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Heavenly Karpatka Cake Recipe

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  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: European, Polish

Description

Heavenly Karpatka Cake is a classic Polish dessert featuring golden, puffed choux pastry layers filled with a silky vanilla custard cream. This light and dreamy cake is surprisingly easy to make and perfect for serving chilled as a delightful treat.

Ingredients

Scale

For the Choux Pastry

  • ½ cup unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature

For the Vanilla Custard Cream

  • 2 cups whole milk
  • ½ cup granulated sugar
  • ⅓ cup cornstarch or potato starch
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 2 tsp vanilla extract

For Finishing

  • 2 tbsp powdered sugar for dusting

Instructions

  1. Prepare the choux pastry: Preheat the oven to 375°F (190°C) and line two baking pans with parchment paper. In a saucepan, melt the butter with the water and bring to a boil. Immediately add the sifted flour all at once and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat and allow the dough to cool for about 5 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and glossy.
  2. Bake the pastry: Divide the dough evenly between the prepared pans, spreading it out into an even layer. Bake for 25–30 minutes, or until the pastry is puffed substantially, golden brown, and has deep ridges. Remove from the oven and set aside to cool completely. The characteristic cracks and mountains are an essential part of the cake’s signature appearance.
  3. Make the custard cream: In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Heat the milk in a saucepan until steaming but not boiling. Gradually pour the hot milk into the yolk mixture while whisking constantly to temper the eggs. Transfer the combined mixture back to the saucepan and cook over medium heat, whisking constantly until the custard thickens to a pudding-like consistency. Remove from heat and immediately whisk in the butter and vanilla extract until fully incorporated. Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool completely.
  4. Assemble the cake: Once the custard has cooled, beat it using a mixer for 1–2 minutes until silky and smooth. Place one of the cooled choux pastry layers on a serving dish and spread the custard cream evenly over the top. Carefully place the second pastry layer on top of the custard.
  5. Chill the cake: Refrigerate the assembled cake for at least 2 hours, or preferably overnight, to allow the cream to fully set and the flavors to meld.
  6. Serve: Before serving, dust the top generously with powdered sugar. Slice and enjoy the creamy, cloud-like texture of this classic Polish dessert.

Notes

  • Karpatka tastes best when well-chilled, allowing the custard to set perfectly.
  • For a richer cream, gently fold in ½ cup of whipped cream into the cooled custard before assembling.
  • The cake can be stored refrigerated for up to 3 days.

Find it online: https://recipes.mbeams.com/heavenly-karpatka-cake-recipe/