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Cream Cake



1 cup water
1 cup (225 g) margarine or butter
1 cup (110 g) flour
6 eggs


2 cups ( l) milk
3 tbsp flour
1 pinch vanilla sugar
cup (115 g) butter
1 cup (225 g) sugar
1 egg yolk


1.   Preheat the oven to 400°F (200°C).

2.   Prepare the dough: Boil water and margarine until well-combined, stir in flour, and cook on low heat for a few minutes, making sure no lumps form.

3.   When the mass has cooled, mix in one egg at a time with an electric mixer. Divide the batter in two and bake until the dough is golden, about 15–20 minutes. Set aside.

4.   Prepare the filling: Cook the milk on low heat, and stir in flour and some vanilla sugar. When the mixture is thick like pudding, set aside to cool. Using an electric mixer, mix together the butter, sugar and egg yolk until well combined. Then mix in the milk mixture, 1 tablespoon at a time.

5.   Spread the filling between the two cakes, sprinkle with powdered sugar and serve.

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