Print

Karpatka (Polish Carpathian Cream Cake Recipe) Recipe

Karpatka (Polish Carpathian Cream Cake Recipe) Recipe
Print Recipe

★★★★★

5.2 from 20 reviews

Karpatka, a traditional Polish Carpathian cream cake, features layers of light choux pastry filled with a rich and creamy vanilla crème mousseline. This delightful dessert combines a tender, airy pastry with a smooth custard and buttery cream filling, crowned with a dusting of powdered sugar. Perfect for special occasions or a sweet treat, this recipe guides you through making every component from scratch for an authentic experience.

Ingredients

Scale

For the Crème Mousseline (Vanilla Custard Filling):

  • 5 large egg yolks
  • 2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
  • 7 tablespoons potato starch
  • 2 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons vanilla bean paste (or more vanilla extract)
  • 200 grams unsalted butter (at room temperature, about 14 tablespoons + 1 teaspoon)
  • 2 tablespoons granulated white sugar

For the Choux Pastry:

  • 3/4 cup water
  • 6 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1 large egg yolk
  • Butter (to grease the pans)

For Finishing:

  • Powdered sugar (for dusting on top)

Instructions

  1. Start the Crème Mousseline: In a medium bowl, whisk together egg yolks and 1/3 cup sugar until the mixture becomes thick and pale yellow. Beat in potato starch until well combined.
  2. Heat Milk Mixture: In a medium saucepan over medium heat, combine milk, remaining 1/3 cup sugar, and salt. Bring to a gentle simmer, then remove from heat.
  3. Temper Eggs: Slowly whisk about 1 cup of the hot milk into the egg yolk mixture, starting with just a few drops to prevent curdling. Pour the tempered egg mixture back into the milk saucepan, add vanilla extract and vanilla bean paste, and whisk to combine.
  4. Cook Custard: Place saucepan back on low heat. Whisk constantly until the custard thickens, which should take less than a minute. Remove from heat once thickened.
  5. Cool Custard: Transfer custard to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Allow to cool to room temperature.
  6. Prepare Choux Pastry Base: Preheat oven to 380°F (193°C). Line two 8 or 9-inch springform pans with parchment paper, trimming to fit, and grease sides with butter.
  7. Make Choux Dough: In a medium saucepan over medium heat, combine water, butter, and salt. Once butter has melted, remove from heat and stir in all the flour at once. Return to low heat, stirring constantly until dough forms a ball and leaves residue on pan bottom, about 2 minutes.
  8. Cool and Add Eggs: Transfer dough to a large bowl. Let cool until warm but not hot to touch, about 5 to 10 minutes. Beat in eggs and egg yolk one at a time with an electric mixer until the batter is smooth and glossy.
  9. Form Cake Layers: Divide the dough evenly between the prepared pans. Spread to cover the bottoms and use the back of a spoon to create uneven peaks and divots, mimicking Carpathian Mountains.
  10. Bake: Bake for 25 to 28 minutes until puffed and golden. Cool in pans for 10 minutes, then remove cakes and cool completely on a wire rack.
  11. Finish Crème Mousseline: In a large bowl, beat softened butter with 2 tablespoons sugar until pale and fluffy. Gradually add cooled custard, beating until smooth and light, about 5 minutes. Cover with plastic wrap on top if cakes are not yet cooled.
  12. Assemble Cake: Place one choux pastry layer back into a springform pan. Spread the crème mousseline evenly over it. Top with the second pastry layer.
  13. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving. Remove from the springform pan, dust with powdered sugar, and serve.

Notes

  • Use fresh eggs for the best texture and taste in both custard and choux pastry.
  • Make sure to temper the eggs slowly with hot milk to avoid curdling the custard.
  • The uneven peaks on the choux pastry mimic the look of the Carpathian Mountains, a hallmark of this cake’s appearance.
  • Let the cream cool completely before combining with butter to ensure a smooth mousse-like texture.
  • The cake should be refrigerated to allow the filling to set properly before slicing.
  • Vanilla bean paste enhances the flavor but can be substituted with more vanilla extract if unavailable.
  • Store leftovers airtight in the refrigerator for up to 3 days.

Nutrition

Keywords: Karpatka, Polish cream cake, Carpathian cake, vanilla custard cake, choux pastry dessert, traditional Polish dessert

Find it online: https://www.sanacooks.com/karpatka-polish-carpathian-cream-cake-recipe-recipe/