Karpatka
Karpatka is a traditional Polish cream cake made with two golden choux pastry layers and a thick vanilla custard cream. Its uneven, powdered-sugar top resembles the Carpathian Mountains.
Ingredients
For the Vanilla Custard Cream
- 500 ml milk
- 2 eggs
- 130 g granulated sugar
- 40 g cornstarch
- 50 ml milk
- 1 teaspoon vanilla
- 150 g butter
- 1 tablespoon powdered sugar for dusting
For the Choux Pastry
- 70 ml water
- 70 ml milk
- 60 g butter
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- 100 g flour
- 3 eggs
Instructions
- Whisk the 2 eggs with 130 g granulated sugar bowl until smooth. In a separate bowl, mix 40 g cornstarch with 50 ml milk until no lumps remain, then whisk it into the egg mixture.
- Heat 500 ml milk in a saucepan over medium heat until it begins to steam, without letting it boil. Slowly pour the warm milk into the egg mixture while whisking continuously. Stir in 1 tsp vanilla.
- Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens into a smooth custard. Transfer it to a bowl and press plastic wrap directly against the surface. Let it cool to room temperature, then refrigerate for at least 2 hours.
- Combine 70 ml water, 70 ml milk, and 60 g butter in a saucepan. Heat gently until the butter melts and the mixture begins to simmer, then stir in ¼ tsp salt and ¼ tsp granulated sugar.
- Add 100 g flour all at once. Stir quickly and cook for about 2 minutes, until the dough comes together and pulls away from the sides of the saucepan. Transfer it to a mixing bowl and let it cool for 10 minutes.
- Beat in the 3 eggs one at a time, mixing well after each addition. Continue mixing until the choux pastry is smooth and glossy and falls from a spatula in a soft ribbon.
- Divide the dough evenly between two parchment-lined springform pans. Spread each portion unevenly, leaving natural peaks and ridges across the surface.
- Bake in a preheated oven at 375°F / 190°C for 15–18 minutes, until the choux pastry layers are puffed and golden. Let both layers cool completely.
- Beat 150 g butter until creamy. Gradually add the chilled vanilla custard, mixing well after each addition, until the crème mousseline is smooth.
- Place one choux pastry layer flat-side down and spread the custard cream evenly over it. Position the second layer on top and press it down lightly.
- Refrigerate the Karpatka for 2–3 hours, until the filling is firm. Release it from the pan and dust with 1 tbsp powdered sugar before slicing.
Notes
Keep the Choux Uneven: I leave visible peaks and ridges when spreading the dough because they create Karpatka’s characteristic mountain-like top.
Cool the Layers Completely: Warm choux pastry can soften the butter-based filling, so both layers must be completely cool before assembly.
Add the Custard Gradually: Mix the custard into the butter a little at a time. This gives the two components time to combine and helps prevent a grainy cream.
Wait Before Slicing: I give the assembled cake the full chilling time so the custard layer firms up and holds its shape when cut.
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
