Karpatka (Polish Carpathian Mountain Cream Cake)

Learn how to make Karpatka Polish Cream Cake, a Polish cream cake with fluffy choux pastry layers filled with a decadent crème mousseline. A delightful, rustic dessert inspired by the Carpathian mountains.

Karpatka, pronounced car-pat-kah, is a traditional Karpatka Polish Cream Cake consisting of two layers of choux pastry (similar to cream puffs or eclairs) filled with a thick, luscious crème mousseline, which is essentially German buttercream. The rustic peaks and valleys of the choux pastry resemble the Carpathian Mountains, which is where this cake gets its name. This dessert is perfect for celebrating special occasions and pairs wonderfully with a hot cup of coffee or tea.

If you’re a fan of layered cream desserts, try our Wuzetka (W-Z Polish Chocolate Cream Cake), which features a similar rich filling but with a chocolatey twist.

For more delightful cream-based pastries, consider the Cremeschnitte (Austrian Cream Slices) that also brings a light and creamy texture to the forefront.

Key Ingredients

Below are the ingredients required for making Karpatka:

Crème Pâtissière (First Step of Custard Filling):

• Milk (2 ½ cups): Forms the base of the crème pâtissière.
• Granulated Sugar (¾ cup): Adds sweetness to the filling.
• Kosher Salt (½ tsp): Balances the flavor.
• Cornstarch (5 tbsp): Thickens the pastry cream.
• Egg Yolks (4): Provides richness and structure.
• Vanilla Extract or Vanilla Bean Paste (2 tsp): Adds flavor to the filling.

Pâte à Choux (Choux Pastry):

• Water (¾ cup): Used to make a light and airy pastry.
• Unsalted Butter (6 tbsp, room temperature): Adds richness to the choux.
• Kosher Salt (¼ tsp): Enhances flavor.
• All-Purpose Flour (¾ cup): The base of the choux pastry.
• Eggs (3 large): Creates structure and helps with puffing.

Crème Mousseline (To Finish Custard Filling):

• Unsalted Butter (14 tbsp, room temperature): Creates a rich, creamy filling.
• Granulated Sugar (2 tbsp): Sweetens the mousseline.

Assembly and Finishing:

• Butter (for greasing pan): Prepares the pan for baking.
• Confectioners’ (Powdered) Sugar: For dusting the finished cake.

Equipment Needed

For making Karpatka, you’ll need:

• Saucepan: To prepare the crème pâtissière and choux pastry.
• Stand Mixer: To make the choux pastry and beat the filling to the correct consistency.
• Springform Pans (9-inch, 2): To bake the choux pastry layers.
• Wire Rack: For cooling the choux layers.

Preparation Time

• Preparation Time: 30 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 20 minutes

Step-by-Step Recipe Instructions

Here’s how you can create Karpatka, the Polish Carpathian Mountain Cake:

Prepare Crème Pâtissière (Custard Filling)

1. Heat Milk Mixture:
   • In a saucepan, heat milk, about half of the sugar, and the salt over medium heat until it simmers.
   • Meanwhile, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
2. Temper Eggs:
   • Remove the simmering milk from the heat and gradually whisk in about ½ cup of the milk into the egg mixture to temper the eggs.
   • Pour the egg mixture back into the saucepan and continue whisking over medium-low heat until it thickens, about 5 to 9 minutes.
3. Cool the Pastry Cream:
   • Remove from the heat and whisk in vanilla. Transfer to a shallow container, cover with plastic wrap pressed against the surface, and allow it to cool to room temperature.

Make Pâte à Choux (Choux Pastry)

1. Prepare Dough:
   • Preheat the oven to 400°F (200°C). Grease the bottom and sides of the two 9-inch springform pans with butter and line with parchment.
   • In a saucepan, add water, butter, and salt. Once melted, remove from heat and stir in flour all at once.
2. Cook and Mix:
   • Return to medium-low heat and stir continuously until a dough forms a ball and leaves a white residue on the pan.
   • Transfer the dough to a stand mixer bowl and let it cool for about 10 minutes.
3. Add Eggs and Bake:
   • With the mixer running, add eggs, one at a time, until the mixture is smooth and glossy.
   • Divide the dough between the pans and spread it unevenly to create peaks and valleys. Bake for 24 to 28 minutes, then cool completely on a wire rack.

Prepare Crème Mousseline

1. Beat Butter and Sugar:
   • In the stand mixer, beat butter and sugar until pale and fluffy.
   • Beat the cooled crème pâtissière to loosen it, and gradually add to the butter mixture. Continue beating until light and fluffy.

Assemble the Karpatka

1. Layer the Pastry:
   • Place the ring of a springform pan on a serving plate, line it with parchment, and place one choux layer inside.
   • Spread the crème mousseline evenly over the pastry and top with the remaining choux layer.
2. Chill and Finish:
   • Chill in the fridge for at least 1 hour to set. Remove the ring, peel off parchment, and dust with powdered sugar before serving.

Tips and Tricks

• Room Temperature Butter: Ensure that both the butter and pastry cream are at room temperature for easy blending.
• Chill Before Serving: Chilling helps the cake set and makes it easier to slice.

Nutritional Information

• Calories: 334 kcal per serving
• Carbohydrates: 27g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g A rich and indulgent dessert best enjoyed in moderation.

FAQs

1. Q: Can I use whole milk for the pastry cream?
   A: Yes, you can use whole milk for a richer flavor, though low-fat milk also works.
2. Q: Can I freeze Karpatka?
   A: It is not recommended to freeze the fully assembled cake. However, the choux pastry layers can be frozen separately.
3. Q: Why is my pastry cream lumpy?
   A: Lumps occur if the eggs are not tempered properly. Strain through a sieve if this happens.
4. Q: How do I make Karpatka without a mixer?
   A: You can make it by hand, but it will require vigorous whisking, especially for the crème mousseline.
5. Q: What can I do with leftover egg whites?
   A: Freeze them or use them in recipes like meringue or macarons.

Serving Suggestions

• With Coffee or Tea: This cake pairs perfectly with a hot beverage.
• Fruit Garnish: Add berries on the side to complement the creaminess of the filling.

Storage Instructions

• Refrigerate: Store in the fridge for up to 3 days.
• Freeze Choux Layers: Wrap in plastic and foil, then freeze for up to 1 month.

Conclusion

Karpatka Polish Cream Cake is a beautifully rustic Polish cake that combines the best elements of choux pastry and creamy custard. Whether you’re celebrating a special occasion or simply indulging in a delicious dessert, this cake will impress anyone who tries it. Don’t forget to explore our heart Cake) for another layered delight!