Karpatka Cake (Polish Carpathian Cream Cake) Recipe

There is something truly magical about the Karpatka Cake (Polish Carpathian Cream Cake) Recipe that makes it a beloved treat in Polish households and beyond. This delightfully light yet luscious dessert features two layers of golden choux pastry, filled with a smooth, creamy custard that melts in your mouth. The cake’s distinctive irregular, mountain-like surface is not just charming but a nod to the Carpathian Mountains, making each slice as visually captivating as it is delicious. Whether you’re new to Polish desserts or a seasoned enthusiast, this Karpatka Cake (Polish Carpathian Cream Cake) Recipe is a wonderful way to bring a little tradition and a lot of indulgence to your table.

Ingredients You’ll Need

The beauty of this Karpatka Cake (Polish Carpathian Cream Cake) Recipe lies in its simplicity. Each ingredient plays a vital role in creating layers of texture and depth, from the airy choux pastry to the rich custard filling. Using basic pantry staples ensures that anyone can give this classic dessert its authentic taste and perfect structure.

• 1 cup water: Helps create the steam that puffs up the choux pastry to a golden perfection.
• 1/2 cup unsalted butter: Adds richness and smoothness to both the dough and the filling.
• 1 cup all-purpose flour: Provides the structure for the choux dough, creating that light, airy texture.
• 1/4 tsp salt: Enhances the overall flavor without overpowering the delicate balance.
• 4 large eggs: Incorporate moisture and essential protein to help the dough rise beautifully.
• 2 cups whole milk: Creates the velvety base of the custard filling for that irresistibly creamy mouthfeel.
• 1/2 cup granulated sugar: Sweetens the custard just enough to complement the pastry without making it cloying.
• 1/4 cup cornstarch: Thickens the custard to a perfect, spoonable consistency that holds its shape.
• 4 large egg yolks: Build richness and deepen the custard’s color and flavor.
• 2 tsp vanilla extract: Adds a fragrant sweetness that elevates the filling beautifully.
• 1/2 cup unsalted butter (softened): Whipped into the custard for a luxuriously smooth finish.
• Powdered sugar (for dusting): Adds a delicate finishing touch and a hint of extra sweetness on top.

How to Make Karpatka Cake (Polish Carpathian Cream Cake) Recipe

Step 1: Prepare the Choux Pastry

Start by preheating your oven to 375°F (190°C) and greasing two 9-inch round cake pans. The choux pastry is the foundation of this cake, so making sure it’s light and airy is key. Bring the water and butter to a boil in a saucepan, then immediately remove it from the heat and stir in the flour and salt until a smooth dough forms. This quick mixing ensures the dough is thick and cohesive, which is essential for that signature puff.

Step 2: Cook and Cool the Dough

Place the pan back on very low heat and stir the dough constantly for 1 to 2 minutes; this step helps cook out the raw flour taste and firms up the dough. Let the mixture cool for a few minutes so the eggs won’t scramble when added next.

Step 3: Incorporate the Eggs

Beat in the eggs one at a time, really mixing well after each addition. The dough will gradually become smooth, glossy, and slightly elastic — that’s the texture you want. This process might seem slow, but patience here ensures your choux pastry will rise perfectly in the oven.

Step 4: Bake the Pastry Layers

Divide the dough evenly between the two pans and spread it thinly all the way to the edges. Bake for 25 to 30 minutes until the surface is a rich golden color and the pastries have puffed up impressively. Cooling completely is crucial to avoid the custard melting once layered.

Step 5: Prepare the Cream Filling

Warm 1 1/2 cups of milk in a saucepan while whisking together the sugar, cornstarch, egg yolks, and the remaining 1/2 cup of milk in a separate bowl until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the entire mixture to the pan and cook over medium heat until it thickens to a creamy pudding-like consistency.

Step 6: Finish the Custard

Remove from heat and stir in the vanilla extract. Let it cool slightly, then beat in the softened butter until the filling is luxuriously smooth and rich. This buttery finish is what gives the cream that ultimate melt-in-your-mouth feel.

Step 7: Assemble the Cake

Place one layer of the choux pastry on your serving plate and generously spread the custard filling on top, smoothing it out evenly. Carefully place the second pastry layer over the filling, and dust the entire cake with powdered sugar for that iconic snowy mountain look. Chill for at least 2 hours — this makes slicing neater and flavors meld beautifully.

How to Serve Karpatka Cake (Polish Carpathian Cream Cake) Recipe

Garnishes

This cake shines on its own, but adding a few thoughtful garnishes can make it even more special. Fresh berries, like raspberries or blueberries, provide a lovely pop of color and a tart contrast to the sweet cream. A sprig of mint or a light drizzle of caramel sauce can also elevate the presentation without overpowering the delicate flavors.

Side Dishes

To complement the rich creaminess of the Karpatka Cake (Polish Carpathian Cream Cake) Recipe, consider pairing it with a cup of hot coffee or black tea. The bitterness balances the sweetness perfectly. For a more indulgent experience, a scoop of vanilla ice cream can be an exquisite side, adding an extra layer of texture and temperature contrast.

Creative Ways to Present

If you want to put a creative spin on this classic, try cutting the cake into irregular “mountain peak” shapes to highlight the rugged texture of the choux pastry top. Alternatively, serve individual portions in clear glass cups to showcase the layers of creamy custard and golden pastry, making it not only delicious but visually stunning.

