The Weekend Matters: Wild Raspberry Karpatka Cream Cake

Drunk in love and happiness or could it be the food and the summer fruit punch?

This weekend we made a luscious vanilla and cardomon karpatka cream cake inspired by a piece in my favourite magazine: the simple things.

Karpatka Cream Cake


For the Dough

150ml water
80g salted butter
180g plain flour
1/4 tsp bicarbonate of soda
4 eggs

For the cream filling

500ml milk
50ml single cream
5 cardomon pods
1 vanilla pod slit lengthways
100g soft light brown sugar
4 tbspn cornflour
200g soft unsalted butter
icing sugar for dusting


  1. Make the dough first. Start by adding the butter to the water and melting over a low heat. When melted sift the flour and bicarbonate of soda together into the mixture, stirring all the time. When thoroughly blended leave to one side to coo while you pre-heat the oven to 180C and line a large baking tray with baking paper.
  2. Once the mixture is at room temperature, add the eggs and blend for a few minutes then spread the still sticky mixture onto the lined baking sheet as thinly as possible. Bake for 30 minutes and remove to cool on a wire rack.
  3. To make the filling, heat 400 ml of the milk in a pan with the cream and vanilla pod and cardomon pod (slightly crushed to release some flavour). Just before it comes to the boil, remove from the heat. and set aside to infuse.
  4. meanwhile, whisk the sugar and egg yolks to create a smooth paste. Blend the cornflour with the remaining milk and add to the egg and sugar mixture whisking as you go (discard the vanilla and cardomon pods). Gently heat the mixture. Stir continuously until it thickens, this can take a while and once it becomes very thick placed the pan into a sink of cool water to cool, stirring occasionally.
  5. When the mixture is cool, take a hand blender and whisk in the softened unsalted butter – cardiologists and nutritionists look away now.
  6. Cut the cooled pastry in half, spread the filling over one half of the pastry and then top with the other half. Dust with icing sugar and sprinkle with wild raspberries preferably picked from the bottom of the garden!

The Recipe is polish in origin ( it feels kind of seventies ish to me which I like) and has been adapted from the book Polska: New Polish Cooking by Zuza Zak

Bonus Recipe

Leon Summer Fruit Punch

summer fruit punch



This recipe was taken from my new go-to cook book which is full of lovely light, fast summer recipes which the whole family enjoys:

And I’m going to leave the last word to our beloved hawk, Cass who is doing here what he does best every Sunday, just chilling down the back garden.

I love the raspberries just glimpsed behind, they remind me that summer is well and truly here.

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