Name: Karpatka (Polish Carpathian Cream Cake) Recipe
Prep time: 30 min
Cook time: 35 min
Total time: PT-491241H12M21S
Cuisine: Polish
Ingredients: 5 large egg yolks; 1/3 cup granulated white sugar; 7 tablespoons potato starch; 2 1/2 cups whole milk; 1/4 teaspoon salt; 2 teaspoons pure vanilla extract; 2 teaspoons vanilla bean paste (or more vanilla extract); 200 grams unsalted butter (room temperature, about 14 tablespoons + 1 teaspoon); 2 tablespoons granulated white sugar; 3/4 cup water; 6 tablespoons unsalted butter; 1/8 teaspoon salt; 3/4 cup all-purpose flour; 3 large eggs; 1 large egg yolk; Butter (for greasing the pans); Powdered sugar (for dusting on top)

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Introduction

Karpatka is a classic Polish dessert featuring delicate choux pastry layers filled with rich vanilla crème mousseline. Its rustic mountain-like appearance and creamy filling make it a favorite treat for special occasions or anytime you crave a luscious, homemade cake.

A close-up image of a thick slice of cream-filled cake on a dark wooden cake stand, showing three clear layers: the bottom and top layers are golden-brown, light, and fluffy pastry with a slightly rough texture, while the middle layer is a thick, smooth, creamy white filling. The top pastry layer is slightly puffed and dusted lightly with powdered sugar. A blurred background includes soft white flowers and green leaves against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large egg yolks
2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
7 tablespoons potato starch
2 1/2 cups whole milk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons vanilla bean paste (or more vanilla extract)
200 grams unsalted butter (at room temperature; about 14 tablespoons + 1 teaspoon)
2 tablespoons granulated white sugar
3/4 cup water
6 tablespoons unsalted butter
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 large egg yolk
Butter (to grease the pans)
Powdered sugar (for dusting on top)

Instructions

Step 1: In a medium bowl, beat the egg yolks and 1/3 cup sugar with a handheld electric mixer until thick and pale yellow. Mix in the potato starch until combined.
Step 2: In a medium saucepan, combine the milk, remaining 1/3 cup sugar, and salt. Heat over medium until it gently simmers, then remove from heat.
Step 3: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops. Then pour the egg yolk mixture back into the saucepan. Whisk in the vanilla extract and vanilla bean paste.
Step 4: Return the saucepan to low heat and whisk constantly until the custard thickens, about one minute. Transfer custard to a bowl, cover with plastic wrap directly on the surface, and cool to room temperature.
Step 5: Preheat the oven to 380°F. Line the bottoms of two 8- or 9-inch springform pans with parchment paper and grease the sides with butter.
Step 6: In a medium saucepan over medium heat, combine water, butter, and salt. After the butter melts, remove from heat and stir in all the flour at once. Return to low heat and cook, stirring constantly, until the dough forms a ball and leaves residue on the pan bottom, about 2 minutes.
Step 7: Transfer dough to a large bowl and let cool 5 to 10 minutes until warm but not hot. Beat in eggs and egg yolk one at a time using a handheld mixer until smooth and glossy.
Step 8: Divide dough evenly between the prepared pans. Spread to cover the bottom, then use the back of a spoon to create uneven peaks and divots resembling mountains.
Step 9: Bake until puffed and golden, about 25 to 28 minutes. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Step 10: Once custard is cooled, beat butter and 2 tablespoons sugar until pale and fluffy. Gradually add custard, a spoonful at a time, blending well after each addition. Continue beating until light and fluffy, about 5 minutes.
Step 11: If cakes aren’t fully cooled, cover the crème mousseline with plastic wrap until ready.
Step 12: To assemble, place one choux cake in a springform pan. Spread the crème mousseline evenly over it, then top with the second choux cake.
Step 13: Refrigerate the assembled cake for 1 hour. Remove from the pan and dust the top with powdered sugar just before serving.

Tips & Variations

For an extra vanilla punch, you can increase the amount of vanilla bean paste or add a bit of vanilla bean seeds to the custard.
Use potato starch as indicated to keep the custard silky and smooth instead of flour.
Create the mountain effect on the choux pastry by spreading dough unevenly with peaks and valleys before baking.
Make sure custard and dough are cooled properly before assembling to prevent melting or sogginess.

Storage

Store Karpatka covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 20 minutes before serving for the best flavor and texture. If needed, let the cake chill again after serving to maintain its shape.

How to Serve

A close-up view of a cake slice resting on a white plate held by a woman's hand, showing three visible layers: a light golden-brown puffy top layer with a soft, airy texture and slight cracks, a middle creamy pale yellow layer that looks smooth and thick, and a bottom light golden-brown layer with a soft, flaky texture; the top of the cake is dusted with powdered sugar. The background features a white marbled surface with soft, blurred greenery. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Karpatka ahead of time?

Yes, you can prepare the choux pastry and custard a day ahead. Assemble the cake and refrigerate until ready to serve to let the flavors meld.

What can I substitute for potato starch?

If you don’t have potato starch, cornstarch is a suitable substitute though it might result in a slightly different texture. Use the same quantity as potato starch in the recipe.