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
Scale
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
