Karpatka Polish Carpathian Cream Cake Recipe

Introduction

Karpatka is a classic Polish cream cake known for its rustic, mountainous appearance and luscious vanilla filling. This dessert combines light choux pastry layers with a rich vanilla mousseline cream for a truly indulgent treat. Perfect for special occasions or any time you want to impress with a homemade delicacy.

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. Incorporate the potato starch until smooth.
2. Step 2: In a medium saucepan, combine whole milk, the remaining 1/3 cup sugar, and 1/4 teaspoon salt. Heat over medium until the mixture gently simmers.
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 yolk mixture back into the saucepan. Add both vanilla extract and vanilla bean paste. Return to low heat and whisk constantly until thickened, about less than 1 minute.
4. Step 4: Transfer the custard to a bowl and cover the surface directly with plastic wrap. Let it cool to room temperature.
5. Step 5: Preheat the oven to 380°F. Line the bottoms of two 9-inch springform pans with parchment paper and lightly grease the sides with butter.
6. Step 6: In a medium saucepan over medium heat, combine water, 6 tablespoons butter, and 1/8 teaspoon salt. Once the butter melts, remove from heat and add the flour all at once. Return to low heat and stir constantly until the dough pulls away from the pan and leaves a thin film on the bottom, about 2 minutes.
7. Step 7: 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 the 3 eggs and 1 egg yolk one at a time until the dough is smooth and glossy.
8. Step 8: Divide the dough evenly between the prepared pans, spreading to cover the bottoms. Using the back of a spoon, create uneven peaks and valleys for a rustic look. Bake for 25 to 28 minutes until puffed and golden.
9. Step 9: Allow the choux layers to cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
10. Step 10: In a large bowl, cream together the room temperature 14 tablespoons butter and 2 tablespoons sugar until pale and fluffy. Gradually add the cooled custard one spoonful at a time, beating until the mixture is light and airy, about 5 minutes.
11. Step 11: Place one choux layer back into a springform pan. Spread the vanilla cream filling evenly over it. Top with the second choux layer.
12. Step 12: Chill the cake before serving and dust with powdered sugar for a beautiful finish.

Tips & Variations

• Use potato starch for the custard to achieve a smooth, thick texture without clumping.
• For a more intense vanilla flavor, increase the vanilla bean paste amount or add scraped vanilla bean seeds to the custard.
• Ensure the choux dough is cool enough before adding eggs to prevent scrambling.
• Decorate the top with chopped nuts or a light drizzle of melted chocolate for added texture and flavor.

Storage

Store the assembled Karpatka cake in the refrigerator, covered lightly with plastic wrap or in an airtight container, for up to 3 days. The cream filling may soften the choux pastry over time, so it’s best enjoyed fresh. Reheat slices in a microwave briefly if desired, but serving chilled is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be prepared a day ahead. Cover it tightly with plastic wrap on the surface to prevent a skin from forming and refrigerate until ready to use. Bring to room temperature before folding it into the butter for the mousseline cream.

What is the best pan to bake the choux layers?

9-inch round springform pans are ideal because they allow easy removal of the delicate choux layers without damaging their shape.

Karpatka Polish Carpathian Cream Cake Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

Karpatka is a traditional Polish cream cake featuring layers of light, flaky choux pastry filled with a rich and silky vanilla crème mousseline. This dessert combines the texture of puffed, golden choux with a luscious custard-based cream, making it a beloved treat for special occasions or anytime you crave a classic European pastry.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish

Ingredients

Scale 1x2x3x

For the Crème Pâtissière:

• 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
• 2 tablespoons granulated sugar

For the Choux Pastry Dough:

• 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. Prepare the Crème Pâtissière: In a medium bowl, beat the egg yolks with 1/3 cup of the granulated sugar using an electric mixer until the mixture is thick and pale yellow. Gradually incorporate the potato starch until the mixture is smooth.
2. Heat the Milk: In a medium saucepan, combine the whole milk, remaining 1/3 cup granulated sugar, and salt. Heat over medium heat and bring to a gentle simmer, being careful not to boil.
3. Temper the Eggs and Make Custard: Remove the milk from heat. Slowly whisk about 1 cup of the hot milk into the egg yolk mixture to temper it, preventing curdling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Add the vanilla extract and vanilla bean paste. Return to low heat and whisk constantly until the mixture thickens, which should take less than one minute.
4. Cool the Custard: Transfer the thickened custard to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. 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 to prevent sticking.
6. Cook Choux Pastry Dough: In a medium saucepan over medium heat, combine water, unsalted butter, and salt. Once the butter has fully melted, remove the pan from heat and immediately add the flour all at once. Return the pan to low heat and stir constantly until the dough comes together into a ball and leaves a slight film on the bottom of the pan, approximately 2 minutes.
7. Incorporate Eggs for Choux Pastry: Transfer the dough to a large bowl and let it cool for 5 to 10 minutes until it is warm but not hot. Using an electric mixer, beat in the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Continue until the dough is smooth and glossy.
8. Shape and Bake Choux Layers: Divide the dough evenly between the two prepared springform pans, spreading it to cover the bottoms. Use the back of a spoon to create uneven peaks and valleys to give the top a rustic look. Bake the choux pastry for 25 to 28 minutes until puffed, golden, and crisp.
9. Cool Choux Layers: Allow the baked choux pastry to cool in the pans for 10 minutes. Then, carefully remove the layers and transfer them to wire racks to cool completely.
10. Finish the Crème Mousseline: In a large bowl, beat the room temperature butter with 2 tablespoons of granulated sugar until pale and fluffy. Gradually add the cooled custard cream a spoonful at a time, beating continuously until the mixture is light and airy, which should take about 5 minutes.
11. Assemble the Cake: Place one choux pastry round into a springform pan. Spread the vanilla cream filling evenly over this layer. Carefully place the second choux round on top.
12. Chill and Serve: Refrigerate the assembled cake for at least an hour to set the cream. Before serving, dust the top with powdered sugar for a classic finish.

Notes

• Tempering the egg yolks with hot milk is crucial to avoid curdling when making the custard.
• Ensure the choux pastry dough is not too hot when adding eggs to prevent cooking the eggs prematurely.
• Creating uneven peaks on the choux dough before baking gives the cake its characteristic rustic appearance.
• Chilling the assembled cake enhances the flavor and helps the cream set for easier slicing.
• You can substitute potato starch with cornstarch if unavailable, but potato starch provides a lighter texture.

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