If you’re craving a dessert that’s both visually striking and irresistibly creamy, you absolutely must try this Karpatka – Polish Carpathian Cream Cake Recipe. This traditional Polish treat boasts two layers of light, golden choux pastry filled with a luscious vanilla custard cream that’s rich, yet perfectly balanced. Its texture mimics the rugged peaks of the Carpathian Mountains, giving the cake a rustic charm that makes it as delightful to look at as it is to eat. Once you get a taste of this dreamy custard layered between airy pastry, it’s sure to become one of your all-time favorites.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward this heavenly Karpatka – Polish Carpathian Cream Cake Recipe. Each component is straightforward but essential, contributing to the distinction of the pastry’s crispness and the custard’s smoothness and flavor.
- Water (1 cup): This forms the base of the choux dough and helps create the perfect puff.
- Unsalted butter (1/2 cup + 1/2 cup softened): Vital for richness in both the pastry and the creamy filling without overpowering the taste.
- Salt (1/4 teaspoon): Enhances the flavors subtly in the dough.
- All-purpose flour (1 cup + 2 tablespoons): The structural backbone that makes the pastry hold its shape and thickens the custard.
- Large eggs (4 whole + 4 yolks): Eggs provide the lift in the dough and creaminess in the custard.
- Vanilla extract (1/2 teaspoon + 1 teaspoon): Adds a sweet aromatic note essential for the custard’s signature flavor.
- Whole milk (2 cups): Creates a rich and silky custard base.
- Granulated sugar (1/2 cup): Sweetens the custard precisely.
- Cornstarch (1/4 cup): Gives that perfect custard thickness without any chalkiness.
- Powdered sugar (for dusting): A finishing touch that adds a delicate sweetness and beautiful presentation.
How to Make Karpatka – Polish Carpathian Cream Cake Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 375°F (190°C) and line two 9-inch round cake pans with parchment paper. In a saucepan, bring together water, butter, and salt to a boil. Reduce the heat and quickly add in the flour all at once, stirring vigorously until a smooth dough forms. This step is crucial — the dough needs to be well-mixed and firm to get that classic puff and texture.
Step 2: Incorporate Eggs and Bake the Pastry Layers
Allow the dough to cool for 5 to 10 minutes so you don’t scramble the eggs in the next step. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next, and finally stir in the vanilla extract. Divide the dough evenly between the prepared pans, spreading it out gently. Bake these until puffed and golden brown, approximately 25 to 30 minutes, and let both layers cool completely — patience here is key for the perfect texture.
Step 3: Make the Vanilla Custard Filling
Whisk together the milk, sugar, cornstarch, flour, and egg yolks in a saucepan to prepare the custard base. Cook over medium heat, stirring constantly to avoid lumps, until the mixture thickens and comes to a gentle boil. Remove from heat, blend in the vanilla extract, and let it cool down to room temperature before the next step. This homemade custard is where all the creaminess and flavor develop, so don’t rush.
Step 4: Combine Butter and Custard
Once the custard has cooled, beat the softened butter into it until smooth and luxuriously creamy. This step transforms the custard into a luscious cream that holds its shape beautifully between the layers without being too heavy or overly sweet.
Step 5: Assemble the Karpatka Cake
Place one of the pastry layers on your serving plate with the bottom side facing up — this provides a rough surface that helps hold the custard better. Spread the creamy custard evenly over that layer, then gently place the second pastry layer on top to complete the cake. Give it a slight press to help everything settle together perfectly.
Step 6: Chill and Finish
For the best texture and flavor, chill the assembled Karpatka in the refrigerator for at least 2 hours. This allows the cream to firm up and the cake to meld into a harmonious delight. Just before serving, dust generously with powdered sugar to add an elegant, snowy touch reminiscent of the Polish mountain peaks that inspired its name.
How to Serve Karpatka – Polish Carpathian Cream Cake Recipe
Garnishes
Besides the classic powdered sugar dusting, you can add a fresh twist with a handful of fresh berries or a light drizzle of dark chocolate. These not only enhance the visual appeal but also introduce complementary flavors that play beautifully with the vanilla cream.
Side Dishes
Karpatka pairs exceptionally well with a cup of strong coffee or a robust black tea. The richness of the cake balances perfectly against the slight bitterness of these drinks, making them an ideal accompaniment for an afternoon treat or after-dinner indulgence.
Creative Ways to Present
For a special occasion, try slicing the cake into small squares and serving on decorative plates with edible flowers or mint leaves. You can even serve individual portions in glass cups by layering broken pastry pieces with the custard and topping with whipped cream for a playful twist on the traditional cake.
