Karpatka Polish Carpathian Cream Cake Recipe

Introduction

Karpatka is a classic Polish dessert known as Carpathian Cream Cake, featuring two layers of tender choux pastry filled with rich, creamy vanilla custard. This delightful treat is both impressive in appearance and deliciously satisfying, perfect for any special occasion or casual gathering.

Ingredients

• 5 large egg yolks
• 2/3 cup granulated sugar, divided
• 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 additional vanilla extract
• 14 tablespoons unsalted butter, at room temperature
• 1 teaspoon unsalted butter, at room temperature
• 2 tablespoons granulated sugar
• 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, for greasing pans
• Powdered sugar, for dusting

Instructions

1. Step 1: In a medium bowl, beat the egg yolks with 1/3 cup granulated sugar using an electric mixer until thick and pale yellow. Stir in the potato starch until smooth.
2. Step 2: In a medium saucepan, combine whole milk, remaining 1/3 cup sugar, and salt. Heat over medium heat until it just begins to simmer.
3. Step 3: Remove the milk mixture from heat. Gradually whisk 1 cup of the hot milk into the egg yolk mixture to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Step 4: Whisk in the vanilla extract and vanilla bean paste. Return the saucepan to low heat and whisk constantly until the mixture thickens, less than 1 minute.
5. Step 5: Transfer the custard to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool to room temperature.
6. Step 6: Preheat the oven to 380°F (193°C). Line the bottoms of two 9-inch round springform pans with parchment paper and lightly butter the sides.
7. Step 7: In a medium saucepan over medium heat, combine water, 6 tablespoons butter, and salt. When the butter is melted, remove from heat and quickly add all the flour. Return to low heat and stir constantly until the dough forms a ball and leaves a film on the pan bottom, about 2 minutes.
8. Step 8: Transfer the dough to a large bowl and let cool for 5 to 10 minutes until warm but not hot. Using an electric mixer, beat in the eggs and the remaining egg yolk one at a time until the dough is smooth and glossy.
9. Step 9: Divide the dough evenly between the prepared pans and spread to cover the bottom. Use the back of a spoon to create uneven peaks and valleys for a rustic texture.
10. Step 10: Bake for 25 to 28 minutes until puffed and golden. Let the choux layers cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
11. Step 11: In a large bowl, cream together the room temperature butter and 2 tablespoons sugar until pale and fluffy. Gradually beat in the cooled custard, one spoonful at a time, until the filling is light and airy, about 5 minutes.
12. Step 12: Place one choux pastry layer back into a springform pan. Spread the vanilla cream filling evenly over the layer and top with the second choux layer.
13. Step 13: Chill the assembled cake in the refrigerator before dusting with powdered sugar and serving.

Tips & Variations

• For extra vanilla flavor, use fresh vanilla beans instead of extracts.
• Make sure to temper the eggs carefully with the hot milk to avoid curdling the custard.
• The choux pastry layers can be baked a day ahead and stored in an airtight container.
• Add a dusting of cocoa powder along with powdered sugar for a chocolate twist.

Storage

Store the assembled Karpatka cake in the refrigerator, covered, for up to 2 days. The cream filling tastes best chilled. Let the cake sit at room temperature for about 20 minutes before serving for the best texture. Leftover cake can be covered and refrigerated for up to 2 days but is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornstarch instead of potato starch?

Yes, cornstarch can be used as a substitute for potato starch in the custard, but potato starch generally provides a smoother texture.

How do I prevent the choux pastry from collapsing?

Bake the choux pastry at a high temperature and avoid opening the oven door during baking. Cooling the pastries gradually on a rack helps maintain their structure.

Karpatka Polish Carpathian Cream Cake Recipe

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Karpatka is a classic Polish Carpathian cream cake featuring crisp and fluffy choux pastry layers filled with rich, smooth vanilla custard cream. The cake combines light, airy pastry with a luscious vanilla mousseline cream for a decadent and elegant dessert perfect for special occasions or afternoon tea.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Crème Pâtissière Ingredients

• 5 large egg yolks
• 2/3 cup granulated sugar, divided
• 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 additional vanilla extract
• 14 tablespoons unsalted butter, at room temperature

Choux Pastry Ingredients

• 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

Additional Ingredients

• 1 teaspoon unsalted butter, at room temperature (for finishing cream)
• 2 tablespoons granulated sugar (for finishing cream)
• Butter, for greasing pans
• Powdered sugar, for dusting

Instructions

1. Prepare the Crème Pâtissière: In a medium bowl, beat 5 large egg yolks with half (1/3 cup) of the granulated sugar using an electric mixer until the mixture is thick and pale yellow. Add 7 tablespoons of potato starch and mix until smooth.
2. Heat the Milk: In a medium saucepan, combine 2 1/2 cups whole milk, the remaining 1/3 cup sugar, and 1/4 teaspoon salt. Heat over medium heat until the mixture comes to a gentle simmer.
3. Temper the Eggs and Make Custard: Remove the milk mixture from heat. Slowly whisk 1 cup of the hot milk into the egg yolk mixture to temper it. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Whisk in 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste. Return to low heat and whisk constantly until the custard thickens, about less than 1 minute.
4. Cool the Custard: Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent skin formation, and allow it to cool to room temperature.
5. Prepare the Springform Pans: Preheat the oven to 380°F (193°C). Line the bottoms of two 9-inch round springform pans with parchment paper and lightly grease the sides with butter.
6. Cook Choux Pastry Dough: In a medium saucepan over medium heat, combine 3/4 cup water, 6 tablespoons unsalted butter, and 1/8 teaspoon salt. When the butter melts, remove from heat and stir in all 3/4 cup all-purpose flour at once. Return to low heat and stir constantly until the dough forms a ball that leaves a film on the pan bottom, about 2 minutes.
7. Incorporate Eggs for Choux Pastry: Transfer the dough to a large bowl and let it cool until warm but not hot, about 5 to 10 minutes. Using an electric mixer, beat in 3 large eggs and 1 large egg yolk one at a time until the dough is smooth and glossy.
8. Shape and Bake Choux Layers: Divide the dough evenly between the prepared springform pans, spreading to cover the bottoms. Create uneven peaks and valleys with the back of a spoon for a rustic appearance. Bake until puffed and golden, about 25 to 28 minutes.
9. Cool Choux Layers: Let the baked choux cool in the pans for 10 minutes before removing the rings. Transfer the choux layers to wire racks and cool completely.
10. Finish Crème Mousseline: In a large bowl, cream together 14 tablespoons room temperature butter and 2 tablespoons granulated sugar until pale and fluffy. Gradually add the cooled custard one spoonful at a time, beating continuously until the cream is light and airy, about 5 minutes.
11. Assemble the Cake: Place one choux pastry round into a springform pan. Spread the vanilla mousseline cream evenly over the layer. Top with the second choux round.
12. Chill and Serve: Chill the assembled cake in the refrigerator until set. Before serving, dust the top with powdered sugar for an elegant finish.

Notes

• Be sure to temper the eggs carefully to avoid scrambling when adding the hot milk.
• Use high-quality vanilla bean paste or extract for a rich vanilla flavor in the custard.
• Allow the choux pastry to cool completely before assembling to prevent melting the cream filling.
• The rustic peaks on the choux top give the cake its characteristic Carpathian mountain appearance.
• Chill the cake for at least an hour before serving for best flavor and texture.
• If a gluten-free option is needed, substitute all-purpose flour with a gluten-free flour blend designed for baking.

Keywords: Karpatka, Carpathian cream cake, Polish dessert, choux pastry, vanilla custard, crème mousseline, springform cake