Cherry Custard Crumble Cake – Sweet Layers of Pastry, Cream, and Fruit

This Cherry Custard Crumble Cake is a delightful layered dessert combining buttery shortcrust pastry, silky custard, and a glossy cherry topping. The base and top are made from a soft, crumbly dough that bakes into a delicate golden crust, while the creamy custard layer adds richness and smoothness. Sweet-tart cherries provide a fruity contrast, creating a balanced and visually appealing dessert.

Perfect for afternoon tea, family gatherings, or a festive treat, this cake is approachable yet impressive. Grated dough gives it a rustic, homemade feel, and the combination of custard and cherries makes every bite satisfying. Serve fully cooled and dusted with powdered sugar for an elegant finish.

Tips:

- Use warm custard, not hot, to prevent the pastry from becoming soggy.

- Adjust sugar in the cherry layer depending on tartness.

- Vanilla in the custard enhances flavor and aroma.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g  sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 1 egg 

- 30 g sugar

- 280 ml milk

- 20 g cornstarch

-  optional: vanilla extract or vanilla sugar

Cherry Layer:

- 150-200 g fresh cherries, pitted

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flourr, baking powder and  sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolks and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Cherry Layer

- Place cherries and sugar in a saucepan.

- Heat over medium heat until the cherries release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the cherries while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The cherries should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked cherry layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

Notes

- This cake slices best fully cooled.

- If cherries are very sour, increase sugar slightly in the cherry layer.

- Add vanilla to the pudding for an extra flavour.

Read More

Karpatka - Polish Carpathian Mountain Cream Cake

Karpatka is a cherished Polish dessert, often compared to cream pie or Napoleonka, yet it carries its own distinctive charm. Built from golden, craggy layers of choux pastry, it embraces a luscious custard or vanilla pudding filling that melts into every bite.

The name Karpatka comes from the Carpathian Mountains (Karpaty) — the uneven, rugged peaks echoed in the pastry’s puffed and jagged surface. It’s as if the dessert itself is a sweet landscape on the plate.

To prepare Karpatka, the choux pastry is baked until airy and crisp. Meanwhile, the filling is lovingly stirred from milk, sugar, egg yolks, and flour or cornstarch, thickened into a silky custard. Some families prefer the simplicity of pudding, while others enrich it by beating in butter to create a velvety crème mousseline. In my home, butter was always essential — giving the cream a luxurious depth and a melt-in-your-mouth finish.

Karpatka is more than a dessert; it’s a tradition. Served at holidays, family gatherings, and festive occasions, it embodies comfort and celebration. The contrast of flaky pastry and smooth custard makes it irresistible to anyone with a sweet tooth, and its rustic beauty ensures it remains one of Poland’s most beloved culinary treasures.

Ingredients (25 × 16 cm pan)

Choux Pastry 

- 80 g unsalted butter

- 170 g water

- 1/4 tsp salt

- 90 g all-purpose flour (better than cake flour here)

- 3 large eggs (~150 g without shells)

Pastry Cream (Crème Pâtissière)

- 500 g milk

- 100 g sugar 

- 45 g cornstarch

- 2 whole eggs + 1 egg yolk (important for richness & stability)

Crème Mousseline

- 180 g unsalted butter (very soft, not melted)

Finishing

- Powdered sugar

Instructions 

1. Choux Pastry

- Preheat oven to 200 °C. Line two pans.

- Boil water, butter and salt.

- Remove from heat, add flour, mix until smooth dough forms.

- Return to low heat for 1–2 minutes, stirring (dries dough → better texture).

- Cool 5–10 min.

- Add eggs one by one until smooth and glossy.

- Divide into pans, spread roughly (make peaks).

- Bake the dough for 15 minutes at 200°C.

- Lower the temperature to 180°C.

- Bake for an additional 20 minutes. 

- This stage dries out the pastry so it stays crisp and holds its shape.

- Do not open the oven door during baking.

- Cool the pastry in an oven for the best results.

2. Pastry Cream 

- In a bowl, whisk eggs, sugar and cornstarch until smooth.

- Heat milk until hot (not boiling).

- Slowly pour milk into egg mixture while whisking (tempering step).

- Return everything to the pot.

- Cook on medium heat, whisking constantly until thick and bubbling (1–2 min after thickening).

- Cover with plastic wrap touching the surface. Cool completely.

3. Crème Mousseline 

- Beat butter until pale and fluffy.

- Add pastry cream one spoon at a time, mixing well each time.

Both butter and cream must be same temperature (room temp) or it can split.

4. Assemble

- Place first choux layer.

- Spread all cream evenly.

- Top with second layer.

- Chill at least 2–3 hours (important for clean slicing).

- Dust with powdered sugar.

Read More

Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flour, baking powder and sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolk and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

- Heat over medium heat until the peaches release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The nectarines should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked nectarine layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

Read More

Egg Tarts with Custard Filling

If you’re craving something sweet but don’t want to spend hours in the kitchen, these quick egg tarts with homemade custard filling are the perfect solution. Using store-bought fluffy tart shells cuts the prep time to almost nothing, while the silky, freshly made custard keeps all the magic of a classic egg tart.

The shells bake up light, crisp, and buttery, making the ideal contrast to the creamy, glossy filling. The custard is simple - just eggs, milk, sugar, - whisked together into a smooth mixture that bakes into a soft, delicate center.

In just a short time, you get warm, fragrant egg tarts with a beautifully golden top and a melt-in-your-mouth texture. They’re perfect for last-minute guests, weekend treats, or when you just want something delicious without the fuss.

