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.
