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Karpatka Polish Carpathian Cream Cake Recipe

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4.8 from 60 reviews

Karpatka is a classic Polish Carpathian cream cake featuring crisp and fluffy choux pastry layers filled with rich, smooth vanilla custard cream. The cake combines light, airy pastry with a luscious vanilla mousseline cream for a decadent and elegant dessert perfect for special occasions or afternoon tea.

Ingredients

Scale

Crème Pâtissière 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

Choux Pastry Ingredients

  • 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

Additional Ingredients

  • 1 teaspoon unsalted butter, at room temperature (for finishing cream)
  • 2 tablespoons granulated sugar (for finishing cream)
  • Butter, for greasing pans
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Crème Pâtissière: In a medium bowl, beat 5 large egg yolks with half (1/3 cup) of the granulated sugar using an electric mixer until the mixture is thick and pale yellow. Add 7 tablespoons of potato starch and mix until smooth.
  2. Heat the Milk: In a medium saucepan, combine 2 1/2 cups whole milk, the remaining 1/3 cup sugar, and 1/4 teaspoon salt. Heat over medium heat until the mixture comes to a gentle simmer.
  3. Temper the Eggs and Make Custard: Remove the milk mixture from heat. Slowly whisk 1 cup of the hot milk into the egg yolk mixture to temper it. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Whisk in 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste. Return to low heat and whisk constantly until the custard thickens, about less than 1 minute.
  4. Cool the Custard: Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent skin formation, and 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.
  6. Cook Choux Pastry Dough: In a medium saucepan over medium heat, combine 3/4 cup water, 6 tablespoons unsalted butter, and 1/8 teaspoon salt. When the butter melts, remove from heat and stir in all 3/4 cup all-purpose flour at once. Return to low heat and stir constantly until the dough forms a ball that leaves a film on the pan bottom, about 2 minutes.
  7. Incorporate Eggs for Choux Pastry: 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 3 large eggs and 1 large 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 springform pans, spreading to cover the bottoms. Create uneven peaks and valleys with the back of a spoon for a rustic appearance. 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 before removing the rings. Transfer the choux layers to wire racks and cool completely.
  10. Finish Crème Mousseline: In a large bowl, cream together 14 tablespoons room temperature butter and 2 tablespoons granulated sugar until pale and fluffy. Gradually add the cooled custard one spoonful at a time, beating continuously until the cream is light and airy, about 5 minutes.
  11. Assemble the Cake: Place one choux pastry round into a springform pan. Spread the vanilla mousseline cream evenly over the layer. Top with the second choux round.
  12. Chill and Serve: Chill the assembled cake in the refrigerator until set. Before serving, dust the top with powdered sugar for an elegant finish.

Notes

  • Be sure to temper the eggs carefully to avoid scrambling when adding the hot milk.
  • Use high-quality vanilla bean paste or extract for a rich vanilla flavor in the custard.
  • Allow the choux pastry to cool completely before assembling to prevent melting the cream filling.
  • The rustic peaks on the choux top give the cake its characteristic Carpathian mountain appearance.
  • Chill the cake for at least an hour before serving for best flavor and texture.
  • If a gluten-free option is needed, substitute all-purpose flour with a gluten-free flour blend designed for baking.

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

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