Karpatka, also known as Polish Carpathian Cake, is a classic dessert that is beloved across Poland and beyond. This elegant pastry consists of two golden, crispy choux pastry layers sandwiching a generous filling of smooth, creamy vanilla custard.
Table of Contents
Ingredients and substitutions for Polish Carpathian Cake (Karpatka)
- Flour: Plain or all purpose flour gives the choux pastry helps form the famous crust that weโre aiming for with our pastry. Whilst plain flour or starch help to set the custard.
- Butter: Unsalted butter was used, though salted would work well here, this butter helps create a light dough.
- Baking powder: This helps the pastry rise for that signature shape.
- Eggs: The eggs helps to bind the ingredients and gives the pastry their structure during baking. Whilst room temperature egg yolks help compliment the milk here to create a full bodied custard and heat evenly without curdling.
- Milk: Whole milk was used to make a beautiful rich homemade custard.
- Vanilla sugar: This is commonly found in Europe in little sachets. If you cannot source, vanilla extract will impart the same flavors.
See recipe card for quantities.
How to make Polish Carpathian Cake (Karpatka):
Step 1: Heat: The water and butter are heated until the butter melts and mixture boils, removing from the heat.
Step 2: Beat: Add the flour to the saucepan and whip swiftly with a wooden spoon until nothing is visible on the sides of the pan.
Step 3: Eggs a do: Add an egg and baking powder whip with the wooden spoon for a couple of minutes. Repeat until all combined and smooth!
Step 4: Spread and bake: Half the choux pastry dough over the baking dish. Bake until lightly golden. Set aside to cool fully. Repeat with second portion of pastry.
Step 5: Heat milk: In a saucepan on low heat until lightly simmering at edges.
Step 6: Whisk: The sugar, egg yolks, flour, starch and vanilla in a bowl until smooth.
Step 7: Pour and heat: Pour the egg mixture into the warm milk and whisk until thickened.
Step 8: Whip: The butter until pale and fluffy before stirring in the custard.
Step 9: Assemble: Spread the custard over the top of on layer of the pastry before lightly pressing the top layer on top.
Step 10: Set and slice: Allow to set in the fridge for a few hours before slicing.
Step 11: Serve up: Serve and dig in!
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Polish Carpathian Cake (Karpatka)
Ingredients
Choux Pastry
- 250 grams / 1 cup water
- 150 grams / 5.3 ounces butter cubed
- 160 grams / 1 cup plain flour
- 220 grams / 4 large eggs room temperature
- ยผ teaspoon sea salt
- 1 gram / ยผ teaspoon baking powder
Custard filling
- 720 grams / 3 cups milk
- 200 grams / 7 ounces butter cubed and room temperature
- 150 grams / ยพ cup superfine/caster sugar
- 8 grams / 2 teaspoons vanilla sugar or 2 teaspoons vanilla extract
- 80 grams / ยฝ cup plain flour
- 40 grams / โ cup corn starch or potato flour
- 36 grams / 2 large egg yolks room temperature
Instructions
Choux pastry
- Preheat the oven to 180ยบC/350F and line 2 x 23 x 33 cm or 9 x 13-inch baking tins with parchment paper.
- Heat the water and butter in a saucepan on medium heat until simmering.
- Remove from the heat and toss in the flour, stirring vigorously with a wooden spoon until smooth.
- Lower the heat to low and return to the heat, constantly stirring until the mixture pulls away from the edges of the saucepan.
- Set aside to cool until warm or cooled completely.
- Add 1 egg, salt and baking powder to the saucepan and stir vigorously or whip until smooth and combined.
- Repeat with each egg until smooth and the dough resembles a thick pancake batter.
- Divide into 2 portions and spread each half of the dough over the baking trays evenly.
- Bake until golden, approximately 30 minutes.
- Remove from the heat and set aside to cool completely.
Custard filling
- Heat 2 cups of the milk and sugar in a saucepan on medium heat until the sugar has dissolved and the milk is lightly simmering at the edges.
- Meanwhile, add the egg yolks, sugar, vanilla sugar, flour, starch and remaining milk to a bowl and whisk until smooth.
- Pour into the milk mixture and whisk constantly until smooth and thick. It should be quite difficult to mix due to its thickness.
- Set aside to cool until lightly warm.
- In a separate bowl, whip the softened butter until pale and fluffy, approximately 10 minutes.
- Add the cooled custard and whip until smooth or even better, blend with a stick blender to remove any lumps.
- Lay the bottom portion of your pastry on a plate or in a container and spoon the custard on top, spreading out evenly with an offset spatula.
- Place the second pastry on top and press down to even out the custard layer.
- Refrigerate for at least 3 hours or if you are wanting to serve this sooner, freeze for around 1 hour to set.
- Slice evenly and serve up.
- Dig in with a hot drink beside.
Notes
- Milk: Whole milk was used to make a beautiful rich homemade custard.
- Flour: Plain or all purpose flour gives the choux pastry helps form the famous crust that weโre aiming for with our pastry. Whilst plain flour
- Vanilla sugar: This is commonly found in Europe in little sachets. If you cannot source, vanilla extract will impart the same flavors.
- Flavor variations: Try adding lemon zest, almond extract, or a splash of rum to the custard. Some versions include whipped cream folded into the custard for extra lightness. Whilst itโs also common to add lightly roasted fruits to the custard also - with plum, strawberries or raspberries working particularly well here.
- Making two versions: You could divide the dough into four portions and bake one in a rectangle or square tin and one in a round tin and add slices of fresh or roasted fruit to one portion. A 20 centimeter or 8 inch cake tin required 160 grams whereas a 30 x 19.5 centimeters or 12 x 7.75 inches rectangle baking dish had 206 grams per each layer. These will bake for a shorter time - 22 minutes as opposed to 30 minutes.
- Fruity version: The above suggestion was tried out with a roasted plum filling of 200 grams / 4 medium plums pitted and sliced into 12 pieces and ground cinnamon and cardamom sprinkled over. It was baked at 120C/F for 40 minutes until lightly juicy and soft but still whole. You could replace the more traditionally beloved plum (a very popular fruit throughout this part of Europe) with fresh or roasted strawberries, raspberries, blackberries, blackcurrants or even cranberries.
- Best served: This is best served within 2 days of baking. The choux pastry will gradually soften from the custard moisture. Store covered in the refrigerator.
- Can be made ahead: Yes! The choux pastry can be baked 1-2 days in advance and stored in an airtight container. The custard can be made a day ahead and refrigerated. Assemble 2-3 hours before serving for best texture.
Nutrition
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