Description
Karpatka Cake, also known as Polish Carpathian Cream Cake, features light and airy choux pastry layers filled with a smooth, vanilla-infused custard cream. This traditional dessert combines the delicate texture of baked choux dough with a rich creamy filling, dusted with powdered sugar for a classic finish. Perfect for special occasions or a decadent treat, this cake requires some patience but is ultimately rewarding with its unique layered presentation and irresistible flavors.
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
- 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 your oven to 375°F (190°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Make the Dough: In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil. Once boiling, remove from heat and quickly stir in 1 cup of all-purpose flour and 1/4 tsp salt until the dough forms a smooth ball.
- Cook the Dough: Return the saucepan to low heat and stir the dough constantly for 1-2 minutes to dry it slightly. Remove from heat and let it cool just enough to handle.
- Incorporate Eggs: Beat in 4 large eggs one at a time, mixing thoroughly after each addition until the batter is smooth, glossy, and uniform in texture.
- Bake Pastry Layers: Divide the dough evenly between the prepared pans, spreading it thinly and evenly to the edges. Bake for 25-30 minutes until the layers are puffed and golden. Remove and allow to cool completely in the pans.
- Prepare Cream Filling: Heat 1 1/2 cups of whole milk in a saucepan over medium heat until warm but not boiling.
- Mix Custard Base: In a separate bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 4 egg yolks, and the remaining 1/2 cup milk until smooth and lump-free.
- Combine and Thicken: Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring frequently until thickened to a custard consistency.
- Finish Custard: Remove the custard from heat, stir in 2 tsp vanilla extract, and allow to cool slightly. Then beat in 1/2 cup softened unsalted butter until the filling is smooth and creamy.
- Assemble the Cake: Place one choux pastry layer on a serving plate and evenly spread the prepared custard cream over it.
- Add Second Layer and Garnish: Top with the second choux pastry layer and dust generously with powdered sugar for a decorative and sweet finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the cream to set properly before slicing and serving.
Notes
- Ensure the choux pastry dough cools slightly before adding eggs to prevent them from cooking prematurely.
- Stir the custard constantly when cooking to avoid lumps and prevent it from sticking to the bottom of the pan.
- Use room temperature ingredients, especially eggs and butter, for smoother mixing.
- The cake is best served chilled for optimal texture and flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a richer flavor, you can add a tablespoon of rum or vanilla liqueur to the custard filling.
