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Polish Carpathian Cream Cake

Delicious Polish Carpathian Cream Cake for Sweet Celebrations

Indulge in the delightful Polish Carpathian Cream Cake (Karpatka), featuring two layers of flaky pastry and rich vanilla custard for sweet celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Polish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter can use margarine for dairy-free
  • 1 teaspoon salt balances sweetness
  • 1 cup all-purpose flour gluten-free options may vary in texture
  • 4 large egg yolks whole eggs can be a substitute
For the Custard Filling
  • 2 cups whole milk almond or oat milk can be used
  • 0.5 cup granulated white sugar can substitute with brown sugar
  • 1 tablespoon pure vanilla extract or use vanilla bean paste for richer flavor
  • 0.25 cup potato starch cornstarch can also work as a substitute
  • 0.5 cup unsalted butter must be at room temperature
For the Topping
  • 0.25 cup powdered sugar optional, for a minimalist look

Equipment

  • medium saucepan
  • Wooden Spoon
  • 9-inch springform pans
  • Parchment Paper
  • Mixing Bowl

Method
 

Prepare Choux Pastry
  1. In a medium saucepan, combine water, unsalted butter, and salt. Bring to a gentle boil. Once boiling, add all-purpose flour, stirring until the dough forms a ball.
Incorporate Eggs
  1. Remove saucepan from heat and cool for a few minutes. Add egg yolks one at a time, stirring until smooth and glossy.
Bake the Choux Layers
  1. Preheat oven to 400°F (200°C). Line and grease springform pans. Divide and spread choux pastry in pans, bake for 30-35 minutes until golden brown.
Make Custard Filling
  1. Heat milk, sugar, and a pinch of salt. In another bowl, whisk egg yolks and sugar. Combine with hot milk, then return to heat, stirring until thickened.
Mix in Butter
  1. Remove custard from heat and cool slightly. Mix in unsalted butter and vanilla extract until smooth.
Assemble the Cake
  1. Place one choux layer on a plate, spread custard on top, layer another choux layer, and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Cool pastry and filling thoroughly to prevent sogginess and achieve perfect layers.

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