Karpatka Cake (Polish Carpathian Cream Cake) Recipe
Karpatka Cake (Polish Carpathian Cream Cake) is a magical mountain of a dessert, boasting crisp, golden choux pastry layers that sandwich a thick, velvety vanilla custard cream. Its rustic, craggy look — a nod to the Carpathian mountains — is all part of the charm. This beloved Polish treat wows at any celebration, and it’s surprisingly doable at home. Every bite delivers a contrast of textures: flaky pastry, dreamy custard, and an airy dusting of powdered sugar that gently melts on your tongue.
Ingredients You’ll Need
The beauty of Karpatka Cake (Polish Carpathian Cream Cake) lies in how such everyday ingredients somehow transform into something so special. Each one has its own purpose, whether it’s to fluff up the pastry, add a touch of sweetness, or provide the golden richness in the custard cream.
- Water (1 cup): The foundation for steam, which puffs up the choux pastry beautifully.
- Unsalted Butter (1/2 cup for pastry + 1/2 cup softened for cream): Infuses flavor, creates flakiness in the pastry, and adds richness to the cream.
- All-Purpose Flour (1 cup for pastry, 2 tablespoons for cream): Essential for the structure of both the choux and the custard cream.
- Large Eggs (4 whole for pastry, 4 egg yolks for cream): Give lift and structure to the pastry, and silkiness to the custard.
- Salt (1/4 teaspoon): Just a touch balances the flavors in the choux pastry.
- Whole Milk (2 cups): The base for that luscious vanilla custard.
- Granulated Sugar (1/2 cup): Sweetens the custard without making it cloying.
- Cornstarch (1/4 cup): Thickens the custard so each slice stands tall on your plate.
- Vanilla Extract (1 tablespoon): Adds that warm, comforting vanilla note in the cream.
- Powdered Sugar (for dusting): The final snowy flourish on top of the cake.
How to Make Karpatka Cake (Polish Carpathian Cream Cake)
Step 1: Prepare the Pans and Preheat the Oven
Start by preheating your oven to 400°F. Grease and line two 9-inch round or square baking pans. This setup ensures your choux pastry won’t stick and that the finished Karpatka Cake (Polish Carpathian Cream Cake) lifts out easily for layering later.
Step 2: Make the Choux Pastry
In a medium saucepan, combine water, butter, and salt, then bring to a boil. Once the butter melts, turn the heat to low and add all the flour at once, stirring continuously. Quickly, the mix turns into a smooth dough that naturally pulls away from the sides — that’s your cue it’s ready. Let this mixture cool for 5–10 minutes so the eggs won’t scramble. Then, beat in the eggs one at a time, mixing well after each. The dough will become glossy and slightly sticky — that’s perfect. Finally, spread the dough evenly into your prepared pans.
Step 3: Bake the Choux Layers
Pop both pans into your hot oven and bake for 25–30 minutes, or until the pastry is puffed up and golden brown, with lots of welcome cracks and peaks (think: mountain tops!). Set aside to cool completely. The best part? These choux layers are naturally rustic, and every ridge and crevice is part of the Karpatka Cake (Polish Carpathian Cream Cake) charm.
Step 4: Prepare the Vanilla Custard Cream
For the filling, heat 1 1/2 cups of milk in a saucepan until just simmering. Meanwhile, whisk together the rest of the milk, sugar, cornstarch, flour, egg yolks, and vanilla extract in a large bowl. With one hand whisking constantly, slowly pour the simmering milk into the egg mixture to temper (this keeps the eggs smooth). Pour everything back into the saucepan and cook over medium heat, stirring, until it thickens luxuriously. Take off the heat and allow to reach room temperature, then beat in the softened butter for an ultra-silky, spreadable cream.
Step 5: Assemble the Karpatka Cake (Polish Carpathian Cream Cake)
Lay one choux pastry layer, bottom-side-up, on your serving platter. Smooth all the vanilla custard cream over it, getting right to the edges. Cap it with the remaining pastry layer (let the craggy side face up for full Carpathian effect!) and gently press to adhere. Chill the assembled cake for at least 2 hours in the fridge to allow the cream to set and the flavors to meld.
Step 6: Finish and Serve
Just before serving, dust the top of your Karpatka Cake (Polish Carpathian Cream Cake) with a generous shower of powdered sugar, letting it settle into the “mountain” peaks and valleys. Now comes the hardest part: slice, serve, and watch it disappear!
How to Serve Karpatka Cake (Polish Carpathian Cream Cake)
Garnishes
The classic approach is simple: a thick layer of powdered sugar on top for that mountainous, snow-capped look. If you want to jazz it up, add a few curls of white chocolate or a scattering of edible flowers for color and fun.
