Cakes and baking

Veterník: choux pastry sheet cake with pudding cream

Sheet pan veterník: two layers of choux pastry with a cream of pudding, butter and condensed milk, plus whipped cream. No shaping of individual pieces.

Slovak cuisine · Translated from Slovak ·

Veterník: choux pastry sheet cake with pudding creamSave on Pinterest

Recipe at a glance

Prep time
45 min
Cook time
40 min
Temperature
200 °C (400 °F)
Servings
1 sheet cake
Difficulty
Medium
Cuisine
Slovak
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Sheet pan veterník made from choux pastry with pudding cream tastes like the classic veterník (a cream-filled choux pastry), but you do not have to shape individual pieces. The choux pastry of water, oil, flour and eggs is spread onto two baking sheets and baked for about 20 minutes. Between the layers goes a cream of vanilla pudding with butter and boiled sweetened condensed milk, plus a layer of whipped cream. The top of the cake is coated with a glaze of sugar and milk, and then all you need to do is slice it.

Ingredients

Dough

Cream

Glaze

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Instructions

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  1. Cook the sweetened condensed milk ahead of time: boil the unopened can in a pot of water for about 2 hours, making sure the water covers it the whole time, then let it cool. You can use ready-made caramelized condensed milk (dulce de leche) instead.

  2. In a saucepan, bring the oil and water with a pinch of salt to a gentle boil. Add the flour and stir until the dough no longer sticks to the sides of the pot or to the spoon. Remove from the heat, transfer to a bowl and stir occasionally so it cools faster. Work the eggs into the cooled dough one at a time, mixing each in thoroughly before adding the next, until all 6 eggs are used.

  3. Line two baking sheets with parchment paper and spread half of the dough on each. Bake in an oven preheated to 200 °C (400 °F) for about 20 minutes, until the layers turn golden. Do not open the oven during baking so the dough does not collapse.

  4. Assembly:

    Cook the pudding in ¾ l (750 ml) of milk in the usual way and stir the butter into the hot pudding. Let it cool, then add the boiled sweetened condensed milk, reserving one spoonful of it, and whip until the cream is smooth. Spread the cream on the underside of one baked layer.

  5. Whip both packets of whipped cream powder with 250 ml of cold milk, add the reserved spoonful of condensed milk and mix until smooth. Spread the cream over the pudding layer, cover with the second layer and pour the caramel glaze over it.

  6. Caramel glaze:

    Melt the sugar in a pan, stirring constantly, until it turns light brown. Pour in 4 tablespoons of milk and stir until the caramel dissolves. Stir in the powdered sugar and mix until the glaze is smooth.

    Tip: if the caramel hardens, add another 2 tablespoons of milk and dissolve it while stirring constantly.

Tip: After baking, leave the layers in the switched-off oven with the door slightly open for a few minutes to dry out; sudden cooling would make the choux pastry collapse.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
269 kcal
Protein
4.3 g
Carbohydrates
26 g
of which sugars
19 g
Fat
17 g
of which saturates
7.5 g
Fiber
0.2 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Veterník na plechu z odpaľovaného cesta s pudingovým krémom

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