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Karpatka: The Polish Carpathian Cream Cake

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!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours
Course: Dessert
Cuisine: Polish
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.