut neatly.

• Chill overnight for the best texture.

• Some versions add whipped cream to the custard for a lighter filling.