Side Dishes
Karpatka Cake (Polish Carpathian Cream Cake) shines all on its own, but for a coffeehouse vibe, serve with a hot espresso, a creamy latte, or a cup of robust black tea. In the summer, pair with a bowl of fresh berries to brighten every bite.
Creative Ways to Present
Try slicing the cake into small, elegant squares for a buffet or tea party. Or, if you’re feeling playful, serve in tall glasses as “cake parfaits,” layering pastry crumbles and custard cream. A drizzle of fruit syrup or a dollop of whipped cream brings extra joy.
Make Ahead and Storage
Storing Leftovers
Stash any leftover Karpatka Cake (Polish Carpathian Cream Cake) in the fridge, covered with plastic wrap or an airtight container. It keeps best for up to 3 days, though the pastry may soften slightly with time as it mingles with the custard cream.
Freezing
While the choux layers freeze well on their own, the assembled cake is best eaten fresh. If you must freeze, wrap individual slices tightly and store for up to 1 month. Thaw in the fridge overnight and enjoy that creamy, nostalgic flavor the next day.
Reheating
Karpatka Cake (Polish Carpathian Cream Cake) is meant to be served chilled, so no reheating necessary! If you like the pastry a touch firmer, serve right from the fridge; for a softer bite, let your slice stand at room temperature for 10–15 minutes before eating.
FAQs
Can I make Karpatka Cake (Polish Carpathian Cream Cake) a day ahead?
Absolutely! In fact, chilling overnight gives the custard time to fully set and makes for easier, cleaner slicing. Just remember to dust with powdered sugar just before serving for the best look.
My custard turned lumpy. Can I fix it?
If your custard gets lumpy, don’t panic! Simply whisk vigorously while it’s still warm, or even give it a quick blitz with a hand blender. If it’s already cooled, push it through a fine mesh strainer for a perfectly smooth finish.
Why did my choux pastry flatten after baking?
Most often, the culprit is underbaking. The pastry layers need to be deeply golden and feel crisp before you take them out. Another tip: let them cool in the pans before removing, as drastic temperature changes can make them deflate.
Can I use vanilla bean instead of extract?
Yes! Simply split and scrape a vanilla bean pod and infuse the seeds (and pod) with your heating milk for the custard. The flavor — and those pretty little specks — are totally worth it!
Is there a gluten-free version of this recipe?
You can try swapping the all-purpose flour in the pastry and custard with a 1:1 gluten-free baking blend. Results may vary, but choux pastry is surprisingly adaptable. Always check your cornstarch and other ingredients for gluten-free certification if needed.
Final Thoughts
There’s something so special about making Karpatka Cake (Polish Carpathian Cream Cake) — the blend of effort, simplicity, and sweet nostalgia is truly irresistible. Whether you’re sharing it at a family dinner or treating yourself on the weekend, give this recipe a try and savor your own slice of Poland’s mountain magic right at home!
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Karpatka Cake (Polish Carpathian Cream Cake) Recipe
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Karpatka Cake, also known as Polish Carpathian Cream Cake, is a delightful dessert made with layers of choux pastry filled with a luscious vanilla custard cream. This traditional Polish treat is sure to impress with its light, airy pastry and rich, creamy filling.
Ingredients
For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For the vanilla custard cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
For serving:
- powdered sugar for dusting
Instructions
- Preheat the oven to 400°F. Grease and line two 9-inch round or square baking pans.
- To make the choux pastry: Bring the water, butter, and salt to a boil in a saucepan. Reduce the heat to low and stir in the flour all at once. Cook, stirring constantly, until the mixture forms a smooth dough and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let cool for 5–10 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Divide the dough between the two prepared pans and spread evenly. Bake for 25–30 minutes or until puffed and golden. Let the pastry layers cool completely.
- To prepare the vanilla custard cream: Heat 1 1/2 cups of the milk in a saucepan until just simmering. In a bowl, whisk together the remaining 1/2 cup milk, sugar, cornstarch, flour, egg yolks, and vanilla extract until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and let cool to room temperature. Beat in the softened butter until light and creamy.
- To assemble: Place one choux pastry layer on a serving plate. Spread the custard cream evenly over the bottom layer. Top with the second pastry layer. Chill for at least 2 hours to set. Dust with powdered sugar before serving.
Notes
- Choux layers will naturally puff and crack, giving the cake its ‘Carpathian mountain’ appearance.
- For easier slicing, refrigerate overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg
