Description
Karpatka is a traditional Polish dessert inspired by the Carpathian Mountains, featuring two layers of golden choux pastry filled with a rich, creamy vanilla custard. This classic cream cake offers a delightful contrast of light, airy pastry and smooth, buttery cream, perfect for celebrations or a special treat.
Ingredients
For the dough
- 60 ml milk
- 65 ml water
- 50 g butter, room warm
- 2 eggs, German size L
- 75 g flour
- 1/4 tsp salt
For the cream
- 500 ml milk
- 160 g butter, room warm
- 2 eggs
- 120 g sugar
- 40 g cornstarch
- 1 pinch ground vanilla bean
For dusting
- Powdered sugar
Instructions
- Prepare the dough base: Line a 20 cm springform tin with baking paper. In a small saucepan, combine butter cut into small pieces, water, milk, and salt. Bring to a boil briefly over medium heat, stirring constantly until the butter melts and the mixture boils.
- Make the choux dough: Remove the saucepan from heat, immediately add the flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms. Return the pan to high heat and cook the dough for 1-2 minutes, stirring continuously until it forms a lump and leaves a white skin on the pan’s base.
- Cool and mix in eggs: Transfer the hot dough to a mixing bowl and let it cool to lukewarm. Beat in eggs one at a time; whisk the last egg separately and add gradually until the dough is shiny and forms peaks on a wooden spoon. The dough should be spreadable, not runny or stiff.
- Bake the dough layers: Divide the dough into two equal portions. Spread one portion evenly in the prepared springform tin. Bake in a preheated oven at 190°C (374°F) for about 25 minutes until golden brown. Repeat with the second portion. Allow both cake bases to cool completely.
- Prepare the cream custard: In a thick-bottomed saucepan, whisk eggs, sugar, and cornstarch into a lump-free mixture. Stir in milk and heat over medium heat, stirring constantly until the mixture boils and thickens into custard. Continue cooking for 2-3 minutes while stirring. Stir in vanilla and cool to room temperature occasionally stirring.
- Make the cream filling: Beat softened butter for about 5 minutes until light and creamy. Gradually add the cooled custard in batches, beating well each time until a smooth, homogeneous cream forms.
- Assemble the Karpatka: Line a springform tin with baking paper again. Place one cake base inside and spread all the cream evenly over it. Top with the second cake base, pressing down lightly.
- Chill and serve: Refrigerate the assembled cake for at least 3 hours to set. Remove from the tin before serving and dust the top generously with powdered sugar.
Notes
- The number of eggs needed for the dough may vary; add the last egg gradually to get the proper consistency.
- Spreading the choux pastry unevenly creates a distinctive mountainous texture after baking.
- Avoid opening the oven door during baking to prevent the cake base from collapsing; it’s done when golden brown.
- You may adjust the sugar amount in the cream to your liking; note that the dough is unsweetened.
- Both butter and custard should be at room temperature and similar warmth to mix smoothly without curdling.
- Karpatka tastes best within two days. The pastry softens over time but remains safe to eat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
