Description
Karpatka is a striking Polish dessert inspired by the rugged peaks of the Carpathian Mountains. This show-stopping cream cake features two layers of airy choux pastry with a thick, silky vanilla mousseline cream tucked in between. Finished with a snowy dusting of powdered sugar, it’s elegant, nostalgic, and surprisingly approachable for home bakers.
Ingredients
Scale
Choux Pastry Layers
- ½ cup milk
- ½ cup water
- 80 g unsalted butter
- ½ teaspoon salt
- 2 teaspoons sugar
- 150 g all-purpose flour
- 4 large eggs
Vanilla Mousseline Cream
- 2 cups milk
- 2 large eggs
- ⅔ cup granulated sugar
- 50 g cornstarch
- 2 teaspoons vanilla extract
- ¾ cup unsalted butter, softened
For Finishing
- Powdered sugar, for dusting
Instructions
- Make the Vanilla Cream
- Pour the milk into a saucepan and heat over medium until it just begins to boil.
- While the milk heats, whisk the eggs and sugar together in a bowl until smooth and pale. Add the cornstarch and mix until fully dissolved with no lumps remaining.
- Slowly stream the hot milk into the egg mixture while whisking continuously. Transfer everything back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
- Remove from the heat and stir in the vanilla extract. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming, then allow it to cool completely.
- Prepare the Choux Pastry
- Preheat the oven to 375°F (190°C). Grease and line a cake pan with parchment paper.
- In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil, then remove from the heat.
- Add the flour all at once and stir quickly until a thick dough forms. Return the pan to low heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs one at a time, mixing vigorously after each addition, until the dough becomes smooth, glossy, and elastic.
- Divide the dough evenly into two portions. Spread each portion into the prepared pan and bake for about 30 minutes, until puffed and golden. Let both layers cool completely.
- Assemble the Cake
- Beat the softened butter until light and creamy. Gradually add the cooled pastry cream, mixing until the mousseline becomes smooth and fluffy.
- Place one choux layer back into the cake pan. Spread the mousseline cream evenly over the top. Fill any gaps in the second choux layer with a little cream, then gently place it on top.
- Refrigerate the assembled cake for 2–4 hours, allowing it to fully set.
- Before serving, generously dust the top with powdered sugar. Slice and enjoy this classic Karpatka cream cake.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Desserts