Polish Karpatka Cake

Short Description

Polish Karpatka Cake is a traditional layered dessert made of golden choux pastry and silky vanilla crème mousseline, dusted with powdered sugar to resemble snowcapped mountains.

Key Ingredients

For the Crème Mousseline

• 5 large egg yolks
• ⅔ cup granulated white sugar (divided into ⅓ + ⅓ cup)
• 7 tablespoons potato starch
• 2½ cups whole milk
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 teaspoons vanilla bean paste
• 200 grams unsalted butter, room temperature (about 14 tablespoons + 1 teaspoon)
• 2 tablespoons granulated white sugar

For the Choux Pastry

• ¾ cup water
• 6 tablespoons unsalted butter
• ⅛ teaspoon salt
• ¾ cup all-purpose flour
• 3 large eggs
• 1 large egg yolk

Other

• Butter (for greasing pans)
• Powdered sugar (for dusting)

Tools Needed

• Handheld mixer or stand mixer
• Medium saucepan
• Whisk
• Mixing bowls
• Rubber spatula
• 9×13 inch baking pans (2)
• Parchment paper
• Fine mesh sieve (for dusting)

Cooking Instructions

Step 1: Make the Custard Base

In a bowl, beat egg yolks and ⅓ cup sugar until thick and pale. Mix in potato starch until smooth.

Step 2: Heat the Milk

In a saucepan, combine milk, the remaining ⅓ cup sugar, and salt. Heat until gently simmering, then remove from heat.

Step 3: Temper the Eggs

Whisk 1 cup of hot milk gradually into the egg mixture. Then pour everything back into the saucepan and whisk in vanilla extract and vanilla bean paste.

Step 4: Thicken the Custard

Return to low heat and whisk constantly until thickened (about 1 minute). Transfer to a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature.

Step 5: Make the Choux Pastry

Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until dough pulls away from sides. Cool for 5 minutes.

Step 6: Add Eggs

Beat in eggs one at a time, then add the extra yolk. Mix until the dough is glossy and smooth.

Step 7: Bake the Pastry

Divide dough between two greased 9×13 pans lined with parchment. Use a spatula to spread it out unevenly for that mountain peak look. Bake each layer for 25–30 minutes until puffed and golden. Cool completely.

Step 8: Finish the Mousseline

Beat butter and 2 tablespoons sugar until light. Gradually add cooled custard, one spoonful at a time, and beat until smooth and creamy.

Step 9: Assemble the Cake

Place one choux layer in the pan. Spread the vanilla cream evenly over it. Top with the second pastry layer and press down lightly.

Step 10: Chill and Serve

Refrigerate for 2 hours to set. Dust with powdered sugar before slicing and serving.

Why You’ll Love This Recipe

A show-stopping dessert with rustic beauty

Combines the texture of cream puffs with a cake-like structure

Rich vanilla flavor with a light mouthfeel

No special molds or cutters required

Can be made in advance

Lower sugar than many layered desserts

Flexible flavor base for creative spins

Elegant for holidays, simple enough for weekends

Mistakes to Avoid & Solutions

Custard too runny
Not cooking long enough or failing to temper properly can cause loose cream.
Solution: Whisk constantly over low heat until it coats the back of a spoon and firms up when cooled.

Flat pastry layers
Overmixing the eggs or underbaking will flatten the dough.
Solution: Beat in eggs just until glossy and bake until fully puffed and golden.

Cream separating
Adding cold custard to room temp butter will curdle.
Solution: Let both reach the same temperature before combining slowly.

Burning choux edges
Edges can brown too fast in certain ovens.
Solution: Use parchment and check at the 25-minute mark.

Cake too soft to slice
Serving too soon will make it messy.
Solution: Always chill at least 2 hours for clean slices.

Serving and Pairing Suggestions

Serve cold with hot coffee or tea

Garnish with berries or edible flowers for color

Slice into squares or diamonds for dessert trays

Pair with sparkling wine for special occasions

Dust with cinnamon or nutmeg for a cozy twist

Storage and Reheating Tips

Store covered in the fridge for up to 4 days

Do not freeze—texture may change

Serve cold or let sit at room temp for 15 minutes

Use parchment to layer slices if stacking

Avoid moisture-prone containers to preserve texture

FAQs

1. Can I make Polish Karpatka Cake in advance?
Yes, it’s perfect for making the night before serving. Just keep chilled and covered.

2. Can I use cornstarch instead of potato starch?
You can, but potato starch gives a smoother custard with more traditional texture.

3. What’s the purpose of using two types of vanilla?
The extract gives depth, and the vanilla bean paste adds aroma and visible specks.

4. Can I freeze leftovers?
It’s not recommended—choux pastry and custard lose their texture when frozen and thawed.

5. Can I bake both pastry layers at once?
Yes, if your oven fits two pans evenly spaced. Otherwise, bake one at a time for best rise.

Tips & Tricks

For sharper cream edges, chill assembled cake with a light weight on top

Use a serrated knife for clean cuts

Dust powdered sugar just before serving to avoid melting

Pipe cream for an elegant finish between layers

Add orange zest or almond extract for flavor variations

Recipe Variations

Chocolate Karpatka
Add 1 tablespoon cocoa powder to the choux pastry and use chocolate custard instead of vanilla.

Berry-Filled Karpatka
Fold diced strawberries or raspberries into the cooled custard before spreading.

Lemon Karpatka
Add lemon zest to the custard and a thin layer of lemon curd under the top crust.

Savory Karpatka
Skip the sugar and make a savory cream cheese-chive filling for a brunch twist.

Mini Karpatka Bites
Bake pastry in muffin tins and pipe in cream for individual servings.

Final Thoughts

Bringing Polish Karpatka Cake into my home that day wasn’t part of the plan, but it turned out to be one of the sweetest detours. It filled the room with stories, powdered sugar in the air, and the comfort of making something meaningful with our hands. Mrs. Zofia’s quiet joy while folding the cream, Joanna humming as she watched the layers rise it all made the cake more than a dessert.

Now each time I prepare this cake, I think of the craggy mountain top finish and the cream hidden beneath, and how it reflects the layers we all carry. Sometimes airy, sometimes rich, always worth the time. That’s the magic of this cake, and why it’s earned a permanent place in my kitchen.