Ingredients (Yield: About 10–12 tart)

Egg Custard Filling:

- 2 large eggs

- 80 g granulated sugar

- 180 ml warm milk

- 1 tsp vanilla extract (optional)

- 30 ml evaporated milk (optional, for creamier texture)

Tart Shells:

- Store-bought tart shells, or homemade pastry of your choice

Instructions

1. Prepare the Egg Custard Filling

- In a bowl, combine warm milk and sugar. Stir until the sugar is fully dissolved. Let cool slightly.

- In a separate bowl, lightly beat the eggs.

- Slowly pour the cooled milk mixture into the eggs, whisking constantly to prevent curdling.

- Stir in vanilla extract and evaporated milk (if using).

- Strain the mixture through a fine-mesh sieve into a jug or bowl. Discard any solids—this ensures a silky smooth custard.

2. Bake the Egg Tarts

- Preheat oven to 200°C (400°F).

- Arrange tart shells on a baking tray.

- Carefully pour the strained custard mixture into each shell, filling about ¾ full (avoid overfilling).

- Bake for 20–25 minutes, until the pastry is golden brown and the custard is set but still slightly wobbly in the center.

- Remove from the oven and allow to cool in their molds for a few minutes before gently unmolding.

3. Serve

- Enjoy warm or at room temperature.

- Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days.

Read More

Custard Crumble Buns - Drożdżówki z Budyniem

Soft, fluffy, and filled with creamy custard, these Custard Crumble Buns are a perfect treat for anyone who loves the comforting flavors of homemade pastries. The tender yeast dough bakes up golden and light, while the sweet crumble topping adds a delicious crunch that contrasts beautifully with the smooth pudding inside.

They taste like a mix between a Danish pastry and a sweet bun — rich yet not overly sweet. 

These buns are great for breakfast, brunch, or afternoon snack time, and they fill your kitchen with the most amazing aroma while baking. Best enjoyed warm, straight from the oven, dusted with a touch of powdered sugar.

Ingredients:

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 300 ml milk

- 20g corn starch

- 40g sugar

- 2 eggs

Crumble:

- 60 g flour

- 20 g oil

- 35 g sugar

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Sprinkle crumbs over.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

Read More

Chocolate Pudding Baozi (Steamed Buns with Budyń Filling)

Soft, fluffy baozi buns wrapped around creamy Polish-style chocolate custard - an East-meets-West treat. These baozi are made with a tender, yeasted dough and filled with a rich, silky budyń (chocolate pudding), giving each bite a gooey, melt-in-your-mouth center. The contrast between the light, steamed bun exterior and the velvety chocolate inside makes these perfect as a sweet snack, dessert, or special breakfast.

Freezer-friendly - make a batch and enjoy warm, gooey buns any time.

Serve warm with a drizzle of condensed milk, melted chocolate, or a sprinkle of cocoa powder.

Ingredients

For the Filling:

- 250ml milk

- 40g corn starch

- 40g sugar

- 15g cocoa powder

- 1 egg

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

Read More

Sweet Buns With Custard and Apples - Drożdżówki z Budyniem i Jabłkami

Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.

Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.

These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.

Ingredients

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 250 ml milk

- 15g corn starch

- 20g sugar

- 1 egg 

- 1-2 apples

- A dash of cinnamon

Crumble:

- 30 g flour

- 12 g oil

- 20 g sugar

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

   -  Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Add a few slices of cinnamon apple to the custard.

   -  Sprinkle crumbs over apples.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

Read More

Carpathian Mountain Cake with Mangoes - Karpatka z Mango

Karpatka is a traditional Polish dessert that consists of two layers of choux pastry filled with a rich, creamy custard. The dessert gets its name from the Carpathian Mountains, as the top layer of pastry, which puffs up and becomes irregular and rugged during baking, is said to resemble the mountain range. The custard filling is typically made with milk, sugar, butter, and sometimes vanilla, creating a smooth and luscious contrast to the crisp pastry. Karpatka is often dusted with powdered sugar before serving, making it a visually appealing and delicious treat.

I used cream cheese in the filling and added mangoes as they are currently in season.

Ingredients

Cake:

- 100g flour

- 150g milk

- 50g oil

- 3 eggs

Cream:

- 300ml milk

- 250g cream cheese

- 1 egg

- 80g sugar

- 35g cornstarch

- 100g mangoes 

Instructions

Cake:

1. Prepare the Cake:

   - Place the oil and milk in a saucepan.

   - Bring to a boil. 

   - Add flour and stir until the ingredients are combined into a smooth mass. 

   - Set aside to cool.

2. Preheat the Oven:

   - Preheat the oven to 200°C. 

   - Line a rectangular baking form (25 cm x 35 cm) with parchment paper.

3. Mix the Batter:

   - Transfer the cake to a bowl. 

   - Add the eggs and mix until you get a smooth batter.

   - Spread the batter evenly in the baking form. 

4. Bake the Layers:

   - Bake for 20-25 minutes until the cake is golden brown. Do not open the oven during baking.

   - Remove the baking form from the oven once cooled down. 

Cream:

1. Prepare the Pudding:

   - Blend together milk, sugar, corn starch and egg.

   - Pour onto a saucepan, stir constantly and cook the pudding until smooth and thick. 

   - Set aside to cool, cover with plastic wrap to prevent a skin from forming.

2. Prepare the Cream:

   - Beat the cream cheese until fluffy.

   - Gradually add the pudding mixture, one spoonful at a time, and continue beating until the cream is light and fluffy.

Assembling:

1. Prepare Mangoes:

   - Peel and cut the mangoe to desired size.

2. Assemble the Cake:

   - Cut the cake in half

   - Spread part of the cream evenly over the first layer. 

   - Press the mangoe into the cream and cover with the remaining cream.

   - Cover with the second baked layer.

   - Refrigerate for 2 hours.

Serving:

1. Finish and Serve:

   - Before serving, dust the Karpatka with powdered sugar.

   - Cut into portions and serve.

Read More