Make Ahead and Storage
Storing Leftovers
Store any leftover Karpatka in an airtight container in the refrigerator for up to 3 days. Keeping it chilled ensures the custard stays firm and the pastry doesn’t lose its crispness too quickly, so every bite remains as delightful as the first.
Freezing
While freezing Karpatka is possible, it’s best to freeze the custard and pastry layers separately. Wrap the pastry tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge, then assemble and chill before serving for optimal texture.
Reheating
If you want to enjoy the pastry slightly warm, heat the individual pastry layers gently in the oven before assembling. Avoid microwaving the custard as it may become grainy or separate. Assembling after warming the pastry keeps the delightful contrast between the crisp shell and creamy interior.
FAQs
What does Karpatka mean?
The name Karpatka refers to the Polish Carpathian Mountains and is a nod to the cake’s rugged, mountain-like appearance created by the uneven puff pastry on top.
Can I make the custard dairy-free?
Yes! Substitute whole milk with a creamy plant-based milk like oat or almond, and use a dairy-free butter alternative. The texture and flavor will slightly differ but still be delicious.
How long does the cake stay fresh?
Karpatka is best enjoyed within 2 to 3 days of preparation to appreciate the crisp pastry and fresh custard at their peak.
Can I use store-bought pastry?
While you could use store-bought puff pastry, it won’t replicate the specific texture of the classic choux pastry used in this Karpatka – Polish Carpathian Cream Cake Recipe.
Is it necessary to chill the cake before serving?
Yes, chilling helps the custard set properly and brings all the flavors together, making for a more satisfying experience.
Final Thoughts
Making the Karpatka – Polish Carpathian Cream Cake Recipe is a rewarding adventure that brings a slice of Polish tradition right to your table. Its unique textures and rich flavors create a dessert experience you won’t soon forget. I encourage you to give it a try — once you do, you’re sure to keep coming back for more of this sweet mountain magic.
Print
Karpatka – Polish Carpathian Cream Cake Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 10 servings 1x
Description
Karpatka, also known as Polish Carpathian Cream Cake, is a delightful dessert featuring two layers of light, airy choux pastry filled with a rich, creamy vanilla custard. This traditional cake combines a crisp yet tender exterior with a smooth, buttery filling, making it a beloved treat in Polish cuisine. Perfect for special occasions or an indulgent afternoon snack, Karpatka is finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon vanilla extract
Custard Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C) and line two 9-inch round cake pans with parchment paper to ensure easy removal of the pastry layers.
- Make the Choux Dough: In a saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and add all the flour at once, stirring vigorously until the dough pulls away from the sides and forms a smooth ball.
- Incorporate Eggs and Vanilla: Allow the dough to cool slightly for 5 to 10 minutes to prevent cooking the eggs. Then, beat in the eggs one at a time, mixing thoroughly after each addition until smooth. Stir in the vanilla extract for flavor.
- Divide and Bake Dough: Evenly divide the choux dough between the two prepared pans and spread it out to the edges. Bake for 25 to 30 minutes until the pastries puff up and develop a golden-brown crust. Remove from the oven and let the layers cool completely.
- Prepare the Custard Filling: In a saucepan, whisk together the milk, granulated sugar, cornstarch, flour, and egg yolks until smooth. Cook over medium heat, stirring constantly to prevent lumps, until the custard thickens and begins to bubble gently.
- Cool and Flavor Custard: Remove the custard from heat, stir in the vanilla extract, and allow it to cool to room temperature to prevent melting the butter added later.
- Finish the Cream Filling: Beat the softened unsalted butter into the cooled custard until the mixture is smooth, creamy, and well combined, creating a luscious filling.
- Assemble the Cake: Place one choux pastry layer on a serving plate with the bottom side facing up. Spread the custard filling evenly over this layer, then carefully place the second pastry layer on top, gently pressing down to adhere the layers together.
- Chill the Cake: Refrigerate the assembled cake for at least 2 hours to set the filling and allow flavors to meld for the best texture and taste.
- Serve: Before serving, dust the top of the cake generously with powdered sugar for a classic finishing touch.
Notes
- Ensure the choux dough cools before adding eggs to prevent scrambling.
- Use room temperature butter for the custard to blend smoothly.
- The cake can be made a day ahead and refrigerated for enhanced flavor.
- Cut with a serrated knife to avoid compressing the delicate pastry layers.
- Optional: Garnish with fresh berries for added color and taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
