Print

Karpatka (Polish Carpathian Cream Cake Recipe) Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

Karpatka is a traditional Polish dessert known as Carpathian Cream Cake, featuring two layers of golden choux pastry that resemble rugged mountain peaks, filled with a rich and creamy vanilla crème mousseline. This elegant yet comforting cake combines light, airy pastry with smooth, luscious custard-infused buttercream, making it a beloved treat for gatherings and special occasions.

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 more vanilla extract
  • 200 grams unsalted butter at room temperature (approximately 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 5 egg yolks with 1/3 cup sugar until the mixture becomes thick and pale yellow. Gradually beat in 7 tablespoons potato starch until well incorporated.
  2. Heat the Milk Mixture: In a medium saucepan over medium heat, combine 2 1/2 cups whole milk, remaining 1/3 cup sugar, and 1/4 teaspoon salt. Bring to a gentle simmer.
  3. Temper the Egg Mixture: Remove the milk from heat. Slowly whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops to temper the eggs, then gradually add more.
  4. Combine and Cook Custard: Pour the egg yolk mixture back into the saucepan with remaining milk. Add 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste. Cook over low heat, whisking constantly until the custard thickens, about less than a minute.
  5. Cool Custard: Transfer custard to a bowl, cover surface with plastic wrap to prevent skin, and let cool to room temperature.
  6. Prepare Oven and Pans: Preheat oven to 380°F (193°C). Line bottoms of two 8 or 9-inch springform pans with parchment paper and grease sides with butter.
  7. Make Choux Pastry Dough: In a medium saucepan over medium heat, combine 3/4 cup water, 6 tablespoons butter, and 1/8 teaspoon salt. Once butter melts, remove from heat and stir in 3/4 cup flour all at once. Return to low heat and cook, stirring constantly for about 2 minutes, until dough forms a ball and leaves residue on pan bottom.
  8. Incorporate Eggs: Transfer dough to a large bowl and let cool for 5-10 minutes until warm but not hot. Beat in 3 large eggs plus 1 egg yolk one at a time with an electric mixer until batter is smooth and glossy.
  9. Shape Dough in Pans: Divide dough evenly between prepared pans, spreading out to cover the bottom. Use the back of a spoon to create uneven peaks and divots mimicking mountain shapes.
  10. Bake Choux Cakes: Bake for 25 to 28 minutes until puffed and golden. Avoid opening oven to prevent collapsing.
  11. Cool Choux Cakes: Let choux cakes cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
  12. Cream Butter and Sugar: Using an electric mixer, beat 200 grams room temperature unsalted butter with 2 tablespoons sugar until pale and fluffy.
  13. Incorporate Custard into Butter: Gradually add spoonfuls of cooled custard to the butter mixture, beating thoroughly after each addition until fully combined and mixture is light and fluffy (approximately 5 minutes).
  14. Rest Crème Mousseline: Cover the prepared cream with plastic wrap directly on the surface to prevent drying if cakes are not fully cool.
  15. Assemble Cake: Place one choux cake layer into a springform pan. Spread the crème mousseline evenly over it. Place the second choux cake layer on top.
  16. Chill and Serve: Refrigerate assembled cake for at least 1 hour before serving. Remove from springform pan, dust with powdered sugar, and serve.

Notes

  • Ensure the custard is properly thickened before cooling to achieve the right consistency for crème mousseline.
  • When beating eggs into the choux dough, add them one at a time and fully incorporate before adding more to achieve smooth, glossy batter.
  • Do not open the oven during choux pastry baking to prevent collapsing.
  • The uneven spreading of the choux dough creates the signature mountainous appearance of the Karpatka cake.
  • Use plastic wrap directly on custard to avoid forming a skin.
  • Room temperature butter is essential for smooth crème mousseline.
  • The cake tastes best after chilling for at least one hour but can be refrigerated for up to 2 days.

Keywords: Karpatka, Polish dessert, Carpathian cream cake, choux pastry, crème mousseline, vanilla custard cake

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