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Karpatka Carpathian Cream Cake Recipe

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4.6 from 125 reviews

Karpatka Carpathian Cream Cake is a traditional Polish dessert featuring layers of golden, rustic choux pastry filled with a luscious crème mousseline. This cake offers a delightful contrast of light, airy pastry and creamy vanilla custard, dusted with powdered sugar for a classic finish. Perfect for those who adore custard-filled pastries with a rich, velvety texture.

Ingredients

Scale

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

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

  1. Prepare the custard base: 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 just until smooth.
  2. Heat the milk mixture: In a medium saucepan over medium heat, combine whole milk, the remaining 1/3 cup sugar, and salt. Bring the mixture to a gentle simmer, ensuring it doesn’t boil.
  3. Temper the egg yolks and thicken custard: Remove the milk from heat and gradually whisk 1 cup of the hot milk into the egg yolk mixture to temper. Then pour this mixture back into the saucepan with the remaining milk. Whisk in vanilla extract and vanilla bean paste. Return to low heat and whisk constantly for less than a minute until the mixture thickens.
  4. Cool custard: Transfer the custard to a bowl, cover it with plastic wrap touching the surface to prevent a skin from forming, and allow it to cool to room temperature.
  5. Prepare the pans: Preheat your oven to 380°F. Line the bottoms of two 9-inch round springform pans with parchment paper and lightly grease the sides with butter.
  6. Make choux dough: In a medium saucepan over medium heat, combine water, butter, and salt. Once the butter melts, remove from heat, add the flour all at once, and return to low heat. Stir vigorously until the dough comes together and leaves a film on the pan bottom, about 2 minutes.
  7. Cool choux dough and add eggs: Transfer dough to a large bowl and let 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 smooth and glossy.
  8. Form and bake choux rounds: Divide the dough evenly between the prepared pans, spreading to cover the bottoms. Make irregular peaks and valleys with the back of a spoon for a rustic look. Bake for 25 to 28 minutes until puffed and golden.
  9. Cool choux: Let the baked choux cool in the pans for 10 minutes, then remove onto wire racks to cool completely.
  10. Prepare the crème mousseline: In a large bowl, beat room temperature butter and 2 tablespoons sugar until pale and fluffy. Gradually add the cooled custard, one spoonful at a time, beating continuously until light and airy, about 5 minutes.
  11. Assemble the cake: Place one choux round back into a springform pan. Spread the vanilla cream filling evenly over it. Top with the second choux round.
  12. Chill and serve: Refrigerate the assembled cake for at least 1 hour. Remove from the pan and dust the top generously with powdered sugar before serving.

Notes

  • Allow the custard and choux pastry to fully cool before assembling to maintain ideal texture.
  • Use parchment paper and well-greased pans to prevent sticking.
  • Create uneven peaks on choux pastry before baking for a traditional rustic appearance.
  • Tempering the egg yolks is crucial to prevent curdling in the custard.
  • Refrigerate the finished cake to help the cream set and enhance flavor melding.

Keywords: Karpatka, Carpathian Cream Cake, Polish dessert, choux pastry, vanilla cream, crème mousseline, custard cake

Find it online: https://tastemadebyclara.com/karpatka-carpathian-cream-cake-recipe/