Karpatka Polish Cream Cake with Cherries

Combine the cherries and sugar in a saucepan. Bring to a gentle simmer, cover, and cook over low heat for 3 minutes.

Mix the cornstarch with the lemon juice until smooth. Stir the mixture into the cherries and cook for another 1–2 minutes, stirring constantly, until the compote is thick and glossy. Transfer to a separate bowl and let it cool completely.

Meanwhile, prepare the pastry cream. You will need one whole egg and one extra yolk. Separate the yolk from the white in advance.

In a small saucepan, combine the whole egg, egg yolk, sugar, cornstarch, vanilla sugar, and salt.

Pour in the milk and whisk thoroughly until smooth.

Place the saucepan over medium heat and cook the cream, whisking constantly, for about 5 minutes until thickened. Once it boils, reduce the heat and keep whisking for another 30 seconds.

Remove the cream from the heat and beat in the cold butter pieces one by one.

Transfer to a bowl, press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool completely, then chill in the refrigerator.

For the choux pastry, combine the butter, sugar, salt, and water in a saucepan. Heat until the butter is completely melted.

Reduce the heat, add the flour and baking powder. Stir briskly until a thick dough forms.

Continue cooking the dough for another 30–60 seconds, stirring constantly, until it dries out slightly and leaves a thin film on the bottom of the pan.

Transfer the dough to a bowl and let it cool for 10–15 minutes, stirring occasionally.

Add the eggs one at a time, beating thoroughly after each addition until smooth and glossy.

You will need an 8-inch (20 cm) springform pan. Line the bottom with parchment paper.

Divide the dough in half, spread one portion into the pan and smooth it out with a spatula, leaving the surface slightly textured.

Bake the layer for 20 minutes in a preheated oven at 425°F (220°C). Then lower the temperature to 400°F (200°C) and bake for another 15–20 minutes until golden brown.

Bake the second layer from the remaining dough the exact same way. Cool completely.

Whisk the chilled pastry cream until smooth.

In a separate bowl, whip the heavy cream to soft peaks using a whisk or mixer. Gently fold it into the pastry cream in two additions.

Place the first cake layer on a serving plate, spread about ⅔ of the cream evenly over the surface.

Distribute all of the cherry filling evenly over the cream.

Spread the remaining cream on top and cover with the second cake layer.

Press down gently on the top layer and refrigerate the Karpatka for at least 2 hours.