Description
Karpatka Cake, also known as Polish Carpathian Cream Cake, is a delightful dessert featuring light and airy choux pastry layers filled with a rich, velvety vanilla custard cream. This classic Polish treat resembles the rugged peaks of the Carpathian Mountains, offering a perfect balance of crisp pastry and smooth cream, dusted with powdered sugar for a simple yet elegant finish.
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 + 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 Decoration
- Powdered sugar (for dusting)
Instructions
- Prepare the Choux Pastry: Preheat your oven to 375°F (190°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Make the Dough: In a saucepan, bring water and butter to a rolling boil. Remove from heat immediately and quickly stir in the flour and salt until you form a smooth dough ball.
- Cook the Dough: Return the saucepan to low heat and stir the dough constantly for 1-2 minutes to dry it slightly. Remove from heat and allow it to cool slightly to prevent the eggs from cooking when added.
- Incorporate Eggs: Beat the eggs one at a time into the dough, mixing well after each addition until the mixture is smooth and glossy.
- Distribute Dough: Divide the choux pastry dough evenly between the two prepared pans, spreading it thinly and evenly to the edges.
- Bake the Pastry: Bake for 25-30 minutes or until the pastry layers are golden, puffed, and firm. Remove from oven and let cool completely in the pans.
- Heat Milk: For the cream filling, warm 1 1/2 cups of whole milk in a saucepan over medium heat until just warm, not boiling.
- Mix Egg Custard Base: In a separate bowl, whisk together granulated sugar, cornstarch, egg yolks, and the remaining 1/2 cup milk until the mixture is smooth and lump-free.
- Combine and Thicken Custard: Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return this mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens to a pudding-like consistency.
- Finish Cream: Remove the custard from heat, stir in the vanilla extract, and let it cool slightly. Then beat in the softened butter until the filling is smooth and creamy.
- Assemble the Cake: Place one fully cooled choux pastry layer on your serving plate, spread the custard filling evenly over it.
- Top and Dust: Place the second choux pastry layer on top of the cream, then dust the cake generously with powdered sugar before serving.
Notes
- Ensure the dough is cool enough before adding eggs to avoid scrambling.
- Baking time may vary depending on your oven; pastry should be golden and firm.
- For a firmer custard, continue to cook the cream until it coats the back of a spoon.
- Chill the cream filling slightly before assembling for easier spreading.
- This cake is best served the same day or next day after chilling for flavors to meld.
