Welcome to the world of no-bake desserts with this “No-Bake Delight: Quick and Scrumptious Puffed Pastry Pea Cake,” an innovative and utterly delicious take on the traditional Karpatka. This dessert swaps the typical labor-intensive layers for a straightforward, yet equally satisfying, layering of puffed pastry peas and a rich, creamy filling. It’s a must-try for those evenings when you crave something sweet but want to skip the oven.
Why You’ll Love This: This cake stands out for its simplicity and the delightful contrast between the crunchy puffed pastry peas and the smooth, vanilla-flavored custard cream. The no-bake nature of this cake makes it a perfect last-minute dessert option that can be whipped up in no time. It’s also great for those warmer days when you’d rather not heat up the kitchen but still want to serve a spectacular sweet treat.
Perfect Occasion: This no-bake cake is perfect for casual gatherings, impromptu dessert cravings, or as a novel treat for a weekend family dinner. It’s particularly suited for serving at summer picnics or spring brunches where a light, yet indulgent dessert is desired. Its ease of preparation and cooling nature makes it a hit for all seasons.
Decoration Tips: For a beautiful and professional finish, dust the top generously with powdered sugar just before serving. To add a touch of color and texture, sprinkle some crushed nuts or a few edible flowers atop. If you’re serving this at a party, consider placing each slice on a plate with a dollop of whipped cream or a drizzle of caramel sauce for added decadence.
Ingredients:
- 160g puffed pastry peas
- Powdered sugar for dusting
- Cream:
- 750ml milk
- 150g sugar
- 200g butter
- 2 packets of vanilla pudding mix
- 1 egg
- 1 heaped tablespoon each of all-purpose flour and potato starch
- 250ml milk (additional, for pudding)
Instructions:
- In a saucepan, heat 750ml milk with sugar and butter until the butter and sugar dissolve.
- In a separate bowl, dissolve the vanilla pudding mix in 250ml milk. Add the egg and heaped tablespoons of both flours, whisking until smooth.
- Pour the pudding mixture into the heated milk. Cook while stirring continuously until it thickens into a custard. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool.
- In a 20cm cake pan, layer half of the puffed pastry peas. Gently spread the cooled custard over them, then sprinkle the remaining pastry peas on top, pressing lightly.
- Refrigerate for at least 2 hours or overnight.
- Before serving, dust with powdered sugar.
Enjoy this no-bake Karpatka, a delightful and easy dessert that’s sure to impress and satisfy your sweet tooth!
