Karpatka (Polish Carpathian Cream Cake)

Why You’ll Love Karpatka (Polish Carpathian Cream Cake) Recipe

• Light and airy choux pastry delivers a delicate crisp texture while staying tender inside — similar to cream puffs or éclairs.

• The creamy filling, a silky custard enriched with butter (known as crème mousseline), is decadently smooth but still balanced.

• The rustic, mountain‑peak appearance — topped with powdered sugar — makes Karpatka as lovely to see as it is to eat.

• It’s not overly sweet, so it pairs beautifully with coffee or tea and works well for gatherings, holidays, or simple dessert nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crème mousseline (filling)

• egg yolks

• granulated sugar

• potato starch (or substitute with cornstarch)

• whole milk

• salt

• vanilla extract (or vanilla bean paste)

• unsalted butter

• additional sugar for butter‑cream step

For the choux pastry layers

• water

• unsalted butter

• salt

• all-purpose flour

• eggs

Other

• butter (to grease pans)

• powdered sugar (for dusting on top)

Directions

1. Make the pastry cream (crème pâtissière): whisk together egg yolks, some sugar and starch; bring milk with sugar and salt to a simmer; temper the egg mixture with hot milk; return to heat and whisk until thick — then cool.

2. Turn into crème mousseline: once the pastry cream is cool, beat room-temperature butter (with a bit of sugar) until pale and fluffy, then gradually add the pastry cream until smooth and airy.

3. Prepare the choux pastry: heat water, butter, and salt; stir in flour all at once; cook until the dough forms a ball and pulls away from the pan; cool slightly, then beat in eggs until smooth and glossy.

4. Bake pastry layers: divide dough between two pans, spreading it out unevenly to create divots and peaks (to mimic mountains), then bake until puffed and golden. Cool completely.

5. Assemble the cake: place one pastry layer in a pan, spread the crème mousseline evenly on top, then add the second layer. Chill in refrigerator at least an hour.

6. Finish & serve: dust the top generously with powdered sugar just before serving to resemble snow‑covered peaks.

Servings and timing

This recipe yields about 12 servings. Preparation takes roughly 45 minutes; baking about 45 minutes; allow additional time (about 1.5 hours) including chilling before serving.

Variations

• Chocolate‑infused: fold in some cocoa powder into part of the pastry cream for a chocolate twist.

• Fruit layer: add a thin layer of jam or fruit compote between the cream and top pastry for a fruity contrast.

• Less rich cream: for a lighter filling, fold whipped cream into pastry cream instead of buttercream.

• Mini cakes: bake smaller, individual cakes using ring molds instead of one large cake.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. Note: over time the choux pastry will soften as it absorbs moisture from the cream. If desired, let the cake sit at room temperature for 15–20 minutes before serving to let the cream soften slightly for a better texture.

FAQs

What makes Karpatka different from a regular cream puff cake?

Karpatka uses two full layers of choux pastry baked into a cake rather than individual cream puffs. It’s filled with a thick crème mousseline (custard plus butter) that holds well when chilled — giving it a firmer, more sliceable structure than typical cream puffs.

Can I replace potato starch with something else in the filling?

Yes — you can substitute potato starch with cornstarch (using about half the amount) or other suitable starches like tapioca or arrowroot, though texture may vary slightly.

Do I have to use butter in the filling, or can I skip it?

Butter is essential to achieve the silky, stable crème mousseline. Omitting it would turn the filling into simple pastry cream, which wouldn’t hold structure as well and might make the pastry soggy over time.

Can I use milk instead of water in the choux pastry for a richer dough?

You can, but using water yields a lighter and crisper choux pastry. Milk will make the pastry softer and may reduce puffiness.

What kind of pan should I use to bake Karpatka?

A 9‑inch (about 23 cm) springform pan is ideal. If you don’t have one, you can use two large baking trays lined with parchment paper, drawing circles as guides.

Will the cake hold up if I make it a day ahead?

Yes — you can assemble it and refrigerate overnight. However, the pastry will gradually soften as it absorbs moisture. For best texture, dust with powdered sugar right before serving and allow it to warm a bit at room temperature.

Can I make a smaller version of Karpatka?

Yes — just scale down the ingredients and bake in smaller ring molds or a smaller pan. Keep baking time in mind, and adjust according to size (smaller cakes bake faster).

I don’t have vanilla bean paste — is vanilla extract enough?

Absolutely. Pure vanilla extract works fine. If you want extra depth, you can adjust the amount slightly or combine with a bit of vanilla sugar if available.

Is Karpatka suitable for serving at celebrations or holidays?

Yes — it’s perfect for gatherings, holidays, birthdays, or cozy dessert‑with‑tea moments. Its rustic mountain‑top look and generous slices make it especially suitable for sharing.

How can I prevent the top pastry layer from collapsing into the cream?

Ensure both the choux pastry and the crème mousseline are completely cooled before assembling. Spread the cream gently and evenly, and chill the cake for at least an hour before unmolding.

Conclusion

Karpatka is a deceptively simple but deeply satisfying dessert: airy choux pastry, silky butter‑enriched cream, and a charming rustic appearance that evokes snow‑capped mountains. Whether you serve it at a festive gathering or a quiet tea time, its balance of texture and flavor — crisp pastry, creamy filling, and light sweetness — makes it a timeless classic worth baking.