Karpatka is a beloved traditional Polish dessert made with two layers of golden, crispy choux pastry and a rich vanilla crème mousseline filling. Topped with a generous dusting of powdered sugar, it resembles the snowy Carpathian Mountains. This cake feels like a giant cream puff and is absolutely perfect for celebrations, holidays, or when I crave an impressive, decadent treat.
Why You’ll Love This Recipe
I love how Karpatka brings together textures—crisp pastry with a silky, buttery cream. It’s not overly sweet, making it ideal for serving with tea or coffee. I also appreciate that even though it looks stunning and sophisticated, the actual process of making it is straightforward when I follow the steps carefully. Plus, it’s a showstopper on any dessert table!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crème Mousseline:
- Egg yolks
- Sugar
- Potato starch (or cornstarch as a substitute)
- Whole milk
- Salt
- Vanilla extract and vanilla bean paste
- Unsalted butter
- Additional sugar (for creaming with butter)
Choux Pastry:
- Water
- Unsalted butter
- Salt
- Flour
- Eggs
Other:
- Butter (for greasing pans)
- Powdered sugar (for dusting)
Directions
- Prepare the crème mousseline: Start by making a pastry cream with egg yolks, sugar, starch, milk, salt, and vanilla. After cooling it, whip it together with butter and a bit of sugar until it’s light and fluffy.
- Make the choux pastry: Heat water, butter, and salt until boiling, then stir in flour and cook the dough briefly. Cool slightly before adding eggs one at a time until smooth.
- Bake the choux: Divide the dough into two greased pans and bake until puffed and golden.
- Assemble the cake: Place one choux layer on a serving platter, spread with the vanilla cream, and top with the second pastry layer.
- Dust generously with powdered sugar to create the snowy mountain look.
- Chill before serving to set the cream properly.
Servings and Timing
This recipe makes about 12 servings. Preparation time is around 45 minutes, baking time is about 25–30 minutes, and chilling time is at least 2 hours before serving.
Variations
- I sometimes add a splash of liqueur like rum or amaretto to the cream for an adult twist.
- For a chocolate version, I can add a bit of melted dark chocolate to the pastry cream.
- A fruit layer, such as thinly sliced strawberries or raspberries, can be added for a fresh contrast.
Storage/Reheating
I store Karpatka in the refrigerator, tightly covered, for up to 3 days. I find that it tastes best within the first two days while the pastry remains slightly crisp. I don’t recommend reheating Karpatka because the cream can melt and the choux pastry will lose its texture. Instead, I enjoy it cold straight from the fridge.
FAQs
What does Karpatka taste like?
Karpatka tastes like a giant, luxurious cream puff with a perfect balance of crispy pastry and smooth, rich vanilla cream.
Can I make Karpatka ahead of time?
I can make it a day ahead and keep it refrigerated; the flavors meld beautifully overnight, although the pastry might soften a little.
Why is my choux pastry flat?
If my choux pastry turns out flat, it’s often because I didn’t cook the dough long enough initially or added eggs when the dough was still too hot.
Can I freeze Karpatka?
I don’t recommend freezing Karpatka because the cream filling can separate and the pastry loses its delightful texture after thawing.
What can I use instead of potato starch?
If I don’t have potato starch, I substitute it with cornstarch using the same amount, and the pastry cream still sets up perfectly.
Conclusion
Making Karpatka at home feels like creating an edible piece of art. I love the impressive, snowy-mountain appearance and the comforting flavors tucked inside. Whether for a special celebration or simply to treat myself, Karpatka never fails to bring a little magic to my table.
Would you like me to also create a printable version you could use for a blog post or handout?
Print
Karpatka Cake (Polish Carpathian Cream Cake)
- Prep Time: 45 minutes
- Cook Time: 25–30 minutes
- Total Time: About 3 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
Description
Karpatka Cake, also known as Polish Carpathian Cream Cake, is a traditional Polish dessert featuring crispy choux pastry layers filled with rich vanilla crème mousseline, and dusted with powdered sugar to resemble snowy mountains — a stunning treat perfect for holidays, celebrations, and special occasions.
Ingredients
- Crème Mousseline:
- Egg yolks
- Sugar
- Potato starch (or cornstarch)
- Whole milk
- Salt
- Vanilla extract
- Vanilla bean paste
- Unsalted butter
- Additional sugar (for creaming)
- Choux Pastry:
- Water
- Unsalted butter
- Salt
- Flour
- Eggs
- Other:
- Butter (for greasing pans)
- Powdered sugar (for dusting)
Instructions
- Make the Crème Mousseline: Cook pastry cream using egg yolks, sugar, starch, milk, salt, and vanilla. Cool it completely, then beat with butter and a little sugar until fluffy.
- Prepare Choux Pastry: Boil water, butter, and salt. Stir in flour, cook the dough briefly, cool slightly, then beat in eggs one at a time.
- Bake the Pastry: Divide dough into two greased pans and bake until puffed and golden.
- Assemble: Place one pastry layer on a platter, spread with crème mousseline, top with the second pastry sheet.
- Finish: Generously dust with powdered sugar to mimic snowy mountains.
- Chill: Refrigerate for at least 2 hours before serving.
Notes
- For an adult version, add a splash of rum or amaretto to the cream.
- For a chocolate twist, mix melted dark chocolate into the pastry cream.
- Add sliced strawberries or raspberries between the cream for a fruity variation.
- Best consumed within 2 days for the optimal texture.
