Heavenly Karpatka Cake Recipe: Easy Creamy Polish Dessert Recipe

Introduction

Karpatka cake is a classic Polish dessert featuring delicate choux pastry layers filled with a creamy custard. Its unique texture and mild sweetness make it a perfect treat for any occasion.

Ingredients

• For the Choux Pastry Layers:
• 1/2 cup (113 g) unsalted butter
• 1 cup (240 ml) water
• 1 cup (125 g) all-purpose flour, sifted
• 4 large eggs, room temperature
• For the Custard Filling:
• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) milk
• 1/4 cup (30 g) cornstarch
• 1 tsp vanilla extract
• Butter (optional, for added smoothness)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper.
2. Step 2: In a medium saucepan, combine water and butter. Heat until the butter melts and the mixture begins to boil. Remove from heat, then add sifted flour all at once and stir vigorously until the dough forms a ball.
3. Step 3: Let the dough cool slightly for one minute. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth and glossy.
4. Step 4: Divide the dough into two equal portions. Spread each portion thinly and evenly on the prepared baking pan. Bake for 25–30 minutes or until the layers are golden and puffed. Allow to cool completely.
5. Step 5: To make the custard, heat milk and sugar in a saucepan until warm. In a separate bowl, whisk cornstarch with additional milk until smooth. Slowly whisk this mixture into the warm milk, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Optionally, add a little butter for extra creaminess. Let cool.
6. Step 6: Spread the custard evenly over one choux pastry layer. Place the second layer on top and press gently to assemble the cake.
7. Step 7: Refrigerate the assembled cake for at least 2 hours to let the filling set. Dust with powdered sugar before serving.

Tips & Variations

• Use room-temperature eggs for better incorporation into the dough and improved rise.
• For a subtle twist, add a pinch of cinnamon or lemon zest to the custard filling.
• If you don’t have cornstarch, potato starch works well as a thickening substitute.
• Dust with powdered sugar or cocoa powder just before serving for an attractive finish.

Storage

Store Karpatka cake in the refrigerator, covered, for up to 3 days. To reheat, let it come to room temperature for about 15 minutes; this preserves the custard’s smooth texture. Avoid freezing as the custard may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry layers ahead of time?

Yes, you can bake the layers a day in advance. Keep them well wrapped at room temperature or refrigerated to maintain freshness before assembling with custard.

What can I use instead of vanilla extract?

If you don’t have vanilla extract, vanilla bean paste or a vanilla-flavored liqueur can be used for a similar aromatic effect in the custard.

Heavenly Karpatka Cake Recipe: Easy Creamy Polish Dessert Recipe

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Heavenly Karpatka Cake is a traditional Polish dessert featuring delicate, airy choux pastry layers filled with a creamy, smooth vanilla custard. This easy-to-make cake combines the light texture of puffed pastry with a rich, velvety filling, making it a perfect treat for special occasions or any day you crave a luscious, comforting dessert.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Choux Pastry Layers

• 1 cup (240 ml) water
• 1/2 cup (113 g) unsalted butter
• 1 cup (125 g) all-purpose flour, sifted
• 4 large eggs, room temperature

Custard Filling

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1/2 cup (120 ml) milk (for mixing with cornstarch)
• 1 tsp pure vanilla extract
• 1 tbsp unsalted butter

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper for easy removal of the pastry layers.
2. Make the choux pastry dough: In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter. Heat over medium until the butter melts and the mixture begins to boil. Remove from heat, add the sifted flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Incorporate eggs: Allow the dough to cool for about a minute. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing until the dough is smooth, glossy, and homogenous.
4. Bake the pastry layers: Divide the dough evenly into two portions. Spread each portion into a thin, even layer on the parchment-lined baking pan. Bake in the preheated oven for 25 to 30 minutes or until the pastry is golden brown and puffed. Once baked, remove from oven and allow to cool completely.
5. Prepare the custard filling: In a saucepan, warm 2 cups of whole milk with 1/2 cup sugar over medium heat until the sugar dissolves and the milk is warm but not boiling. In a separate bowl, whisk together 1/4 cup cornstarch with 1/2 cup milk until smooth. Gradually pour this cornstarch mixture into the warm milk while whisking constantly to prevent lumps. Continue stirring over medium heat until the custard thickens. Remove from heat, stir in 1 teaspoon vanilla extract and 1 tablespoon butter until fully blended. Let the custard cool to room temperature.
6. Assemble the cake: Place one cooled choux pastry layer on a serving platter. Spread the cooled custard filling evenly over it. Top with the second choux pastry layer, gently pressing it down to create a compact cake.
7. Chill and serve: Refrigerate the assembled cake for at least 2 hours to allow the custard to set firmly. Before serving, dust the top with powdered sugar if desired for a classic finishing touch.

Notes

• Use room-temperature eggs for smoother incorporation into the dough.
• Ensure custard is fully cooled before assembling to prevent melting the pastry layers.
• You can add a pinch of cinnamon or lemon zest to the custard for subtle flavor variations.
• Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
• Use parchment paper to avoid sticking and make removing the pastry layers easier.

Keywords: Karpatka cake, Polish dessert, choux pastry, custard filling, creamy cake, traditional Polish cake