Make Ahead and Storage

Storing Leftovers

Karpatka Cake (Polish Carpathian Cream Cake) Recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled preserves the custard’s creamy texture and prevents the pastry from becoming soggy.

Freezing

Freezing this cake is a bit tricky due to the custard filling, which can separate after thawing. However, if you must freeze it, wrap individual slices tightly in plastic wrap and place them in a sealed freezer bag for up to 1 month. Thaw overnight in the refrigerator to minimize texture changes.

Reheating

Since the filling is delicate, reheating is not generally recommended, but if desired, bring slices to room temperature before serving. Avoid microwaving as it can cause the custard to curdle. Instead, warm briefly in a low oven (about 300°F or 150°C) for a few minutes to refresh the pastry crispness without compromising the filling.

FAQs

What is the texture of Karpatka Cake like?

This cake features a unique contrast of textures — light, airy, and slightly crisp choux pastry layers embracing a rich, smooth, and creamy custard filling. The harmony between the two creates a delightful mouthfeel with every bite.

Can I make the custard filling ahead of time?

Absolutely! The custard can be prepared a day in advance and refrigerated. Just make sure to cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. Beat in the softened butter right before assembling the cake for the best results.

Is Karpatka Cake very sweet?

Karpatka Cake is moderately sweet, balancing the natural richness of the cream and the buttery pastry. It’s sweet enough to satisfy your dessert cravings without being overwhelming, making it enjoyable for almost any palate.

Can I substitute ingredients for dietary restrictions?

While the traditional recipe relies on eggs, butter, and full-fat milk, you can experiment with dairy-free alternatives like plant-based milk and margarine. However, keep in mind that the texture and taste might vary slightly from the classic Karpatka Cake (Polish Carpathian Cream Cake) Recipe.

What occasions are best for serving Karpatka Cake?

This cake is wonderfully versatile — from casual family gatherings and coffee breaks to festive celebrations like birthdays or holidays. Its light yet indulgent nature makes it a crowd-pleaser for virtually any event.

Final Thoughts

If you’re looking to bring a little piece of Polish tradition into your kitchen, the Karpatka Cake (Polish Carpathian Cream Cake) Recipe is an absolute must-try. Its charming appearance, coupled with a luscious custard filling and airy pastry, guarantees a dessert experience that’s both comforting and impressive. I can’t wait for you to make this recipe and share it with your loved ones — it truly has a way of turning any moment into something special.

Karpatka Cake (Polish Carpathian Cream Cake) Recipe

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3.8 from 23 reviews

• Author: admin
• Total Time: 2 hours 50 minutes
• Yield: 8 servings 1x

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Description

Karpatka Cake, also known as Polish Carpathian Cream Cake, is a delightful layered dessert featuring light and airy choux pastry layers filled with a rich, smooth vanilla custard cream. This traditional Polish treat is finished with a dusting of powdered sugar, making it perfect for special occasions or an elegant everyday dessert.

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Ingredients

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Choux Pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 tsp salt
• 4 large eggs

Cream Filling

• 2 cups whole milk (divided: 1 1/2 cups and 1/2 cup)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 1/2 cup unsalted butter (softened)

For Finishing

• Powdered sugar (for dusting)

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Instructions

1. Prepare the Choux Pastry: Preheat the oven to 375°F (190°C) and grease two 9-inch round cake pans to prevent sticking.
2. Make the Dough: In a saucepan, bring the water and butter to a boil. Remove from heat and quickly stir in the flour and salt until a smooth dough forms.
3. Cook the Dough: Return the pan to low heat and stir constantly for 1-2 minutes to dry the dough slightly. Remove from heat and let it cool slightly to avoid cooking the eggs prematurely.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Continue until the mixture is smooth, glossy, and has a slightly stretchy consistency.
5. Divide Dough: Evenly distribute the dough between the two prepared cake pans, spreading it thinly and evenly up to the edges.
6. Bake the Pastry: Bake for 25-30 minutes or until the layers turn golden brown and puff up. Remove from oven and let cool completely in the pans.
7. Heat Milk: For the cream filling, warm 1 1/2 cups of milk over medium heat until just about to simmer but not boiling.
8. Mix Egg Base: In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and remaining 1/2 cup milk until smooth and lump-free.
9. Combine and Thicken: Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until thickened to a custard consistency.
10. Finish the Cream: Remove from heat, stir in vanilla extract, and allow the custard to cool slightly. Beat in the softened butter until the filling is smooth and creamy.
11. Assemble the Cake: Place one choux pastry layer on a serving plate. Evenly spread the custard filling over this layer.
12. Top and Dust: Place the second pastry layer on top of the cream. Dust the entire cake generously with powdered sugar.
13. Chill: Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld before slicing and serving.

Notes

• Ensure the choux pastry cools slightly before adding eggs to prevent scrambling.
• When whisking the egg yolk mixture and warm milk, pour slowly to temper the eggs and avoid curdling.
• The softened butter added to the cream filling enhances smoothness and richness.
• Refrigerating the cake before serving helps it slice cleanly and improves flavor development.
• This cake is best enjoyed the day it is assembled but can be stored refrigerated for up to 2 days.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Polish