Karpatka Cake

Choux pastry is most often used to make the base for eclairs and cream puffs. However, it can be used for so much more—like as the base for a beautiful karpatka cake. This layered dessert is essentially a giant cream puff, constructed with two choux pastry cake layers and a dreamy, rich vanilla pastry cream filling. Karpatka cake is a beautiful dessert for the holiday season, parties or any other occasion, and it can be customized to further enhance its flavor and presentation. It takes a few steps to put together, but the effort is absolutely worth it.

What is karpatka cake?

Karpatka cake is essentially a giant cream puff, with layers of choux pastry and a pastry cream filling. However, its roots aren’t in France, where you might expect to find desserts made with choux pastry. Karpatka cake is also known as a Polish cream cake, Carpathian cream cake or Polish mountain cake, because the craggy top of the cake resembles the landscape of the Carpathian Mountains in Poland.

Ingredients for Karpatka Cake

• Whole milk: Whole milk serves as the base for the rich pastry cream. If you don’t have whole milk, use 2% instead.
• Granulated sugar: Granulated sugar plays a key role in sweetening the pastry cream. A small amount is also added to the choux pastry for a touch of sweetness.
• Salt: A pinch of salt is added to both the pastry cream and the choux pastry in order to balance out the sweetness of each.
• Eggs: Four whole eggs are incorporated into the choux pastry, which helps it rise while baking. And four additional egg yolks are essential to the pastry cream. Separate the egg whites from the yolks while they’re still cold to make the process easier.
• Cornstarch: A small amount of cornstarch is added to the pastry cream filling to thicken it.
• Vanilla extract: Vanilla extract is a key flavoring agent in the vanilla pastry cream. Use a high-quality vanilla extract for this recipe.
• Butter: Unsalted butter is melted to add rich flavor and texture to the choux pastry base.
• All-purpose flour: All-purpose flour is stirred into the choux pastry and cooked to provide structure for the cake layer shells.
• Confectioners’ sugar: Dust the top of the cake with this powdery sugar for a beautiful garnish before serving.

Directions

Step 1: Start the pastry cream

In a large saucepan, combine the whole milk, 1/2 cup of granulated sugar and the salt. Heat the mixture over medium heat until it’s barely simmering.

Step 2: Add egg yolks

In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar and the cornstarch until they’re smooth.

Turn down the heat to medium-low and whisk 1/2 cup of the warmed milk mixture into the egg yolk mixture, whisking vigorously to prevent it from curdling. Transfer all of the egg yolk mixture to the saucepan.

Step 3: Cook and cool the pastry cream

Continue cooking the pastry cream mixture over medium-low heat, whisking constantly until it’s thickened, 7 to 10 minutes. Once thickened, immediately remove the pastry cream from the heat and stir in the vanilla extract.

Transfer the pastry cream to a glass bowl and cover it with storage wrap. Let it cool to room temperature.

Editor’s Tip: The timing for cooking the pastry cream may vary. Keep a close eye on it and remove it from the heat once it thickens.

Step 4: Finish the filling

Once the pastry cream mixture has cooled, beat together the softened butter and the remaining three tablespoons of sugar in the bowl of a stand mixer until they’re pale, about two to three minutes. On medium-low speed, gradually mix in the cooled pastry cream, one spoonful at a time.

The mixture should be well-combined and fluffy. Cover the bowl and set it aside.

Step 5: Start the choux pastry

Preheat the oven to 400°F. Butter the sides and base of two 9-inch springform pans and place a circle of parchment paper in the bottom of each. Set them aside.

In a large saucepan over medium heat, add the water, butter, sugar and salt. Allow the butter to fully melt. Once the butter has melted, remove the saucepan from the stove and vigorously stir in all of the flour until it’s incorporated.

Step 6: Cook the choux pastry

Place the saucepan back over medium-low heat. Continue cooking until the moisture has evaporated out of the dough and a white film is visible on the bottom of the pan, about five to seven minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment. Let it cool for 15 minutes.

Step 7: Finish the choux pastry

Once the mixture has cooled, beat in the eggs, one at a time, until they’re fully incorporated.

Step 8: Bake the choux layers

Divide the dough equally between the prepared springform pans. Use the back of a spoon to create uneven swirls. Place the springform pans on a baking sheet and bake them for 25 to 30 minutes or until the tops are golden brown. Turn the oven off, leaving the pans in the oven for 10 additional minutes. Remove them from the oven and let them cool completely.

Editor’s Tip: If you only have one springform pan, bake one cake at a time.

Step 9: Assemble the cake

Line another clean springform pan with a ring of parchment paper. Place one cooled choux pastry cake layer in the bottom.

Spread all the filling on top. Place the remaining cake layer on top of the filling, pressing down gently.

Cover the pan with storage wrap. Chill the cake for at least two hours. Dust it with confectioners’ sugar and slice it into wedges before serving it.

Karpatka Cake Variations

• Layer it with fruit: Add fresh fruit to this dessert. Incorporate fresh raspberries, blueberries, or sliced blackberries or cherries on top of the pastry cream while assembling it.
• Incorporate jam: A swirl of your favorite fruit jam would add a lovely pop of flavor. Add a few dollops on top of the pastry cream, and use the end of a spoon to swirl it through the cream.
• Dress it up with a drizzle: A great way to dress up the top of this cake is to drizzle it with caramel sauce or chocolate sauce.
• Use chocolate ganache: Chocolate ganache could elevate this cake tenfold. Make a homemade ganache and spread it over the top layer.

How to Store Karpatka Cake

Because of the pastry cream filling, karpatka cake should be stored covered in the fridge. It’s best to only store this cake for up to three to four days, as the layers will start to soften over time.

Can you freeze karpatka cake?

Avoid freezing leftover karpatka cake; the texture of the pastry cream will not hold up when thawed.

Can you make karpatka cake ahead of time?

Prepping and assembling the entire cake ahead of time will result in soggy layers. However, you can prep pieces of this dessert ahead. Make the pastry cream and store it covered in the fridge for up to two days. You can also prep the choux cake layers ahead of time. Once they’re cooled, wrap the layers and store them at room temperature for up to two days.

If you need more time, store the choux layers in a freezer bag, or wrap them in a layer of storage wrap and then aluminum foil for up to one month. Thaw them in the fridge.

Karpatka Cake Tips

Why is my pastry cream runny?

Pastry cream has a small amount of cornstarch in the mix to thicken it. However, if the pastry cream isn’t cooked long enough at a high enough temperature, it can still end up being runny. If that’s the case, try putting it back on the stovetop to heat and cook for an additional few minutes to thicken it.

Why didn’t my pastry shells puff up?

Choux pastry utilizes steam to puff up during baking. However, if it’s already too moist, the baking process won’t work properly. This can happen if the flour mixture isn’t cooked long enough or the temperature of your kitchen is too high.

How do you keep the choux pastry from deflating after it’s baked?

Choux pastry is finicky and doesn’t tolerate temperature changes well. To prevent the pastry from deflating, turn the oven off after the layers have baked. Let them sit in the residual heat of the oven for 10 minutes. This helps them cool more gradually.

How do you cut a clean slice of karpatka cake?

Karpatka cake should be sliced right out of the fridge, while it’s still cold. The key to a clean slice is to use a serrated bread knife. Just like when slicing bread, this will help you easily cut through the choux pastry layers, without squishing the fluffy layers. Wipe the knife clean with a damp cloth in between cuts for the cleanest slices.