BA Bake Club: Plum Karpatka
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What is the main topic discussed in this episode?
I'm Shulpa Oskokovic.
And I'm Jesse Sepchak.
We're both senior test kitchen editors at Bone Appetit.
And this is BA Bait Club.
Bake Club is Bonapet's community of confident and curious bakers.
We're creating the nerdiest and most wholesome corner of the baking internet.
Every month we publish a recipe on bonapetit.com that introduces a baking concept that we think you should know.
Then you'll go bake and you can send us any questions you have or pictures of your finished creations.
And we get together here on the podcast to talk about the recipe.
The September Bay Club recipe for glazed apple pie fritters is live now on buonapetit.com and we'll tell you a bit more about those at the end of the episode.
But today, today we're diving into Jesse's Polish roots. With his recipe for a plum karpotka.
Uh listen, I've been I've been pitching up karpatka for years. Yeah, this is just uh I'll okay, I'm gonna be real. I didn't grow up eating karpatka. And we'll explain to you what this is. I feel like this is I'm building suspense here.
Yes.
Um, but it's this Polish cake that I stumbled across several years ago. And I was like, this is this is cool.
How do you describe it in your text? I love the phrase that you use.
Oh. And they let me keep it. I called it the drag queen of Polish desserts because it's just big and boisterous and kind of kind of silly. Silly showy. Showy. Yeah. Yeah.
It's a lovely dessert. And you gave it a really nice in a way, it was almost like a very New York spin. With the cheesecake. Yeah, yeah, yeah. Okay, the photos that our bake clubbers have sent in off the Karpatka have been absolutely incredible.
They're big, yeah.
Um, I feel like there were a lot of skills that came together in this one from past bak bakes.
Yeah. Uh those of you who have been around for a while, we did a peri breast.
Yeah.
Which is this big kind of tire of shoe that you fill with like a sweet filling. And for
those who are listening, it's shoe as in shoe paste. Shoe paste, Shoe paste, yes.
yes. Okay. Sorry, Jesse. Didn't mean to cut you off, but not the gym shoes.
What is the plum karpatka and why is it called the drag queen of Polish desserts?
Um Big Tyra Shoe. And that was like a traditional way to cook head of shoe. You know, you can make cream puffs, a clairs. And this is baking shoe in a cake pan. Which I feel like is a very unique way to bake it. So it's like building upon that foundation we learned several months back to create something completely different.
I love that you did that because that's what baking is about. It's like these few things that you have and then you re-spin it in different directions. Um, okay, before we go any further, let's take a moment to get a brief like step-by-step tour of this recipe, okay? And for that, we're gonna need our John T Bake Club music. Here it is. Okay. Jesse, walk us through this
recipe. Yeah, and buckle up 'cause it's it's a challenge. Not hard. But it takes some effort. Okay, let's start. Sure. So you're first gonna start by making a plum compote. And that's very easy. You just cook some plums with sugar and salt. And then when that's nice and thick, you're just gonna finish it with some lemon zest juice and some vanilla, and that's your jam. So make sure you cool that though, because it's gonna be warm. You need it to be nice and cool and thick. So as that's cooling, you're gonna make your petachou, which we might be familiar with. So you're gonna bring a stick of butter, cut into little pieces, some sugar, some salt, and water to a simmer. And with simmering, you're gonna add some flour and then cook that into this like.
thick doughy pastes and then take that out, let it cool for a while, and then you're gonna whip that in a mixer with some eggs. Divide that between two cake bands and bake them and then watch as they dramatically turn into these giant wonky discs. So cool your discs and as those are cooling you can work on your filling. So this is like a no-baked cheesecake. So you're gonna start by blooming some gelatin in some cold water, let that sit, then heat up just a tiny bit of cream, pour that over that so it dissolves the gelatin. And then to that you're gonna add some cream cheese, some powdered sugar, some vanilla, some salt, and then you're gonna beat that all together while adding some more heavier cream to kind of lighten it.
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Chapters
6 chapters
1
What is the main topic discussed in this episode?
0:04–2:10
2
What is the plum karpatka and why is it called the drag queen of Polish desserts?
2:10–16:38
3
How do you make the plum compote and what tips ensure the right consistency?
16:38–23:14
4
What is the “shoe” pastry, and how do you prepare the dough without over‑cooking it?
23:14–41:30
5
How do you incorporate gelatin into the no‑bake cheesecake filling for stability?
41:30–45:10
6
What are the step‑by‑step instructions for assembling and layering the karpatka?
45:10–51:02