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Carpathian Cream Cake (Karpatka) Recipe
Baking always felt like a dance. The rhythm of mixing ingredients and the sweet smell wafting through the kitchen ignited a joy that felt vibrant and alive. Carpathian Cream Cake, or Karpatka, played a starring role in many of our celebratory moments. This Polish dessert combines a silky cream with light choux pastry, creating a delightful contrast that makes every bite an experience in flavor and texture.
Whenever I think of this cake, memories flood in of family gatherings where Karpatka graced the dessert table. The laughter, the chatter, and everyone eagerly waiting for a slice brought warmth to the heart. I remember eagerly observing as my grandmother pulled the cake from the oven, the golden pastry puffing up to a perfect height, and the anticipation of tasting the creamy filling brought a sparkle to everyone’s eyes.
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This Carpathian Cream Cake embodies tradition and joy, blending the comfort of homemade goodness with a touch of elegance. It’s an invitation to the kitchen where creativity flourishes, and culinary magic happens. The approach to making Karpatka is not just about the ingredients; it’s about the love and attention you pour into each step. Each layer tells a story, and today, that story unfolds through this delectable recipe that’s perfect for any occasion.
Carpathian Cream Cake Basics
Fundamentals
Carpathian Cream Cake features two main components: a crisp, airy choux pastry and a rich, velvety crème mousseline. The choux pastry provides a delightful crunch that contrasts beautifully with the luscious cream. Mastering the balance of flavors and textures elevates this dessert from good to extraordinary.
Understanding the importance of each ingredient is essential for success. The versatility of choux pastry means it can hold air beautifully, creating that light texture that is a hallmark of this cake. On the other hand, the crème mousseline brings smoothness and sweetness, making every mouthful indulgent.
Preparation/Setup
Gather the essentials before diving into the baking process. Set your kitchen for success by preheating the oven and greasing your pans. A well-prepped kitchen allows your mind to focus on the fun of mixing and baking. Start by measuring all the ingredients. Accuracy ensures consistency and helps prevent mishaps during preparation.
Preparation involves the crucial act of understanding how to create a perfect choux pastry. The moisture and heat impact the final outcome significantly. Knowing your oven and its quirks can be the difference between a perfectly risen pastry and one that falls flat.
Ingredients
For this delicious Carpathian Cream Cake, you’ll need:
- 5 large egg yolks
- 2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
- 7 tablespoons potato starch
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste (or more vanilla extract)
- 200 grams unsalted butter (at room temperature, about 14 tablespoons + 1 teaspoon)
- 2 tablespoons granulated white sugar
- 3/4 cup water
- 6 tablespoons unsalted butter
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 large egg yolk
- Butter (to grease the pans)
- Powdered sugar (for dusting on top)
Directions
- Start the Crème Mousseline: In a saucepan, combine the milk, 1/3 cup of sugar, potato starch, and salt. Heat over medium heat. Stir until the mixture thickens, then remove from heat. Stir in the vanilla extract and vanilla bean paste. Allow to cool.
- For the Choux Pastry: In another pot, bring water to a boil, then add the 6 tablespoons of butter and 1/8 teaspoon salt. Stir in the flour and mix until it forms a ball. Transfer the mixture to a mixing bowl. Add the eggs, one at a time, mixing well after each addition.
- Finish the Crème Mousseline: Once the crème pâtissière is cool, beat the room temperature unsalted butter and remaining 1/3 cup sugar until fluffy. Gradually add the cooled crème pâtissière to the butter, mixing until smooth and well combined.
- To Assemble: Pipe or spread the finished crème mousseline between layers of cooled choux pastry. Dust with powdered sugar for that finishing touch.
Crafting the Perfect Karpatka
Technique
Using the right techniques transforms basic ingredients into a regal dessert. When making choux pastry, ensure the mixture reaches the right consistency before adding eggs. The batter should be glossy and hold its shape well. Over-mixing or under-mixing can significantly affect the final result.
As for the crème mousseline, patience plays a crucial role, especially when incorporating the butter into the cooled crème pâtissière. Incorporate it gradually—this ensures a silky, smooth texture that is free of lumps.
Tips/Tricks
- Use room temperature eggs for more accessible mixing and a smoother batter.
- Ensure your butter is at room temperature before using, as this affects how well it incorporates into the crème mousseline.
- Don’t rush the cooling process! Allow both the choux pastry and the crème to cool completely before assembly. This helps maintain textures and flavors.
Achieving Karpatka Excellence
Perfecting Results
Practice makes perfect, especially with the choux pastry. If your first attempt doesn’t rise as expected, analyze your technique and make adjustments when necessary. Factors such as oven temperature and the amount of moisture can affect results significantly.
Also, consider experimenting with flavors. While vanilla offers a classic note, infusing the cream with citrus zest or coffee can create intriguing variations.
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Troubleshooting/Variations
- If the choux pastry deflates, check your egg incorporation technique. Ensuring you achieve the right consistency and temperature control can improve results.
- If the crème mousseline appears too runny, consider chilling it further before using, or lightly whip it to regain some structure.
Serving and Storing Karpatka
Serving/Presentation
Serving Carpathian Cream Cake elegantly enhances its appeal. Slice the cake into even squares or rectangles for a beautiful presentation. Dust with powdered sugar just before serving to maintain that fresh look.
A simple garnish, such as fresh berries or mint leaves, can elevate the dish visually and add an additional layer of flavor.
Pairings/Storage
This dessert pairs delightfully with a cup of coffee, offering a pleasant contrast between flavors. A fruit compote also complements the richness, creating a delightful balance.
Store any leftover Karpatka in the refrigerator, covered with plastic wrap or in an airtight container. Enjoy the dessert within a few days to savor the optimal texture and flavor.
The Carpathian Cream Cake invites you to create a delicious family tradition. Enjoy the process while embracing the joy this delightful dessert brings. The result — a spectacular dessert full of vibrant flavor and texture — creates a wonderful culinary experience perfect for sharing with loved ones.
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Carpathian Cream Cake (Karpatka)
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Polish dessert featuring a crisp choux pastry filled with rich crème mousseline, perfect for any celebration.
Ingredients
- 5 large egg yolks
- 2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
- 7 tablespoons potato starch
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste (or more vanilla extract)
- 200 grams unsalted butter (at room temperature, about 14 tablespoons + 1 teaspoon)
- 2 tablespoons granulated white sugar
- 3/4 cup water
- 6 tablespoons unsalted butter
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 large egg yolk
- Butter (to grease the pans)
- Powdered sugar (for dusting on top)
Instructions
- Start the Crème Mousseline: In a saucepan, combine the milk, 1/3 cup of sugar, potato starch, and salt. Heat over medium heat, stirring until the mixture thickens, then remove from heat. Stir in the vanilla extract and vanilla bean paste and allow to cool.
- For the Choux Pastry: In another pot, bring water to a boil, then add the 6 tablespoons of butter and 1/8 teaspoon salt. Stir in the flour and mix until it forms a ball. Transfer the mixture to a mixing bowl and add the eggs one at a time, mixing well after each addition.
- Finish the Crème Mousseline: Once the crème pâtissière is cool, beat the room temperature unsalted butter and remaining 1/3 cup sugar until fluffy. Gradually add the cooled crème pâtissière to the butter, mixing until smooth and well combined.
- To Assemble: Pipe or spread the finished crème mousseline between layers of cooled choux pastry. Dust with powdered sugar for that finishing touch.
Notes
Use room temperature eggs and butter for easier mixing and better texture. Allow components to cool completely before assembly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cake, dessert, Polish, choux pastry, cream, celebration
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