Description
Karpatka, also known as Polish Carpathian Cream Cake, is a delightful layered dessert featuring two soft choux pastry layers filled with a rich and creamy vanilla custard. This classic Polish treat combines a light, airy puff pastry texture with a smooth, buttery custard cream, dusted with powdered sugar for an elegant finish. Perfect for celebrations or afternoon tea, Karpatka offers a comforting, sweet indulgence that’s sure to impress.
Ingredients
Scale
Choux Pastry Layers
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon vanilla extract
Vanilla Custard Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal of the pastry layers.
- Make the Choux Dough: In a saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and quickly add the flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the pan.
- Incorporate Eggs and Vanilla: Allow the dough to cool for 5 to 10 minutes so it doesn’t cook the eggs when added. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Bake the Pastry Layers: Divide the dough evenly between the prepared pans. Spread it out evenly and bake for 25 to 30 minutes or until the pastry layers have puffed up and turned a golden color. Once done, remove from the oven and let them cool completely in the pans.
- Prepare the Custard Filling: In a saucepan, whisk together the whole milk, granulated sugar, cornstarch, all-purpose flour, and egg yolks. Cook over medium heat, stirring continuously until the mixture thickens and starts to bubble, indicating the custard is ready.
- Flavor and Cool the Custard: Remove the custard from heat and stir in the vanilla extract. Transfer to a bowl and let it cool to room temperature, allowing the custard to set properly before adding butter.
- Incorporate Butter into Custard: Beat the softened unsalted butter into the cooled custard until the filling becomes smooth, creamy, and light.
- Assemble the Cake: Place one pastry layer on a serving plate with the bottom side facing up for a flat surface. Spread the custard filling evenly over this layer, then place the second pastry layer on top, pressing gently to sandwich the filling evenly.
- Chill the Cake: Refrigerate the assembled Karpatka cake for at least 2 hours to allow the filling to set and flavors to meld beautifully.
- Serve: Just before serving, dust the top generously with powdered sugar for a classic and elegant finish.
Notes
- This cake is best served chilled to allow the custard filling to firm up properly.
- Use fresh eggs for the best texture in your choux pastry and custard.
- Ensure the dough has cooled enough before adding eggs to avoid scrambling.
- You can substitute whole milk with 2% milk, but whole milk gives a richer custard.
- Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
- For an extra touch, add a splash of rum or vanilla bean paste to the custard.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
