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
Scale
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
