Karpatka Polish Carpathian Cream Cake Recipe

Introduction

Karpatka, or Polish Carpathian Cream Cake, is a delightful dessert featuring light choux pastry layers filled with a rich, creamy vanilla crème mousseline. Its rustic, mountain-like appearance and luscious texture make it a favorite for special occasions or an elegant treat any time.

Ingredients

• 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
• 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)
• Powdered sugar (for dusting on top)

Instructions

1. Step 1: Make the Crème Pâtissière. In a medium bowl, beat the egg yolks with 1/3 cup sugar using a handheld electric mixer until thick and pale yellow. Mix in the potato starch until fully combined.
2. Step 2: In a medium saucepan over medium heat, combine the milk, remaining 1/3 cup sugar, and salt. Heat until it just begins to simmer.
3. Step 3: Remove the milk from heat. Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops at a time. Pour this mixture back into the saucepan with the rest of the milk. Stir in the vanilla extract and vanilla bean paste.
4. Step 4: Return the pan to low heat and cook, whisking constantly, until the custard thickens—this should take less than a minute. Transfer the custard to a bowl, cover with plastic wrap placed directly on its surface, and cool to room temperature.
5. Step 5: Prepare the choux pastry. Preheat the oven to 380°F (193°C). Line the bottoms of two 8 or 9-inch springform pans with trimmed parchment paper and grease the sides with butter.
6. Step 6: In a medium saucepan over medium heat, combine water, butter, and salt. When the butter melts, remove from heat and stir in all the flour at once. Return pan to low heat and cook, stirring constantly, until the dough forms a ball and leaves a residue on the bottom, about 2 minutes.
7. Step 7: Transfer dough to a large bowl and let cool for 5 to 10 minutes until warm but not hot. Beat in the eggs and egg yolk one at a time with a handheld mixer until smooth and glossy.
8. Step 8: Divide the dough evenly between the prepared pans. Spread to cover the bottom and use the back of a spoon to create uneven peaks and dips to resemble mountain peaks.
9. Step 9: Bake for 25 to 28 minutes until puffed and golden. Let cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
10. Step 10: Finish the crème mousseline. Using a handheld mixer, cream the room-temperature butter with 2 tablespoons sugar until pale and fluffy. Gradually beat in the cooled custard, one spoonful at a time, until all is combined and the mixture is light and fluffy, about 5 minutes.
11. Step 11: If the choux cakes are not fully cool, cover the crème mousseline with plastic wrap placed directly on the surface to prevent drying.
12. Step 12: To assemble, place one choux cake layer into a springform pan. Spread the crème mousseline evenly over it. Top with the second choux cake layer.
13. Step 13: Refrigerate the assembled cake for at least 1 hour before serving. Remove from the springform pan and dust the top with powdered sugar just before serving.

Tips & Variations

• For extra vanilla flavor, use vanilla bean paste instead of extract or add scraped vanilla bean seeds directly to the custard.
• Make sure to beat eggs one at a time into the choux dough for a smooth, glossy batter that will rise properly.
• Choux pastry can be tricky; avoid opening the oven door during baking to prevent collapsing.
• You can add a layer of fresh berries or fruit jam between the pastry layers for a fruity twist.

Storage

Store Karpatka covered in the refrigerator for up to 3 days. For best texture, consume within this time. To serve, let the cake sit at room temperature for 10 to 15 minutes. Reheating is not recommended as it may affect the delicate pastry and cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of potato starch in the custard?

Potato starch helps achieve a smooth, thick consistency without the graininess or taste that some flours might impart. Using flour may change the texture and flavor, so it’s best to stick with potato starch for an authentic result.

How do I prevent the choux pastry from collapsing?

Make sure the dough is cooked properly before adding eggs and beat in the eggs fully until glossy. When baking, do not open the oven door for the first 20 minutes, and bake until the pastry is deeply golden and firm. Cooling in the pans briefly before transferring to a wire rack also helps maintain structure.

Karpatka Polish Carpathian Cream Cake Recipe

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Karpatka, also known as Polish Carpathian Cream Cake, is a delightful dessert featuring light, airy choux pastry layers filled with rich and creamy vanilla mousseline custard. The cake gets its name from the peak-like appearance of the top choux layer reminiscent of the Carpathian Mountains. This classic Polish treat balances a slightly crisp, golden choux crust with a smooth, flavorful cream filling, dusted with powdered sugar for a perfect finish.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish

Ingredients

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Crème Mousseline (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 additional vanilla extract)
• 200 grams unsalted butter (room temperature; about 14 tablespoons + 1 teaspoon)
• 2 tablespoons granulated white sugar

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 (for greasing pans)

For finishing

• Powdered sugar (for dusting on top)

Instructions

1. Start the Crème Mousseline: In a medium bowl, beat together egg yolks and 1/3 cup sugar with a handheld electric mixer until thick and pale yellow. Mix in the potato starch thoroughly.
2. Heat Milk Mixture: In a medium saucepan over medium heat, combine milk, remaining 1/3 cup sugar, and salt. Heat until it just begins to simmer gently.
3. Temper Egg Mixture: Remove milk from heat. Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting drop by drop to avoid scrambling the eggs. Then, pour this combined mixture back into the saucepan, whisk in vanilla extract and vanilla bean paste.
4. Cook Custard: Return saucepan to low heat and whisk constantly until the custard thickens, about under a minute. Immediately transfer to a bowl, press plastic wrap directly on the surface to prevent skin formation, and let it cool to room temperature.
5. Prepare Choux Pastry Pans: Preheat oven to 380°F. Line bottoms of two 8 or 9-inch springform pans with trimmed parchment paper and butter the sides well.
6. Make Choux Dough: In a medium saucepan over medium heat, combine water, butter, and salt. Once butter melts, remove from heat and quickly stir in all the flour. Return to low heat and cook, stirring constantly, until dough forms a ball and leaves a residue on the pot bottom, about 2 minutes.
7. Cool Dough & Add Eggs: Transfer dough to a large bowl and let cool for 5 to 10 minutes until warm but not hot. Beat in eggs and egg yolk one at a time using a handheld mixer until smooth and glossy.
8. Shape and Bake Choux Layers: Divide dough between the two prepared pans. Spread evenly to cover the bottom and then create uneven peaks and divots with the back of a spoon to mimic mountain peaks. Bake for 25 to 28 minutes until puffed and golden brown.
9. Cool Choux Cakes: Let cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
10. Finish Crème Mousseline: Using an electric mixer, cream together butter and 2 tablespoons sugar until pale and fluffy. Add custard a spoonful at a time, beating each addition until fully incorporated. Continue beating for about 5 minutes until light and fluffy. Cover with plastic wrap if cakes are not yet cooled.
11. Assemble Cake: Place one choux cake in a springform pan. Spread the vanilla mousseline cream evenly on top. Place the second choux cake over the filling.
12. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set. Remove from pan carefully, dust the top with powdered sugar, and serve.

Notes

• Make sure to cool the custard to room temperature before incorporating with butter to avoid breaking the mixture.
• Creating peaks and valleys on top of the choux dough adds the traditional Karpatka mountain look.
• Use room temperature butter for the crème mousseline to achieve a smooth, fluffy texture.
• Store the cake refrigerated and consume within 2-3 days for optimal freshness.
• For a stronger vanilla flavor, vanilla bean paste is preferred but vanilla extract works well too.

Keywords: Karpatka, Polish cream cake, Carpathian cake, choux pastry, crème mousseline, dessert, traditional Polish dessert