Name: Karpatka Carpathian Cream Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-491717H53M27S
Cuisine: Polish
Ingredients: 5 large egg yolks; 2/3 cup granulated sugar, divided; 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 additional vanilla extract; 14 tablespoons unsalted butter, at room temperature; 1 teaspoon unsalted butter, at room temperature; 2 tablespoons granulated sugar; 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; Butter, for greasing pans; Powdered sugar, for dusting

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Introduction

Karpatka, or Carpathian Cream Cake, is a delightful Polish dessert featuring light choux pastry layered with rich, velvety vanilla cream. Its rustic peaks and dusting of powdered sugar make it as charming to look at as it is delicious to eat. Perfect for special occasions or a sweet treat, this cake is sure to impress your family and friends.

A cream puff cake is displayed on a white plate with powdered sugar sprinkled on top. The cake has two visible layers of light brown, fluffy pastry, with a thick middle layer of white whipped cream and a creamy light yellow custard layer beneath it. The top pastry is round and slightly uneven, dusted with powdered sugar. A piece is cut out from the cake, showing the layers clearly from the side. A silver fork rests near the cut slice on the plate. The background features a white marbled surface with soft, blurred flowers in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crème Mousseline:

5 large egg yolks
2/3 cup granulated sugar, divided
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 additional vanilla extract
14 tablespoons unsalted butter, at room temperature
1 teaspoon unsalted butter, at room temperature
2 tablespoons granulated sugar

For the 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, for greasing pans
Powdered sugar, for dusting

Instructions

Step 1: In a medium bowl, beat the egg yolks with 1/3 cup granulated sugar using an electric mixer until thick and pale yellow. Incorporate the potato starch until smooth.
Step 2: In a medium saucepan, combine whole milk, remaining 1/3 cup sugar, and salt over medium heat. Bring to a gentle simmer.
Step 3: Remove milk mixture from heat. Gradually whisk 1 cup hot milk into the egg yolk mixture to temper. Pour the egg yolk mixture into the saucepan. Whisk in vanilla extract and vanilla bean paste. Return to low heat and whisk constantly until thickened, less than 1 minute.
Step 4: Transfer the custard to a bowl. Cover with plastic wrap directly on the surface and let cool to room temperature.
Step 5: Preheat oven to 380°F. Line the bottoms of two 9-inch round springform pans with parchment paper and lightly grease the sides with butter.
Step 6: In a medium saucepan over medium heat, combine water, butter, and salt. Once butter has melted, remove from heat and add flour all at once. Return to low heat and stir constantly until dough comes together and leaves a film on the bottom, about 2 minutes.
Step 7: Transfer the dough to a large bowl and allow to cool until warm but not hot, 5 to 10 minutes. Using an electric mixer, beat in eggs and egg yolk one at a time until the mixture is smooth and glossy.
Step 8: Divide dough between prepared pans, spreading out to cover bottoms. Create uneven peaks and valleys with the back of a spoon for a rustic effect. Bake until puffed and golden, 25 to 28 minutes.
Step 9: Let baked choux cool in pans for 10 minutes, then remove to a wire rack and cool completely.
Step 10: In a large bowl, cream together room temperature butter and 2 tablespoons sugar until pale and fluffy. Gradually add cooled custard, one spoonful at a time, and beat until mixture is light and airy, about 5 minutes.
Step 11: Place one choux round back into a springform pan. Spread vanilla cream filling evenly over the layer. Top with the second choux round.
Step 12: Refrigerate assembled cake for at least 1 hour. Remove from pan and dust surface with powdered sugar just before serving.

Tips & Variations

Allow custard and choux layers to fully cool before assembly to maintain the best texture.
For a more intense vanilla flavor, use high-quality vanilla bean paste instead of extract.
Try adding a thin layer of fruit jam between the cream and pastry for a fruity twist.
If you prefer, substitute potato starch with cornstarch in the custard.

Storage

Store Karpatka in the refrigerator, covered tightly, for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes for the best flavor and texture. Reheat is not recommended as it may affect the pastry’s crispness.

How to Serve

A slice of layered cream-filled pastry sits on a white plate dusted with powdered sugar. The dessert has three visible layers: the bottom layer is a light golden crispy pastry, topped with a thick pale yellow custard cream, followed by another thin golden pastry layer, a thick layer of white whipped cream in the middle, and the top layer is a golden, flaky pastry with dollops of whipped cream and a dusting of powdered sugar. The background shows a whole similar pastry on a white plate, with a cup and spoon nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour for the choux pastry?

All-purpose flour is preferred for choux pastry to achieve the right texture. Substituting with gluten-free flours may not yield the same results.

How do I prevent the custard from curdling while cooking?

Tempering the egg yolks by gradually whisking in hot milk helps prevent curdling. Also, cook the mixture over low heat with constant whisking until just thickened.