November 8, 2024

Karpatka cake recipe – Polish Carpathian Mountain Cream Cake

Karpatka Cake Recipe is a traditional Polish dessert that consists of two layers of choux pastry (pâte à choux) filled with a creamy custard or vanilla cream. The name “Karpatka” translates to “Carpathian cake,” reflecting the dessert’s mountainous appearance, as the choux pastry layers are typically uneven and resemble rugged terrain.

Karpatka cake recipe is a traditional Polish pastry known for its unique flavors and layered structure. The name derives from the Carpathian Mountains, reflecting the cake’s rugged, mountainous appearance. Typically made with a choux pastry base, it features a creamy filling, often crafted from vanilla custard or pastry cream, sandwiched between two layers of baked dough. It is often dusted with powdered sugar and is a popular treat for its delightful combination of airy pastry and rich filling.

Karpatka cake Its origins date back to the mid-20th century, and its roots in Central European baking traditions. While its exact origins are debated, it has been a popular treat in Poland since at least the mid-20th century, celebrated for its delicious combination of textures and flavors.

What are the ingredients for karpatka cake recipe?

Choux Pastry Layers:

3/4 cup bread flour
1/3 cup milk
1/3 cup water
2 teaspoons sugar
1/2 teaspoon salt
4 tablespoons unsalted butter
3 eggs

Vanilla Filling:

2 cups milk
2/3 cup sugar
1/4 cup cornstarch
1 tbsp flour
2 eggs
2 tsp vanilla extract
3/4 cup butter, room temperature

How To make Karpatka cake recipe:

Step1:

First, begin by preparing the choux pastry by boiling water, butter, and a pinch of salt, then adding flour and stirring until the mixture forms a ball; allow it to cool slightly, then mix in eggs until smooth.

Step2:

Second, spread half of the dough onto a baking sheet and bake until golden brown, then repeat for the second layer.

Step3:

Third, for the filling, start by whisking together eggs, sugar, flour, and cornstarch. Gradually add boiling milk, return to heat, and cook until thickened. Add vanilla extract, cover, and let cool.

STEP4:

Finally, once the layers are cool, spread the filling over the first layer, top with the second layer, and dust with powdered sugar before serving.

Tips for making karpatka cake recipe:

To make a perfect karpatka cake recipe, start by ensuring your choux pastry is well-mixed and has a smooth consistency; this helps achieve a fluffy texture.
When adding the eggs, incorporate them one at a time and make sure the mixture is cool to prevent cooking the eggs.
Bake the pastry layers evenly by rotating the trays halfway through and avoid opening the oven door too soon to prevent collapsing.
For the cream filling, allow the pudding to cool completely before mixing it with softened butter to ensure a light and creamy texture.
Let the assembled cake rest in the fridge for at least a few hours or overnight to meld the flavors and achieve a better slice when serving.
Finally, Dust with powdered sugar right before serving for a beautiful finish!

frequently asked questions

Here are some frequently asked questions about making karpatka cake recipe:

What is karpatka cake recipe?

Karpatka Cake recipe is a traditional Polish dessert made of two layers of choux pastry filled with a creamy custard or vanilla pudding filling.

Can I make the pastry in advance?

Yes, you can make the choux pastry ahead of time; however, just ensure it’s stored in an airtight container to maintain freshness.

Can I use a different filling for Karpatka cake recipe?

Absolutely! Feel free to experiment with different flavors like chocolate, fruit, or even whipped cream.

How do I prevent the pastry layers from puffing up too much?

Ensure you follow the recipe’s egg measurements and avoid opening the oven during baking, as this can cause them to collapse.

What’s the best way to store leftover karpatka cake?

Store it in the refrigerator in an airtight container. It’s best enjoyed within a few days of making it.

Can I freeze karpatka cake?

It’s not recommended to freeze the assembled cake, as the texture may change. However, you can freeze the baked pastry layers separately and fill them when ready to serve.