Karpatka Carpathian Cream Cake Recipe

Introduction

Karpatka, also known as Carpathian Cream Cake, is a delightful Polish dessert featuring layers of light, fluffy choux pastry and smooth vanilla crème mousseline. Its rustic, mountain-like appearance and creamy filling make it a favorite treat for special occasions or a sweet everyday indulgence.

Ingredients

• For the Crème Mousseline:
• 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
• 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
• Other:
• 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 the whole milk, remaining 1/3 cup sugar, and salt over medium heat. Bring to a gentle 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 it. Pour the egg yolk mixture back into the saucepan. Whisk in the vanilla extract and vanilla bean paste. Return to low heat and whisk constantly until the mixture thickens, about less than 1 minute.
4. Step 4: Transfer the custard to a bowl, cover with plastic wrap placed directly on the surface, and let it cool to room temperature.
5. Step 5: Preheat the oven to 380°F. Line the bottoms of two 9-inch round springform pans with parchment paper and lightly grease the sides with butter.
6. Step 6: In a medium saucepan over medium heat, combine water, butter, and 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 forms and a film appears on the bottom of the pan, about 2 minutes.
7. Step 7: Transfer the dough to a large bowl and allow it to cool until warm but not hot, about 5 to 10 minutes. Using an electric mixer, beat in the eggs and egg yolk one at a time until the mixture is smooth and glossy.
8. Step 8: Divide the dough evenly between the prepared pans, spreading it out to cover the bottoms. Create uneven peaks and valleys on the surface with the back of a spoon for a rustic look. Bake until puffed and golden, 25 to 28 minutes.
9. Step 9: Let the baked choux cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
10. Step 10: In a large bowl, cream together the room temperature butter and 2 tablespoons sugar until pale and fluffy. Gradually add the cooled custard one spoonful at a time, beating after each addition until the mixture is light and airy, about 5 minutes.
11. Step 11: Place one choux pastry round back into a springform pan. Spread the vanilla cream filling evenly over it. Top with the second choux round.
12. Step 12: Refrigerate the assembled cake for at least 1 hour. Before serving, remove it from the pan and dust the surface with powdered sugar.

Tips & Variations

• Use vanilla bean paste for a richer vanilla flavor and speckled appearance in the custard.
• Ensure the choux dough is cool before adding eggs to prevent cooking the eggs prematurely.
• For a twist, add a layer of fresh berries between the pastry and filling.
• Beat the butter and custard well to achieve a light, fluffy cream that holds the cake together perfectly.
• If you don’t have potato starch, you can substitute with cornstarch for a similar thickening effect.

Storage

Store the Karpatka cream cake in the refrigerator for up to 2 days in an airtight container or covered with plastic wrap. Reheat is not recommended as the texture may change; serve chilled for the best flavor and creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry or custard ahead of time?

Yes, you can bake the choux pastry and prepare the custard a day ahead. Keep them refrigerated separately and assemble the cake just before serving for optimal freshness.

What if the custard is too thin?

If the custard is too thin, cook it a bit longer over low heat while whisking constantly until it thickens. Make sure to avoid overheating to prevent curdling.

Karpatka Carpathian Cream Cake Recipe

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Karpatka, a traditional Polish Carpathian Cream Cake, features a luscious crème mousseline filling sandwiched between two rustic choux pastry layers. This dessert offers a delightful combination of airy, golden-baked pastry with a rich, smooth vanilla custard cream, making it a perfect treat for special occasions or afternoon tea.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 1 9-inch round cake, serves 8-10 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crème Mousseline

• 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

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

Other

• Butter, for greasing pans
• Powdered sugar, for dusting

Instructions

1. Prepare the Custard Base: 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 to form the custard mixture.
2. Heat Milk Mixture: In a medium saucepan, combine whole milk, remaining 1/3 cup sugar, and salt over medium heat. Bring to a gentle simmer, then remove from heat.
3. Temper Egg Mixture: 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 with the remaining milk. Whisk in vanilla extract and vanilla bean paste. Return to low heat and whisk constantly until thickened, which should take less than one minute.
4. Cool the Custard: Transfer the cooked custard to a bowl. Cover with plastic wrap directly on the surface to prevent skin formation and let cool to room temperature.
5. Prepare for Baking: 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. Make Choux Dough: In a medium saucepan over medium heat, combine water, butter, and salt. Once the butter has melted, remove from heat and add the flour all at once. Return to low heat and stir constantly until the dough comes together and leaves a film on the bottom of the pan, about 2 minutes.
7. Incorporate Eggs: Transfer the dough to a large bowl and allow it to cool until warm but not hot, about 5 to 10 minutes. Using an electric mixer, beat in the eggs and 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 pans, spreading out to cover the bottoms. Use the back of a spoon to create uneven peaks and valleys for a rustic look. 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, then remove them to a wire rack to cool completely.
10. Make the Mousseline Cream: In a large bowl, cream together the room-temperature 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, approximately 5 minutes.
11. Assemble the Cake: Place one choux pastry round back into a springform pan. Spread the vanilla mousseline cream evenly over the layer, then top with the second choux round.
12. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the cream. Remove from the pan and dust the surface with powdered sugar just before serving.

Notes

• Ensure the choux dough is not too hot when adding eggs to prevent cooking them prematurely.
• Covering the custard with plastic wrap directly on the surface prevents a skin from forming.
• Use room temperature butter for the mousseline cream to ensure it incorporates smoothly.
• The uneven peaks on the choux pastry give the cake its characteristic rustic look.
• Refrigeration helps the cream set and improves the cake’s texture before serving.

Keywords: Karpatka, Carpathian Cream Cake, Polish dessert, choux pastry, crème mousseline, vanilla cream cake