Karpatka Cake is a classic Polish dessert featuring delicate choux pastry layers filled with a rich and creamy vanilla custard. The golden, puffed pastry resembles the peaks of the Carpathian Mountains, making this cake as visually stunning as it is delicious. With its light, airy texture and smooth, velvety filling, Karpatka is a true European delight.
Why You’ll Love This Recipe
- Light and airy texture – The choux pastry creates a beautifully crisp yet soft base.
- Rich and creamy filling – The vanilla custard is silky smooth and packed with flavor.
- Authentic Polish dessert – A traditional recipe that brings the taste of Poland to your kitchen.
- Elegant yet simple – Despite its bakery-style appearance, this cake is surprisingly easy to make.
- Perfect for any occasion – Ideal for holidays, birthdays, or as an everyday indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Choux Pastry:
- Water
- Unsalted butter
- All-purpose flour
- Large eggs
- Salt
For the Cream Filling:
- Whole milk
- Granulated sugar
- Cornstarch
- Egg yolks
- Vanilla extract
- Unsalted butter (softened)
For Garnish:
- Powdered sugar (for dusting)
Directions
Prepare the Choux Pastry:
- Preheat oven to 375°F (190°C) and grease two 9-inch round cake pans.
- In a saucepan, bring water and butter to a boil. Remove from heat and quickly stir in flour and salt until a smooth dough forms.
- Return to low heat and cook, stirring constantly, for 1-2 minutes. Remove from heat and let cool slightly.
- Beat in eggs one at a time, mixing well after each addition, until smooth and glossy.
- Divide the dough evenly between the two cake pans, spreading it thinly to the edges.
- Bake for 25-30 minutes, or until golden and puffed. Let cool completely.
Prepare the Cream Filling:
- In a saucepan, heat 1 ½ cups of milk over medium heat until warm.
- In a separate bowl, whisk sugar, cornstarch, egg yolks, and remaining ½ cup milk until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened.
- Remove from heat and stir in vanilla extract. Let cool slightly, then beat in softened butter until smooth.
Assemble the Cake:
- Place one choux pastry layer on a serving plate. Spread the custard filling evenly over the top.
- Place the second pastry layer on top and dust generously with powdered sugar.
- Refrigerate for at least 2 hours before slicing and serving.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 50 minutes
- Calories: 320 kcal per serving
Variations
- Chocolate version – Add 2 tablespoons of cocoa powder to the custard for a chocolate twist.
- Nutty crunch – Sprinkle chopped almonds or hazelnuts on top for extra texture.
- Citrus-infused custard – Add a teaspoon of lemon or orange zest to brighten up the filling.
- Different shapes – Instead of round layers, bake the choux pastry in a rectangular pan and cut into squares.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual slices for up to 1 month. Thaw overnight in the fridge before serving.
- No reheating needed – Best enjoyed chilled or at room temperature.
FAQs
Can I make this cake ahead of time?
Yes! The cake tastes even better after chilling for a few hours, so making it a day ahead is a great option.
Can I use store-bought custard?
You can, but homemade custard provides the best flavor and texture.
Why did my choux pastry collapse?
If the pastry deflates, it might not have been baked long enough. Make sure it is golden brown and fully set before removing it from the oven.
How do I prevent lumps in the custard?
Whisk constantly while cooking, and strain the custard if needed for an extra-smooth texture.
Can I use margarine instead of butter?
Butter is recommended for the best flavor, but margarine can be used as a substitute if needed.
Can I add whipped cream to the filling?
Yes! Folding in whipped cream makes the filling even lighter and fluffier.
How do I keep the powdered sugar from dissolving?
Dust the powdered sugar just before serving to keep it looking fresh.
What can I serve with Karpatka Cake?
It pairs well with fresh berries, a drizzle of caramel sauce, or a cup of coffee.
Can I bake this in one pan instead of two?
Yes, but you will need to slice it in half horizontally after baking.
Is this cake similar to cream puffs?
Yes! Karpatka uses the same choux pastry dough but is layered like a cake instead of being filled individually.
Conclusion
Karpatka Cake is an elegant and classic Polish dessert that combines light, airy choux pastry with a rich, creamy vanilla custard. With its crisp layers and smooth filling, this cake is the perfect balance of textures and flavors. Whether you’re making it for a special occasion or just to satisfy a sweet craving, it’s a delightful treat that will impress family and friends alike. Try it today and enjoy a taste of Poland in your home!
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Karpatka Cake (Polish Carpathian Cream Cake)
Karpatka Cake, a classic Polish dessert, features airy choux pastry layers filled with rich, velvety vanilla custard. Its golden, puffed pastry resembles the Carpathian Mountains, making it a visually stunning and delicious treat. Perfect for special occasions or everyday indulgence, this elegant cake is both simple and satisfying.
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
For the Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
For Garnish:
- Powdered sugar (for dusting)
Instructions
-
Prepare the Choux Pastry:
- Preheat oven to 375°F (190°C) and grease two 9-inch round cake pans.
- In a saucepan, bring water and butter to a boil. Remove from heat and quickly stir in flour and salt until a smooth dough forms.
- Return to low heat and stir constantly for 1-2 minutes. Remove from heat and let cool slightly.
- Beat in eggs one at a time, mixing well after each addition, until smooth and glossy.
- Divide the dough evenly between the two cake pans, spreading it thinly to the edges.
- Bake for 25-30 minutes, until golden and puffed. Let cool completely.
-
Prepare the Cream Filling:
- Heat 1 1/2 cups of milk over medium heat until warm.
- In a separate bowl, whisk together sugar, cornstarch, egg yolks, and remaining 1/2 cup milk until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened.
- Remove from heat and stir in vanilla extract. Let cool slightly, then beat in softened butter until smooth.
-
Assemble the Cake:
- Place one choux pastry layer on a serving plate. Spread the custard filling evenly over the top.
- Place the second pastry layer on top and dust generously with powdered sugar.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Add cocoa powder to the custard for a chocolate twist.
- Sprinkle chopped almonds or hazelnuts on top for extra texture.
- To prevent lumps in the custard, whisk constantly while cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake, Polish Cuisine
- Method: Baking, Chilling
- Cuisine: Polish
- Diet: Vegetarian
