Karpatka (Polish Carpathian Cream Cake Recipe)
Karpatka (Polish Carpathian Cream Cake Recipe) is a show-stopping dessert that truly embodies the spirit of classic Polish baking. With its dramatic, jagged “mountain peak” top and cloud-like vanilla cream sandwiched inside, it’s no wonder this cake is so close to my heart. The textures are a dream—airy choux pastry, silky-smooth crème mousseline, with a flutter of powdered sugar on top—each bite is both nostalgic and completely enchanting. Whether you’re looking to impress at a celebration or simply want to treat yourself to something truly special, this Polish Carpathian Cream Cake guarantees plenty of smiles at the table.
Ingredients You’ll Need
Ingredients You’ll Need
Each of these simple, familiar ingredients comes together in the most magical way to create Karpatka (Polish Carpathian Cream Cake Recipe). From rich egg yolks and pure vanilla to airy choux pastry, every element plays its part—delivering a cake full of flavor and personality!
- Egg yolks (5 large): These add rich color and a creamy, luxurious texture to the custard.
- Granulated white sugar (2/3 cup, divided): Keeps the crème mousseline perfectly sweet and helps whip up the eggs for body.
- Potato starch (7 tablespoons): The secret weapon for thickening the custard, giving it that signature smoothness.
- Whole milk (2 1/2 cups): Provides creamy richness and helps the custard set just right.
- Salt (1/4 teaspoon + 1/8 teaspoon): Accentuates all the sweet and buttery flavors.
- Pure vanilla extract (2 teaspoons): Infuses the cream with that classic, cozy vanilla warmth.
- Vanilla bean paste (2 teaspoons): Tiny flecks of vanilla seeds make this extra aromatic—use more extract if you don’t have the paste.
- Unsalted butter (200g + 6 tablespoons + for greasing): Brings richness to both cream and choux pastry; be sure to use real, high-quality butter!
- Granulated white sugar (2 tablespoons): Creams with butter for the silkiest mousseline layer.
- Water (3/4 cup): Essential for the light, puffy choux dough.
- All-purpose flour (3/4 cup): Just the right amount to structure the airy pastry without weighing it down.
- Eggs (3 large) + 1 egg yolk: These build the perfect structure and create that glorious golden hue in the choux pastry.
- Powdered sugar (for dusting): The iconic snowy finish on top of every Karpatka—don’t skip it!
How to Make Karpatka (Polish Carpathian Cream Cake Recipe)
Step 1: Make the Crème Pàtissèrie (Custard Base)
In a medium bowl, beat together 5 large egg yolks with 1/3 cup sugar using a handheld mixer until the mixture is thick and pale yellow. Once it’s reached this point, blend in the potato starch until you have a velvety mixture that will soon become the star of your filling!
Step 2: Heat the Milk
Pour your whole milk, remaining 1/3 cup sugar, and salt into a medium saucepan. Warm gently over medium heat just until the milk reaches a gentle simmer—keep an eye out, you want it steaming but not boiling over.
Step 3: Temper the Egg Mixture
Remove the saucepan from the heat. Slowly drizzle about 1 cup of the hot milk into your egg yolk mixture, whisking constantly—this keeps the eggs from scrambling and ensures a perfectly smooth custard. Whisk in the vanilla extract and the vanilla bean paste, then pour everything back into the pan.
Step 4: Thicken the Custard
Return the pan to the stove over low heat. Whisk non-stop: the mixture will thicken dramatically in under a minute. The goal is a thick, glossy custard that coats the back of a spoon. Once ready, transfer it into a bowl, press plastic wrap right onto the surface, and let it cool to room temperature—it’s worth the wait!
Step 5: Prepare the Choux Pastry
Preheat your oven to 380F. Line the bottoms of two springform pans (8 or 9-inch) with parchment circles and butter the sides generously. In a saucepan, bring the water, 6 tablespoons butter, and 1/8 teaspoon salt just to a simmer until the butter melts. Stir in the flour all at once, pull off the heat, then return the pan to low and stir constantly for about 2 minutes until the dough pulls away from the sides.
Step 6: Beat in the Eggs
Transfer the hot dough to a large bowl and let it cool just until very warm but not hot. Beat in the three eggs and an additional yolk, one at a time, with a handheld mixer. You’ll end up with a glossy, ribbon-like batter—the foundation of your “mountain” pastry layers.
Step 7: Shape and Bake the Choux Layers
Divide the pastry dough evenly between the two prepared pans. Use the back of a spoon to spread the mixture—it’s okay for the surface to look rough and uneven! In fact, those irregular peaks and valleys are what give Karpatka (Polish Carpathian Cream Cake Recipe) its signature Carpathian mountain look. Bake for 25 to 28 minutes until puffed and rich golden-brown.
Step 8: Cool the Choux Cakes
Let the baked choux cakes cool in the pans for 10 minutes, then gently remove and transfer them to a wire rack to cool completely. A cool pastry ensures your cream filling won’t melt when assembled.
Step 9: Finish the Crème Mousseline
In a large bowl, use a handheld mixer to beat the room-temperature butter with 2 tablespoons sugar until pale and super fluffy. Beat in the cooled custard a spoonful at a time, making sure each one is fully incorporated before adding more. Keep whipping until the mixture feels light and luscious (about 5 minutes).
