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Introduction
Karpatka is a classic Polish dessert that delights with its airy choux pastry layers and rich, velvety custard filling. Often compared to French éclairs or cream puffs, this cake stands out with its mountain-like appearance—hence the name "Karpatka," inspired by the Carpathian Mountains. Whether you're preparing it for a family gathering or a special occasion, this treat guarantees a delightful surprise with every bite.
Ingredients
For the Choux Pastry:
1 cup (240ml) water
½ cup (115g) unsalted butter
1 cup (125g) all-purpose flour
4 large eggs
¼ teaspoon salt
For the Custard Cream Filling:
2 cups (480ml) milk
½ cup (100g) granulated sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
4 large egg yolks
1 teaspoon vanilla extract
½ cup (115g) unsalted butter (softened)
For Dusting:
Powdered sugar
Instructions
Step 1: Prepare the Choux Pastry
Preheat your oven to 375°F (190°C) and grease two 9-inch round cake pans.
In a saucepan over medium heat, bring water and butter to a boil. Add salt and flour, stirring vigorously until the mixture forms a smooth ball.
Remove from heat and let cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Divide the dough between the two prepared pans, spreading it evenly.
Bake for 25–30 minutes until puffed and golden brown. Let cool completely.
Step 2: Make the Custard Cream Filling
In a saucepan, heat 1 ½ cups of milk over medium heat until warm but not boiling.
In a separate bowl, whisk together sugar, cornstarch, flour, and egg yolks with the remaining ½ cup of milk.
Gradually pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
Remove from heat, add vanilla extract, and let cool completely.
Beat the softened butter until fluffy, then gradually mix it into the cooled custard for a silky consistency.
Step 3: Assemble the Cake
Place one layer of choux pastry on a serving plate.
Spread the custard cream evenly over the layer.
Top with the second pastry layer.
Dust with powdered sugar for the final touch.
Serving and Storage Tips
Karpatka is best served chilled, allowing the custard to set for a few hours in the refrigerator.
Store any leftovers in an airtight container in the fridge for up to three days.
Avoid freezing as the custard may lose its smooth texture.
Variations
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