If you’ve never tried this delightful dessert, the Karpatka Cake (Polish Carpathian Cream Cake) Recipe is a must-make. This cake boasts a light, airy choux pastry that mimics mountain peaks, paired with a luscious, velvety custard cream filling. The contrasting textures dance beautifully on your palate, and the end result is a stunning dessert that’s both comforting and elegant. Whether you’re hosting a special gathering or just craving something sweet and unique, this Polish classic never disappoints.
Ingredients You’ll Need
The ingredients for the Karpatka Cake (Polish Carpathian Cream Cake) Recipe are surprisingly simple but absolutely essential. Each one plays a critical role: from the buttery richness of the dough to the silky smooth custard that brings everything together.
- 1 cup water: Provides the moisture needed to create the perfect choux pastry structure.
- 1/2 cup unsalted butter: Adds richness and flavor to both the pastry dough and the cream filling.
- 1 cup all-purpose flour: The foundation of the choux dough, determining the texture and shape of the cake layers.
- 1/4 tsp salt: Enhances all the other flavors without overpowering them.
- 4 large eggs: Vital for giving the pastry its signature puff and lightness.
- 2 cups whole milk: Creates the creamy base for the decadent custard filling.
- 1/2 cup granulated sugar: Sweetens the custard, balancing the buttery dough perfectly.
- 1/4 cup cornstarch: Thickens the custard to a silky consistency.
- 4 large egg yolks: Adds richness and color to the custard, making it extra smooth and luscious.
- 2 tsp vanilla extract: Provides a warm, aromatic flavor that elevates the dessert.
- 1/2 cup unsalted butter (softened): Whipped into the custard for ultimate creaminess and depth.
- Powdered sugar (for dusting): A final touch to make the cake look as beautiful as it tastes.
How to Make Karpatka Cake (Polish Carpathian Cream Cake) Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 375°F (190°C) and greasing two 9-inch round cake pans. This is going to be the base that shapes your towering Karpatka Cake layers. The pastry’s light puffiness comes from this preparation, so getting the pans ready early is key.
Step 2: Make the Dough
In a saucepan, bring the water and unsalted butter to a vigorous boil. Once bubbling, remove it from heat and quickly stir in the flour and salt until you achieve a smooth dough ball. This technique cooks the flour a bit, making the dough ready to puff up when baked.
Step 3: Cook the Dough Slightly
Place the dough back on low heat and stir constantly for 1 to 2 minutes. This continued heating ensures excess moisture evaporates so the dough won’t be soggy. Afterward, set it aside to cool just enough so it won’t cook the eggs when mixed.
Step 4: Add the Eggs
Beat the eggs in one at a time, mixing thoroughly after each addition. This step transforms the dough into a glossy, smooth batter that is the secret behind the Karpatka Cake’s elegant puff and structure.
Step 5: Bake the Pastry Layers
Divide the dough evenly between the two prepared pans, spreading it thinly right to the edges. Bake for 25 to 30 minutes until your layers turn golden and puff up beautifully. Let the layers cool completely on a wire rack—this sets the stage for the luscious filling.
Step 6: Prepare the Cream Filling
Warm 1 1/2 cups of the milk over medium heat while whisking together sugar, cornstarch, egg yolks, and the remaining half cup of milk in a separate bowl. This mixture, once combined, will become the luxurious custard of your Karpatka Cake.
Step 7: Cook and Thicken the Custard
Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling. Return this blend to the saucepan and cook over medium heat, stirring until it thickens to a smooth custard. Remove from heat and stir in the vanilla extract for that gorgeous aroma.
Step 8: Finish the Cream Filling
Let the custard cool slightly then beat in the softened butter until the filling is silky, smooth, and creamy. This step ensures the cream is rich but airy enough to balance perfectly with the pastry layers.
Step 9: Assemble Your Karpatka Cake (Polish Carpathian Cream Cake) Recipe
Place one choux pastry layer on your serving plate and generously spread the custard filling over it. Top it with the second pastry layer, and finish by dusting the entire cake with powdered sugar. Pop your masterpiece in the fridge to chill and set for at least 2 hours before slicing.
How to Serve Karpatka Cake (Polish Carpathian Cream Cake) Recipe
Garnishes
For a little extra flair, sprinkle some cocoa powder or finely grated dark chocolate over the powdered sugar. Fresh berries like raspberries or blueberries add a pop of color and a delightful tart contrast to the creamy sweetness of the Karpatka Cake.
Side Dishes
This cake pairs wonderfully with a cup of rich coffee or a delicate herbal tea. A simple fruit compote or a dollop of lightly whipped cream can also complement the flavors without overpowering the delicate custard.
Creative Ways to Present
Serve the Karpatka Cake in rustic slices or use cookie cutters to create elegant shapes for special occasions. Layer individual servings in pretty glass jars with whipped cream and fresh fruit for a modern twist on this traditional dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Karpatka Cake in an airtight container in the refrigerator. Due to the custard filling, it’s best to consume it within 2 to 3 days for optimal freshness and taste.
Freezing
While freezing isn’t ideal for the assembled cake because the custard texture may change, you can freeze the choux pastry layers separately for up to one month. Defrost them fully and reassemble with freshly made cream to maintain that fresh, just-baked indulgence.
