Poland Kremowka Papieska quotPapalquot Cream Cake
From hopscotch 14 years ago
- 30 minutes to make
- Serves 1
The recipe is simple: it calls for sheets of puff pastry on top and bottom -- or in the less formal versions of the cake, just on the top: the bottom would be regular short-crust pastry, another factor that makes this look like one of those use-it-up, don't-waste-the-leftover-eggs confections. Read more Some versions of kremówka don't use puff pastry at all, just a short-crust pastry on both top and bottom, enriched with egg yolks (probably the whites got used elsewhere in the bakery for meringues). The cream of the interior isn't whipped cream: it's a golden custard cream similar to créme patissiere or pastry cream -- very rich and yummy, and another commodity that a good central European baker will probably have left over at the end of the day. The thriftiness of this confection, though, in no way detracts from its tastiness. url: http://www.europeancuisines.com/Poland-Polish-Kremowka-papieska-Papal-cream-cake-recipe See less
Ingredients
- For the cake: shopping list
- Grease well 2 8- or 9-inch baking pans / tins: coat with bread crumbs and set aside. shopping list
- Then make the cake mixture: shopping list
- 8 ounces butter shopping list
- 3 cups flour shopping list
- 3 tablespoons water shopping list
- 3 egg yolks shopping list
- A pinch of salt shopping list
- For the custard cream: shopping list
- 2 cups milk shopping list
- 1/2 teaspoon vanilla extract shopping list
- 3/4 cup sugar shopping list
- 1/3 cup flour shopping list
- A pinch of salt shopping list
- 6 egg yolks shopping list
How to make it
- For the cake:
- Cut the butter into the flour with a pastry blender. Beat the egg yolks into the water: mix into the flour. Mix well. Divide in halves and spread/press each half to completely cover the bottom of one of the baking pans. Bake for approximately 30 minutes in a medium-low oven (325F / 160C): remove and let cool. Remove from pans when cooled.
- For the custard cream:
- Scald the milk and vanilla. In a heavy saucepan, combine the sugar, flour, salt, and egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.
- Bring to a boil and continue boiling for 3 minutes. Pour cream into a bowl and let cool. Stir occasionally until cold.
- When the custard cream is cold, spread over one of the layers of baked pastry. (If the custard is at all runny, put one baked layer back in one of the baking pans and then do the spreading.) Top with the second baked layer. Dust with confectioners' sugar. Cut and serve (possibly with thick whipped cream on top, if you like).
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