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Polish Cake with Creamy Custard Filling and Berry Sauce

Polish Cake with Creamy Custard Filling and Berry Sauce

Traditionally, this cake is made with two layers of puff pastry and filled with creamy and light filling. To give it a little bit of color, I also added homemade berry sauce.
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Course Dessert

Ingredients
  

Ingredients for the custard filling:

  • 500 ml whole milk
  • 3 eggs
  • 130 g sugar
  • 40 g cornstarch
  • 160 g unsalted softened butter
  • 1 tsp vanilla paste / vanilla extract

Ingredients for the berry filling:

  • 300 g frozen berry mix
  • 50 g sugar
  • 10 g cornstarch

Ingredients for the cake batter:

  • 80 ml water
  • 80 ml milk
  • 60 g unsalted softened butter
  • 3 eggs
  • 100 g all-purpose flour
  • 1 tsp sugar
  • 1/4 tsp salt

*Optional, sliced almonds, powdered sugar, chocolate or caramel syrup for garnish.

Instructions
 

  • Pour the milk into a medium size saucepan and heat the milk by bringing it to a boil over medium heat.
  • In a large mixing bowl combine the eggs,sugar, cornstarch and vanilla paste or vanilla extract. Using a whisk, mix the ingredients until they reach a smooth consistency.
  • Slowly whisk in the hot milk and strain the mixture back into the saucepan. Place the pot over medium heat and cook while whisking continuously until thickened.
  • Transfer the custard filling into a clean bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a crust from forming. Let it cool to room temperature.
  • In a heavy bottom saucepan, combine the berries, sugar and cornstarch. Mix all together until the cornstarch dissolves in the berry juice. Then, heat the mixture over medium heat, stirring occasionally until thickened.
  • Transfer the berry filling into a clean bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a crust from forming. Let it cool to room temperature.
  • In a heavy bottom saucepan, combine the milk, water, softened butter, sugar and salt. Cook over medium heat until the butter has melted, and the mixture starts to boil.
  • Remove the pan from the heat and pour in the flour. Mix the mixture with a spatula until a flour paste has formed. Then, place the pan back on the heat and cook the dough over medium heat, constantly stirring until a film develops on the bottom of the pan. Transfer the dough into a clean mixing bowl and let it cool for 5 minutes.
  • Next, whisk the eggs and add half of the eggs into the dough. Using a spatula, mix all the ingredients together until the eggs are incorporated. Then add the second half of the eggs and mix again, until the dough is smooth and glossy, and the eggs are completely incorporated.
  • Divide the dough into two equal parts and pour each part into an 8 inch baking pan, covered with parchment paper. I use two 8-inch spring forms. If desired, sprinkle some sliced almonds on top of the dough and bake at 375°F degrees (190°C) for 20-25 minutes or until a light golden brown color forms on top. Let the cake layers cool down in the pan then transfer them onto the cooling rack and let them cool completely.
  • Now it’s time to finish the cake filling. Place the softened butter into a mixing bowl and using a hand mixer, whisk until the butter is increased in volume and lightened in color. Clean up the sides of the bowl, add a spoon of the custard filling and keep whisking on low speed, using a hand mixer, adding the rest of the filling one spoon at a time.
  • To assemble the cake, I use the same 8-inch spring pan. Place the first cake layer on the bottom of the pan, then cover it with half of the berry filling.
    *At this point, it’s best to place a cake collar between the cake and the baking pan, so the cake ends up with smooth sides.
    Next, pour all the custard filling on top of the berry filling and smooth it with a spatula. Spread the second half of the berry filling and cover with the second cake layer. Cover the cake with plastic wrap and refrigerate for 4-6 hours or overnight.

Notes

Tips on Making the Cake
  • Use a kitchen scale to get the right amount of the ingredients.
  • Use ingredients at room temperature.
  • If you only have one baking pan, bake the first half of the dough and cover the second half with plastic wrap until ready to bake.
  • The butter and the custard filling have to be at the same room temperature, so both of them combine well and you’ll get a beautiful cake filling.
  • You can skip the berry filling to make a traditional Polish cake.
How to Store This Cake
  • Store the cake for 2-3 days in the refrigerator or it will get mushy.
  • Don’t Freeze the cake!