Karpatka Polish Carpathian Cream Cake Recipe

Introduction

Karpatka is a classic Polish dessert resembling the rugged Carpathian Mountains with its charming peaks of choux pastry filled with a smooth, creamy vanilla mousseline. This delightful cream cake is perfect for those who love light, airy textures paired with rich custard flavors.

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: Start the Crème Mousseline (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: Heat the milk, remaining 1/3 cup sugar, and salt in a medium saucepan over medium heat until it gently simmers. Remove from heat.
3. Step 3: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops to temper it. Pour this mixture back into the saucepan with the remaining milk. Add vanilla extract and vanilla bean paste.
4. Step 4: Return the saucepan to low heat and whisk constantly until the custard thickens, which should take less than a minute. Transfer to a bowl, cover with plastic wrap directly on the 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 parchment paper and grease the sides with butter.
6. Step 6: In a medium saucepan, combine water, butter, and salt over medium heat. Once the butter melts, remove from heat and stir in the flour all at once. Return to low heat and cook, stirring constantly, until the dough forms a ball and leaves a residue on the pan’s bottom, about 2 minutes.
7. Step 7: Transfer the dough to a large bowl and let it 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 fully incorporated. The batter should be smooth and glossy.
8. Step 8: Divide the dough evenly between the two pans. Spread it out to cover the bottom, then create uneven peaks and divots with the back of a spoon to mimic mountain peaks.
9. Step 9: Bake for 25 to 28 minutes until puffed and golden brown. Cool in pans for 10 minutes before removing onto a wire rack to cool completely.
10. Step 10: Finish the crème mousseline: Beat softened butter and 2 tablespoons sugar in a large bowl until pale and fluffy. Add the cooled custard a spoonful at a time, beating until fully incorporated and light, about 5 minutes.
11. Step 11: Assemble the cake: Place one choux cake in a springform pan and spread the mousseline evenly on top. Cover with the second choux cake.
12. Step 12: Refrigerate for at least 1 hour before removing from the pan. Dust with powdered sugar just before serving.

Tips & Variations

• Use vanilla bean paste for a richer vanilla flavor and a speckled custard appearance.
• Make sure to temper the egg yolks carefully with warm milk to avoid curdling.
• Creating uneven peaks in the choux pastry helps give the cake its signature mountainous look.
• For extra flavor, add a splash of rum or brandy to the custard before combining with the butter.

Storage

Store Karpatka covered in the refrigerator for up to 3 days. The cream stays fresh, and the choux pastry slightly softens while absorbing the custard flavors. Reheat chilled slices gently in the microwave for a few seconds if preferred warm, but the cake is traditionally served cold.

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 the texture might be slightly different—potato starch gives a silkier consistency.

How do I prevent the choux pastry from collapsing?

Ensure you bake the choux pastry until it is golden and fully cooked inside. Avoid opening the oven door during the first 20 minutes of baking, as sudden temperature changes can cause it to deflate.

Karpatka Polish Carpathian Cream Cake Recipe

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Karpatka is a classic Polish dessert known as Carpathian Cream Cake, featuring layers of light, airy choux pastry filled with rich vanilla crème mousseline. This recipe combines a smooth custard base enriched with butter and vanilla, sandwiched between two golden, puffed choux layers textured to resemble the Carpathian Mountains. Ideal as a delightful treat for special occasions or a decadent everyday dessert.

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

Ingredients

Scale 1x2x3x

For the Crème Pâtissière:

• 5 large egg yolks
• 2/3 cup granulated white sugar (divided as 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)

For the Crème Mousseline:

• 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)
• Powdered sugar (for dusting on top)

Instructions

1. Prepare the Crème Pâtissière: In a medium bowl, beat 5 egg yolks with 1/3 cup sugar using a handheld mixer until thick and pale yellow. Add potato starch and blend well.
2. Heat the Milk Mixture: In a medium saucepan, combine 2 1/2 cups whole milk, remaining 1/3 cup sugar, and salt. Warm over medium heat until it gently simmers, then remove from heat.
3. Temper the Eggs: Slowly whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops to prevent curdling. Pour the egg mixture back into the saucepan, add vanilla extract and vanilla bean paste, and mix well.
4. Cook Custard: Return the saucepan to low heat, whisk constantly until custard thickens, about less than a minute. Transfer to a bowl, cover with plastic wrap directly on top, and cool to room temperature.
5. Prepare Choux Pastry: Preheat oven to 380°F. Line two 8 or 9-inch springform pans with parchment and grease the sides with butter.
6. Make the Dough: In a medium saucepan, melt 6 tablespoons butter with water and salt over medium heat. Remove from heat and add flour all at once. Return to low heat and cook, stirring constantly, until dough forms a ball and leaves residue on pan bottom, about 2 minutes.
7. Incorporate Eggs: Transfer dough to a large bowl to cool for 5-10 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: Divide dough between pans, spreading unevenly with the back of a spoon to create peaks and divots resembling mountain peaks. Bake 25-28 minutes until puffed and golden. Cool 10 minutes in pans then transfer to rack to cool completely.
9. Finish Crème Mousseline: Beat room temperature butter and 2 tablespoons sugar until pale and fluffy. Gradually add cooled custard in spoonfuls, beating well after each addition until light and fluffy, about 5 minutes. Cover with plastic wrap until needed.
10. Assemble the Cake: Place one choux cake in springform pan and spread crème mousseline evenly on top. Cover with second cake layer.
11. Chill: Refrigerate assembled cake for at least 1 hour before serving. Remove from pan and dust with powdered sugar just before serving.

Notes

• Use potato starch as a gluten-free thickener to keep the custard smooth and creamy.
• Vanilla bean paste adds extra depth of real vanilla flavor; vanilla extract alone works fine as a substitute.
• Spreading the choux dough unevenly creates the unique textured look reminiscent of mountain peaks.
• Cover custard and crème mousseline with plastic wrap touching the surface to prevent a skin from forming.
• This cake is best served chilled and enjoyed within 2 days for optimal freshness.

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