Karpatka
Karpatka is a classic Polish cream cake made with crisp, golden choux pastry layers and a silky vanilla custard filling. Light yet rich, it’s an elegant dessert for holidays, birthdays, or any special occasion.
Ingredients
For Custard Filling
- 500 ml milk
- 2 eggs
- 130 g sugar
- 40 g cornstarch
- 50 ml milk
- 1 teaspoon vanilla
- 150 g butter
- 1 tablespoon powder sugar for dusting
For Choux Pastry
- 70 ml water
- 70 ml milk
- 60 g butter
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 100 g flour
- 3 eggs
Instructions
For the Custard
- In a medium bowl, whisk together the eggs and sugar until smooth. Pour in the mixture of milk and cornstarch, whisking until there are no lumps.
- In a medium saucepan, heat 500 ml of milk over medium heat until it just begins to steam, but do not let it boil. Slowly pour the warm milk into the egg mixture, add the vanilla, and whisk well.
- Return the mixture to a large saucepan and cook over medium-low heat, stirring continuously, until it thickens into a silky custard. Remove from the heat, transfer to a bowl, and press plastic wrap directly onto the surface.
- Let it cool to room temperature, then refrigerate for at least 2 hours.
For the Choux Pastry
- In a medium saucepan, combine the water, milk, and butter. Heat gently until the butter melts and the mixture comes to a simmer. Stir in the sugar and salt.
- Add the flour all at once, stirring quickly, and cook for about 2 minutes until the dough comes together. Transfer the dough to a large mixing bowl and let it cool for 10 minutes.
- Beat in the eggs one at a time until the dough is smooth and glossy. When lifted with a spatula, it should fall in a soft ribbon.
- Divide the dough into two portions and spread each one unevenly into lined springform pans.
- Bake in a preheated oven at 375°F (190°C, fan) for 15–18 minutes, or until golden brown. Let the layers cool completely.
To Assemble
- In a large bowl, beat the butter until creamy. Gradually add the cooled custard, mixing until smooth.
- Place one choux pastry layer flat side down, spread the cream evenly over it, and place the second layer on top, pressing lightly.
- Refrigerate for 2–3 hours until firm.
- Release from the pan, dust generously with powdered sugar, and serve.
Notes
Chill the Custard: I always press plastic wrap on top; it keeps the custard smooth with no skin forming.
Spread the Pastry Unevenly: I like leaving little peaks in the dough, so the top layer looks like mountain ridges once baked.
Mix the Cream Slowly: Adding the custard bit by bit to the butter makes the filling silky without lumps.
Serve Well Chilled: I find the cake slices cleaner and the flavors better after resting a few hours in the fridge.
Nutrition
Calories: 408kcal | Carbohydrates: 35g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 312mg | Potassium: 179mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 934IU | Calcium: 123mg | Iron: 1mg
