Karpatka
Polish Mountain Cake
Karpatka, meaning 'Carpathian Mountain Cake', is a beloved Polish dessert featuring two layers of light and airy choux pastry filled with a rich, luscious vanilla pastry cream. It's often dusted with powdered sugar, resembling a snow-capped mountain range.
🧂 Ingredients
- 2 layers (baked according to recipe) Choux Pastry(Prepare one batch of choux pastry dough and divide it in half before baking to create two separate layers. Ensure the layers are baked until golden brown and firm.)
- 1 liter Pastry Cream (Crème Pâtissière)(A thick, rich vanilla pastry cream is essential. It should be cooked until very thick to hold its shape between the pastry layers. Ensure it's fully cooled before assembly.)
- 200g Unsalted Butter(Softened to room temperature. This is typically incorporated into the pastry cream for richness and stability, or sometimes used to create a richer, more stable filling by whipping it with the cooled pastry cream.)
- for dusting Powdered Sugar(Sifted generously over the top of the assembled cake for a decorative finish.)
👨🍳 Instructions
- 1
Prepare the Choux Pastry Layers: Preheat your oven to 200°C (400°F). Prepare one batch of choux pastry dough. Divide the dough evenly into two portions. Spread each portion onto a parchment-lined baking sheet, forming two rectangular layers approximately 20x30 cm (8x12 inches). Bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and bake for another 20-25 minutes, or until the layers are golden brown, puffed, and feel firm and dry to the touch. Turn off the oven, prop the door open slightly, and let the pastry layers cool completely inside the oven to prevent them from collapsing.
⏱️ 40 minutes (baking) + cooling time - 2
Make the Pastry Cream: In a medium saucepan, whisk together 1 liter of milk, 6-8 egg yolks, 150g granulated sugar, and 50g cornstarch (or flour) until smooth. Heat over medium heat, stirring constantly, until the mixture thickens significantly and comes to a gentle boil. Cook for an additional 1-2 minutes, stirring vigorously, to ensure the cornstarch is fully cooked and the cream is very thick. Remove from heat, stir in 1-2 teaspoons of vanilla extract and 200g of softened butter until the butter is fully melted and incorporated. Pour the pastry cream into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely to room temperature, then chill in the refrigerator for at least 1 hour.
⏱️ 20 minutes (cooking) + cooling time - 3
Assemble the Karpatka: Once the choux pastry layers are completely cool and the pastry cream is chilled and firm, carefully place one choux pastry layer onto your serving platter. Spread the chilled pastry cream evenly over the first layer, ensuring it reaches the edges. Gently place the second choux pastry layer on top of the cream. If the layers are uneven, you can trim them slightly for a neater appearance.
⏱️ 10 minutes - 4
Chill and Serve: Dust the top layer of the Karpatka generously with sifted powdered sugar. For best results and easier slicing, chill the assembled cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the cream to set further.
⏱️ 1 hour (chilling)
💡 Pro Tips
- ✓The choux pastry should be baked until it is crisp on the outside but still slightly soft and airy on the inside, providing a delightful textural contrast with the smooth cream.
- ✓Karpatka translates to 'Carpathian Mountain Cake' and its appearance, with the powdered sugar dusting, is meant to resemble the snow-capped peaks of the Carpathian Mountains.
- ✓Ensure your pastry cream is very thick. If it's too runny, it will ooze out when the cake is cut.
- ✓Allowing the choux pastry to cool in the oven with the door ajar is crucial to prevent it from becoming soggy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chocolate Pastry Cream: Add melted dark chocolate or cocoa powder to the pastry cream for a chocolate version.
- Whipped Cream Filling: For a lighter filling, fold some whipped cream into the cooled pastry cream.
- Individual Portions: Bake choux pastry in smaller shapes and assemble as individual desserts.