Description
Karpatka Cake, also known as Polish Carpathian Cream Cake, is a delightful dessert featuring two layers of light, airy choux pastry filled with a rich vanilla custard cream. Its rustic, mountain-like appearance and creamy filling make it a beloved traditional Polish treat perfect for special occasions or indulgent everyday enjoyment.
Ingredients
Scale
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
Cream Filling
- 2 cups whole milk (divided into 1 1/2 cups and 1/2 cup)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
Finishing
- Powdered sugar (for dusting)
Instructions
- Prepare the Choux Pastry: Preheat your oven to 375°F (190°C) and grease two 9-inch round cake pans to ensure the choux pastry does not stick.
- Make the Dough: In a saucepan, bring water and butter to a boil. Once boiling, remove from heat and quickly stir in the flour and salt until you form a smooth dough.
- Cook the Dough: Return the saucepan to low heat and stir constantly for 1 to 2 minutes to dry out the dough slightly. Remove from heat and allow it to cool just a bit.
- Incorporate Eggs: Beat the eggs in one at a time, mixing well after each addition until the dough is smooth and glossy, ensuring the right texture for puffing during baking.
- Form Pastry Layers: Divide the dough evenly between the two prepared pans and spread it thinly and evenly to the edges for uniform layers.
- Bake the Layers: Bake the choux pastry for 25 to 30 minutes or until they become golden and puffed. Remove from oven and let cool completely to set their structure.
- Heat Milk for Filling: In preparation for the custard filling, warm 1 1/2 cups of whole milk over medium heat until just warm; avoid boiling.
- Mix Filling Base: In a separate bowl, whisk together sugar, cornstarch, egg yolks, and the remaining 1/2 cup milk until the mixture is smooth and free of lumps.
- Combine and Thicken Filling: Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Transfer back to the saucepan and cook over medium heat, stirring continuously until the custard thickens.
- Finish the Cream: Remove the custard from heat, stir in vanilla extract, and let cool slightly. Then beat in softened butter until the cream is smooth and velvety.
- Assemble the Cake: Place one choux pastry layer on a serving plate, then spread the prepared custard filling evenly over it.
- Top and Dust: Place the second pastry layer over the custard and generously dust the top with powdered sugar for a classic finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the custard filling to set before slicing and serving.
Notes
- Ensure the eggs are fully incorporated into the choux pastry dough for optimal puffiness.
- Do not open the oven during baking to prevent the pastry from collapsing.
- The custard filling should be thick but spreadable; if too thin, continue cooking gently until it thickens more.
- Chilling the cake enhances the flavor and texture, making slicing easier and neater.
- Use fresh eggs and high-quality butter and vanilla extract for the best taste.
- For a decorative touch, dust more powdered sugar just before serving.
