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
Scale
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
