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.
Ingredients
Scale
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)
Instructions
- Prepare the Choux Pastry: Preheat the oven to 375°F (190°C) and grease two 9-inch round cake pans to prevent sticking.
- 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.
- 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.
- 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.
- Divide Dough: Evenly distribute the dough between the two prepared cake pans, spreading it thinly and evenly up to the edges.
- 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.
- Heat Milk: For the cream filling, warm 1 1/2 cups of milk over medium heat until just about to simmer but not boiling.
- 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.
- 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.
- 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.
- Assemble the Cake: Place one choux pastry layer on a serving plate. Evenly spread the custard filling over this layer.
- Top and Dust: Place the second pastry layer on top of the cream. Dust the entire cake generously with powdered sugar.
- 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
