Description
Experience the delight of Karpatka, a classic Polish dessert that combines light, airy choux pastry with a lusciously creamy vanilla filling. With its signature mountain-like ridges and a dusting of powdered sugar, this cake is as visually stunning as it is delicious!
Ingredients
For the Choux Pastry
- Water (creates steam for the pastry to puff)
- Unsalted butter (adds richness and flavor)
- Salt (enhances taste)
- All-purpose flour (provides structure)
- Eggs (essential for binding and texture)
For the Creamy Vanilla Filling (Crème Mousseline)
- Egg yolks (thicken the custard and add richness)
- Sugar (sweetens the filling)
- Potato starch or cornstarch (thickens the custard)
- Whole milk (ensures a creamy texture)
- Salt (balances sweetness)
- Vanilla extract & vanilla bean paste (infuses deep flavor)
- Unsalted butter (creates a smooth, silky texture)
For Assembly
- Powdered sugar (dusting for a snow-capped mountain effect)
Instructions
- Make the Cream Filling: Whisk egg yolks and sugar until pale. Heat milk, salt, and vanilla, then temper the egg mixture. Cook until thick, then cool and whip with butter.
- Prepare the Choux Pastry: Boil water, butter, and salt, then mix in flour. Cook until dough forms a ball, then cool. Beat in eggs one at a time until smooth.
- Bake the Choux Layers: Spread dough into two springform pans, creating peaks and valleys. Bake at 380°F (193°C) for 25-28 minutes until golden.
- Assemble the Cake: Layer one choux pastry, spread the cream filling, and top with the second pastry. Chill for at least 1 hour, then dust with powdered sugar before serving.
Notes
- Storage: Keep refrigerated for up to 3 days in an airtight container.
- Serving Tip: Best enjoyed chilled with a dusting of powdered sugar just before serving.
- Variations: Add a hint of lemon zest to the filling for a citrusy twist.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish