Karpatka Cream Cake
Karpatka Cream Cake is a classic Polish dessert featuring crisp, golden choux pastry layers filled with a silky vanilla custard cream. This showstopping cake is surprisingly easy to make and delivers a comforting, nostalgic flavor with a signature mountain-like appearance.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Polish
Ingredients
Scale
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cubed
- 1 cup (130 g) all-purpose flour, sifted
- 1/4 tsp salt
- 4 large eggs, room temperature
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 2 large egg yolks
- 1 large egg
- 1 tbsp pure vanilla extract
- 1/2 cup (115 g) unsalted butter, softened
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Line a 9×13-inch (23×33 cm) baking pan with parchment paper. Preheat oven to 400°F (200°C). Crack eggs into a bowl to bring to room temperature.
- In a medium saucepan, combine water, 1/2 cup butter, and 1/4 tsp salt. Bring to a gentle boil over medium heat.
- Remove from heat, add flour all at once, and stir quickly until dough pulls away from sides and looks thick and glossy. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until dough is smooth, shiny, and slightly stretchy.
- Spread half the dough evenly in the prepared pan, creating peaks and valleys with a spatula. Bake for 20-25 minutes until puffed and golden brown. Cool completely. Repeat with remaining dough for the second layer.
- In a saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt. In a separate bowl, whisk egg yolks and whole egg. Temper eggs with some warm milk mixture, then return all to saucepan.
- Cook over medium heat, whisking constantly, until thick and pudding-like (about 5-7 minutes). Remove from heat and stir in vanilla. Cool for 10 minutes, then beat in softened butter until silky. Strain if desired for extra smoothness.
- Place one choux layer, craggy side down, on a platter. Spread cooled cream filling evenly over the layer. Top with second choux layer, craggy side up.
- Chill assembled cake in the fridge for at least 2 hours to set.
- Before serving, dust generously with powdered sugar. Slice with a serrated knife and serve cold or slightly cool.
Notes
Let the choux dough cool before adding eggs to avoid scrambling. Create peaks in the dough for the signature mountain look. Chill the cake well before slicing for clean pieces. For gluten-free or dairy-free adaptations, see ingredient tips. The cake is best served cold and can be made a day ahead.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 16
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: Karpatka, Polish cream cake, choux pastry, vanilla custard, Polish dessert, easy cake, European dessert, holiday dessert, comfort food, traditional Polish recipe