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Karpatka Polish Carpathian Cream Cake Recipe

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★★★★★

4.8 from 85 reviews

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/karpatka-polish-carpathian-cream-cake-recipe-2/