Universal Life Church - What was Pope John Paul II's Favorite Food?

ROME, Italy (Courtesy of Universal Life Church) - What would you guess was John Paul II's favorite food?  A priest who dined with the Holy Father at a public banquet shared the following anecdote. At the end of the meal, a specially prepared cake was served, a traditional Polish recipe that was the Holy Father's favorite. At this time, the Holy Father already had to watch his health, and one of the nuns who took care of the papal household was present to keep an eye on the Pope's diet.

When the cake was offered, she made eye contact with the person serving the cake, and held her fingers slightly apart to indicate the proper sized sliver to serve the Pope. But when the Pope saw out of the corner of his eye that "Sister dietician" had turned away, he motioned to the waiter, placed his hand on the waiter's hand, and with an impish grin positioned the knife to cut a much more ample slice.

No doubt, the pastry in question was the Polish cream cake which is now known as Kremówka papieska, the "Papal Cream Cake."  On a visit to his hometown of Wadowice in 1999, the pope mentioned that as a boy he and his friends would put their money together to buy one of these cakes from the local baker.  Now, any visitors who come to visit John Paul II's childhood home are sure to see signs advertising the treat in front of restaurants and baker's shops.

Captioned below you will find two variations of the recipe - Enjoy

Papal Cream Cake - Recipe #1

Ingredients:

• Cake:
  • 25dag.of wheat-flour
  • 1 slab of margarine
  • 3 table spoonfuls of water
  • 3 yolks
• Cream:
  • 3glassfuls of milk
  • 15dag. of sugar
  • 1 packet of vanilla-flavoured sugar
  • 3 yolks

Recipe

The cake: sift flour. Add margarine and we can mix it together with flour. When there are no lumps, we add yolks, water and knead pastry. We cool the pastry in the fridge for approximately 3 hours. Cooled, the pastry is taken out of the fridge and two cakes are baked in big baking tins greased and sprinkled with breadcrumbs. We bake the cakes until they become light-golden.
Cream: we boil two glassfuls of milk with sugar and vanilla-flavoured sugar. Yolks are mixed with a blender, we add milk and flour. The mixed pastry is poured onto boiling milk. We boil the whole. Hot cream is put onto the baked, cool cake and covered with the other one. Then sprinkle the top with icing sugar. ENJOY YOUR MEAL ! We put aside the cake to cool and moisten.

Papal Cream Cake - Recipe #2

This easy pastry cream recipe can be used to fill Polish Kremówka Papieska, Polish karpatka, Serbian krempita, Hungarian indianer, napoleons, cream puffs, eclairs and other pastries calling for a custard filling.

Larger photo of easy pastry cream recipe.

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: About 2 cups Easy Pastry Cream

Ingredients:

• 2 cups milk
• 3/4 cup sugar
• 1 teaspoon vanilla
• Pinch salt
• 5 tablespoons cornstarch
• 6 large egg yolks

Preparation:

In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch and egg yolks to a boil, stirring constantly with a wire whisk. Reduce heat slightly and continue to boil 1 minute, stirring constantly with a wooden spoon to get in the corners. Take the pan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.

If not using the pastry cream hot as in Polish Kremówka Papieska, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath, and top the plastic-wrapped surface with a layer of ice cubes. Leave the ice cubes in place until the cream cools. Cover and refrigerate for up to 3 days. Use as your recipe dictates.

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