Step 10: Assemble the Cake
Once both choux cakes are completely cool, place one cake (craggier side up) into the springform pan. Spread the crème mousseline over it, gently smoothing the top. Add the second choux layer on top—you should have a glorious “mountain” sticking up above the sides of the pan!
Step 11: Chill & Finish
Refrigerate Karpatka (Polish Carpathian Cream Cake Recipe) for at least 1 hour for the layers to set. Right before serving, liberally dust the top with a snowy layer of powdered sugar for that final, irresistible touch.
How to Serve Karpatka (Polish Carpathian Cream Cake Recipe)
Garnishes
A generous cloud of powdered sugar is the classic, and it perfectly mimics the snowy mountain peaks of the Carpathians! For a fun twist, try adding a few seasonal berries or edible flowers—just scatter them over the top right before serving for a fresh pop of color.
Side Dishes
Serve Karpatka (Polish Carpathian Cream Cake Recipe) with a cup of strong, hot coffee or fragrant black tea; the creamy filling and light pastry go beautifully with bold, warming drinks. If you’re thinking about a celebratory meal, a scoop of tart raspberry sorbet on the side is a real treat.
Creative Ways to Present
For a wow-factor, slice the cake at the table so everyone can admire the peaks and valleys before digging in. You can also cut Karpatka into mini squares and serve them on a pretty tiered tray, or use a little gold leaf for a festival-worthy look!
Make Ahead and Storage
Storing Leftovers
Any leftovers should be wrapped well or kept in an airtight container in the fridge. The cake will stay delicious and fresh for about 2 to 3 days—just know the choux layers will gradually soften, but it’ll still taste dreamy!
Freezing
You can freeze fully-assembled Karpatka (Polish Carpathian Cream Cake Recipe)! Wrap it tightly in plastic wrap, then foil, and freeze for up to 1 month. Let it thaw gently in the fridge overnight before serving. Dust with fresh powdered sugar before presenting.
Reheating
Karpatka is best enjoyed chilled, straight from the refrigerator, so there’s no need to reheat. Let it sit at room temperature for 10–15 minutes before slicing if you want the cream just a bit softer and more velvety.
FAQs
What does Karpatka mean?
Karpatka’s name comes from the Carpathian Mountains, and the cake’s signature jagged, snowy top is designed to look just like those picturesque peaks!
Can I use vanilla extract instead of vanilla bean paste?
Absolutely! Just use a bit more vanilla extract if you don’t have vanilla bean paste handy—your Karpatka (Polish Carpathian Cream Cake Recipe) will still be bursting with delicious vanilla flavor.
How do I get that dramatic “mountain” look on top?
Be generous when making divots and peaks in your choux dough before baking. The more irregular and dramatic the surface, the more it will mimic the Carpathians once baked and powdered.
Why did my choux pastry collapse?
If your choux sinks after baking, it’s likely due to underbaking or opening the oven door too soon. Make sure it’s deep golden brown before taking it out and let it cool slowly for best results.
Can I make Karpatka (Polish Carpathian Cream Cake Recipe) gluten-free?
Yes! Substitute gluten-free flour blend for the all-purpose in the choux pastry and ensure your potato starch is certified gluten-free. The result is just as delicious (and highly impressive).
Final Thoughts
Karpatka (Polish Carpathian Cream Cake Recipe) captures every baker’s dream—impressive, nostalgic, and downright irresistible. If you’ve never tried baking this Polish classic, I promise every step is worth it for that first creamy, airy bite. Gather your ingredients, invite someone you love to help, and let the adventure begin!
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Karpatka (Polish Carpathian Cream Cake Recipe)
- Total Time: 1 hour 30 minutes
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
Karpatka, also known as Polish Carpathian Cream Cake, is a delightful dessert consisting of layers of choux pastry filled with a creamy vanilla custard. This recipe guides you through creating this impressive cake that resembles the peaks of the Carpathian Mountains.
Ingredients
For the Crème Pàtissèrie:
- 5 large egg yolks
- 2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
- 7 tablespoons potato starch
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste (or more vanilla extract)
- 200 grams unsalted butter (at room temperature)
- 2 tablespoons granulated white sugar
For the Choux Pastry:
- 3/4 cup water
- 6 tablespoons unsalted butter
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 large egg yolk
- Butter (to grease the pans)
- Powdered sugar (for dusting on top)
Instructions
- Start the Crème Mousseline (aka Make the Crème Pàtissèrie): Add egg yolks and sugar to a bowl, beat until thick. Mix in potato starch. Heat milk, sugar, and salt. Gradually whisk hot milk into the egg mixture. Cook until thickened. Cool.
- For the Choux Pastry: Preheat oven. Make dough by heating water, butter, and salt, then adding flour. Cool slightly, beat in eggs. Divide and spread batter in pans. Bake until golden.
- Finish the Crème Mousseline (aka Turn the Crème Pàtissèrie Into Crème Mousseline): Cream butter and sugar. Beat in custard until fluffy.
- To Assemble: Layer choux cakes with vanilla custard. Refrigerate before serving. Dust with powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 155mg
Keywords: Karpatka, Polish Carpathian Cream Cake, dessert, choux pastry, vanilla custard
