Print

Karpatka Polish Carpathian Cream Cake Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/karpatka-polish-carpathian-cream-cake-recipe-4/