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Traditional Karpatka Recipe (Polish Carpathian Cream Cake)

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Traditional Karpatka is a classic Polish cream cake made with two layers of airy choux pastry filled with rich vanilla pastry cream. The crisp golden pastry and silky custard create a dessert similar to a giant cream puff, perfect for holidays, family gatherings, or an elegant homemade treat.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish
  • Diet: Vegetarian

Ingredients

  • 1 cup water
  • 100 g unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 pinch salt
  • 2 cups whole milk
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract
  • 200 g unsalted butter, softened
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 390°F (200°C). Line two 8-inch round baking pans with parchment paper and lightly grease them.
  2. In a saucepan, combine water, butter, and salt. Bring to a gentle boil over medium heat.
  3. Add the flour all at once and stir vigorously until the dough forms a smooth ball and pulls away from the pan, about 2 minutes.
  4. Remove from heat and cool for 10 minutes.
  5. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  6. Divide the dough evenly between the prepared pans and spread unevenly to create a mountain-like texture.
  7. Bake for 25–30 minutes until golden brown and puffed. Cool completely.
  8. To prepare the pastry cream, whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
  9. Heat the milk in a saucepan until steaming but not boiling.
  10. Slowly whisk the warm milk into the egg mixture.
  11. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
  12. Remove from heat, stir in vanilla extract, and cover with plastic wrap directly on the surface. Cool completely.
  13. Beat softened butter until fluffy, then gradually mix in the cooled custard until silky and smooth.
  14. Place one pastry layer on a serving plate and spread the cream filling evenly on top.
  15. Top with the second pastry layer.
  16. Refrigerate for at least 2 hours before serving.
  17. Dust generously with powdered sugar before slicing and serving.

Notes

  • Chilling the cake overnight improves the texture and flavor.
  • Fresh berries can be added between the cream layers for a fruity variation.
  • Do not open the oven door too early while baking the choux pastry.
  • Ensure the custard and butter are both at room temperature before mixing.
  • Store refrigerated in an airtight container for up to 3 days.
  • Freezing is not recommended because the pastry cream may separate after thawing.

Nutrition

Find it online: https://savorymomskitchen.com/traditional-karpatka-recipe-polish-carpathian-cream-cake/