Polish Kremówka Papieska (Papal Cream Cake)

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Introduction

Kremówka Papieska, also known as “Papal Cream Cake,” is a beloved Polish dessert famously associated with Pope John Paul II, who adored this delicate pastry during his youth. This iconic cake consists of flaky puff pastry layers sandwiching a rich, velvety custard cream, finished with a dusting of powdered sugar.

With its crisp, buttery layers and luscious vanilla-infused filling, Kremówka is a showstopper for special occasions, holidays, or anytime you crave a taste of Polish tradition. While it requires some patience, the result is well worth the effort—a dessert that’s both elegant and deeply comforting.

Ingredients

(Makes one 9×13-inch cake)

For the Puff Pastry:

  • 1⅓ cups (300g) cold butter, cubed
  • 2½ cups (315g) all-purpose flour
  • 1 medium egg
  • ½ tbsp (7ml) white vinegar (5%)
  • ⅓ cup (80ml) warm water

For the Custard Cream Filling:

  • 4½ cups (1L) whole milk
  • 4 tbsp (60g) butter
  • 4 egg yolks
  • 2 medium eggs
  • 1 cup (200g) white sugar
  • 2 tsp vanilla sugar (or 1 tbsp vanilla extract)
  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) potato starch

For Finishing:

  • Powdered sugar, for dusting

Instructions

Step 1: Make the Puff Pastry

  1. Cut butter into flour until mixture resembles coarse crumbs.
  2. In a small bowl, whisk egg, vinegar, and warm water. Add to flour mixture and knead briefly into a dough.
  3. Divide dough into 2 equal balls, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Bake the Pastry Layers

  1. Preheat oven to 375°F (190°C).
  2. Roll out each dough disc into a 9×13-inch rectangle.
  3. Prick with a fork, place on parchment-lined baking sheets, and bake for 20-25 minutes until golden. Cool completely.

Step 3: Prepare the Custard Cream

  1. Heat milk and butter in a saucepan until steaming (do not boil).
  2. In a bowl, whisk egg yolks, whole eggs, sugar, and vanilla sugar.
  3. Sift in flour and potato starch, mixing until smooth.
  4. Gradually pour ½ cup hot milk into egg mixture to temper, then return everything to the saucepan.
  5. Cook over medium-low heat, stirring constantly, until thick (8-10 minutes).
  6. Transfer to a bowl, cover with plastic (touching the surface), and cool to room temperature.

Step 4: Assemble the Cake

  1. Place one pastry layer on a serving tray. Spread all the custard evenly over it.
  2. Top with the second pastry layer.
  3. Refrigerate for 4 hours (or overnight) to set.

Step 5: Serve

  • Dust generously with powdered sugar before slicing.

Tips for Success

✔ Cold butter is key for flaky pastry—work quickly to keep it from softening.
✔ Temper the eggs slowly to prevent curdling.
✔ Chill thoroughly before slicing for clean layers.
✔ Storage: Keep refrigerated for up to 3 days.

Why You’ll Love This Cake

✨ Flaky & creamy—the perfect textural contrast.
✨ Elegant yet nostalgic—a taste of Polish heritage.
✨ Make-ahead friendly—assemble a day before serving.
✨ Versatile—add a layer of fruit jam for variation.

Conclusion

Kremówka Papieska is more than just a dessert—it’s a slice of history and a celebration of Polish culinary tradition. With its delicate layers and dreamy custard, this cake is sure to impress at any gathering.

Whip up this masterpiece and savor a bite of papal-approved perfection!

Serving Suggestion: Pair with strong coffee or a glass of cold milk.

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