Cherry Vanilla Slice Cake

Serves 8-10 Prep Time 1 hours   Cook Time 40 minutes   Rated:

A light and airy Polish choux-pastry cake layered with silky custard, my cherry vanilla twist on the classic Karpatka.

I first saw this on Instagram, on the NYT food account and I couldn't forget about it by scrolling on. I had never heard of Karpatka, but let me introduce you to one of Poland’s most beloved desserts, a cloud-like cake made from choux pastry, filled generously with rich vanilla custard. Its rustic, wavy top is said to resemble the snow-capped peaks of the Carpathian Mountains (Karpaty in Polish), which is how the dessert got its name. Traditionally served plain with custard, I’ve given it a delicious upgrade by adding cherries to the mix, resulting in something like the lovechild of a vanilla slice and a European cream puff! Light, creamy and just a little bit nostalgic, this Cherry Vanilla Slice Cake is perfect for any occasion and guaranteed to disappear fast. Whether you call it Karpatka or simply irresistible, this recipe will have everyone coming back for seconds.

I actually have another version of this on here from literally years ago, the also fabulous, Polish Vanilla Slice I just didn't know there was another name for it. I have to say this new version is a little easier because of the size of the tins. 

I hope you love it, spectacular is all I can say! 

 

Need

Do

1  

To make the cherry compote, place half the cherries and remaining ingredients into the Thermomix bowl and cook 8 minutes/90°C/ speed 3.

2  

Add remaining whole cherries and cook 3 min/90°C/Reverse/ speed 1. Cool to use in the cake or store in a sterilised jar in the fridge for up to a month. (This is great on ice cream!) Set aside until use.

3  

To make the custard place all ingredients except the gelatin and water, into the Thermomix bowl and cook for 8 min/80ºC/speed 4.

4  

Meanwhile bloom the gelatin in the water. When the custard has finished cooking, add the bloomed gelatin and cook a further 3 min/90°C/speed 4.

5  

Place the cream into the Thermomix bowl and insert Butterfly. Whip cream until soft peaks form 20-30 sec/Butterfly/speed 4. Add the cooled custard and blend 6 sec/Butterfly/speed 4. (Remove and lick butterfly!)

6  

Make the choux while the custard is cooling. Preheat oven to 200°C. Line the base of two 20cm cake tins with baking paper.

7  

Place milk, water, butter, sugar and salt into the Thermomix bowl and cook *10 min/100°C/speed 2.

8  

Add the flour and mix 30 sec/speed 4. Allow to cool for around 15 minutes.

9  

Once cooled, add eggs to the mix by dropping one egg at a time onto rotating blades 30-40 sec/speed 4. If using the 7 you will need to add them one at a time through an open lid.

10  

Spoon mixture into prepared tins,

11  

Place into oven and cook for approx 20-25 minutes. Reduce the temperature to 180°C and cook a further 15 minutes. Remove from the oven and cool.

12  

Remove from the tins and you can store these at this stage, wrapped well in the freezer for up to 3 months.

13  

ASSEMBLY

14  

Line the base of a 20cm springform tin and then line the whole tin by pushing a piece of paper down into the tin with it coming up above the edges of the tin for easy removal. It won't be smooth, this is OK and adds character to the finished cake.

15  

Press one piece of choux into the lined tin. It should fit snugly.

16  

Spread with half of the custard mixture. Top with all of the cherry compote and spread it as best as you can.

17  

Finish with the remaining custard and press the other piece of choux on top of that, bumpy side up. (Mountains, remember?)

18  

Press down gently and refrigerate for at least 4 hours before un-moulding.

19  

Before serving, dust generously with icing sugar, let it snow, let it snow, and serve with more cherries if you wish.

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Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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