Reheating
Reheating the cake is not recommended because the cream filling is best served chilled, and heat can cause it to break down. Instead, enjoy your leftovers straight from the fridge for the best texture and flavor.
FAQs
What makes Karpatka Cake unique?
Karpatka Cake stands out because of its choux pastry layers that puff up like mountain peaks, combined with a smooth, custard cream filling inspired by traditional Polish desserts. Its light yet rich balance wins hearts every time.
Can I use a different flour for the choux pastry?
All-purpose flour works best for choux pastry due to its moderate protein content which helps achieve a perfect rise and structure. Using other flours may affect the texture and cause the layers not to puff correctly.
Is it necessary to use whole milk in the custard?
Whole milk is preferred for its creaminess, which contributes to a rich and smooth filling. You can use lower-fat milk, but the custard might lose a bit of its velvety texture.
Can I make the custard filling vegan?
Traditional Karpatka Cream is egg- and dairy-based, but vegan versions can be made using plant-based milk, vegan butter, and a thickener like arrowroot powder instead of cornstarch. However, the flavor and consistency will differ from the classic.
How far in advance can I assemble the cake?
The cake tastes best when assembled and chilled for at least 2 hours. You can prepare it a day ahead and keep it refrigerated, allowing the flavors to meld beautifully before serving.
Final Thoughts
If you’re looking for a dessert that’s both impressive and comforting, the Karpatka Cake (Polish Carpathian Cream Cake) Recipe is your new best friend. Its beautiful layers and luscious cream filling make it a crowd-pleaser that’s worth every minute of preparation. Trust me, once you try making this at home, it’ll become a cherished classic on your dessert table, bringing a touch of Polish tradition and pure joy to every slice.
Print
Karpatka Cake (Polish Carpathian Cream Cake) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus 2 hours chilling
- Yield: 8 to 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Description
Karpatka Cake, also known as Polish Carpathian Cream Cake, is a delightful dessert featuring layers of golden puffed choux pastry filled with a rich, creamy vanilla custard. This cake combines the lightness of choux dough with a silky, buttery cream filling, dusted generously with powdered sugar for an elegant finish. Perfect for special occasions or a decadent treat, Karpatka is a classic Polish favorite loved for its contrasting textures and memorable flavor.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
Cream Filling
- 2 cups whole milk (divided: 1 1/2 cups warm, 1/2 cup for mixing)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened
Finishing
- Powdered sugar (for dusting)
Instructions
- Prepare the Choux Pastry. Preheat the oven to 375°F (190°C). Grease two 9-inch round cake pans to prevent sticking. This step ensures the choux layers bake evenly and come out cleanly.
- Boil Water and Butter. In a saucepan, combine the water and unsalted butter, bringing them to a rolling boil. This melts the butter fully and prepares the base for the dough.
- Incorporate Flour and Salt. Remove the saucepan from heat and quickly stir in the flour and salt until you form a smooth dough. The heat residue helps gelatinize the flour for structure.
- Cook the Dough. Return the pan to low heat and stir constantly for 1 to 2 minutes. This drying step removes excess moisture and firms up the dough. Then, remove from heat and allow it to cool slightly to avoid cooking the eggs during mixing.
- Add Eggs. Beat in the eggs one at a time, mixing thoroughly after each until the batter is smooth and glossy. This creates the characteristic light, airy texture of choux pastry.
- Divide and Bake. Evenly distribute the dough between the two cake pans, spreading thinly to the edges. Bake for 25-30 minutes until the pastry is golden brown and puffed up. Once baked, remove from oven and allow to cool completely to set the structure.
- Warm Milk for Filling. Heat 1 1/2 cups of milk in a saucepan over medium heat until warm but not boiling, preparing it to temper the egg mixture.
- Mix Dry and Egg Ingredients. In a separate bowl, whisk together granulated sugar, cornstarch, egg yolks, and the remaining 1/2 cup milk until the mixture is smooth and free of lumps.
- Temper Egg Mixture. Slowly pour the warm milk into the egg mixture while whisking constantly to prevent curdling. Transfer the combined mixture back to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard-like consistency.
- Finish Cream Filling. Remove the custard from heat, stir in the vanilla extract for flavor, and allow to cool slightly. Then beat in the softened butter until the filling is smooth, creamy, and rich.
- Assemble the Cake. Place one choux pastry layer on a serving plate and spread the prepared custard filling evenly over the surface.
- Top and Dust. Place the second pastry layer gently on top of the cream filling. Generously dust the top with powdered sugar to enhance presentation and add a sweet finishing touch.
- Chill Before Serving. Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld. Slice and serve chilled for best texture and taste.
Notes
- Ensure the dough cools slightly before adding eggs to avoid cooking them prematurely.
- Baking time may vary depending on your oven; watch for a golden brown and puffed pastry.
- The cream filling must be whisked constantly while cooking to prevent lumps and avoid curdling.
- For a firmer cream, refrigerate the filling before assembling.
- Use room temperature butter for easier incorporation into the custard.
- Karpatka is best served chilled and consumed within 2-3 days.
