Karpatka Roll: Polish Custard Cream Cake Without the Choux Pastry – Pour the Batter, Roll and Chill

Instructions

1. In a saucepan or bowl, whisk 2 eggs, a pinch of salt, the granulated sugar and the cornstarch until completely smooth, with no lumps.

2. Heat the 2 cups plus 2 tablespoons (500 ml) of milk until hot. Slowly pour the hot milk into the egg mixture (this speeds up the thickening) and pour everything back into the saucepan.

3. Cook the cream over medium heat, stirring constantly, until it thickens. Let it boil for about 1 minute so the starch is cooked.

4. Remove from the heat and immediately stir in the vanilla and the butter. Cover the surface with plastic wrap pressed against the cream and let it cool completely.

5. For the batter, whisk 4 eggs with the salt, sugar and vanilla in a bowl.

6. Add the flour and only part of the milk. Mix into a thick, smooth paste without lumps (like crepe batter).

7. Add the rest of the milk and the melted butter. You get a thin, pourable batter.

8. Line a 12×16-inch (30×40 cm) rimmed baking sheet with parchment paper and pour the batter onto it. Bake in a preheated oven at 375°F (190°C) (conventional, top and bottom heat, no fan) for about 25 minutes.

9. The baked layer will be nicely rippled. Let it cool for a short while, then carefully flip it over and peel off the parchment.

10. Spread the cold cream evenly over the cooled layer, leaving one edge free so the filling does not squeeze out.

11. Roll it up tightly, wrap in parchment paper and chill in the refrigerator for at least 2 to 3 hours. Dust with powdered sugar before serving.