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Karpatka (Polish Carpathian Cream Cake) Recipe

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★★★★★

4.6 from 108 reviews

Karpatka is a classic Polish dessert featuring two layers of golden, crispy choux pastry filled with a luscious vanilla crème mousseline. Inspired by the Carpathian Mountains, this cake offers a delightful combination of light pastry and rich, creamy custard, making it a favorite for special occasions or a comforting sweet treat.

Ingredients

Scale

Crème Mousseline

  • 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 additional vanilla extract
  • 200 grams unsalted butter at room temperature (about 14 tablespoons + 1 teaspoon)
  • 2 tablespoons granulated white sugar

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

Other

  • Butter to grease the pans
  • Powdered sugar for dusting on top

Instructions

  1. Prepare the Crème Pâtissière: In a medium bowl, beat together 5 large egg yolks and 1/3 cup sugar with a handheld electric mixer until thick and pale yellow. Mix in 7 tablespoons potato starch until fully combined.
  2. Heat Milk Mixture: In a medium saucepan, combine 2 1/2 cups whole milk, remaining 1/3 cup sugar, and 1/4 teaspoon salt over medium heat. Bring to a gentle simmer without boiling.
  3. Temper Egg Mixture: Remove milk from heat and whisk about 1 cup of the hot milk gradually into the egg yolk mixture, starting with a few drops to temper. Then pour the combined egg yolk mixture back into the saucepan. Stir in 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste.
  4. Cook Custard: Return saucepan to low heat and whisk constantly until the custard thickens, which takes less than a minute. Do not boil.
  5. Cool Custard: Transfer custard to a bowl and cover directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
  6. Preheat Oven and Prepare Pans: Heat oven to 380°F (193°C). Line bottoms of two 8 or 9-inch springform pans with parchment paper trimmed to fit, and butter the sides.
  7. Make Choux Dough: In a medium saucepan over medium heat, combine 3/4 cup water, 6 tablespoons unsalted butter, and 1/8 teaspoon salt. When butter melts, remove pan from heat and stir in 3/4 cup all-purpose flour all at once. Return pan to low heat and cook dough, stirring constantly, until it forms a ball and leaves residue on the pan bottom, about 2 minutes.
  8. Incorporate Eggs: Transfer dough to a large bowl and cool for 5-10 minutes until warm but not hot. Using a handheld mixer, beat in 3 large eggs and 1 large egg yolk one at a time until batter is smooth and glossy.
  9. Shape Dough: Divide dough evenly between the two prepared pans. Spread to cover the pan bottoms, then use the back of a spoon to make uneven peaks and divots to mimic mountainous terrain.
  10. Bake Choux Layers: Bake at 380°F (193°C) for 25 to 28 minutes until puffed and evenly golden. Avoid opening the oven during baking.
  11. Cool Choux Layers: Let the cakes cool for 10 minutes in the pans, then remove and cool completely on a wire rack.
  12. Finish Crème Mousseline: With a handheld mixer, beat 200 grams softened unsalted butter and 2 tablespoons sugar in a large bowl until pale and fluffy. Gradually add the cooled custard a spoonful at a time, beating continuously until light and fluffy, about 5 minutes. Cover with plastic wrap if the choux cakes aren’t cool yet.
  13. Assemble the Cake: Place one choux cake layer into a springform pan. Spread the crème mousseline evenly over it. Top with the second choux layer.
  14. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before removing the springform pan. Dust the top with powdered sugar just before serving for a beautiful finish.

Notes

  • Make sure to whisk constantly when cooking the custard to prevent lumps and burning.
  • Allow the dough to cool before adding eggs to avoid scrambling.
  • Creating peaks and divots in the choux dough before baking helps give the cake its signature mountainous texture.
  • Use good quality vanilla bean paste for a richer flavor if available.
  • Chill the cake well before serving to allow the cream to set properly for clean slices.
  • Store leftover cake refrigerated in an airtight container and consume within 2 days for best flavor and texture.

Keywords: Karpatka, Polish Cake, Crème Mousseline, Choux Pastry, Vanilla Cream Cake, Traditional Polish Dessert

Find it online: https://mjrecipe.com/karpatka-polish-carpathian-cream-cake-recipe/