Karpatka Cake

Heat the milk until hot. Whisk the eggs with the sugar and cornstarch.

Pour the hot milk into the egg mixture in a thin stream, transfer to a saucepan, and cook over medium heat, stirring constantly for 7-10 minutes until the first bubbles appear.

Cover the pastry cream with plastic wrap pressed directly onto the surface and let it cool completely.

Combine the water and milk, add the butter, salt, and sugar. Heat until hot, add the sifted flour, and stir vigorously until the dough comes together into a smooth ball.

Cook the dough for another 1-2 minutes, then transfer it to a bowl to cool.

Once the dough has cooled down, add the eggs one at a time, beating thoroughly after each addition.

Divide the dough into 2 equal parts, spread them onto parchment paper, creating peaks and ridges. Bake in the oven at 190°C (375°F) for 15-25 minutes until golden brown.

Beat the butter until light and fluffy for 3-4 minutes, then gradually add the cooled custard 1 tablespoon at a time, beating well after each portion.

Place one pastry layer into a cake ring or pan, spread the cream over it, top with the second layer, and gently press down. Chill in the refrigerator for 2-3 hours or overnight.