US · bonappetit.com

Plum cream puff cake is make-ahead magic

Sky-high and stuffed with no-bake cheesecake


This email was sent

Is this your brand on Milled? Claim it.

Sky-high and stuffed with no-bake cheesecake

Plums are finally here, and what better way to showcase the summer stunners than with our latest BA Bake Club recipe: Plum Karpatka (Polish Cream Puff Cake). Read on for the brand-new recipe, plus also in this send:



JESSE SZEWCZYK

SENIOR TEST KITCHEN EDITOR

What to Cook

Pâte à Choux Like You’ve Never Seen Before

 

BY JESSE SZEWCZYK AND SHILPA USKOKOVIC

 

For those unfamiliar with karpatka, a.k.a. Carpathian Mountain Cake, let us enlighten you. Traditionally, two discs of tender, airy pâte à choux house a layer of pastry cream lightened with whipped cream or crème mousseline. This version ditches the classic filling for a no-bake cheesecake (!) ribboned with homemade plum jam. It’s make-ahead-friendly and endlessly fun; just the thing to keep the summer vibes going a little longer.


I really love this recipe. It's a fresh take on one of my favorite Polish desserts and such a flex to carry out to your friends. Cue applause! Save it on Bon Appétit and, if you give it a try, let me know how it goes on the recipe page, in the Epicurious app, or in our chat on Substack. We love to hear from you.

GET THE RECIPE

A Cookout Menu That’s as Breezy as Summer

 

BY INÉS ANGUIANO

 

Happy memories of endless family cookouts formed the foundation of this new menu from our Test Kitchen. We’ve got citrus-and-beer-marinated chicken that levels up the classic can method. A dilly twist on both slaw (studded with crunchy pickles) and lemonade (spiked with tangy pickle brine). A sheet-cake take on traditional banana pudding. And more! This menu is an invitation to you: Light up the grill and have people over. Kin, friends you’ve known forever, neighbors you just met. This spread has something for everyone.

GET THE RECIPES

More Bake Club Recipes

SAVORY

Tiny Tomato Galettes

SWEET

Corn-Coconut Crunch Butter Mochi

In Our Carts

After Trying 7 Protein Pastas, These Are the Only Ones That Taste Like Regular Pasta

 

BY ALAINA CHOU

 

Determined to find out if the perfect protein pasta exists, I tasted my way through seven popular brands that ranged from semolina-legume blends to fully bean-based. I found three brands I’d gladly buy with my own money.

GET THE REC

On the Side

Get Bon Appétit in your inbox

Was this newsletter forwarded to you? Sign up.

Plus, find all of our newsletters.

This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [email protected], to your address book.


View our Privacy Policy | Unsubscribe


Copyright © Condé Nast 2026. One World Trade Center, New York, NY 10007. All Rights Reserved

Are you sure?

Lists help you organize the brands that you care about. Your lists are private to you.