Karpatka – Polish Carpathian Mountain Cream Cake Recipe
Karpatka is a beloved traditional Polish dessert inspired by the Carpathian Mountains. This delightful cream cake features layers of airy choux pastry filled with silky mousseline cream, creating a perfect balance of lightness and richness. The cake is topped with a dusting of powdered sugar, making it an elegant yet comforting treat perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 to 4.5 hours (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Ingredients
Choux Dough
- ½ cup Milk
- ½ cup Water
- 80 g Unsalted Butter
- ½ tsp Salt
- 2 tsp Sugar
- 150 g All-purpose Flour
- 4 Eggs
Mousseline Cream
- 2 cups Milk
- 2 Eggs
- ⅔ cup Sugar
- 50 g Cornstarch
- 2 tsp Vanilla Extract
- ¾ cup Unsalted Butter, room temperature
For Garnish
- Powdered Sugar
Instructions
- Prepare Mousseline Cream: In a saucepan, bring the milk to a boil over medium heat. In a separate medium bowl, whisk together the eggs and sugar until combined. Stir in the cornstarch until smooth and lump-free. Gradually pour the hot milk into the egg mixture while stirring continuously to temper the eggs. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the vanilla extract. Cover the cream directly with plastic wrap to prevent a skin from forming and allow it to cool completely.
- Make Choux Dough: Preheat the oven to 375°F (190℃). In a saucepan, combine milk, water, butter, sugar, and salt. Bring to a boil, then remove from heat. Quickly add the flour and stir vigorously until the dough forms and cleans the sides of the pan. Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly. Transfer the dough to a mixing bowl and let it cool for a few minutes. Add eggs one at a time, stirring vigorously with a wooden spoon after each addition until the dough is smooth, shiny, and uniform.
- Bake Choux Layers: Divide the dough evenly into two portions. Pour each portion into a greased and parchment-lined cake pan, spreading evenly. Bake in the preheated oven for 30 minutes or until golden brown and puffed. Remove from the oven and allow the layers to cool completely in their pans.
- Assemble Cake: Using a mixer, whisk the softened butter on medium speed until creamy. Gradually add the cooled mousseline cream and continue whisking until fully combined and smooth. Place one choux layer back into the cake pan, spread the mousseline cream evenly over it. Fill any gaps on the second choux layer with a bit of mousseline cream, then carefully place it on top. Refrigerate the assembled cake for 2 to 4 hours to set and chill.
- Serve: Before serving, dust the top of the cake generously with powdered sugar. Slice and enjoy this classic Polish cream cake that pairs airy pastry with rich, velvety cream.
Notes
- Ensure the choux dough is still warm but not hot when adding eggs to avoid cooking them prematurely.
- Covering the pastry cream with plastic wrap directly prevents a skin from forming, ensuring a smooth texture.
- Chilling the assembled cake allows the cream to firm up and flavors to meld beautifully.
- You can use a springform pan or rectangular cake pan, lined well with parchment paper, for easy removal.
- For a decorative touch, sift the powdered sugar through a fine mesh sieve for an even coating.
