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EASY Papal Cream Cake Recipe with Vanilla Pudding

Polish Kremówka Papal Cream Cake with Vanilla Pudding

Alex Carter
A classic Polish cream cake featuring layers of delicate choux pastry and rich vanilla pudding cream, famously enjoyed by Pope John Paul II. This elegant dessert is celebrated for its light, airy texture and luxurious filling.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 420 kcal

Ingredients
  

Ingredients

  • 1 cup water for choux pastry
  • 1/2 cup unsalted butter cubed
  • 1 cup all-purpose flour sifted
  • 4 large eggs room temperature
  • 2 cups whole milk for pudding
  • 1/2 cup granulated sugar divided
  • 3 tbsp cornstarch for pudding
  • 2 large egg yolks for pudding
  • 1 tsp vanilla extract pure
  • 1 cup heavy cream cold, for whipping
  • 1 tbsp powdered sugar for dusting

Notes

Storage: Cover and refrigerate for up to 3 days. Make-ahead: Bake choux pastry and make pudding up to 1 day ahead; assemble just before serving for best texture. Variations: Add a layer of fresh berries between cream layers for a fruity twist. Serving: Serve chilled with a cup of coffee or tea.