Karpatka – Polish Carpathian Mountain Cream Cake Recipe
Karpatka, a classic Polish dessert inspired by the Carpathian Mountains, features layers of light choux pastry filled with smooth mousseline cream. This creamy, indulgent cake is dusted with powdered sugar and perfect for special occasions or an elegant treat.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Ingredients
Choux Pastry
- 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 Filling
- 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
- Mousseline Cream Preparation: In a saucepan, bring 2 cups of milk to a boil over medium heat. In a separate bowl, whisk together 2 eggs and ⅔ cup sugar until combined, then mix in 50 g cornstarch thoroughly to avoid lumps. Gradually pour the hot milk into the egg mixture, stirring constantly. Return everything to the saucepan and cook over medium heat, stirring continuously until the mixture thickens. Stir in 2 teaspoons vanilla extract, then cover tightly with plastic wrap directly on the surface to prevent skin from forming. Let it cool completely.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Prepare Choux Dough: In a saucepan, combine ½ cup milk, ½ cup water, 80 g unsalted butter, 2 tsp sugar, and ½ tsp salt. Bring to a boil, then remove from heat. Quickly stir in 150 g flour until the dough comes together and cleans the sides of the pan. Return to medium heat and cook for 1-2 minutes, stirring continuously.
- Incorporate Eggs: Transfer dough to a mixing bowl and cool slightly. Add 4 eggs one at a time, stirring vigorously with a wooden spoon after each addition until the dough is smooth, uniform, and shiny.
- Form and Bake Pastry Layers: Divide the choux dough evenly into two portions. Spread each portion into a greased and parchment-lined cake pan, shaping them evenly. Bake in the preheated oven for 30 minutes until golden and set. Remove and let cool completely.
- Prepare Filling: Using an electric mixer, whisk ¾ cup room temperature unsalted butter on medium speed until creamy. Gradually beat in the cooled mousseline cream until smooth and well combined.
- Assemble the Cake: Place one choux pastry layer in a cake pan and spread the mousseline filling evenly over it. Use some cream to fill any gaps in the second pastry layer, then place it on top. Refrigerate the assembled cake for 2-4 hours to set.
- Final Touch: Just before serving, dust the top of the cake generously with powdered sugar. Slice and enjoy your Karpatka cream cake!
Notes
- Make sure the pastry cream cools completely before mixing with butter to avoid curdling.
- For a firmer cream, refrigerate the filled cake overnight.
- The choux pastry should be shiny and smooth to ensure the best texture.
- Use high-quality vanilla extract for the best flavor in the cream.
- Be careful not to open the oven door during baking to prevent collapse.
