Delicious Homemade Karpatka: Traditional Polish Cream Cake Recipe

Ingredients

1 cup of unsalted butter
2 cups of water
2 cups of all-purpose flour
8 large eggs
1/4 teaspoon of salt
2 cups of milk
1 cup of granulated sugar
1 teaspoon of vanilla extract
2 tablespoons of cornstarch
5 egg yolks
Confectioners' sugar for dusting

Steps and instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease two 9x13 inch baking pans.
In a large saucepan, combine the butter and water. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the flour and salt, mixing until the dough pulls away from the sides of the pan.
Transfer the dough to a large mixing bowl. Using an electric mixer, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Divide the dough evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow to cool completely.
While the cakes are cooling, prepare the custard filling. In a large saucepan, combine the milk, sugar, and vanilla extract. Bring to a boil over medium heat.
In a separate bowl, whisk together the egg yolks and cornstarch.
Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them. Then slowly whisk the egg yolk mixture back into the remaining hot milk.
Cook over medium heat, whisking constantly, until the mixture thickens to a custard consistency. Remove from heat and let cool.
Once both the cakes and custard are completely cooled, spread the custard over one of the cake layers. Place the second layer on top and dust with confectioners' sugar.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Tools for making

Large saucepan - For boiling the butter and water, as well as making the custard filling.
9x13 inch baking pans - To bake the Karpatka cake layers.
Mixing bowl - To beat the dough and combine ingredients.
Electric mixer - To incorporate the eggs into the dough.
Spatula - To smooth the tops of the cake layers.
Whisk - For whisking the custard filling and combining ingredients.
Bowl - To whisk together the egg yolks and cornstarch for the custard filling.
Oven - To preheat and bake the cake layers.
Refrigerator - To chill the cake before serving.

Recipe variations

Use a different flavored custard filling such as chocolate, strawberry, or coffee.
Add a layer of fresh fruits, such as strawberries or raspberries, between the cake layers and the custard filling.
Replace all-purpose flour with gluten-free flour for a gluten-free version of the cake.
Experiment with different types of crusts, such as a graham cracker crust or a cookie crust.
Add a sprinkle of cinnamon or nutmeg to the custard filling for a spiced twist.
For a lighter texture, use whipped cream instead of custard as the filling.
Add crushed nuts, such as almonds or walnuts, to the custard filling for added crunch.
Make a savory version by omitting the sugar and vanilla extract from the custard filling, and instead filling the cake with a savory filling like spinach and feta or mushrooms and cheese.
Tweak the vanilla custard by infusing it with different flavors like lavender, matcha, or citrus zest.
Create a chocolate version by adding cocoa powder or melted chocolate to the custard filling.

Recipe overview

Karpatka is a traditional Polish dessert that is often described as the Polish version of a cream puff. This sweet treat got its name from the Carpathian Mountains, a range that stretches across Central and Eastern Europe - 'Karpatka' translates to 'Little Carpathian'. The dessert consists of two layers of choux pastry with a creamy vanilla custard filling sandwiched between them. You're sure to be delighted by the contrast between the light, fluffy choux pastry and the rich, creamy custard filling. The finished dessert is dusted with confectioners' sugar, adding an extra touch of sweetness. Making Karpatka is a bit of a process, but the result is definitely worth it. This dessert is perfect for special occasions or as a treat to enjoy with your afternoon coffee. While this recipe requires some patience and precision, we'll guide you through each step to ensure your Karpatka turns out wonderfully. Enjoy the delicious journey of making this classic Polish dessert!

Common questions

Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter in this recipe. Just keep in mind that it may affect the overall saltiness of the dessert.
Can I use a different size of baking pan?
It's best to use the recommended 9x13 inch baking pans for this recipe. Using a different size may alter the baking time and result in a different texture.
Can I make the custard filling ahead of time?
Yes, you can make the custard filling ahead of time. Just make sure to cool it completely before using it to assemble the cake.
Can I freeze Karpatka?
Yes, you can freeze Karpatka. Wrap it tightly in plastic wrap or store it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
Can I add any additional flavorings to the custard?
Absolutely! If you'd like to add extra flavor to the custard, you can experiment with adding a touch of almond extract, lemon zest, or even a tablespoon of your favorite liqueur.
Can I substitute a gluten-free flour for the all-purpose flour?
Yes, you can try using a gluten-free flour blend in this recipe. However, please note that the texture and results may vary compared to using regular all-purpose flour.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing and beating the dough.
Saucepan - A large pan for boiling the butter, water, milk, and sugar.
Electric Mixer - Used to beat the dough and ensure the eggs are fully incorporated.
Whisk - For whisking the custard mixture and ensuring a smooth texture.
9x13 inch Baking Pans - Two pans for baking the cake layers.
Spatula - To smooth the cake batter in the pans and spread the custard filling.
Confectioners' Sugar Sifter - For dusting the cake with a fine layer of powdered sugar.
Refrigerator - To chill the cake for at least 2 hours before serving.

Origin stories

Karpatka is a delightful traditional Polish dessert that takes its name from the Carpathian Mountains, a range that stretches across the country's southern region. Its rugged, craggy peaks are reflected in the characteristic surface of the cake, which is baked to golden perfection before being split in two and filled with sweet, creamy custard. This charming connection to the landscape gives a sense of place to the dessert, elevating it from simple sweet treat to a piece of edible culture. It's said that each bite of Karpatka can transport you to the picturesque vistas of the Carpathians, with their snow-capped peaks and lush, green valleys – a delicious journey through the heart of Poland.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.