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Karpatka (Polish Carpathian Cream Cake)

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Karpatka Cake is a traditional Polish dessert named after the Carpathian Mountains due to its rugged, mountainous top crust. It features two layers of airy choux pastry filled with a rich and creamy vanilla custard.

Ingredients

  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) water
  • 1 cup (125g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (16g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 tablespoon vanilla extract
  • 1/2 cup (115g) unsalted butter, at room temperature
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 400°F (200°C) and line two 9-inch round cake pans with parchment paper.
  2. In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
  3. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
  4. Transfer dough to a mixing bowl and let cool for 5–10 minutes.
  5. Add eggs one at a time, beating well after each addition, until smooth and glossy.
  6. Divide dough between the two prepared pans and spread into an even layer.
  7. Bake for 25–30 minutes or until puffed and golden. Let cool completely.
  8. To make the custard filling, heat milk in a saucepan until just starting to steam.
  9. In a separate bowl, whisk together sugar, cornstarch, flour, salt, and egg yolks until smooth.
  10. Gradually whisk the hot milk into the egg mixture to temper, then return to the saucepan.
  11. Cook over medium heat, whisking constantly, until thickened and bubbly.
  12. Remove from heat, stir in vanilla, and let cool to room temperature.
  13. In a separate bowl, beat butter until light and fluffy. Gradually beat in cooled custard until smooth and combined.
  14. Place one layer of choux pastry on a serving plate. Spread the custard evenly on top.
  15. Place the second pastry layer on top and press down gently.
  16. Refrigerate for at least 2 hours to set. Dust with powdered sugar before serving.

Notes

  • Ensure the custard is fully cooled before combining with butter to avoid curdling.
  • This cake is best served chilled.
  • Use a serrated knife to slice for clean edges.

Nutrition

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